This easy and healthy Breakfast Burrito Bowl recipe is made with simple ingredients and is ready in under 10 minutes. Filled with satisfying protein and healthy fats, this quick recipe hits the spot whenever you’re craving breakfast burritos – no tortilla needed!
We make breakfast from scratch every single day. Maybe that seems daunting to you if you’re used to pouring out a bowl of cereal or grabbing something in the drive-thru on the way to work, but that would mean that you don’t know the secret.
So what’s the secret? Oatmeal and eggs my friend, oatmeal and eggs. These two humble foods can be ready in just 5-10 minutes including prep work and preheating. They are also incredibly nourishing AND cheap to make.
This breakfast burrito bowl is a fun way to switch up the standard fried egg routine, and it is packed with all the flavors of a breakfast burrito. Well, everything but the tortilla!
When I want something filling, satisfying, and slightly spicy, this breakfast burrito bowl recipe is always at the top of my mind. I’ve been making it for so long I forgot that it even could be a “recipe”, so sharing it with you here is long overdue!
Why You’ll Love This Recipe:
- It’s a quick and delicious breakfast that can be made in just 5-10 minutes.
- A great way to enjoy all of the flavor of a breakfast burrito – without the carbs and gluten that come with a tortilla.
- Uses just a handful of simple ingredients, making it perfect for meal prep.
- It’s full of healthy fats, as well as satisfying protein.
- Eggs: You’ll need about 2-3 large eggs for this recipe. I say 2-3 because the amount of eggs that someone finds filling tends to vary. I like to opt for 3 since that gives me the most filling protein.
- Butter: A little bit of butter added to the skillet helps to add flavor and prevents the eggs from sticking. You could use ghee, coconut oil, or avocado oil if you prefer.
- Cheese: Some shredded cheese on top of the bowl adds satisfying fats, flavor, and a bit of protein too.
- Salsa: I recommend using a fresh salsa like pico de gallo or homemade fermented salsa. It’s a great shortcut to get the flavors of onion, jalapeño, tomato, and cilantro without all of the chopping.
- Avocado: This is an optional ingredient, but some fresh avocado chunks on top (or a dollop of guacamole) makes for a super satisfying breakfast.
- Other toppings of choice: I’ve kept the list pretty simple since it makes for a quick and easy breakfast, but feel free to get creative with the toppings or even add in some cooked bacon, sausage, or ham.
How to Make an Easy Breakfast Burrito Bowl
Before you get started, make sure to preheat your skillet. Especially if using a cast iron skillet (but stainless needs it too), it’s important to get it nice and warm before adding in the egg. In this case, you want to preheat it over low-medium heat.
Once the skillet is warm, add the eggs to a medium-sized bowl and whisk them to break the yolks.
Season the eggs with salt and pepper to your taste, and add any other seasonings if you like. Whisk again until they are fluffy.
Add the butter (or you could use coconut oil or avocado oil) to the skillet and swirl it around to coat the skillet and melt the butter.
Scrambling the Eggs
Pour the whisked eggs into the skillet and allow them to spread out in the pan. Allow them to cook for 20-30 seconds like this, then run a silicone spatula around the edge to begin forming curds of cooked egg.
Pull the silicone spatula through partially cooked eggs, helping to scramble and cook the eggs to your liking. This shouldn’t take any longer than 1-2 minutes.
Once the eggs are scrambled to your liking, transfer them to a bowl while you prepare your toppings.
Adding the Toppings
Add your toppings right on top of the eggs – about 1/4 cup of shredded cheese, 3 tablespoons of salsa, and 1/2 of an avocado cut into chunks (optional, but encouraged).
If you’re feeling up to it, layer on your favorite additonal toppings and seasonings to your hearts content! Then serve and enjoy.
Variations and Substitutions
Dairy free: If you would like to make this recipe dairy free simply substitute the butter for coconut oil or avocado oil.
With bell peppers and onions: A good quality fresh salsa will have onions and (occasionally) bell peppers, but if you want to add them in, go for it! I recommend adding them to a skillet along with some butter and cooking until softened, about 3-5 minutes. Then pour in the eggs and scramble them with the peppers and onions.
With ham: Add 1/4 cup of cooked and chopped ham to the skillet before adding the eggs. Warm briefly before adding the eggs and scrambling.
With bacon or sausage: Add 1/4 cup of cooked and chopped bacon or sausage before adding the eggs. Warm them in the skillet for 1-2 minutes before adding the eggs and scrambling.
- Make sure to keep the skillet on low-medium heat. Using a higher heat will cause your eggs to cook more rapidly and become rubbery. Slow and low is the way to go!
- Feel free to get creative with the toppings and fillings. Adding chopped and cooked meat, or sautéing fresh onions and bell peppers are some tasty modifications.
- Use a high quality salsa. This is what adds a lot of the flavor: onions, jalapeños, cilantro, etc, so it’s important that it actually has a flavor you like! I use either Organic Jack’s salsa or homemade fermented salsa.
- Customize your level of heat by using a more mild or more spicy salsa. You could also add in some chopped jalapeños (like my fermented jalapeños) if you like a little more heat.
More Easy Breakfast Recipes
- Kefir Smoothie Bowl
- Peanut Butter Cookie Oatmeal
- Chocolate Almond Granola
- Berry Kefir Smoothie
- Chocolate Peanut Butter Oatmeal
- 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)
- Preheat a cast iron skillet or heavy-bottomed pan over low-medium heat.
- Add the eggs to a medium-sized bowl and whisk to break the yolks.
Season with salt and pepper to your taste, and whisk until the eggs are fluffy.
- Add the butter to the preheated skillet and swirl to coat.
- Pour in the eggs and allow them to spread in an even layer. Cook for 20-30 seconds, then begin by scraping around the edges of the pan with a silicone spatula.
- Slide the silicone spatula through the eggs, creating curds, until the eggs are cooked through; about 1-2 minutes total.
- Transfer the scrambled eggs to a bowl and top with shredded cheddar cheese, salsa, cubed avocado, and the toppings of your choice.
- Serve and enjoy!
Dairy free: Use avocado oil or coconut oil in place of the butter in this recipe.
With ham, bacon, or sausage: Add in cooked, chopped meat just before adding the eggs. Saute until warmed through, then pour in the eggs and scramble.
With peppers and onions: Add finely diced peppers and onions to a skillet along with some butter and cooking until softened, about 3-5 minutes. Then pour in the eggs and scramble them with the peppers and onions.
Additional topping suggestions: Cotija cheese, queso fresco, hot sauce, sour cream, fried potatoes, crispy tortilla strips, salsa verde, enchilada sauce, crema, lime wedges, guacamole, corn tortilla chips, chopped fresh cilantro, etc.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 607Total Fat: 50gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 616mgSodium: 1150mgCarbohydrates: 14gFiber: 8gSugar: 3gProtein: 28g
Nutrition information is an estimate only.
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