Go Back

Breakfast Burrito Bowls

Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes



  • 2 cups white rice
  • 3.75 cups water
  • 2 tablespoons lime juice
  • 1/4 cup chopped cilantro
  • 1 teaspoon salt

Burrito Bowl Toppings

  • 1 can black beans drained
  • 1 12 ounce bag frozen corn
  • 1 jar salsa
  • 1 tub guacamole
  • 1 bell pepper chopped
  • 4 cups fresh spinach or lettuce
  • 1 cup chopped purple cabbage
  • 1 tub sour cream or Greek yogurt
  • 1 queso fresca cheese crumbles


  • 2 Eggs- per person
  • 1 teaspoon canola oil
  • salt to taste


  • chopped cilantro
  • lime wedges


  1. Cook your cilantro-lime rice according to the instructions on the rice you are using. Add lime juice, salt, and cilantro as you are cooking the rice. 

  2. Prepare your burrito bowl toppings.  Chop vegetables, place salsa, sour cream, and guacamole into bowls.  Crumble cheese, drain beans, cook frozen corn.

Cook your eggs sunny side up!

  1. In a pan over medium heat, add a small amount of canola oil.  

  2. Crack 1-2 eggs in your pan.  

  3. Cook for three minutes or until the white is a little crispy on the edge, and the yolk is still a little runny. 

Build your burrito bowls

  1. Let everyone in your group add toppings to their own burrito bowl, top each one with 1-2 cooked eggs.