Burrito Bowl – Easy McDonald’s Copycat

This McDonald’s burrito bowl copycat is a cozy, no-fuss breakfast made with crispy potatoes, soft scrambled eggs, and fresh toppings like avocado, jalapeño, and chipotle sauce. It’s warm, balanced, super filling — and actually easy to throw together. Great for slow mornings or make-ahead weekday wins.

Jump to Recipe

Quick Summary

• Prep time: 10 mins
• Cook time: 15 mins
• Flavor: smoky, creamy, crispy
• Great for: cozy breakfasts, meal prep, lazy weekends

Why I Like This Recipe

Honestly? Had leftover potatoes and one sad avocado and wasn’t trying to be productive — but somehow this turned into a breakfast I’ve made three times in one week. The chipotle sauce kinda seals the deal.

Ingredients

• 4 cups diced russet potatoes
• ½ cup diced bell peppers (red + yellow)
• ½ cup diced onions
• 2 tbsp olive oil
• 1 tbsp taco seasoning
• 4 large eggs
• 2 tbsp milk or water
• ½ tsp salt
• ½ avocado
• ¼ cup diced tomatoes
• ½ jalapeño, thinly sliced
• 2 tbsp green onions
• ¼ cup creamy chipotle sauce (homemade or store-bought)

How To Make Burrito Bowl

• Roast the potatoes: Toss potatoes, peppers, and onions with oil and taco seasoning. Spread on a baking sheet. Roast at 425°F for 15–20 mins until golden and crisp.
• Scramble the eggs: Whisk eggs, milk, and salt. Cook low and slow in a skillet. Stir gently — soft is the goal.
• Assemble the bowls: Add roasted potatoes to each bowl. Top with scrambled eggs. Add avocado, tomatoes, jalapeños, green onions, and chipotle sauce.
• Serve: Eat right away. Hot and messy is the vibe.

Tips for Success

• Don’t overcrowd the pan or your potatoes won’t crisp — trust me, I’ve done it.
• Scramble the eggs right before eating — cold eggs are just depressing.
• Meal prep idea: Make the potatoes ahead and store in the fridge.
• Add black beans or sausage for extra bulk if you’re feeding a hangry crowd.

Storage and Reheating

• Fridge: Keep potatoes and eggs separate. Lasts 3–4 days.
• Reheat potatoes: Skillet over high heat or quick broil in the oven.
• Reheat eggs: Low heat in a skillet. But honestly, they’re best fresh.

Frequently Asked Questions

• Can I use frozen potatoes?
  Yep. Just thaw and dry them before roasting — or they’ll steam instead of crisp.
• What’s a good chipotle sauce?
  Mix mayo + adobo sauce + lemon juice. Or use any spicy ranch-style dressing.
• Can I make this vegan?
  Totally. Tofu scramble + dairy-free chipotle sauce = done.
• Do I have to use jalapeños?
  Nope. Sub with red chili flakes or skip altogether.
• Can I add cheese?
  Oh yeah. Cheddar or pepper jack would slap on this.

Common Mistakes and How to Dodge Them

• Crowding the tray: Spread your potatoes out. If they touch too much, they’ll steam instead of crisp.
• Rushing the eggs: Low and slow wins. High heat makes them dry. I learned this the hard way at 8am.
• Not seasoning enough: Taco seasoning does a lot — but taste before serving. Add salt if it needs it.
• Overcomplicating it: Keep toppings simple. You don’t need 12 things. Potatoes + eggs + sauce + one or two extras = enough.
• Forgetting to toast your chipotle sauce (figuratively): Don’t skip the sauce. It ties everything together. Without it, it’s just eggs and spuds in a bowl.

Nutrition Facts (Per Serving)

• Calories: 772 kcal
• Total Fat: 48g
• Saturated Fat: 8g
• Cholesterol: 370mg
• Sodium: 810mg
• Potassium: 1100mg
• Total Carbohydrate: 58g
• Dietary Fiber: 8g
• Sugars: 6g
• Protein: 19g

You Might Also Like:

• Southwest Chicken Salad – Easy McDonald’s Copycat
• Chicken Bacon Ranch Salad – Easy McDonald’s Copycat
• Artisan Grilled Chicken Sandwich – Easy McDonald’s Copycat
• Chicken Bacon Ranch Wrap – Easy McDonald’s Copycat