Huevos Rancheros Breakfast Bowls

5 from 6 votes

Huevos Rancheros Breakfast Bowls

These Huevos Rancheros Breakfast Bowls are a delicious brunch idea made healthier – they’re also great for your weekly meal prep!

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American, tex mex

Servings: servings

Calories: 419kcal

Author: Taylor Stinson

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!

Notes

Swap out the avocado for guacamole and the pico de gallo for your favourite jarred salsa.

Serve the eggs fried, sunnyside up or even scrambled.

Store all the components of these bowls separately in the fridge for up to 3 days. Reheat any of the components you want to eat warm then assemble your bowls fresh.

Nutrition