There’s something so satisfying about a breakfast that’s both hearty and fresh—one that fills you up while still feeling vibrant and energizing. That’s exactly what this Breakfast Burrito Bowl is all about.
Think of it as the deconstructed version of your favorite breakfast burrito, but with all the delicious flavors layered into a bowl. No fussing with tortillas or worrying about rolling the perfect burrito—just a wholesome, protein-packed meal in a single dish.
This recipe is perfect for busy mornings, meal prepping, or a weekend brunch when you want something filling but not too heavy. It’s a great way to start your day with plenty of nutrients, and you can easily customize it to fit your taste. Whether you love a little spice, extra veggies, or a generous scoop of guacamole, this bowl has endless possibilities!
Why You’ll Love This Recipe
- Quick and Easy – Perfect for busy mornings when you need a satisfying meal without a lot of effort.
- Customizable – Add your favorite toppings to make it your own.
- Meal Prep Friendly – Make a big batch and enjoy it throughout the week.
- Balanced and Nutritious – Packed with protein, fiber, and healthy fats to keep you full and energized.
Ingredients You’ll Need
- 2 medium potatoes, diced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- 1 cup black beans, drained and rinsed
- ½ cup cooked beef sausage, crumbled
- 4 large eggs
- 2 tablespoons milk
- ½ cup shredded cheddar cheese
- ½ avocado, sliced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, diced
- ¼ cup fresh cilantro, chopped
- Salsa, for topping
- Sour cream or Greek yogurt, for topping
How to Make a Breakfast Burrito Bowl
Step 1: Roast the Potatoes
Start by preheating your oven to 400°F (200°C). Dice the potatoes into small cubes, then toss them with olive oil, salt, black pepper, paprika, garlic powder, onion powder, and cumin. Spread them out evenly on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and crispy.
Tip: If you’re short on time, you can also cook the potatoes in a skillet over medium heat for about 15 minutes, stirring occasionally.
Step 2: Cook the Sausage
While the potatoes are roasting, heat a skillet over medium heat and add the crumbled beef sausage. Cook for about 5–7 minutes, stirring occasionally, until it’s browned and fully cooked. Transfer to a plate and set aside.
Step 3: Scramble the Eggs
In a small bowl, whisk together the eggs and milk until smooth. Heat a little olive oil in the same skillet over medium-low heat and pour in the eggs. Stir gently with a spatula, cooking until they are soft and just set. Remove from heat.
Tip: For extra creamy eggs, cook them low and slow, stirring frequently!
Step 4: Assemble Your Bowl
Now for the fun part—assembling your breakfast burrito bowl! Start by layering the roasted potatoes at the bottom of each bowl. Then, add the black beans, cooked sausage, and scrambled eggs. Sprinkle on the shredded cheddar cheese while the eggs are still warm, so it melts slightly.
Step 5: Add Toppings
Top your bowl with sliced avocado, cherry tomatoes, diced red onion, and fresh cilantro. Finish it off with a spoonful of salsa and a dollop of sour cream or Greek yogurt.
Dig in and enjoy!
Helpful Tips
- Make It Spicy: Add diced jalapeños, a dash of hot sauce, or a sprinkle of red pepper flakes for extra heat.
- Swap the Protein: Instead of beef sausage, try ground turkey, shredded chicken, or even tofu for a plant-based version.
- Cheese Options: Use any cheese you love—pepper jack, Monterey Jack, or feta would be delicious.
- Meal Prep: Cook the potatoes, sausage, and beans ahead of time and store them in separate containers in the fridge. In the morning, just reheat and add fresh toppings!
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop & Oven
- Cuisine: Mexican-Inspired
- Diet: Gluten-Free
Notes
- Feel free to double the recipe if you’re feeding a crowd!
- If you prefer softer potatoes, you can boil them for a few minutes before roasting.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutritional Information (Per Serving)
- Calories: ~450
- Protein: 25g
- Carbohydrates: 40g
- Fiber: 8g
- Fat: 20g
Note: Nutritional values are estimates and may vary based on exact ingredients used.
Frequently Asked Questions
Can I Make This Bowl Ahead of Time?
Yes! You can prep the potatoes, sausage, and beans ahead of time and store them in the fridge. Just reheat them in a skillet or microwave before serving, then add fresh toppings.
What Other Toppings Can I Use?
