If you love the savory satisfaction of a breakfast burrito but want to skip the tortilla (or just don’t have the rolling skills), this Breakfast Burrito Bowl is your new morning best friend. It is incredibly easy to make, coming together in just 25 minutes, and is packed with bold, flavorful ingredients. We are talking about taco-seasoned roasted potatoes, crisp peppers and onions, fluffy scrambled eggs, and a drizzle of creamy chipotle sauce. It is a hearty, texture-rich meal that brings the vibrant flavors of Tex-Mex cuisine right to your breakfast table.
Why You’ll Love This Recipe
- Quick & Easy: The whole meal is ready in just 25 minutes, making it perfect for busy mornings.
- Flavor Explosion: The potatoes are tossed in taco seasoning and roasted to perfection, then topped with zesty creamy chipotle sauce.
- Meal Prep Friendly: You can roast the potatoes in advance and store them for up to 5 days, making assembly a breeze.
- Versatile: It works beautifully as a hearty breakfast or a filling main course for dinner.
Equipment
- Baking Sheet: Large enough to spread the potatoes and veggies in a single layer for roasting.
- Skillet: Non-stick is best for scrambling fluffy eggs easily.
- Large Bowl: For tossing the vegetables with oil and taco seasoning evenly.
- Whisk: To beat the eggs and milk for maximum fluffiness.
Ingredients
- Russet Potatoes: 4 cups, diced; you can leave the skins on or peel them depending on your preference.
- Bell Peppers: ½ cup, diced; adds sweetness and color to the roast.
- Onions: ½ cup, diced; creates a savory base for the potato hash.
- Olive Oil: 2 tablespoons; helps the vegetables roast and brown evenly.
- Taco Seasoning: 1 tablespoon; instantly infuses the potatoes with Mexican-inspired flavor.
- Large Eggs: 4; whisked and scrambled for the protein component.
- Milk: 2 tablespoons; makes the scrambled eggs fluffy.
- Salt: ½ teaspoon; for seasoning the eggs.
- Toppings: ½ avocado (sliced), ¼ cup diced tomatoes, ½ jalapeño (sliced), 2 tablespoons green onions (diced), and ¼ cup creamy chipotle sauce for the perfect finish.
Instructions
- Preheat the oven: Set your oven to 425°F so it is hot and ready for the potatoes.
- Season the veggies: In a large bowl, toss the diced potatoes, bell peppers, and onions with olive oil and taco seasoning until evenly coated.
- Roast the mix: Spread the seasoned vegetables in an even layer on a foil-lined baking sheet. Place in the oven for 15-20 minutes.
- Prep the eggs: While the potatoes roast, whisk the eggs, milk, and salt together in a medium mixing bowl.
- Scramble: Heat a skillet over medium heat. Once warm, add the eggs and use a spatula to slowly scramble them. Timing is key: Do not start cooking the eggs until the potatoes have 5 minutes left on the timer.
- Assemble: Divide the roasted potatoes and scrambled eggs between two bowls. Top each bowl with sliced avocado, diced tomatoes, jalapeños, and green onions. Finish with a drizzle of creamy chipotle sauce.
You Must Know
- Timing the Eggs: Do NOT begin cooking the scrambled eggs until the potatoes have only 5 minutes left in the oven. This ensures the eggs are hot and fresh exactly when the potatoes are ready.
- Convection Option: If you have a convection oven, I highly recommend using it to roast the potatoes. It provides extra crunch while keeping the temperature at 425°F for 15-20 minutes.
Storage Tips
- Fridge: The roasted potatoes can be made in advance and stored in the refrigerator for up to 5 days.
- Stove Reheating: To reheat potatoes on the stove, add them to a dry skillet over high heat and cook for 4-5 minutes to warm them up and get them crispy on the outside.
- Oven Reheating: Spread the potatoes on a baking sheet and place them under the broiler (upper third of the oven) on high for 3-4 minutes until warm and crispy.
Ingredient Substitutions
- Potato Variety: You can use sweet potatoes or red potatoes if you prefer. Just keep in mind that sweet potatoes won’t get quite as crispy as Russets.
- Vegan Option: To make these bowls vegan, omit the eggs and use scrambled tofu instead.
- Dairy-Free: Use plant-based milk in the eggs or omit the milk entirely.
Serving Suggestions
- Tortillas: Serve with warm flour or corn tortillas on the side for scooping.
- Extra Spice: Add hot sauce or extra sliced jalapeños if you love heat.
- Fresh Lime: A squeeze of fresh lime juice over the avocado adds a nice brightness.
Cultural and Historical Context
The burrito bowl is a modern Tex-Mex invention, essentially a deconstructed burrito that ditches the tortilla to lower carbohydrates or simply to allow for more fillings. It highlights the vibrant ingredients typical of Mexican cuisine—like chiles, tomatoes, and avocados—presented in a convenient, bowl-food format that suits contemporary dining styles.
Seasonal Adaptations
- Summer: Use fresh garden tomatoes and peppers for the toppings and roast mix.
- Winter: Swap the bell peppers for roasted poblanos for a deeper, warming flavor.
Perfect Occasions
- Weekend Brunch: Impressive enough for guests but fast enough to enjoy your morning.
- Meal Prep Breakfast: Roast a big batch of potatoes on Sunday to use throughout the week.
Freezer Meal Conversion
While the eggs are best fresh, the roasted potato mixture freezes reasonably well. Roast the potatoes, peppers, and onions as directed, cool completely, and freeze in airtight bags. Reheat in an air fryer or oven to crisp them back up before serving with fresh eggs.
Pro Tips
- Skin On or Off: For this recipe, I used Russet potatoes with the skins on, but peeling them is entirely up to your personal preference.
- Crispy Leftovers: When reheating the potatoes, using a dry skillet on high heat is the best way to revive that crispy exterior that the microwave often destroys.
FAQs About Recipes
Can I use sweet potatoes?
Yes, you can use sweet potatoes or red potatoes, but be aware that sweet potatoes won’t get as crispy as the Russets.
How do I make this vegan?
Simply omit the scrambled eggs and replace them with a tofu scramble.
Can I make the potatoes ahead of time?
Absolutely. The potatoes can be made in advance and stored in the refrigerator for up to 5 days, making this a great meal prep option.
Breakfast Burrito Bowl
Ingredients
Equipment
Method
- Preheat the oven to 425°F.
- In a large bowl, toss diced potatoes, bell peppers, and onions with olive oil and taco seasoning.
- Spread them in an even layer on a foil-lined baking sheet.
- Place in the oven for 15-20 minutes.
- In a medium mixing bowl, whisk eggs, milk, and salt together.
- Heat a skillet over medium heat on the stove.
- Once the skillet is warm, add the eggs and use a spatula to slowly scramble the eggs while the potatoes are roasting (start this when potatoes have 5 minutes left).
- Divide the potatoes and scrambled eggs between two bowls.
- Top each bowl with avocado, diced tomatoes, jalapeños, and green onions.
- Drizzle with the creamy chipotle sauce.
