A Hearty and Satisfying Breakfast Option
If you love breakfast burritos but want something a little easier to assemble, these Breakfast Burrito Bowls are the perfect solution. They pack all the delicious flavors of a classic burrito into a bowl—fluffy scrambled eggs, crispy potatoes, smoky bacon, and fresh toppings. Plus, they come together in about 30 minutes, making them a great choice for busy mornings or weekend brunch.
Why I Love This Recipe
Breakfast burritos have always been a favorite in my house, but some mornings, I just don’t feel like rolling up tortillas. That’s how these burrito bowls were born. They’re hearty, flavorful, and completely customizable. Plus, they’re great for meal prep—you can make a batch at the start of the week and enjoy a quick, filling breakfast every day.
This version keeps things classic with eggs, bacon, and potatoes, but the beauty of this dish is that you can switch it up however you like. Sometimes I swap out bacon for chorizo or add black beans for extra protein. No matter how you make it, the combination of textures and flavors never disappoints.
Ingredient Notes
A few key ingredients bring this dish to life:
- Eggs – Scrambled soft and fluffy, they provide protein and richness.
- Potatoes – Crispy, golden potatoes add heartiness. You can use diced russet potatoes, hash browns, or even sweet potatoes.
- Bacon – Adds a smoky, salty bite. Swap it for sausage, ham, or a vegetarian alternative like sautéed mushrooms.
- Cheese – A sprinkle of shredded cheddar or Monterey Jack melts beautifully over the warm eggs.
- Toppings – Fresh ingredients like diced tomatoes, avocado, cilantro, and salsa balance out the richness of the dish.
Possible Substitutions:
- For a lighter option, use turkey bacon or omit the meat entirely.
- Substitute roasted sweet potatoes or cauliflower for a lower-carb version.
- If dairy-free, use a plant-based cheese or skip it altogether.
How to Make Breakfast Burrito Bowls
Cook the Potatoes
Dice the potatoes into small cubes and cook them in a hot skillet with a little oil. Stir occasionally until they’re golden and crispy. Season with salt, pepper, and a pinch of smoked paprika for extra flavor.
Prepare the Bacon
While the potatoes cook, crisp up the bacon in a separate pan. Once done, transfer it to a paper towel-lined plate and chop it into bite-sized pieces.
Scramble the Eggs
Whisk the eggs in a bowl with a splash of milk for fluffiness. Cook them over medium-low heat, stirring gently until they’re just set. Season with salt and pepper.
Assemble the Bowls
Divide the potatoes, eggs, and bacon into bowls. Sprinkle cheese over the warm eggs so it melts slightly. Then, add your favorite toppings—diced tomatoes, avocado slices, fresh cilantro, and a drizzle of salsa or hot sauce.
Expert Tips for the Best Results
- Crispy Potatoes – To get that perfect crisp, don’t overcrowd the pan. Cook in a single layer and resist stirring too often.
- Fluffy Eggs – Cook eggs low and slow. Stir gently and remove them from the heat when they’re still slightly soft—they’ll finish cooking from residual heat.
- Balanced Toppings – A mix of fresh and creamy toppings (like salsa and avocado) helps balance the richness of the eggs and bacon.
Serving Suggestions
These bowls are a meal on their own, but if you want to round out your breakfast, try serving them with:
- Warm tortillas on the side for scooping
- A dollop of sour cream or Greek yogurt for extra creaminess
- A fresh fruit salad for a light, refreshing contrast
Storage and Reheating Tips
Storing Leftovers
Keep leftovers in an airtight container in the fridge for up to 3 days. Store toppings separately to keep everything fresh.
Reheating
- Warm the potatoes and eggs in a skillet over medium heat or in the microwave for 1-2 minutes.
- Add fresh toppings after reheating to maintain the best texture and flavor.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Prepare the eggs, bacon, and potatoes in advance, then store them separately. Reheat and assemble when ready to eat.
What’s the best way to make this vegetarian?
Omit the bacon and add sautéed mushrooms, black beans, or even crumbled tofu for a protein boost.
Can I use store-bought hash browns instead of fresh potatoes?
Absolutely! Frozen hash browns save time and cook up just as crispy.
How can I make this spicier?
Add diced jalapeños to the eggs, sprinkle in some chili powder, or drizzle with your favorite hot sauce.
Final Thoughts
These Breakfast Burrito Bowls are a game-changer for mornings when you want something hearty but easy. They’re satisfying, flavorful, and endlessly adaptable. Give them a try, and don’t be afraid to mix in your own favorite ingredients. Let me know how you make yours—I’d love to hear your variations!
Print
Breakfast Burrito Bowls
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings (adjusted from typical 2 servings) 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
Description
These Breakfast Burrito Bowls pack all the flavors of a classic burrito into an easy-to-assemble bowl. Made with crispy potatoes, scrambled eggs, smoky bacon, and fresh toppings, they’re a hearty and customizable breakfast option perfect for busy mornings or weekend brunch.
Ingredients
- 4 large eggs
- 2 medium russet potatoes, diced
- 4 slices bacon, cooked and chopped
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1 tablespoon olive oil
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/2 avocado, sliced
- 1/2 cup diced tomatoes
- 2 tablespoons chopped cilantro
- Salsa or hot sauce, for serving
Instructions
- Cook the Potatoes
Heat olive oil in a skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until golden and crispy. Season with salt, pepper, and smoked paprika. - Prepare the Bacon
In a separate pan, cook the bacon until crispy. Transfer to a paper towel-lined plate and chop into small pieces. - Scramble the Eggs
Whisk eggs with a splash of milk and cook over medium-low heat, stirring gently until just set. Season with salt and pepper. - Assemble the Bowls
Divide the potatoes, eggs, and bacon into bowls. Sprinkle cheese over the eggs while warm. Add diced tomatoes, avocado slices, cilantro, and a drizzle of salsa or hot sauce.
Notes
- Substitute bacon with chorizo, sausage, or a vegetarian option like mushrooms or black beans.
- For a lower-carb version, use roasted sweet potatoes or cauliflower.
- Dairy-free? Use plant-based cheese or omit it.
Nutrition
- Serving Size: 1 bowl
- Calories: ~450 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 220mg
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