Best Breakfast Burrito Bowl (Spicy & Savory!)
If you aren’t sure what to eat for breakfast, this bowl has you covered! These Breakfast Burrito Bowls are quick, filling, and packed with all the flavors you actually want in the morning.
You might be looking for breakfast bowl ideas for a savory, filling breakfast bowl. Forget yogurt bowls, sometimes I just need something filling in the morning! These breakfast burrito bowls are exactly that, with crispy roasted potatoes, perfectly seasoned sausage, fluffy scrambled eggs, and creamy avocado all piled together in one bowl. I love that every bite has a little crunch, a little creaminess, and a ton of flavor. Plus, you can easily swap ingredients to make it your own!
They say this is a great hangover cure, but I wouldn’t know… though I can say it’s perfect for fueling a busy morning. Plus, it’s fast to prep, about 35 minutes from start to finish, and the leftovers reheat beautifully, making weekday breakfasts way less stressful.
Ingredients You Need
- Russet potatoes: These roast up crispy on the outside and tender inside, perfect for your breakfast burrito bowls.
- Olive oil: Helps the potatoes crisp up and adds a touch of richness.
- Garlic powder, paprika, parsley: Classic potato seasonings that bring flavor without overpowering.
- Ground pork or breakfast sausage: Adds savory, juicy protein. For a vegetarian twist, try soy chorizo. If you are using breakfast sausage, you don’t need to season it with the spices!
- Eggs: Scrambled just until fluffy for a soft, creamy texture.
- Avocado: Creamy, buttery, and balances out the savory flavors.
- Cheese: Cheddar, Monterey Jack, or pepper jack, pick your fave for some melty goodness.
- Sour cream & salsa verde: Adds tang, creaminess, and a little kick.
- Cilantro (optional)
Substitutions & Variations
- Protein swaps: Don’t love pork? Swap in breakfast sausage, ground turkey, chicken sausage, or even a plant-based sausage or soy chorizo for a vegetarian version.
- Potato alternatives: Sweet potatoes roast beautifully and add a hint of natural sweetness. You can also try diced red potatoes or even cauliflower for a lower-carb option.
- Cheese options: Cheddar, Monterey Jack, pepper jack, or even a sprinkle of feta or cotija for a tangy flavor.
- Egg styles: Scrambled is classic, but fried or poached eggs work too if you like runny yolks.
How to Make This Mexican Breakfast Bowl
For the full ingredients list and instructions, click here.- Roast the potatoes: Preheat the oven to 425°F (220°C). Toss the diced potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and crisp.
- Cook the sausage: When the potatoes have about 10 minutes left, heat a medium skillet over medium-high heat. Add the ground pork, breaking it apart with a spatula. Season with salt, pepper, smoked paprika, garlic powder, red pepper flakes, and sage. Cook for about 8 to 9 minutes until browned and cooked through. Set aside.
- Scramble the eggs: In the same skillet (just whip it with a paper towel), heat up a little bit of olive oil. scramble the eggs until just set and fluffy, about 2 to 3 minutes. Remove from heat.
- Assemble the bowls: Divide the crispy potatoes between two bowls. Top with the sausage, then the eggs, then add sliced avocado on the side. Sprinkle with shredded cheese, a dollop of sour cream, and a spoonful of salsa verde. Finish with a sprinkle of fresh cilantro if you’d like.
Tips for Success
- Breakfast bowl meal prep! To meal prep, roast the potatoes and cook the sausage ahead of time. Store in airtight containers in the fridge for up to 4 days, then just scramble eggs and assemble your bowls in the morning!
- Roast your potatoes well! Make sure to cut them evenly and flip halfway through for maximum crispiness. If you prefer, you can use an air fryer!
- Season everything! Don’t be shy with the spices, they make all the difference to the overall flavor of the breakfast burrito.
- Scramble eggs gently! Overcooked eggs can get rubbery, so aim for soft, fluffy eggs!
Breakfast Burrito Bowl Topping Ideas
There is no wrong way to serve a breakfast burrito bowl. Top it off with all your favorite toppings! Here are some ideas:
- Extra salsa: Salsa verde, pico de gallo, or even some green chile for an extra spicy kick.
- Creamy additions: Dollops of sour cream, Greek yogurt, or guacamole.
- Beans: Add a scoop of black beans or pinto beans!
- Cheese: Sprinkle more shredded cheddar, Monterey Jack, or pepper jack.
- Crunch factor: Crushed tortilla chips or crispy onions add a crunch.
- Fresh herbs: Cilantro, green onions, or even a little parsley for brightness.
- Heat: Sliced jalapeños, hot sauce, or red pepper flakes if you like it spicy.
Frequently Asked Questions
Yes! To make a vegetarian breakfast burrito bowl, swap the meat with soy chorizo or a vegetarian ground beef mix.
Absolutely! If you prefer a grab and go breakfast burrito, just pile everything into a large tortilla. I like to place them in a pan to warm up the sides and crisp it up a bit!
Easy & Protein Packed Breakfast Burrito Bowls
Ingredients
Method
- Roast the potatoes: Preheat the oven to 425°F (220°C). Toss the diced potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and crisp.
- Cook the sausage: When the potatoes have about 10 minutes left, heat a medium skillet over medium-high heat. Add the ground pork, breaking it apart with a spatula. Season with salt, pepper, smoked paprika, garlic powder, red pepper flakes, and sage. Cook for about 8 to 9 minutes until browned and cooked through. Set aside.
- Scramble the eggs: In the same skillet (just whip it with a paper towel), heat up a little bit of olive oil. scramble the eggs until just set and fluffy, about 2 to 3 minutes. Remove from heat.
- Assemble the bowls: Divide the crispy potatoes between two bowls. Top with the sausage, then the eggs, then add sliced avocado on the side. Sprinkle with shredded cheese, a dollop of sour cream, and a spoonful of salsa verde. Finish with a sprinkle of fresh cilantro if you’d like.
