High-protein breakfast burrito bowl with ground turkey, eggs, black beans, and avocado

High-Protein Breakfast Burrito Bowls

A deconstructed breakfast burrito over rice with ground turkey, eggs, and black beans.

Prep: 15 min
Cook: 25 min
Serves 8
Difficulty: easy

Seasoned ground turkey, scrambled eggs, black beans, and brown rice build into a bowl instead of a wrap, finished with pico de gallo, cheese, and avocado. It is a fork-and-bowl format for crews who want burrito flavor without the tortilla.

753Cal

54gProtein

59gCarbs

33gFat

Ingredients

2 cups brown rice
2 lb ground turkey
16 large eggs
2 cans black beans
2 tbsp taco seasoning
1 1/2 cups pico de gallo
1 1/2 cups shredded cheese
2 avocado
1 cup greek yogurt

Instructions

Cook the rice: Cook brown rice according to package directions. This takes the longest, so start it first and hold covered until bowls are built.
Brown the ground turkey: Brown ground turkey in a large skillet over medium-high, breaking it into crumbles. Stir in taco seasoning and a splash of water, and simmer 2 minutes until coated.
Warm the black beans: Warm black beans in a small saucepan with a pinch of salt and cumin while the turkey finishes.
Scramble the eggs: In a separate nonstick pan, scramble eggs over medium-low until just set. Keep them soft — they will finish warming once bowls are built.
Build the bowls: Layer rice, ground turkey, black beans, and scrambled eggs in each bowl. Top with pico de gallo, cheese, avocado, and a spoon of Greek yogurt if using.

Station workflow

Start the rice first since it takes the longest of any component.
Cook turkey, beans, and eggs in separate pans so each stays properly textured.
Set toppings out buffet-style so crew members can build bowls to their own taste.

Cleanup

Wipe the egg pan while still warm — cooked egg is much harder to scrub once cool.
Rinse the rice pot promptly so starch doesn't dry stuck to the bottom.

Leftovers

Store rice, turkey, beans, and eggs in separate containers up to 4 days for the cleanest reheats.
Add pico, avocado, and yogurt fresh each time rather than storing them mixed in.