Print

Breakfast Burrito Bowl

Servings 4 servings
Prep Time 45 minutes

Ingredients

  • 1 cup L&B Quinoa, prepared according to package instructions
  • 1 L&B Brat
  • 1 teaspoon L&B Cumin
  • 1 teaspoon L&B Coriander
  • 1 teaspoon garlic, minced
  • 4 teaspoons (divided) California Olive Ranch Olive Oil
  • 1 (15-ounce) can Full Circle Organic Black Beans, undrained
  • 4 L&B Organic Large Eggs
  • 2 tablespoons jalapeño peppers, minced
  • 2 tablespoons scallions, chopped
  • 1 tablespoons cilantro, finely chopped
  • ½ cup L&B Pico de Gallo
  • 1 cup baby arugula
  • ½ medium avocado, sliced

Instructions

  1. Remove brat from casing, crumble into medium saucepan and cook thoroughly over medium heat with 1 teaspoon olive oil, garlic, coriander and cumin.

  2. Add black beans, with liquid, to sausage and simmer for 3 minutes, uncovered.

  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.

  4. Divide cooked quinoa (¼ cup per serving) and bean mixture into four separate bowls; top with one egg each.

  5. Sprinkle with divided jalapeños, scallions and cilantro, and serve with 2 tablespoons pico de gallo per serving.

  6. Top with arugula and ⅛ avocado (sliced) per serving. Add any other toppings or seasonings as desired.

Recipe Notes

Other optional toppings: Squeeze of lime, sliced radishes, your favorite hot sauce