Breakfast Burrito Bowl
This easy and healthy Breakfast Burrito Bowl recipe is made with simple ingredients and is ready in under 10 minutes.
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Servings: 1 serving
Calories: 607kcal
Ingredients
- 2-3 large eggs
- 1 tablespoon butter
- Salt and pepper to taste
- ¼ cup shredded cheddar cheese
- 3 tablespoons fresh salsa
- ½ avocado cut into chunks (optional)
Instructions
- 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!
Notes
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
Serving: 1g | Calories: 607kcal | Carbohydrates: 14g | Protein: 28g | Fat: 50g | Saturated Fat: 19g | Polyunsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 616mg | Sodium: 1150mg | Fiber: 8g | Sugar: 3g