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–+ servings
Overhead shot of a breakfast burrito bowl.

Easy Breakfast Burrito Bowl Recipe

Breakfast of champions, but make it a bowl! This easy Breakfast Burrito Bowl has everything you need for a filling, feel-good start to the day, with crispy potatoes, savory sausage, fluffy eggs, and all the toppings you love, no tortilla required!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: American, Mexican
Calories: 861
Ingredients Method Nutrition Notes

Ingredients
  

For the potatoes:
  • 2 medium russet potatoes diced into small cubes
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp parsley
  • ½ tsp paprika
  • Salt and pepper to taste
For the sausage mixture:
  • ½ lb ground pork season with the following seasonings OR use ground breakfast sausage (or soy chorizo for a vegetarian option)
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp crushed red pepper optional
  • ¼ tsp dried sage or thyme
For serving:
  • 3 eggs scrambled or cooked to your liking
  • 1 ripe avocado sliced
  • ¼ cup shredded cheese cheddar, Monterey Jack, or pepper jack
  • 2 tbsp sour cream
  • 2 tbsp salsa verde
  • Fresh cilantro optional

Method
 

  1. 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.
  2. 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.
  3. Scramble the eggs: In the same skillet (just wipe 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.
  4. 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.

Nutrition

Serving: 1bowlCalories: 861kcalCarbohydrates: 50gProtein: 38gFat: 58gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 30gTrans Fat: 0.03gCholesterol: 345mgSodium: 971mgPotassium: 1902mgFiber: 12gSugar: 4gVitamin A: 1232IUVitamin C: 54mgCalcium: 179mgIron: 5mg

Notes

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!
Tips:
  • 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!
  • Make those potatoes crispy! 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!

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