Meal Prep Breakfast Burrito Bowl
If you’re looking for a flavorful breakfast you can prep once and enjoy all week, this Breakfast Burrito Bowl Meal Prep is about to become your new go‑to. Packed with protein, colorful veggies, and bold Tex‑Mex flavor, this easy recipe is naturally gluten‑free, low‑carb, and perfect for busy mornings. Think roasted peppers, onions, eggs, and your favorite Southwest spices all baked into a hearty, make‑ahead dish that reheats beautifully. It’s a simple, nourishing way to start your day with steady energy — no sugar crash, no fuss, just real‑life fuel that tastes amazing.
Equipment
- 1 baking dish (8x8 or 9x9)
- 1 skillet
- 1 whisk
- 1 medium mixing bowl
- 1 knife
- 1 cutting board
Ingredients
- 1 cup black beans rinsed
- 1 cup chopped potato of choice about 6 oz (can choose red, sweet or white)
- 1 small onion diced
- 1 each bell pepper diced
- 1 cup spinach
- ¼ teaspoon salt
- 1 tablespooon Avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon Cumin
- ½ teaspoon Chili powder
- ½ teaspoon black or red pepper
Instructions
- Preheat oven to 425 degrees.
- Toss bell pepper, potatoes and onion in oil and spices.
- Roast for 15-20 minutes stirring halfway.
- Add black beans and cook and additional 5 minutes.
- Divide into 4-5 containers, about ⅔ cup of mix.
Day of:
- Scramble or "fry" 2 eggs using cooking spray. Cook until desired doneness.
- Heat potato mixture for 30seconds-1 minute in microwave. Top with eggs.
Notes
Can add salsa, avocado or cheese as deired.
Nutrition
Serving: 5servingsCalories: 260kcalCarbohydrates: 18gProtein: 17gFat: 13.5gSaturated Fat: 3.5gSodium: 265mgFiber: 4gSugar: 2g
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