Egg & Quinoa Breakfast Burrito Bowl (GF)

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Yum


I can't tell you how long I've wanted to open a Chipotle-style restaurant that makes breakfast burritos.  Can you imagine?  Everything else is the same, just add egg (and maybe bacon and sausage).  The line would start to form at 6am vs. 6 pm, but the smell of bacon and eggs would linger into your local coffee shop throughout the morning . . . 



Since we haven't gotten around to opening our breakfast spot, this is my version of a healthy breakfast burrito bowl.  But really, it's more like deconstructed breakfast tacos because I like to scoop the goodies from the burrito bowl into the corn tortillas and add hot salsa and greek yogurt.

Aren't the purple sweet potatoes pretty!?  We found them at my local sprouts if you're wondering :)


WHAT YOU NEED

INGREDIENTS

Egg Quinoa Mix

  • eggs
  • cheese
  • quinoa, cooked
  • black beans
  • corn
  • peppers of choice
  • jalapeño
  • cilantro
  • salt and pepper

Sweet Potato Mix

  • sweet potatoes
  • green onions

6 corn tortillas
salsa
greek yogurt

PRINTABLE RECIPE


RECIPE

Egg & Quinoa Breakfast Burrito Bowl

BREAKFAST, BRUNCH

VEGETARIAN, GLUTEN FREE, SOY FREE

serves:  3-4  
active time: 10 min.
total time:  25 min.

PRINT OR DOWNLOAD RECIPE

INGREDIENTS

 

Egg Quinoa Mix

  • 8 eggs (I used half whole eggs and half egg whites)
  • 1/4 - 1/2 cup cheese
  • 1 cup quinoa, cooked
  • 1/2 cup black beans
  • 1/2 cup corn
  • 1/2 cup chopped peppers of choice
  • 1 jalapeño
  • 1/2 cup cilantro
  • 1/4 teaspoon salt and pepper

Sweet Potato Mix

  • 2 medium sweet potatoes
  • 3 green onions

Tacos

  • 6 corn tortillas

Garnish with:

  • salsa
  • greek yogurt

INSTRUCTIONS

PREP

  1. Cook quinoa according to instructions.
  2. Rinse sweet potatoes. Chop into cubes. Steam until soft, but slightly undercooked (about 15 minutes).
  3. Pepper Mixture: Chop peppers of choice and jalapeño - combine in small prep bowl.
  4. Egg Mixture: Whisk eggs with cheese and a splash of milk in separate prep bowl.
  5. Quinoa Mixture: Mix quinoa, black beans and corn in separate prep bowl.

COOK

Layer 1

Sweet Potatoes

  • Heat coconut oil in skillet over medium/high heat.  Sauté green onions for a minute or two.  Add sweet potatoes until brown and crispy on the edges.

Layer 2

Egg Mixture:

  • When skillet is hot, sauté pepper mixture.  
  • Add egg mixture and quinoa mixture.  Salt and pepper until warmed through.
  • Take egg and quinoa dish off heat.  Chop and mix in cilantro

Layer 3

Garnish:

  • Garnish with additional cilantro, salsa, greek yogurt, salt & pepper.
  • Serve with warm tortillas.

MAKE AHEAD TIP

  1. Follow PREP directions the day before (except egg mixture).
  2. When ready to eat, follow COOK directions.

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PHOTOGRAPHY: Coreen Murphy