Rise and shine with these delicious and healthy slow cooker breakfast burrito bowls that are perfect for meal prep!
These slow cooker breakfast burrito bowls are a tasty and nutritious way to start your day. Packed with protein from the eggs and black beans, and fiber from the quinoa and veggies, they will keep you full and energized for hours. The slow cooker makes meal prep a breeze, and you can customize the recipe with your favorite toppings like avocado, salsa, or hot sauce. This recipe is also gluten-free and vegetarian-friendly, making it a great option for a variety of dietary needs.
Recipe:
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| Healthy Slow Cooker Breakfast Burrito Bowls Food |
Ingredients:
- 1 cup uncooked quinoa, rinsed and drained
- 1 can black beans, drained and rinsed
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 2 cups low-sodium vegetable broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup shredded cheddar cheese
- Cooking spray
Instructions:
- In a slow cooker, combine quinoa, black beans, bell peppers, onion, jalapeno pepper, vegetable broth, cumin, chili powder, garlic powder, and salt.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the quinoa is cooked and the vegetables are tender.
- When the cooking is complete, lightly coat a skillet with cooking spray and scramble the eggs.
- To serve, portion the quinoa mixture into bowls, top with scrambled eggs and shredded cheddar cheese, and add any desired toppings such as sliced avocado, salsa, or hot sauce.
Note: These breakfast burrito bowls can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for a quick and easy breakfast.
