Breakfast Burrito Bowls Recipe

Breakfast sets the tone for your entire day, and there’s nothing more satisfying than a warm, filling bowl packed with flavor, texture, and nutrients. Enter the Breakfast Burrito Bowls Recipe – a deconstructed version of the classic breakfast burrito that’s just as delicious, more customizable, and far easier to serve for a crowd or prepare ahead.

In this post, we’ll break down everything you need to know about creating the perfect breakfast burrito bowl. From the ingredients to techniques, tips for prepping ahead, creative variations, and even storage solutions, you’ll be fully equipped to make this recipe your own.

Why You’ll Love This Breakfast Burrito Bowls Recipe

This recipe is designed to be:

• Quick and easy: Ideal for busy mornings.
• Meal prep friendly: Keeps well in the fridge.
• Customizable: From vegan to protein-packed options.
• Balanced: Contains carbs, protein, and healthy fats.
• Flavorful: Every bite delivers spice, crunch, and creaminess.

Ingredients You’ll Need

For the Base

• 2 cups cooked white or brown rice (or quinoa for a twist)
• 3 medium Russet potatoes, diced small
• 1 tbsp olive oil
• 0.5 tsp smoked paprika
• 0.25 tsp garlic powder
• Salt & pepper to taste

For the Eggs

• 6 large eggs
• 2 tbsp milk (optional, for creaminess)
• Salt & pepper
• 1 tbsp butter or oil for cooking

For the Veggie Mix

• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 small red onion, diced
• 1 tbsp olive oil
• 1 garlic clove, minced

Toppings (Optional but Recommended)

• 0.5 cup shredded cheddar or Mexican blend cheese
• 1 avocado, diced or sliced
• 0.25 cup sour cream or Greek yogurt
• 0.25 cup salsa or pico de gallo
• Fresh cilantro, chopped
• Lime wedges
• Jalapeño slices (optional for spice)

How to Make Breakfast Burrito Bowls

Step 1: Roast the Potatoes

Preheat your oven to 200°C. Toss the diced potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread them on a lined baking sheet and roast for 20-25 minutes, flipping halfway through. They should be crispy on the outside and soft inside.

Pro Tip: Smaller, evenly cut potato cubes roast faster and get crispier edges.

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Step 2: Cook the Veggies

While the potatoes roast, heat olive oil in a skillet over medium heat. Add onions and bell peppers. Sauté for 5-7 minutes until softened. Add minced garlic during the last minute for an aromatic boost.

Step 3: Scramble the Eggs

In a bowl, whisk eggs with milk, salt, and pepper. Heat butter in a non-stick pan over low-medium heat. Pour in the eggs and gently stir with a spatula, cooking slowly for a creamy texture.

Pro Tip: Don’t overcook the eggs. Soft, slightly runny eggs work best for this bowl.

Step 4: Assemble the Bowls

Layer each bowl with a scoop of rice, roasted potatoes, scrambled eggs, and sautéed veggies.

Step 5: Add the Toppings

Customize with your favorite toppings. Cheese melts nicely over the warm components, avocado adds richness, and a squeeze of lime brings everything to life.

Meal Prep and Storage Tips

Make Ahead:

• Cook rice, roast potatoes, and sauté veggies in advance.
• Store each component separately in airtight containers.
• Scrambled eggs are best fresh but can be stored for up to 3 days.

Storage:

• Refrigerate components separately for up to 4 days.
• Assemble bowls fresh for best texture.
• For a grab-and-go breakfast, assemble and refrigerate in microwave-safe containers.

Freezer Tip:

• Freeze rice and veggies for up to 2 months.
• Avoid freezing scrambled eggs as they can become rubbery.

Variations to Try

Protein Additions

• Breakfast sausage or bacon: Cook and crumble into the bowl.
• Black beans: For a fiber-rich, vegetarian option.
• Tofu scramble: A perfect vegan egg substitute.

Carb Swaps

• Sweet potatoes: For a hint of sweetness and added nutrition.
• Cauliflower rice: For a low-carb version.

International Flavors

• Tex-Mex Style: Add corn, jalapeños, and chipotle mayo.
• Southwest: Use pepper jack cheese and spicy salsa verde.
• Mediterranean: Replace rice with quinoa, add feta, cucumbers, and tzatziki.

