Go Back
–+ servings
Breakfast Burrito Bowls

Deliciously Customizable Breakfast Burrito Bowls for Everyone

Transform your mornings with these Breakfast Burrito Bowls that offer versatility and flavor in every bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Breakfast
Cuisine: Mexican
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 cups Potatoes Any available potatoes like Yukon Gold
  • 4 large Eggs Add more for larger servings
  • 6 oz Bacon Or substitute with chorizo
  • 1 cup Cheese Queso Fresco or feta
  • 1/4 cup Cilantro Omit if not a fan
  • 1 whole Lime Substitute with lemon if needed
  • 1 tsp Chile Powder Optional
For the Salsa Verde
  • 8-10 whole Tomatillos Main component for Salsa Verde
  • 1/2 whole Onion Yellow or white preferred
  • 20-25 sprigs Cilantro Skip if not a cilantro lover
  • 2 cloves Garlic Can be omitted for milder salsa
  • 1-2 whole Jalapenos Adjust for spice preference

Equipment

  • Oven
  • baking sheet
  • Mixing bowl
  • skillet
  • Blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Cube the potatoes into small pieces, toss with olive oil, salt and seasonings, and roast for 20 minutes.
  3. After 20 minutes, add bacon (or chorizo) and tomatillos, and roast for another 20 minutes.
  4. Scramble the eggs in a skillet over medium heat until fluffy, about 5 minutes.
  5. Blend roasted tomatillos, onion, garlic, cilantro, and jalapenos to make Salsa Verde.
  6. Assemble bowls with crispy potatoes, scrambled eggs, meat, and drizzle with Salsa Verde.
  7. Serve with extra lime wedges and Salsa Verde on the side.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 20gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 2gVitamin A: 15IUVitamin C: 30mgCalcium: 20mgIron: 10mg

Notes

Customize protein with bacon or chorizo, or go meat-free with avocado or beans. Leftovers can be stored easily for later meals.

Tried this recipe?

Let us know how it was!