Recipe: Breakfast Bowls With Eggs, Sweet Potatoes & Beans

This recipe for hearty breakfast bowls is easy to put together and goes well with salsa and sour cream or plain Greek yogurt.

by Lori Rice
PHOTO: Lori Rice

This recipe for hearty and filling scrambled egg, sweet potato and black bean breakfast bowls comes together quickly for a morning meal to warm you up and power you through a busy day.

The sweet potatoes are precooked in the microwave to soften them before they are chopped and browned in a skillet with onions and black beans. Finally, scrambled eggs with cilantro top off this dish.

If you are not a fan of cilantro, try substituting chives. The breakfast bowl is delicious garnished with salsa and sour cream or plain Greek yogurt.

Servings: 4 bowls


  • 1 pound sweet potatoes (about 2 medium)
  • 2 tablespoons olive oil
  • ½ cup yellow onion, diced
  • 1 (15-ounce) can black beans, rinsed and drained
  • ¾ teaspoon fine sea salt, or to taste
  • ¼ teaspoon ground black pepper
  • 8 large eggs, scrambled to your preferences
  • ¼ cup chopped fresh cilantro
  • options for serving: salsa, hot sauce, sour cream, Greek yogurt, chopped cilantro
recipe breakfast bowl scrambled eggs sweet potatoes black beans
Lori Rice


First, pierce the potatoes in several places with a fork, then microwave on high for 3 to 5 minutes. Potatoes should be softened and cooked through, but firm enough to be sliced. Set aside to cool.

Heat the olive oil in a large, deep skillet over medium-high heat. Cast iron works well. Add the onion and cook for about 5 minutes, until it begins to soften.

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While the onion cooks, slice and quarter the potatoes. Add them to the skillet in a single layer. Cook for 3 minutes and then gently flip and stir. Cook 2 to 3 more minutes, until the edges of most of the potato pieces are browned. Stir in the beans, and cook for 2 more minutes. Stir in a ½ teaspoon of the salt and black pepper.

Mix the cilantro and remaining ¼ teaspoon of salt into the scrambled eggs.

Divide the potatoes and beans into 4 serving bowls. Top with an equal amount of eggs (2 eggs for each person). Garnish as desired, and serve warm.

This breakfast bowls recipe originally appeared in the September/October 2018 issue of Chickens magazine.

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