Serving Suggestions

• Brunch Platter: Serve with mini pancakes, fresh fruit, and mimosas.
• On-the-Go: Pack in containers and take to work or school.
• Party Bar: Set up a breakfast burrito bowl station with toppings so guests can build their own.

Equipment You’ll Need

• Baking sheet
• Mixing bowls
• Non-stick skillet
• Cooking spatula
• Knife and cutting board
• Measuring spoons and cups

Final Thoughts

The Breakfast Burrito Bowls Recipe is more than just a morning meal; it’s a lifestyle choice for those who want something nourishing, customizable, and full of flavor without sacrificing convenience. Whether you’re cooking for a crowd, feeding your family, or meal-prepping for the week, this recipe is guaranteed to become a breakfast staple.

With the right ingredients, a little prep, and a lot of love, you’ll enjoy restaurant-quality breakfast at home – every single day.

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Breakfast Burrito Bowls Recipe

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Cooking Method: Roasting, Stovetop Cuisine: American, Mexican Courses: Breakfast, Brunch, Lunch

Prep Time 15 mins Cook Time 20 mins Total Time 35 mins Difficulty: Beginner Cooking Temp: 200  C Servings: 4 Best Season: All Seasons

Description

Start your day with these hearty and customizable Breakfast Burrito Bowls—a protein-packed, flavor-rich dish loaded with scrambled eggs, crispy potatoes, sautéed peppers, and your favorite toppings. Perfect for busy mornings, meal prep, or a weekend brunch treat. These bowls combine all the flavors of a classic breakfast burrito, minus the tortilla!

Ingredients

Scale

1/2x 1x 2x 3x

For the Base (Potatoes & Rice)

• 2 cup cooked white or brown rice (warm or at room temp)
• 3 medium Russet potatoes (diced small)
• 1 tbsp olive oil
• 0 tsp 0.5 smoked paprika
• 0 tsp 0.25 garlic powder
• 0 tsp 0.25 black pepper
• 0 tsp 0.5 salt

For the Eggs

• 6 large eggs
• 2 tbsp milk (optional, for fluffier eggs)
• 0 tsp 0.25 salt
• 0 tsp 0.25 black pepper
• 1 tbsp butter or olive oil

For the Veggies

• 1 medium red bell pepper (diced)
• 1 medium green bell pepper (diced)
• 1 small red onion (diced)
• 1 tbsp olive oil
• 1 clove garlic (minced)

Toppings (Optional but Recommended)

• 0 cup 0.5 shredded cheddar or Mexican blend cheese
• 0 cup 0.25 sour cream or Greek yogurt
• 1 medium avocado (sliced or diced)
• 0 cup 0.25 salsa or pico de gallo
• 2 tbsp fresh cilantro (chopped)
• 1 small jalapeño (sliced, optional for heat)
• Lime wedges (for serving)

Instructions

Roast the Potatoes

1. Preheat your oven to 200°C. Toss the diced potatoes in olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20–25 minutes, flipping once halfway through, until crispy and golden.

Sauté the Veggies

1. While the potatoes roast, heat olive oil in a skillet over medium heat. Add diced onions and bell peppers. Sauté for about 5–7 minutes until softened. Add garlic in the last minute and stir until fragrant. Remove from heat and set aside.

Scramble the Eggs

1. Crack eggs into a bowl, add milk (if using), and whisk until well combined. Heat butter in a non-stick skillet over medium-low heat. Pour in the eggs and cook slowly, stirring gently with a spatula until just set but still soft. Season with salt and pepper.

Assemble the Bowls

1. In each serving bowl, layer a scoop of rice, a portion of roasted potatoes, scrambled eggs, and sautéed veggies.

Add Toppings

1. Top each bowl with shredded cheese, avocado, sour cream, salsa, cilantro, jalapeño slices, and a squeeze of lime, as desired.

Note

Make it spicy: Add hot sauce or crushed red pepper flakes to the eggs.

Make it vegan: Skip the eggs and cheese. Use tofu scramble and dairy-free toppings.

Meal prep tip: Store all components separately in airtight containers for up to 4 days.

Protein boost: Add cooked bacon, sausage, or black beans for extra protein.

Keywords: quick breakfast, healthy meal prep, burrito bowl, high protein breakfast, easy brunch