Rye Free Breakfast Burrito Bowl

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

For the roasted potatoes

1 lb yukon gold potatoes, cut into ½-inch cubes
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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2 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For the seasoned beef

1 lb ground beef (80/20)
1 tsp chili powder
½ tsp ground cumin
½ tsp onion powder
¼ tsp salt
1 can (15 oz) black beans, drained and rinsed

For the scrambled eggs

8 large eggs
2 tbsp whole milk
1 tbsp unsalted butter
¼ tsp salt

For serving

1 cup shredded cheddar cheese
1 cup pico de gallo or fresh salsa
1 avocado, sliced or diced
¼ cup sour cream
2 tbsp fresh cilantro, roughly chopped (optional)
hot sauce, to taste (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the potato cubes with the olive oil, smoked paprika, garlic powder, salt, and black pepper on a large baking sheet, spreading them in a single layer. Roast for 25–30 minutes, flipping once halfway through, until the edges are golden and the centers are tender when pierced with a fork.
2
While the potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, for 7–9 minutes until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C). Drain off any excess fat.

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