Loaded Breakfast Burrito Bowl
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 18 min · Beans · vegetarian, gluten-free
470 cal
21g protein
38g carbs
26g fat
per serving · estimated
Ingredients
- 3 large eggs
- 1.5 cups frozen shredded hash browns
- 1/2 cup black beans, drained
- 1/3 cup shredded Monterey Jack cheese
- 1/4 cup salsa
- 1/2 avocado, sliced
- 1 tbsp olive oil
- 1/4 tsp salt
Method (tap to check — screen stays awake)
- Heat oil in a nonstick skillet over medium-high and crisp hash browns 6 minutes, turning once.
- Push potatoes aside and warm black beans in the pan 1 minute.
- Scramble the beaten eggs in a second pan over medium heat until just set, 2 minutes.
- Divide hash browns and beans between two bowls.
- Top with scrambled eggs, cheese, salsa, and sliced avocado.
- Season with salt and serve immediately.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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