Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cooking Method: ,
Cuisine: ,
Courses: , ,
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
    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. 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.
    2. Sauté the Veggies
  2. 2
    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.
    3. Scramble the Eggs
  3. 3
    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.
    4. Assemble the Bowls
  4. 4
    In each serving bowl, layer a scoop of rice, a portion of roasted potatoes, scrambled eggs, and sautéed veggies.
    5. Add Toppings
  5. 5
    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
Read it online: https://petitepanini.com/recipe/breakfast-burrito-bowls-recipe/