These Huevos Rancheros Breakfast Bowls are a delicious brunch idea made healthier – they can also be used for your weekly meal prep!
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How to make this recipe
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Heat ingredients under the refried beans, except cheese on medium-high heat. Mash ingredients using a potato masher, stirring occasionally. Mix in cheese then remove from heat.
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Make pico de gallo by mixing all ingredients under the pico de gallo heading together and set aside.
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Cook frozen hash browns in a large frying pan, stirring often until fully cooked.
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Add turkey bacon to the same pan at the same time as the hash browns. Flip the bacon halfway through cooking. Once done, remove from pan.
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Add butter and eggs into a pan, cooking to your preference.
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Add refried beans to the bowls and top with hash browns, bacon, avocado, pico de gallo and egg.
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Serve and enjoy!
Ingredients and substitutions
- Hash browns – use store-bought frozen hash browns for easier prep, or make your own from scratch
- Turkey bacon – turkey bacon is a leaner option but feel free to use regular bacon or tempeh bacon.
- Avocado – use fresh avocado slices or substitute with guacamole.
- Butter – olive oil can be used in place of butter.
- Eggs – prepare your eggs as you wish, use carton egg whites if you’d like.
Refried beans
- Black beans – pinto beans or red kidney beans are great substitutes for black beans
- Chili powder – use paprika, chili flakes or cayenne pepper in place of chili powder.
- Cumin – ground coriander, paprika or chili powder works well in place of cumin.
- Lime juice – you can use fresh or bottled lime juice but I recommend fresh for best results.
- Salt (to taste)
- Sour cream – for a lower fat option, use plain and unsweetened Greek yogurt.
- Cheddar cheese – use any shredded cheese blend of your choice, such as Tex Mex or marble.
Pico de gallo
- Tomato – use Roma tomatoes or cherry tomatoes.
- Yellow onion – red onion, white onion or sweet onion will also work.
- Lime juice – you can use fresh or bottled lime juice but I recommend fresh for best results.
- Cilantro (to garnish)
- Salt (to taste)
Storing and reheating
If you have leftovers, there are some important things to take note of before storing the bowls. You will want to store all the components separately. Each component requires different warming instructions, so storing them together won't give you the best results the next day. The components will last in the fridge separately for up to 3 days.
When you're ready to enjoy your breakfast bowls, warm up the components that need warming (i.e. the hash browns, turkey bacon, beans) and then add the other ingredients to the bowl. You will also want to cook your eggs fresh as they won't store well overnight.
How to prevent avocado from browning
Avocados typically turn brown due to an enzyme that's found in them. When that enzyme is exposed to oxygen, it causes the avocado to brown. The best way to prevent your avocado from browning is by sprinkling the cut avocado with lemon or lime juice. The acidity from the citrus serves as a protective layer for the avocado to stop it from oxidizing and keeps it fresh longer!
More meal prep breakfast recipes
- Freezer-friendly breakfast burritos
- Ultimate sausage hash brown breakfast casserole
- Egg and sausage breakfast sandwich
Meal prep tools
- Grab some glass meal prep bowls if you plan on turning these breakfast bowls into a meal on the go.
Huevos Rancheros Breakfast Bowls
Ingredients
- 1 cup frozen hashbrowns
- 4 slices turkey bacon
- 1 avocado
- 1 tbsp butter
- 4 eggs
Refried beans
- 1 can black beans
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 tsp lime juice
- 1/4 tsp salt
- 1/4 cup sour cream
- 1/4 cup grated cheddar cheese
Pico de gallo
- 1 tomato, diced
- 1 small yellow onion, diced
- 2 tsp lime juice
- 2 tbsp finely chopped cilantro
- 1/4 tsp salt
Instructions
- In a small pot, heat all ingredients under the refried beans heading over med-high heat, except cheese. Mash using a potato masher and cook for 7-8 min, mashing and stirring occasionally. Mix in cheese and remove from heat.
- Make pico de gallo by mixing all ingredients under the pico de gallo heading together. Let sit so the flavours can mingle.
- Meanwhile, cook frozen hashbrowns in a large frying pan over med-high heat for about 10 min, stirring often until fully cooked. Add turkey bacon to the same pan at the same time as the hashbrowns, cooking for about 7-8 min and flipping halfway through.
- Remove hashbrowns and bacon from pan. Add butter and crack eggs into pan, cooking for about 3-4 min until yolks are as runny as you desire. Flip for a fried egg, or continue cooking another min for sunny side up.
- Add refried beans to bowls and top with hashbrowns, bacon, avocado, pico de gallo and egg. Enjoy!
Nutrition
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