Get creative! Try adding corn, shredded lettuce, pickled onions, or even a drizzle of chipotle mayo.
Is This Recipe Gluten-Free?
Yes, this breakfast burrito bowl is naturally gluten-free as long as all ingredients used are certified gluten-free.
Can I Use Sweet Potatoes Instead?
Absolutely! Swap regular potatoes for sweet potatoes for a slightly sweeter, nutrient-rich twist.
What’s the Best Way to Store Leftovers?
Store each component separately in airtight containers in the fridge for up to 3 days. For the best texture, reheat the potatoes and sausage in a skillet rather than the microwave.
Related Recipes
If you loved this Breakfast Burrito Bowl, you might also enjoy:
- The Ultimate Breakfast Quesadillas
- Cheesy Beefy Burrito Delight: A Homestyle Tex-Mex Classic
- Breakfast Tacos: A Flavorful and Satisfying Start to Your Day
Conclusion
This Breakfast Burrito Bowl is the perfect way to start your day with something warm, hearty, and full of flavor. It’s easy to make, completely customizable, and packed with everything you love about a classic breakfast burrito—just without the wrap!
Whether you’re meal-prepping for the week or making a special weekend brunch, this dish will quickly become a go-to favorite. So grab your favorite toppings and give it a try—you might just find yourself making it again and again!
Let me know in the comments how you customized your bowl, and enjoy your delicious breakfast!
Print
Hearty Breakfast Burrito Bowl
Description
There’s something so satisfying about a breakfast that’s both hearty and fresh—one that fills you up while still feeling vibrant and energizing. That’s exactly what this Breakfast Burrito Bowl is all about.
Think of it as the deconstructed version of your favorite breakfast burrito, but with all the delicious flavors layered into a bowl. No fussing with tortillas or worrying about rolling the perfect burrito—just a wholesome, protein-packed meal in a single dish.
This recipe is perfect for busy mornings, meal prepping, or a weekend brunch when you want something filling but not too heavy. It’s a great way to start your day with plenty of nutrients, and you can easily customize it to fit your taste. Whether you love a little spice, extra veggies, or a generous scoop of guacamole, this bowl has endless possibilities!
Ingredients
- 2 medium potatoes, diced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- 1 cup black beans, drained and rinsed
- ½ cup cooked beef sausage, crumbled
- 4 large eggs
- 2 tablespoons milk
- ½ cup shredded cheddar cheese
- ½ avocado, sliced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, diced
- ¼ cup fresh cilantro, chopped
- Salsa, for topping
- Sour cream or Greek yogurt, for topping
Instructions
Step 1: Roast the Potatoes
Start by preheating your oven to 400°F (200°C). Dice the potatoes into small cubes, then toss them with olive oil, salt, black pepper, paprika, garlic powder, onion powder, and cumin. Spread them out evenly on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and crispy.
Tip: If you’re short on time, you can also cook the potatoes in a skillet over medium heat for about 15 minutes, stirring occasionally.
Step 2: Cook the Sausage
While the potatoes are roasting, heat a skillet over medium heat and add the crumbled beef sausage. Cook for about 5–7 minutes, stirring occasionally, until it’s browned and fully cooked. Transfer to a plate and set aside.
Step 3: Scramble the Eggs
In a small bowl, whisk together the eggs and milk until smooth. Heat a little olive oil in the same skillet over medium-low heat and pour in the eggs. Stir gently with a spatula, cooking until they are soft and just set. Remove from heat.
Tip: For extra creamy eggs, cook them low and slow, stirring frequently!
Step 4: Assemble Your Bowl
Now for the fun part—assembling your breakfast burrito bowl! Start by layering the roasted potatoes at the bottom of each bowl. Then, add the black beans, cooked sausage, and scrambled eggs. Sprinkle on the shredded cheddar cheese while the eggs are still warm, so it melts slightly.
Step 5: Add Toppings
Top your bowl with sliced avocado, cherry tomatoes, diced red onion, and fresh cilantro. Finish it off with a spoonful of salsa and a dollop of sour cream or Greek yogurt.
Dig in and enjoy!
Notes
- Feel free to double the recipe if you’re feeding a crowd!
- If you prefer softer potatoes, you can boil them for a few minutes before roasting.
- Store leftovers in an airtight container in the fridge for up to 3 days.