When I first created this Mexican Breakfast Bowl, I wanted to make a breakfast that felt like a celebration every morning. I remember waking up one Saturday with the craving for something bold, colorful, and satisfying – not the usual toast-and-coffee routine. I opened my fridge, found eggs, black beans, some leftover roasted vegetables, and a bit of avocado, and the idea came together beautifully. It became one of those recipes that you can’t stop making once you try it. This bowl is vibrant, full of textures, and keeps you full for hours without feeling heavy.
What I love most about this recipe is how easily it fits into busy mornings. Even when I’m rushing, I can still put together a wholesome breakfast that looks and tastes amazing. Every bite brings together creamy avocado, fluffy scrambled eggs, hearty beans, and a little kick from fresh salsa. It feels like a complete meal – not just breakfast – and it keeps me energized all day long.
WHY YOU WILL LOVE THIS RECIPE
You will love this Mexican Breakfast Bowl because it combines comfort with flavor in every spoonful. It is nutrient-dense, high in protein, and gives you that perfect balance of healthy fats, fiber, and carbs. It is also an excellent way to use what you already have at home – a true pantry-friendly meal.
VERSATILE
This bowl is endlessly customizable. You can use scrambled eggs, sunny-side-up eggs, or even poached eggs. Add roasted sweet potatoes, sautéed peppers, or corn for extra sweetness. For a spicier version, add jalapeños or drizzle with hot sauce. You can also turn it into a lunch or dinner bowl by adding shredded chicken or beef.
AFFORDABLE
Most of the ingredients in this recipe are budget-friendly and easy to find. Black beans, eggs, rice, and seasonal vegetables are staples in most kitchens. This means you can enjoy a colorful and filling breakfast without spending too much.
INGREDIENTS FOR THE RECIPE
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2 large eggs
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1 cup cooked rice (white or brown)
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½ cup black beans, rinsed and drained
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½ avocado, sliced
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¼ cup fresh salsa or pico de gallo
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¼ cup shredded cheese (cheddar or Mexican blend)
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1 tablespoon olive oil or butter
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Salt and black pepper to taste
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Optional toppings: chopped cilantro, lime wedges, diced tomatoes, sautéed bell peppers, jalapeños, or a dollop of Greek yogurt
HOW TO PREPARE THIS RECIPE
Preparing this Mexican Breakfast Bowl is easier than it looks. I love how everything comes together in one bowl, making it perfect for busy mornings or a quick weekend brunch. The ingredients cook quickly, and most can be prepared ahead of time. Cooked rice and beans can be stored in the fridge, so all you need to do in the morning is scramble the eggs and assemble.
STEP-BY-STEP INSTRUCTIONS FOR PREPARATION
Step 1: Prepare the Base
Start with cooked rice as the base of your bowl. You can use leftover rice from the night before or quickly cook a fresh batch. If the rice is cold, warm it in a skillet with a small drizzle of olive oil to bring back its fluffy texture.
Step 2: Heat the Beans
In a small saucepan, warm the black beans over medium heat. Add a pinch of salt and pepper for flavor. If you want extra creaminess, mash some of the beans with the back of a spoon. This step makes the bowl heartier and adds a nice texture.
Step 3: Cook the Vegetables
If using bell peppers, corn, or any vegetables, sauté them in a nonstick skillet with olive oil until tender. This step adds sweetness and crunch to the bowl.
Step 4: Cook the Eggs
In a clean skillet, heat a little butter or olive oil over medium heat. Crack the eggs into a bowl, whisk them, and season with a pinch of salt and pepper. Pour into the skillet and gently stir with a spatula until they form soft curds. Remove from the heat as soon as the eggs are just set. This keeps them creamy and fluffy.
Step 5: Assemble the Bowl
Place the warm rice at the bottom of a serving bowl. Layer the black beans on one side, scrambled eggs on the other, and arrange the sautéed vegetables around the edges. Add the sliced avocado and top with fresh salsa or pico de gallo.
Step 6: Add Cheese and Garnishes
Sprinkle shredded cheese on top so it melts slightly over the warm ingredients. Add chopped cilantro, jalapeños, or a squeeze of lime juice if desired.
