Meal-Prep Chicken Sausage Breakfast Burrito Bowls

Breakfast burrito bowls take the hearty Tex-Mex wrap and serve it deconstructed for easy prep. Chicken sausage, black beans, and salsa verde meet eggs and brown rice for a make-ahead morning bowl.

Serves 4 · 20 min prep · 18 min cook

Estimate for one serving

• 480 cal
• 38g protein
• 36g carbs
• 20g fat

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Ingredients

• 12 oz chicken breakfast sausage links
• 2 cups cooked brown rice
• 1 can (15 oz), drained black beans
• 6 large eggs
• 1 cup egg whites
• 2 cups diced bell pepper mix
• 1/2 cup diced red onion
• 1 cup shredded pepper jack cheese
• 1 large avocado
• 3/4 cup salsa verde
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro
• 1 lime

Instructions

1. 1Cook the brown rice ahead if needed and let it cool slightly so it holds texture in the fridge. Drain and rinse the black beans thoroughly.
2. 2Slice the chicken sausage into coins. Heat olive oil in a large nonstick skillet over medium-high heat and brown the sausage 5 to 6 minutes until edges crisp and internal temperature reaches 165°F. Transfer to a bowl.
3. 3In the same skillet, sauté the diced peppers and onion with cumin, chili powder, salt, and black pepper for 4 to 5 minutes until softened and lightly charred.
4. 4Whisk the whole eggs and egg whites together. Pour into the skillet over medium heat and scramble gently, folding until just set and still slightly glossy, about 3 to 4 minutes. Remove from heat.
5. 5Warm four meal-prep containers. Divide the brown rice and black beans evenly among them as the base layer.
6. 6Top each bowl with scrambled eggs, browned sausage, sautéed peppers, and shredded pepper jack.
7. 7Just before sealing or serving, add diced avocado, a spoonful of salsa verde, chopped cilantro, and a squeeze of lime so the avocado stays bright.
8. 8Cool completely, then refrigerate up to 4 days. Reheat covered in the microwave 90 to 120 seconds, stirring halfway, and finish with fresh lime if desired.