Convenient, precooked brown rice, canned beans, frozen corn and premade pico de gallo help this meal-prep breakfast come together in a flash, without loading on lots of sodium or fat. You can refrigerate for morning meals throughout the week or freeze for longer storage (see thawing/reheating instructions at the end of the recipe).
This filling breakfast is a good balance of macronutrients and provides enough protein and fiber to keep you full all morning. Plus, black beans provide you with prebiotics, which are high-fiber foods that feed the healthy bacteria in your gut.
Active time: 15 minutes Total time: 15 minutes
Breakfast Burrito Bowls Ingredients Directions In a medium bowl, whisk together milk, cumin, salt, pepper and eggs. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add egg mixture to pan; cook until soft-scrambled, about 3 minutes, stirring constantly. Meanwhile, warm rice according to package directions. In a small bowl, combine beans and corn. Divide rice evenly among 4 bowls or freezer-safe containers, about 1/3 cup per bowl. Arrange 1/3 cup scrambled eggs and 1/3 cup bean mixture in each bowl. Top with 2 tablespoons pico de gallo and 2 tablespoons cheese. Refrigerate up to 4 days; reheat in the microwave on high for 1 minute or until thoroughly warmed. Or freeze for up to two months; reheat in the microwave on high for 2 1/2–3 minutes or until thoroughly heated. Serves: 4 | Serving Size: 1 bowl Nutrition (per serving): Calories: 303; Total Fat: 12g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Cholesterol: 279mg; Sodium: 408mg; Carbohydrate: 38g; Dietary Fiber: 4g; Sugar: 3g; Protein: 17g Nutrition Bonus: Potassium: 165mg; Iron: 15%; Vitamin A: 12%; Vitamin C: 10%; Calcium: 10%
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