Start your day with a fiesta of flavors with this Breakfast Burrito Bowl! This deconstructed version of the classic breakfast burrito gives you all the delicious components in a customizable bowl format that’s perfect for busy mornings or weekend brunches.
I created this recipe after realizing that sometimes the best part of a breakfast burrito is being able to get a little bit of everything in each bite – without wrestling with a wrapped tortilla that inevitably falls apart. This bowl delivers all those beloved breakfast burrito elements while letting everyone adjust the portions to their preference.
Why You’ll Love This
- Customizable for everyone at the table – perfect for families with different preferences
- Meal prep friendly – components can be prepared ahead of time
- More filling and nutritious than traditional breakfast options
- Naturally gluten-free if you skip the tortilla strips
- Great for using up leftover vegetables or proteins from dinner
Ingredients
- 2-3 large eggs
- 1 tablespoon butter
- Salt and pepper to taste
- 1/4 cup shredded cheddar cheese
- 3 tablespoons fresh salsa
- 1/2 avocado, cut into chunks (optional)
Instructions
- Preheat cast iron or heavy-bottomed skillet over low-medium heat.
- Whisk eggs with salt and pepper until fluffy.
- Melt butter in pan. Add eggs and cook, creating curds by scraping with spatula, 1-2 minutes total.
- Transfer eggs to bowl, top with cheese, salsa, avocado and other desired toppings.
Tips & Variations
- Vegetarian option: Skip the sausage and double up on beans or add crumbled tofu seasoned with taco spices
- Make it spicier by adding diced jalapeños or a dash of hot sauce
- For a lower-carb version, substitute cauliflower rice for the hash browns
- Prep components the night before for a quick assembly in the morning
- Add roasted sweet potatoes instead of hash browns for a nutritional boost
- Use leftover roasted vegetables from dinner for an even quicker prep time
Serving Suggestions
Serve these breakfast burrito bowls with a side of warm corn or flour tortillas for those who want to make their own mini burritos. A fresh fruit salad with tropical fruits like mango and pineapple makes the perfect sweet contrast to these savory bowls.
For a brunch gathering, set up a breakfast burrito bowl bar with all the components in separate dishes, allowing guests to build their own perfect bowl. Pair with a pitcher of spicy Bloody Marys or zesty Micheladas for a festive weekend meal.
Notes
- Leftovers will keep in the refrigerator for up to 3 days. Store components separately for best results.
- The eggs are done when they’re still slightly glossy but not runny – they’ll continue cooking briefly after removal from heat.
- For meal prep, prepare all components except avocado and store in separate containers. Slice avocado just before serving.
FAQs
Can I make this ahead of time?
Yes! All components except the avocado and tortilla strips can be made 1-2 days ahead and reheated. Assemble just before serving.
How can I keep the avocado from browning if I’m meal prepping?
Slice the avocado just before serving, or if needed in advance, toss with a bit of lime juice and store in an airtight container.
Is this recipe freezer-friendly?
The cooked sausage, peppers, onions, and beans freeze well. Eggs and potatoes are best prepared fresh for optimal texture.
Can I use different types of cheese?
Absolutely! Pepper jack adds a nice kick, while a Mexican cheese blend or queso fresco would be delicious alternatives to cheddar.
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