There’s something truly comforting about the blend of vibrant flavors in a Tex-Mex breakfast bowl. These bowls are not only hearty and delicious, but they also pack a punch with protein and healthy ingredients. Just imagine starting your day with a cozy, satisfying meal loaded with scrambled eggs, flavorful black beans, and bright pico de gallo. It’s a wonderful way to nourish your body and soul while making busy mornings feel just a bit more special.

Tex-Mex Breakfast Bowls

Print Recipe

A comforting and hearty breakfast bowl packed with scrambled eggs, black beans, and fresh pico de gallo, perfect for starting your day with a flavor fiesta.

Author: anytimesrecipegmail-com
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: Mexican
Diet: Vegetarian

Ingredients

Scale

1 pint cherry or grape tomatoes, quartered
1/4 cup finely chopped white onion (about ¼ small onion)
1/4 cup chopped fresh cilantro
1 tablespoon lime juice (about ½ medium lime)
1/4 teaspoon fine-grain sea salt
1 tablespoon olive oil
1/2 cup finely chopped white onion (about ½ small onion)
2 teaspoons ground cumin
1/2 teaspoon garlic powder or 2 cloves garlic, pressed or minced
2 cans (15 ounces each) 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

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Instructions

In a small mixing bowl, combine tomatoes, onion, cilantro, lime juice, sea salt, and a drizzle of olive oil for the pico de gallo. Let it marinate.
In a medium saucepan over medium heat, warm olive oil, add chopped onion and salt, and cook until soft. Stir in cumin and garlic, then add the beans and water, cover, and cook for 5 minutes. Mash half the beans and add seasoning as needed.
In a bowl, scramble eggs with cream, salt, and pepper. Cook in a skillet with olive oil until 90% set, then fold in cheese if using.
In bowls, divide the black beans and eggs. Top with pico de gallo, avocado slices, and serve with salsa and optional potatoes.

Notes

Prep the pico de gallo and black beans ahead for a quick breakfast.

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 3g
Sodium: 600mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 15g
Protein: 26g
Cholesterol: 620mg

Why You’ll Love This Recipe

Growing up, Saturday mornings in my family were all about delicious breakfasts that brought everyone together. The warm scent of spices would fill the kitchen, inviting us in, and as we gathered around the table, laughter and playful chatter filled the air. These Tex-Mex breakfast bowls remind me of those joyful mornings, where each spoonful is a burst of flavor, and despite the chaos of the week ahead, there’s time to slow down and enjoy a hearty meal with loved ones. My kids often ask for these bowls on weekends, dubbing them “fiesta breakfast,” and who can resist sharing a little flavor fiesta to start the day?

Let’s Cook It Together

Creating these Tex-Mex breakfast bowls is as simple as it is rewarding. With fresh ingredients and a few easy steps, you’ll have a satisfying meal ready in no time. Trust me, you’ll love how every bite brings a taste of warmth and comfort.

Gather These Ingredients

1 pint cherry or grape tomatoes, quartered
1/4 cup finely chopped white onion (about ¼ small onion)
1/4 cup chopped fresh cilantro
1 tablespoon lime juice (about ½ medium lime)
1/4 teaspoon fine-grain sea salt
1 tablespoon olive oil
1/2 cup finely chopped white onion (about ½ small onion)
2 teaspoons Frontier Co-op ground cumin
1/2 teaspoon Frontier Co-op garlic powder or 2 cloves garlic, pressed or minced
2 cans (15 ounces each) 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 Frontier Co-op 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