Step 7: Serve Immediately
This dish is best served fresh and warm. For meal prep, keep ingredients separate in containers and assemble right before eating to maintain freshness.
QUICK AND EASY
This recipe comes together in under 20 minutes if you already have cooked rice. It is perfect for busy mornings because you can prep most ingredients ahead of time. The eggs cook in minutes, and assembly is simple.
CUSTOMIZABLE
You can customize this breakfast bowl to match your preferences or dietary needs. Swap the rice for quinoa or cauliflower rice for a low-carb option. Replace the black beans with pinto beans or refried beans. Add shredded chicken, ground beef, or turkey bacon for extra protein. If you like it spicier, drizzle with hot sauce or sprinkle crushed red pepper.
POPULAR WITH MANY PEOPLE
This dish is always a hit at my table. It is colorful, full of flavor, and satisfying for both kids and adults. You can even set up a breakfast bowl bar for gatherings and let everyone build their own bowl. It is a fun and interactive way to serve breakfast that makes everyone happy.
Print
Wholesome Mexican Morning Bowl Delight
This Mexican Breakfast Bowl is a colorful and protein-packed way to start your day. Featuring fluffy scrambled eggs, hearty black beans, creamy avocado, and fresh salsa, it is a satisfying and balanced breakfast you can customize to your taste.
- Total Time: 20 minutes
- Yield: 1 1x
Ingredients
- 2 large eggs
- 1 cup cooked rice (white or brown)
- ½ cup black beans, rinsed and drained
- ½ avocado, sliced
- ¼ cup fresh salsa or pico de gallo
- ¼ cup shredded cheese (cheddar or Mexican blend)
- 1 tablespoon olive oil or butter
- Salt and black pepper to taste
- Optional toppings: chopped cilantro, lime wedges, diced tomatoes, sautéed bell peppers, jalapeños, Greek yogurt
Instructions
- Prepare the Rice: Warm leftover cooked rice in a skillet with a drizzle of olive oil until fluffy.
- Heat the Beans: In a small saucepan, heat black beans over medium heat, season with salt and pepper, and mash slightly for a creamier texture if desired.
- Cook Vegetables: Sauté any vegetables such as bell peppers or corn in olive oil until softened, then set aside.
- Scramble the Eggs: Whisk eggs with a pinch of salt and pepper. In a skillet, heat butter or oil over medium heat and pour in the eggs. Stir gently until just set, keeping them soft and creamy.
- Assemble the Bowl: Add rice to the bottom of a serving bowl. Top with beans, scrambled eggs, and sautéed vegetables. Arrange avocado slices on top.
- Finish with Toppings: Add fresh salsa, shredded cheese, and any optional garnishes like cilantro, jalapeños, or lime juice. Serve immediately.
Notes
For a low-carb version, use cauliflower rice instead of regular rice.
To make it spicier, add jalapeños, hot sauce, or a spicier salsa.
For meal prep, keep eggs separate and scramble fresh before serving for best texture.
You can easily double the recipe to serve more people.
- Prep Time: 10
- Cook Time: 10
FAQs
Can I make this recipe ahead of time?
Yes! You can cook the rice, beans, and vegetables in advance and store them in airtight containers in the fridge for up to three days. In the morning, simply reheat and cook fresh eggs before assembling the bowl.
Can I use a different type of protein?
Absolutely. You can add shredded chicken, ground beef, or turkey bacon for a heartier version. These proteins work beautifully with the flavors in this dish and make it suitable for lunch or dinner.
Is this recipe suitable for meal prep?
Yes, it is an excellent meal prep option. Prepare individual portions of rice, beans, and vegetables and store them in containers. Cook the eggs fresh just before serving to keep them soft and fluffy.
How can I make it spicier?
Add sliced jalapeños, a spoonful of spicy salsa, or drizzle with your favorite hot sauce. Crushed red pepper flakes also work well for a mild kick.
Can I make this dairy-free?
Yes, simply leave out the shredded cheese or use a dairy-free alternative. The bowl is still flavorful and creamy thanks to the avocado and beans.