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These protein packed breakfast burrito bowls are a great savory brunch, breakfast, or meal prep option. Serve soft scrambled eggs, crispy seasoned potatoes, and sausage with all your favorite toppings for a customizable breakfast meal!
Breakfast Burrito In a Bowl
This is one of those recipes that are on repeat in our home. While I love a classic breakfast burrito or breakfast taco and it’s grab and go appeal, I’m an even bigger fan of the breakfast burrito bowl and it’s unlimited toppings.
These bowls are loaded with savory flavors, protein packed sausage, and creamy scrambled eggs.
Why This Recipe Works
- Simple Ingredients- This is an easily adaptable recipe, it’s naturally gluten free and dairy free.
- Meal Prep Option– Make this ahead of time and have it ready to go throughout the week for easy mornings.
- Great for Hosting – Have overnight guests or hosting a brunch? Set up a breakfast burrito bar, with the basics and topping options.
Key Ingredients
- Sausage- Use ground pork or turkey sausage for this recipe. Or you can try our Homemade Chorizo for more spice. For ease of cooking this recipe uses 1 pound of meat, which is then portioned out for 5 days if meal prepping.
- Eggs– This recipe is written to give 2 eggs per serving. Add or decrease as needed.
- Potatoes– Yellow, gold, or russet potatoes will work. Peel before chopping potatoes as desired.
- Oil– Avocado or extra virgin olive oil.
- Seasonings– A simple blend of salt, pepper, garlic powder, and smoked paprika create a flavorful potato.
Topping Ideas
Add toppings as desired! For best results when meal prepping, add the toppings just before serving. Store toppings separately in your refrigerator.
Some of our favorite additions to our breakfast bowls include: sliced avocado, fresh pico de gallo or salsa, diced cilantro and green onion, grated cheese, or a flavored crema such as our cilantro lime crema, avocado crema, or chipotle crema.
How to Make Breakfast Bowls
Find the complete recipe card below with measurements and full instructions.
- Prepare the potatoes by adding them to a large baking sheet, then drizzling with avocado or cooking oil. Sprinkle the seasonings over the top and stir to ensure potatoes are evenly coated.
- Bake the potatoes at 425℉ until softened and starting to crisp on the outside.
- Prepare the eggs while the potatoes are roasting. Whisk the eggs all together, add a pinch of salt and cook in a skillet over a low medium heat, scrambling as they cook.
- Remove the eggs from the skillet, wipe the skillet clean and cook the sausage over medium heat breaking it apart while it cooks.
- Lastly, assemble the bowls and serve or store in meal prep containers.
Make Ahead and Meal Prep
This is a great savory breakfast meal prep option. The recipe is written to easily be divided by 5. Store the potatoes, eggs, and sausage together in sealed containers in the refrigerator for up to 5 days. Reheat in the microwave or use your preferred method. Store all toppings separately for best results.
Photographed in my pyrex 3 cup glass storage container (affiliate link).
Breakfast Burrito bowl FAQs
Breakfast bowls are a great way to get a balanced meal in the mornings. Adjust as needed to get the nutrients you need or want for breakfast.
Yes! These breakfast bowls can be stored in the freezer for up to 3 months. Place in the refrigerator overnight to thaw then reheat and serve for breakfast.
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Breakfast Burrito Bowls (Meal Prep Option)
Ingredients
- 10 large eggs
- 1 pound ground sausage turkey or pork
- 1 pound potatoes chopped
- 2 tablespoons avocado oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
Toppings
- ⅔ cup pico de gallo
- avocado
- 1 cup grated cheddar cheese
- fresh cilantro
- green onion diced
Instructions
- Preheat oven to 425℉/218℃.
- Spread the chopped potatoes onto a large baking sheet. Drizzle with avocado oil and sprinkle with the seasonings. Stir to evenly coat the potatoes. Bake the potatoes for 20-25 minutes until they are fork tender and crispy on the outside.1 pound potatoes, 2 tablespoons avocado oil, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ¼ teaspoon ground black pepper
- Whisk the eggs until well blended, add a sprinkle of salt as desired. Spray a medium size skillet with cooking spray and heat over medium low heat. Pour in the eggs and cook over medium low while stirring to scramble them as they cook. Once eggs have reached a soft scramble, remove them from the skillet and set aside.
- Wipe the skillet clean, then drizzle a small amount of avocado oil, and place over a medium heat. Add the sausage and cook while breaking it apart. When sausage is fully cooked, no longer pink, remove and place on a paper towel lined plate to remove any excess grease.
- Assemble the bowls by layering potatoes, eggs, and sausage. Then adding toppings as desired. Or store in sealed containers in the refrigerator.
Notes
- Special Equipment (affiliate links)- large baking sheet | whisk | non-stick skillet | pyrex 3 cup storage containers
- Storage– store in sealed containers in the refrigerator for up to 5 days. Reheat in the microwave or use your preferred method.
- Freezing– store in sealed containers for up to 3 months. Thaw in the refrigerator overnight before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
