Healthy Mexican Breakfast Bowl

Mexican Breakfast Bowl – Say hello to this high protein, lower-carb meal that’s EASY, ready in 5 minutes, naturally vegetarian and gluten-free, and so TASTY!! Great for light lunches and meatless dinners!!

I spend a lot of time in Mexico but truthfully, I’ve never seen this served for breakfast (chilaquiles or huevos rancheros are more like it), but each component that’s in the bowl – yes for sure.

So I took some creative license and am calling this a healthy Mexican breakfast bowl. It’s easy, ready in five minutes, and tastes so darn good.

What’s In The Mexican Breakfast Bowl

Nothing says Mexican-inspired to me quite as much as avocado and black beans do.

Along with a sunny-side-up egg, juicy tomatoes, fresh cilantro, and a squirt of lime juice for some pep, you’re on your way to a low-carb, high-protein, and naturally gluten-free and vegetarian breakfast of champions.

Simple ingredients that pack so much flavor and are so satisfying.

What Else Can Be Added

If you want to add quinoa, rice, or another favorite grain, feel free. Add some small warm tortillas on the side and make some small tacos. Feeling like you want a kick? Add your favorite salsa, hot sauce, or chile.

There’s no doubt that bacon, chorizo, or some (leftover) chicken, pork, or beef would also be tasty if you want to make it heartier and no pun intended, beef it up.

But for me, I like my breakfasts to be on the lighter and cleaner side. Unless I’m nursing a hangover from one too many margaritas at which point the greasier and fattier, the better. But I digress.

Healthy Breakfast, Light Lunch, or a Meatless Dinner

You don’t have to just serve this bowl for breakfast. It makes a great lighter lunch or meatless dinner.

Because of the protein in the black beans and egg, and the healthy fats and fiber in the avocado, and those water-packed tomatoes, it’s filling and keeps you very satisfied.

More favorite Mexican-inspired recipes:

Healthy Mexican Breakfast Bowl

Healthy Mexican Breakfast Bowl – Say hello to this high protein, low-carb meal that’s EASY, ready in 5 minutes, naturally vegetarian and gluten-free, and so TASTY!! Great for light lunches and meatless dinners!!

Did you make this recipe?


  • 2 large eggs
  • one 15-ounce can black beans, drained and rinsed (I use no-salt added), divided
  • one medium ripe Hass avocado, divided
  • 1 medium/large tomato (I used Roma), divided
  • cilantro, for garnishing to taste
  • juice of 1 lime, divided and optional
  • salt and pepper, to taste


  1. Spray a non-stick skillet with cooking spray and cook the eggs until they are done to your liking. Optionally try soft or hard-boiled eggs, scrambled eggs, eggs over, or your favorite style of eggs. Place one egg in each of two bowls.
  2. Evenly divide the beans (I don’t find the need to warm the beans but if you do, after you’re done cooking the eggs, add them to the skillet and heat through until warmed to your liking), avocado, tomato, cilantro, optional squirt of lime juice, and salt and pepper to taste. Serve immediately. Bowls are best fresh.
Only Eats

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