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
Units
Scale
- 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