Burrito Bowl Recipe

This hearty Burrito Bowl Recipe is a savory and protein-packed breakfast option, which features crispy seasoned roasted potatoes and soft, creamy scrambled eggs. It’s a satisfying savory breakfast, ready to fuel your day in about 25 minutes.

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Burrito Bowl Ingredients

The Roasted Base:

• 4 cups diced russet potatoes: Russets are high-starch, making them the best choice for getting crispy edges in the oven.
• 1/2 cup diced bell peppers (red + yellow): Adds sweetness and color to the roast.
• 1/2 cup diced onions: Caramelizes alongside the potatoes for depth.
• 2 tbsp olive oil: Coats the vegetables for roasting.
• 1 tbsp taco seasoning: The primary flavor driver, providing that smoky, cumin-heavy burrito taste.

The Protein:

• 4 large eggs: The star of the bowl.
• 2 tbsp milk or water: Added to the eggs to make them fluffier.
• 1/2 tsp salt: Essential seasoning.

The Toppings:

• 1/2 avocado: Sliced or cubed for creaminess.
• 1/4 cup diced tomatoes: Fresh acidity to cut the richness.
• 1/2 jalapeño, thinly sliced: For a fresh, grassy heat.
• 2 tbsp green onions: A sharp, oniony garnish.
• 1/4 cup creamy chipotle sauce: Store-bought or homemade adds the final smoky kick that ties the bowl together.

How To Make Burrito Bowl

1. Roast the Potatoes: Preheat your oven to 425°F (220°C). In a large bowl, toss the diced russet potatoes, bell peppers, and onions with the olive oil and taco seasoning until evenly coated. Spread them out in a single layer on a baking sheet. Roast for 15–20 minutes, flipping halfway, until the potatoes are golden brown and crisp on the edges.
2. Scramble the Eggs: While the veggies roast, whisk together the eggs, milk (or water), and salt in a bowl. Heat a non-stick skillet over low heat. Pour in the eggs and cook slowly, stirring gently with a spatula. The goal is soft, curdy eggs, not dry rubbery ones. Remove from heat while they still look slightly wet.
3. Assemble the Bowls: Divide the crispy roasted potato mixture into serving bowls. Top immediately with the fluffy scrambled eggs.
4. Add Fresh Toppings: Arrange the avocado slices, diced tomatoes, sliced jalapeños, and green onions over the hot base.
5. Sauce and Serve: Drizzle generously with the creamy chipotle sauce. Serve immediately while hot and messy.

Recipe Tips

• Potato Size Matters: Dice your potatoes small (about 1/2 inch cubes). Large chunks will take too long to cook inside before the outside crisps up. Uniform size ensures even roasting.
• Don’t Overcrowd the Pan: When roasting the veggie mix, give the potatoes room to breathe. If they are piled on top of each other, they will steam instead of roast, resulting in soggy potatoes. Use two sheet pans if necessary.
• Low and Slow Eggs: The biggest mistake with scrambled eggs is high heat. Cooking them slowly ensures they stay creamy and moist, which contrasts perfectly with the crunchy potatoes.
• Chipotle Mayo Hack: If you don’t have “chipotle sauce,” mix equal parts mayonnaise and sour cream with a teaspoon of adobo sauce from a can of chipotles (or just chipotle powder).

What To Serve With Burrito Bowl

• Warm Tortillas: Serve flour or corn tortillas on the side to scoop up the bowl ingredients.
• Black Coffee: The roasted flavors pair well with strong coffee.
• Fresh Fruit Salad: A side of melon or berries balances the spicy, savory bowl.
• Chorizo: For meat lovers, crumbled cooked chorizo makes an epic addition.

How To Store Burrito Bowl

• Meal Prep: Store the roasted potato mixture and the scrambled eggs in separate containers in the fridge for up to 4 days.
• Reheating: Reheat the potatoes in an air fryer or oven to re-crisp them. Microwave the eggs gently. Add fresh toppings (avocado, tomatoes) after reheating.

Burrito Bowl Nutrition Facts

• Calories: 380 kcal
• Carbohydrates: 35g
• Fat: 22g
• Protein: 14g
• Sugar: 4g

Nutrition information is estimated per bowl.

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