Breakfast Burrito Bowl
June 18, 2024
Start the day on a great note with this flavorful, protein-packed breakfast bowl!
SERVINGS
4
PREP TIME
10 min
COOK TIME
45 min
Ingredients
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1cup quinoa, prepared according to package instructions
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1L&B Brat
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1teaspoon cumin
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1teaspoon coriander
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1teaspoon garlic, minced
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4teaspoons olive oil, divided
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115-ounce can organic black beans, undrained
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4eggs
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2tablespoons jalapeño peppers, minced
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2tablespoons scallions, chopped
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1tablespoons cilantro, finely chopped
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1/2cup L&B Pico de Gallo
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1cup baby arugula
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1/2medium avocado, sliced
Directions
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1
Remove brat from casing, crumble into medium saucepan and cook thoroughly over medium heat with 1 teaspoon olive oil, garlic, coriander and cumin.
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2
Add black beans, with liquid, to sausage and simmer for 3 minutes, uncovered.
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3
While beans and sausage are simmering, heat 1 tablespoon olive oil in a nonstick pan, crack eggs into pan and cook to desired doneness.
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4
Divide cooked quinoa (¼ cup per serving) and bean mixture into four separate bowls; top with one egg each.
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5
Sprinkle with divided jalapeños, scallions and cilantro, and serve with 2 tablespoons pico de gallo per serving.
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6
Top with arugula and ⅛ avocado (sliced) per serving. Add any other toppings or seasonings as desired.