These Tex-Mex breakfast bowls are a delightful way to start your day, packed with protein and bursting with flavor. Each serving brings together the warmth of scrambled eggs, savory black beans, and the freshness of pico de gallo, creating a meal that not only satisfies but also fuels your busy mornings.
There’s something truly special about the ritual of breakfast in our home. The smell of onions sautéing wafts through the kitchen, mingling with the sound of sizzling eggs that makes my kids gather around the table with anticipation. These bowls have an easy, inviting charm, and my family has dubbed them “Fiesta Bowls.” Whether it’s a weekend brunch or a quick weekday pick-me-up, I love how they turn an ordinary meal into a celebration.
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Cozy Tex-Mex Breakfast Bowls
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Tex-Mex breakfast bowls are packed with protein and flavor, making them a delightful start to your day.
Ingredients
- 1 pint cherry or grape tomatoes, quartered
- 1/4 cup finely chopped white onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon fine-grain sea salt
- 1 tablespoon olive oil
- 1/2 cup finely chopped white onion
- 2 teaspoons ground cumin
- 1/2 teaspoon garlic powder or 2 cloves garlic, pressed or minced
- 2 cans black beans, rinsed and drained, or 3 cups cooked black beans
- 1/2 cup water
- 1/2 teaspoon fine-grain sea salt
- Freshly ground black pepper, to taste
- 1 teaspoon lime juice
- 10 eggs
- 3 tablespoons cream or neutral-flavored milk of choice
- 1/4 teaspoon fine-grain sea salt
- Freshly ground black pepper
- Pinch of red pepper flakes
- 2 teaspoons olive oil
- 1/2 cup grated Monterey Jack cheese or cheddar cheese, optional
- 1 ripe avocado, thinly sliced
- Your favorite salsa
- Roasted breakfast potatoes, optional
Instructions
- Pico de Gallo: In a small bowl, combine the quartered tomatoes, chopped onion, cilantro, lime juice, sea salt, and olive oil. Mix gently and let it sit to allow the flavors to meld.
- Black Beans: In a saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until soft. Stir in the cumin and garlic, and then add the black beans and water. Cover and cook for about 10 minutes, mashing half of the beans. Season with sea salt and pepper to taste.
- Scrambled Eggs: In a bowl, whisk together the eggs, cream, sea salt, and pepper. Heat olive oil in a non-stick pan over medium-low heat, pour in the mixture, and stir gently until set, adding cheese if desired.
- Assemble: Divide the black beans and scrambled eggs among bowls. Top with pico de gallo, avocado slices, and your favorite salsa. Serve the bowls with optional roasted breakfast potatoes for a complete meal.
Notes
These bowls are customizable, allowing you to adjust ingredients to fit your taste, such as adding jalapeños or using different beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 15g
- Protein: 27g
- Cholesterol: 500mg
Why You’ll Love This Recipe
This recipe stands out because of its versatility. It’s packed with wholesome ingredients while letting you customize it to your family’s tastes. Want to spice things up? Add jalapeños! Prefer something a little milder? Omit the red pepper flakes. This meal caters to all palates and can be made in about 30 minutes, keeping busy mornings stress-free.
Let’s Cook It Together
Creating these Tex-Mex breakfast bowls is as enjoyable as savoring each bite! Follow along as we bring this delicious meal together step-by-step.
Gather These Ingredients
To make your cozy Tex-Mex breakfast bowls, here’s what you’ll need:
- 1 pint cherry or grape tomatoes, quartered
- 1/4 cup finely chopped white onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon fine-grain sea salt
- 1 tablespoon olive oil
- 1/2 cup finely chopped white onion
- 2 teaspoons ground cumin
- 1/2 teaspoon garlic powder or 2 cloves garlic, pressed or minced
- 2 cans black beans, rinsed and drained, or 3 cups cooked black beans
- 1/2 cup water
- 1/2 teaspoon fine-grain sea salt
- Freshly ground black pepper, to taste
- 1 teaspoon lime juice
- 10 eggs
- 3 tablespoons cream or neutral-flavored milk of choice
- 1/4 teaspoon fine-grain sea salt
- Freshly ground black pepper
- Pinch of red pepper flakes
- 2 teaspoons olive oil
- 1/2 cup grated Monterey Jack cheese or cheddar cheese, optional
- 1 ripe avocado, thinly sliced
- Your favorite salsa
- Roasted breakfast potatoes, optional
Step-by-Step Directions
Pico de Gallo: In a small bowl, combine the quartered tomatoes, chopped onion, cilantro, lime juice, sea salt, and olive oil. Mix gently and let it sit to allow the flavors to meld.
