Breakfast Burrito Bowl (30-Minute) | CookOS

Breakfast Burrito Bowl

Name: Breakfast Burrito Bowl (30-Minute)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 large eggs; 6 oz monterey jack cheese, shredded; 1 (15 oz) can black beans, drained and rinsed; 1 cup salsa; 1 tsp chili powder; 1 tbsp vegetable oil; 4 cups frozen shredded hash browns; 2 cups optional toppings such as cubed avocado, corn kernels, sour cream, cilantro, crushed tortilla chips, or scallions

A deconstructed breakfast burrito served as a hearty skillet bowl with eggs, frozen hash browns, black beans, and monterey jack cheese that comes together in under 30 minutes without peeling potatoes.

🌍Mexican 🥗Vegetarian 🏷️Breakfast 🏷️Burrito bowl 🏷️Eggs 🏷️Hash browns Black beans

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

8 large eggs
6 oz monterey jack cheese, shredded
1 (15 oz) can black beans, drained and rinsed
1 cup salsa
1 tsp chili powder
1 tbsp vegetable oil
4 cups frozen shredded hash browns
2 cups optional toppings such as cubed avocado, corn kernels, sour cream, cilantro, crushed tortilla chips, or scallionsoptional

8 Ingredients

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Instructions

1
In a large bowl, whisk together 8 large eggs and ½ tsp salt until smooth. Stir in 6 oz monterey jack cheese and pour into a greased Suvie pan. Place pan in the bottom zone of Suvie.
2
In a second Suvie pan, stir together 1 can black beans, 1 cup salsa, ½ tsp salt, and ½ tsp ground black pepper. Place pan in the top zone of Suvie. Input settings and cook now. Bottom Zone: Roast at 350°F for 20 minutes. Top Zone: Roast at 400°F for 20 minutes.
3
While the eggs and beans cook, heat 1 tbsp vegetable oil in a large nonstick skillet over medium heat, add 4 cups frozen shredded hash browns, ½ tsp salt, 1 tsp chili powder. Stir to coat in oil, then cook until golden brown, about 8 minutes, stirring only occasionally. Season to taste with salt and pepper and set aside.
4
Once the cook has finished, remove pans from Suvie. Divide potatoes between four plates and spoon beans over the potatoes. Stir eggs to break up and then spoon over each serving. Finish each plate with additional toppings as desired.

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Tips & Notes

Pro tips

Don't stir hash browns constantly—let them sit undisturbed for 2–3 minutes between turns to develop a golden, crispy exterior.
Warm the beans and salsa separately while the hash browns cook so everything is hot when you combine them.
Crack eggs into a bowl and beat with a fork before adding to the skillet for evenly cooked, fluffy scrambled eggs.
Add cheese while eggs are still slightly wet so it melts into the curds rather than sitting on top.

Substitutions

Monterey jack cheese → sharp cheddar or Oaxaca (similar melting point and flavor pairing)
Black beans → pinto beans or refried beans (use same amount, adjust liquid if needed)
Chili powder → cumin or smoked paprika (1 tsp each, adjust to taste)
Frozen hash browns → fresh diced potatoes (pre-cook 5 minutes before adding to skillet)

Storage & make-ahead

Store covered in the refrigerator up to 3 days; reheat in a skillet over medium heat with a splash of water until warmed through.

Common Questions

Can I make this breakfast burrito bowl ahead of time?

Yes, you can cook the hash browns and warm the beans the night before, then reheat and add fresh scrambled eggs in the morning for the quickest assembly.