Description
Start your day with a bold and satisfying Breakfast Burrito Bowl that’s loaded with all your favorite morning flavors—without the wrap! Packed with fluffy scrambled eggs, crispy potatoes, seasoned veggies, cheese, and a zesty avocado topping, this bowl delivers everything you love about a burrito in one wholesome, fork-ready meal. Perfect for busy mornings, meal prep, or a weekend brunch spread.
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Ingredients
For the Base:
2 medium russet potatoes, diced
1 tbsp olive oil
½ tsp paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
For the Scrambled Eggs:
4 large eggs
2 tbsp milk (optional, for fluffier eggs)
Salt and pepper to taste
1 tsp butter or olive oil
For the Veggies & Add-ins:
½ cup diced bell peppers (any color)
½ cup diced onion
½ cup black beans (drained and rinsed)
½ cup corn kernels (fresh or frozen)
½ tsp cumin
1 tbsp olive oil
For the Toppings:
½ cup shredded cheddar or Monterey Jack cheese
1 avocado, sliced or mashed
¼ cup salsa or pico de gallo
2 tbsp sour cream or Greek yogurt
Fresh cilantro, chopped
Lime wedges, for serving
Hot sauce (optional)
Instructions
Step 1: Roast the Potatoes
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Preheat oven to 425°F (220°C).
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Toss diced potatoes with olive oil, paprika, garlic powder, salt, and pepper.
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Spread on a baking sheet in a single layer.
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Roast for 20–25 minutes, flipping halfway through, until golden and crispy.
Step 2: Sauté the Veggies
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While potatoes cook, heat olive oil in a skillet over medium heat.
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Add bell peppers and onions, sautéing for 3–4 minutes.
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Stir in black beans, corn, and cumin. Cook another 2–3 minutes until warmed through.
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Set aside.
Step 3: Scramble the Eggs
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In a bowl, whisk together eggs, milk, salt, and pepper.
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Heat butter or oil in a nonstick pan over medium-low heat.
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Pour in the eggs and gently stir until just set and fluffy.
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Remove from heat immediately to avoid overcooking.
Step 4: Assemble the Burrito Bowls
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Divide roasted potatoes among bowls.
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Add a scoop of scrambled eggs and the veggie mixture.
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Top with shredded cheese, avocado, salsa, and sour cream.
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Sprinkle with fresh cilantro and add a lime wedge on the side.
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Drizzle with hot sauce if you like it spicy.
Notes
Use Leftovers – Great way to use leftover roasted veggies or rice
Prep Ahead – Roast potatoes and chop veggies the night before
Control the Heat – Add jalapeños or spicy salsa for a kick
Go Low-Carb – Swap potatoes for sautéed cauliflower rice
Make It Vegan – Use tofu scramble and dairy-free cheese or yogurt
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: American-Mexican Fusion