Black Beans: In a saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until soft. Stir in the cumin and garlic, and then add the black beans and water. Cover and cook for about 10 minutes, mashing half of the beans. Season with sea salt and pepper to taste.
Scrambled Eggs: In a bowl, whisk together the eggs, cream, sea salt, and pepper. Heat olive oil in a non-stick pan over medium-low heat, pour in the mixture, and stir gently until set, adding cheese if desired.
Assemble: Divide the black beans and scrambled eggs among bowls. Top with pico de gallo, avocado slices, and your favorite salsa. Serve the bowls with optional roasted breakfast potatoes for a complete meal.
Nutritional Values
- Serving size: 1 bowl
- Calories: 450
- Protein: 27g
- Carbs: 35g
- Fat: 22g
- Fiber: 15g
Packed with protein and fiber, this recipe keeps you full longer without the heavy feeling that can come from other breakfast options.
Best Ways to Serve It
Plating these Tex-Mex breakfast bowls is a treat for the eyes and taste buds! I love to arrange the vibrant ingredients in clear bowls to showcase their colors, with the warm black beans at the bottom, followed by fluffy scrambled eggs. A sprinkle of fresh cilantro on top adds a flourish, and don’t forget to serve it with a side of crispy roasted breakfast potatoes and a refreshing beverage like a tangy limeade to wash it down.
Keeping It Fresh
These cozy breakfast bowls keep well in the refrigerator for up to three days. Store any leftovers in airtight containers. For the best results, reheat each ingredient separately, so the textures remain delightful—especially that creamy scrambled eggs!
Pro Tips from My Kitchen
- Eggs: For extra fluffiness, whip your eggs with a little water instead of cream before cooking.
- Beans: You can spice up the black beans by adding some diced green chiles for added heat.
- Avocado: To prevent browning, squeeze some extra lime juice over avocado slices right before serving.
- Customizable: Feel free to swap the cheese for a dairy-free alternative or leave it out altogether.
- Breakfast Potatoes: Use leftovers in the air fryer for an easy side that pairs well with any breakfast.
Creative Twists to Try
- Vegetarian Delight: Add bell peppers and zucchini for extra veggies in your black bean mixture to amp up the nutrition!
- Sweet Twist: For a sweeter version, try topping scrambled eggs with a sprinkle of cinnamon on toasted whole wheat tortillas served with fresh fruit on the side.
- Different Proteins: Swap black beans for chorizo or add sautéed spinach for a unique flavor.
FAQs
Can I freeze this recipe?
Absolutely! You can freeze the black beans and scrambled eggs separately. Just make sure to cool them completely before transferring them to freezer-safe containers, and they’ll last for up to three months.
What’s the best substitute for black beans?
If you’re out of black beans, pinto beans are a great alternative. You can also use lentils for a different texture while still keeping the dish hearty and filling.
How long will this stay fresh?
When stored in an airtight container in the fridge, this breakfast bowl will stay fresh for about three to four days. The components can be prepped ahead, making it a fantastic option for meal prep!
Can I double the recipe for meal prep?
Definitely! This recipe is easily double, making it perfect for a crowd or for prepping meals for the week ahead. Just adjust the cooking times as needed.
These Tex-Mex breakfast bowls are not just a meal; they’re a quick way to create delightful family moments over good food. Dive into this easy recipe and discover how it transforms your mornings!