Name: Breakfast Burrito Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 cups diced russet potatoes; ½ cup diced bell peppers; ½ cup diced onions; 2 tablespoons olive oil; 1 tablespoon taco seasoning; 4 large eggs; 2 tablespoons milk; ½ teaspoon salt; ½ avocado (thinly sliced); ¼ cup diced tomatoes; ½ jalapeño (sliced); 2 tablespoons green onions (diced); ¼ cup creamy chipotle sauce

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Looking for an easy breakfast to make during the week? How about an epic weekend brunch? You're in luck, because this Breakfast Burrito Bowl checks both boxes! It's easy to make in 25 minutes and can be meal prepped ahead of time. This way, it only takes 10 minutes in the morning to toss together, perfect for busy weekday breakfasts!

It's also packed with flavorful ingredients, like taco seasoned roasted potatoes and my famous Creamy Chipotle Sauce, making it perfect for an exciting Sunday morning brunch! Dietary restrictions? No problem! This breakfast burrito bowl is gluten free and easy to make vegan with scrambled tofu!

roasted diced potatoes in bowl with scrambled eggs and sliced avocado

Everyone knows that whenever I'm at a restaurant for brunch and there's a breakfast burrito on the menu, I'm going to order it! As a HUGE FAN of breakfast burritos, I wanted to include all of the same ingredients that I love wrapped up in a tortilla, in this bowl.

So what makes an incredible breakfast burrito? Over the years, I've found that combining these 5 ingredients = the perfect breakfast burrito!

Crispy potatoes
Creamy avocado
Fresh vegetables
Perfectly cooked eggs
A delicious sauce

Now add all of these ingredients to a gluten free bowl and you've also got a healthy breakfast, that's easy to make!

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Ingredients you'll need
Toppings for the bowl
Step by step instructions
Make it vegan
Make it low carb
Add a protein
Meal prep it
More Mexican style bowls to try
Recipe
Comments

breakfast burrito bowl drizzled with creamy chipotle sauce

Ingredients you'll need

Diced potatoes - for this recipe I used russet potatoes, with the skins on. Leaving the skins on or off is up to you and whatever your personal preference is. You can also use sweet potatoes or red potatoes, if you prefer. Just know that the sweet potatoes won't get as crispy as russet potatoes.
Diced bell peppers - for this recipe I used red bell peppers, but orange, yellow or green bell peppers will all work just fine.
Diced onion
Olive oil - other vegetable oils such as avocado or canola will also work fine.
Taco seasoning - I always like to make my own taco seasoning to keep in the pantry. This way, I know exactly what's in the seasoning mix and there's no chance of added sugar, or ingredients containing gluten, sneaking into my taco seasoning! Feel free to use your favorite taco seasoning, or make the recipe that I liked to in this post.
Eggs, milk and salt - these ingredients are all combined to make the scrambled eggs. If you'd like to make the bowl dairy free, use a milk substitute, such as soy milk or oat milk. If you'd like to make the bowl vegan, substitute scrambled tofu. More on that below!

Toppings for the bowl

Avocado
Green Onions
Jalapenos - for those that are fans of spice! If you'd like a mild breakfast burrito bowl, feel free to leave the peppers off the bowl.
Diced tomatoes
Creamy chipotle sauce - remember in the 5 keys to a great breakfast burrito, I mentioned a delicious sauce? This is that sauce! It's so creamy, easy to make and naturally dairy free!
Fresh cilantro
Pico de gallo - for a little more zest of flavor, add pico de gallo to the bowls instead of diced tomatoes and jalapenos.
Everything bagel seasoning - no breakfast is complete in our house without a sprinkling of this seasoning on top! It's just like the mix you get at Trader Joe's, but it's so easy to make at home and it's the perfect flavorful, crunchy topping to finish off these bowls!

diced potatoes and bell peppers on foil lined baking sheet

Step by step instructions

Cook the potatoes. Toss diced potatoes, bell peppers and onions with olive oil and taco seasoning. Spread them in an even layer on a foil-lined baking sheet and into a preheated 425°F oven for 15-20 minutes.
- Quick tip! If you have a convection oven, I highly recommend using it to roast the potatoes for extra crunch!
Scramble the eggs. In a medium mixing bowl, whisk eggs, milk and salt together. Heat a skillet over medium heat on the stove. Once the skillet is warm, add the eggs and use a spatula to slowly scramble the eggs while the potatoes are roasting.
- Quick tip! Do not begin cooking the scrambled eggs until the potatoes have 5 minutes left on the timer. You want the eggs to be cooked and warm at the same time the potatoes come out of the oven.
Assemble the bowls. Divide the potatoes and scrambled eggs between two bowls. Add the toppings of your choice, like sliced avocado, diced tomatoes, jalapenos and green onions. Drizzle with the creamy chipotle sauce.

collage of images showing breakfast bowls with scrambled eggs and scrambled tofu

Make it vegan

To make the burrito bowls vegan, omit the scrambled eggs and instead use scrambled tofu. (Pictured above on the right.)
- Follow this recipe for Tofu Scramble Burrito Bowls to grab the instructions for how to prepare the scrambled tofu.

Make it low carb

To make these bowls low carb, omit the potatoes. Yes, that is omitting half of the food in these bowls, but potatoes are a high carb food, so eliminating them is the only way to make these bowls low-carb.
- Instead of the potatoes, double up on the eggs or replace the potatoes with cauliflower rice.

Add a protein

The eggs make these bowls already protein-rich at 23 grams per bowl.
To add a plant-based protein:
- Replace the scrambled eggs with scrambled tofu. This will actually increase the protein in the bowls to 32 grams per bowl.
- Cook 6 ounces of soy chorizo in a separate skillet and add 3 ounces to each bowl. This will increase the protein per bowl from 23 grams to 37 grams.
- Add ½ cup black beans, drained and rinsed from a can, to each of the bowls. This will add 7 grams of protein to each bowl, for a total of 30 grams of protein per bowl.
To add a meat-based protein, add 6 ounces of chicken sausage, this will add 14 grams of protein to each bowl for a total of 37 grams of protein per bowl. Cook the sausage according to package directions, slice and add it to the bowl.

Meal prep it

The potatoes can be made in advance and stored in the refrigerator for up to 5 days.
- You can reheat the potatoes in the oven or on the stove.
- If reheating on the stove, I recommend adding them to a dry skillet on the stove over high heat and cooking for 4-5 minutes to warm them up and get them crispy on the outside.
- If reheating in the oven, I recommend spreading them out evenly on a baking sheet and placing them under the broiler, on a rack in the upper third of the oven, on high for 3-4 minutes, or until they're warm and crispy.
When the potatoes are prepared in advance, the bowls can be tossed together in the morning in 10 minutes or less.

breakfast burrito bowl with scrambled eggs and roasted diced potatoes

More Mexican style bowls to try

Recipe

bowl filled with scrambled eggs, roasted potatoes and sliced avocado

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