All the flavour of a classic burrito bowl but make it breakfast. These Breakfast Burrito Bowls pack a punch with flavour and deliver on protein and fibre, keeping you full until your next meal.
I’m really into making super delicious savoury breakfast recipes that are big on flavour but provide your body with everything it needs to fuel it for a productive day. These breakfast burrito bowls are really simple to make and can easily be prepped ahead for a smooth start to the day. If you love this recipe then you should try my Chorizo Breakfast Burritos or these Spice It Up Baked Eggs & Vegetables.
What’s to Love About Breakfast Burrito Bowls
- great to meal-prep – read the storage information to see how to prep these ahead for busy mornings.
- high protein and fiber – this hearty breakfast has 16 grams of fibre and 23 grams of protein per serve, which is great for gut health and maintaining blood glucose levels.
- allergy friendly – these burrito bowls are gluten free, nut free and easily dairy free.
What You Need to Make Breakfast Burrito Bowls
Find everything you need to make these breakfast bowls from your local grocery store. All of the ingredients that you will need are listed below as well as ingredient notes and possible substitutions. Find the ingredient quantities in the recipe card at the bottom of this post.
- eggs – scrambled eggs are the base of the bowls and provide the main protein for this dish. I always use whole eggs because there is just so much nutrition in the yolks! If you are allergic to eggs you can swap the scrambled eggs for some cooked chicken breast, breakfast sausage or even bacon or turkey bacon.
- milk – you can use cow’s milk or opt for soy milk like I have to make this recipe dairy-free.
- sea salt flakes and cracked black pepper
- baby potatoes – potatoes can be swapped for sweet potatoes if preferred. I like to use the baby creme gold potatoes.
- capsicum – capsicum (red bell pepper) can be swapped for another vegetable like zucchini, mushrooms,
- red onion – red onion can be swapped for
- black beans
- spices – you will need garlic powder, onion powder, sweet paprika, dried oregano and ground cumin. If you like a little extra spice then you can also add chili powder. This is my version of a homemade taco seasoning. You can swap the spices for taco seasoning if desired.
- avocado
- extra virgin olive oil – olive oil can be swapped for avocado oil.
Cherry Tomato Salsa
- grape tomatoes
- red onion
- lime juice
- extra virgin olive oil
- fresh cilantro (coriander)
Optional Extras
- grated cheddar cheese
- sour cream
- tortilla chips
- hot sauce
- brown rice – if you want to add extra carbs you can add some brown rice to each meal.
- jalapeños or chilli for extra spice
- guacamole
How to Make Breakfast Burrito Bowls
This is a really simple recipe. To make these breakfast burrito bowls, follow the instructions below.
Roast Veggies
First, preheat the oven to 200°C/392°F (conventional). Line a large baking tray with parchment paper and set aside.
Mix the spices together in a small bowl and then add the potatoes to the baking tray. You will need to tip half of the spice mix over the potatoes as well as a tablespoon of olive oil. Then toss the potatoes so that they’re evenly coated in the spice mix and oil. Spread them out into a single layer, covering one half of the tray.
Next, add the diced capsicum and red onion as well as the drained and rinsed black beans to a medium bowl. Add the rest of the spice mix to the bowl as well as another tablespoon of olive oil. Toss to coat evenly and then tip out onto the other half of the tray and spread out into an even layer. Place the tray into the oven and bake for 30 minutes. I like to keep the potatoes separate from the capsicum and onion so that they crisp up better. Once they’re cooked, remove from the oven.
Make the Salsa
Meanwhile, make the salsa by adding the diced cherry tomatoes, diced red onion, coriander, lime juice, olive oil and salt to a small bowl and mix together.
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Cook the Eggs
To make the scrambled eggs, crack the eggs into a large bowl and add the milk and salt. Whisk until well combined. Heat a large skillet or frying pan on a medium-high heat. Once hot, add the olive oil and reduce to a low to medium heat. Pour the eggs in and use a spatula to drag the eggs into the centre of the pan so that the uncooked egg spills over onto the base of the pan. Continue this process until the eggs are all cooked. Turn off the heat and set aside.
Start cooking the scrambled eggs when the vegetables have about 10 minutes to go so that you can serve everything warm.
Assemble bowls
To assemble the bowls, add a quarter of the scrambled egg to each bowl. Top with the roasted breakfast potatoes, capsicum, onion and black beans. Spoon the salsa over the top of the eggs and veggies and add slices of avocado and lime wedges to each bowl and then serve.
Storage
Store leftovers in the fridge for up to 3 days and reheat before eating.
If you are meal prepping, divide the egg and vegetables between four airtight containers. Divide the salsa between four smaller airtight containers. Reheat the egg and vegetables in the microwave and then top with the salsa, avocado slices and lime wedges after reheating.
What to serve with Breakfast Burrito Bowls
Breakfast Burrito Bowls
Equipment
- Whisk
- Large frying pan
- Chopping Board
- Sharp knife
- Spatula
Ingredients
- 500 grams baby potatoes, cut into bite sized pieces
- 1 red onion, peeled and diced
- 1 red capsicum, core & seeds removed, diced
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon sea salt flakes
- 3 tablespoons extra virgin olive oil
- 400 grams can black beans, strained and rinsed
- 8 eggs
- 1/3 cup milk
- Cracked black pepper
Salsa
- 200 grams grape tomatoes, diced
- ¼ red onion, finely diced
- Juice of ½ lime
- small handful coriander, finely chopped
- pinch sea salt flakes
- 1 tablespoon extra virgin olive oil
To serve
- 1 avocado, sliced
- 1 lime, cut into wedges
- hot sauce, optional
Instructions
- Preheat the oven to 200°C (conventional). Line a large baking tray with baking paper and set aside.
- In a small bowl, mix together the onion powder, garlic powder, paprika, cumin, oregano and ½ teaspoon of the salt.
- Add the cubed potato to the baking tray, drizzle with 1 tablespoon olive oil and then shake half of the spice mix over the potatoes. Toss together to coat the potatoes in the oil and spices and then spread out into a single layer across half of the baking tray.
- Meanwhile, add the diced capsicum and red onion and the strained and rinsed black beans to a medium bowl and top with 1 tablespoon olive oil and the remaining spices. Toss to combine. Tip the seasoned vegetables and black beans out onto the other half of the tray and spread out into a single layer. Place the tray into the oven and bake for 30 minutes. Once baked, remove from the oven.
- In a small mixing bowl, add diced cherry tomatoes, finely diced red onion, chopped coriander, lime juice, olive oil and salt and toss to combine. Set aside.
- To a large mixing bowl add the eggs, milk, ½ teaspoon sea salt and cracked black pepper. Whisk until well combined. Bring a large frying pan to a medium heat and drizzle with 1 tablespoon olive oil. Reduce the heat to low and then add the eggs. Use a metal spatula to pull the eggs into the centre, as the uncooked egg mixture spills out onto the base of the frying pan. Repeat this process until the scrambled eggs are all cooked. Remove from the heat.
- To assemble, divide the scrambled eggs between four bowls. Add a quarter of the roasted potatoes and vegetable and bean mix to each of the bowls. Top each bowl with tomato salsa, avocado slices and lime wedges and serve hot.
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