Making the Pico de Gallo: In a small mixing bowl, combine the quartered tomatoes, chopped onion, cilantro, lime juice, sea salt, and a drizzle of olive oil. Stir everything together and set it aside to let those flavors marinate while you prepare the rest of the dish.
Cooking the Black Beans: In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the chopped onion and a sprinkle of salt, cooking until the onion is soft and translucent, about 5 to 8 minutes. Stir in the cumin and garlic, cooking until fragrant, about 30 seconds. Pour in the drained beans and water, stir, cover, and cook for 5 minutes. Remove the lid, mash about half of the beans with a potato masher or fork, and continue to cook for another 3 minutes, adding salt, pepper, and lime juice to taste. If the mixture seems dry, add a splash of water.
Cooking the Eggs: In a medium mixing bowl, scramble the eggs with cream or milk, salt, a few twists of freshly ground black pepper, and a pinch of red pepper flakes. In a skillet, warm 2 teaspoons of olive oil over medium heat, then add the egg mixture. Scramble the eggs gently until they’re about 90 percent set, then remove from heat and fold in the cheese, if using.
Assembling the Bowls: Divide the black beans and scrambled eggs evenly among four bowls. Stir the pico de gallo one last time and spoon it into the bowls, reserving the watery juice. Top with a few slices of avocado and serve with your favorite salsa and optional roasted potatoes on the side.

Nutrition Values

Calories: 480
Protein: 26g
Carbs: 45g
Fat: 18g
Fiber: 15g

Packed with protein and fiber, this recipe keeps you full longer without feeling heavy.

Best Ways to Serve It

Picture this: the sun is shining, and you gather your family for a cozy weekend brunch. Each bowl is a color riot of fresh toppings and savory goodness. Serve with a side of crispy roasted breakfast potatoes for a heartier meal. A refreshing glass of iced coffee or a tangy limeade perfectly balances the flavors, making for a delightful brunch experience. These breakfast bowls are also perfect for lazy Sunday mornings or even a quick, filling dinner on a busy weeknight.

Keeping It Fresh

If you have leftovers (though I doubt you will), it’s easy to store and reheat. Allow any unused ingredients to cool, then separate them into airtight containers. The black beans and scrambled eggs will keep well in the fridge for up to three days. You can also freeze the black beans for up to three months—just be sure to store them in a freezer-safe container. When you’re ready to reheat, thaw in the fridge overnight, and then warm gently in the microwave or on the stovetop.

Pro Tips from My Kitchen

Timing is Everything: Prepping the pico de gallo and black beans ahead of time means you can whip up breakfast in under 15 minutes on busy mornings.
Customize Your Spices: Feel free to adjust the amount of cumin and garlic powder to your preference. A bit more cumin gives a deeper flavor that elevates the dish!
Texture is Key: For creamier scrambled eggs, whisk them briskly before cooking and remove them from heat slightly before they are fully set—they’ll keep cooking off the heat.
Add a Kick: If you love heat, consider adding diced jalapeños to the pico de gallo or sprinkling some hot sauce in your breakfast bowl.
Freshness Counts: Use fresh lime juice for a zesty brightness that really makes the flavors pop, especially in the pico de gallo.

Creative Twists to Try

While this recipe is delicious as is, don’t hesitate to make it your own! Swap the black beans for pinto beans for a creamier texture, or try sweet potatoes or sautéed bell peppers in place of the roasted potatoes. If you’re in the mood for something sweet, substitute the eggs with a mixture of beaten bananas and oats for a breakfast bowl that’s fun and fruity.

FAQs

Can I freeze this recipe?
Absolutely! The black beans freeze beautifully. Just portion them out in freezer-safe containers, and they’ll be good for up to three months. The scrambled eggs, however, are best enjoyed fresh as they don’t freeze well.

What’s the best substitute for cilantro?
If you’re not a fan of cilantro, try fresh parsley or even fresh basil for a different but still delightful herby flavor.

How long will this stay fresh?
If stored properly in the refrigerator, your Tex-Mex breakfast bowls will stay fresh for up to three days. Be sure to separate ingredients for optimal freshness!

Can I double the recipe for meal prep?
Definitely! This recipe scales up easily, making it a great option for meal prep. Just remember to adjust cooking times slightly, especially when warming the ingredients.

Now, it’s time to gather your loved ones, whip up these cozy Tex-Mex breakfast bowls, and savor every flavorful moment together! Enjoy!