These breakfast burrito bowls are an easy and fun spin on a traditional breakfast item. They are made in one pan for easy clean up on a busy morning and customizable to any toppings of your choice.
Why You’ll Love This Recipe
- Everything is made in one pan for easy clean up
- If you enjoyed our hash brown avocado toast or southwest egg frittata, you'll love this savory breakfast option
- It's a hearty breakfast option packed with protein, carbs, and fats to fuel you through your day
- They're easily customizable to whatever toppings you have on hand
- They are gluten-free, dairy-free, and can easily be made vegetarian
- The leftovers are great the next day, making it a meal prep option
- It's one of our very favorite savory breakfasts for busy mornings
Ingredient Notes
- Eggs - you'll need 4 eggs for this recipe. Feel free to use whole eggs, egg whites, or a combo of both. You can also opt for a fried egg or a sunny side egg instead of scrambled eggs if desired.
- Red bell pepper - we love the addition of a veggie to this bowl to complete it. Red, yellow, or orange bell pepper will all work.
- Uncooked bacon - You can also use turkey bacon here. Precooked bacon will also work.
- Shredded hash browns - feel free to use frozen or fresh hash browns here. We often use the Simply Potatoes brand.
- Olive oil - for creating crispy hash browns! Avocado oil will also work.
- Salt + pepper - season it to your liking!
- Optional: sliced avocado, shredded cheese, salsa, hot sauce—add whatever you'd typically add to your breakfast burritos.
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Large frying pan
- Cutting board and knife
- Measuring cups and spoons
- Small bowl and whisk
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Begin by cooking the bacon. Place a frying pan on the stove over medium heat. Add the bacon, cook for 2-3 minutes each side until the bacon is golden brown and crispy. Remove from the pan and get rid of the excess grease. Once the bacon has cooled, chop it into pieces.
Place the pan back on the stove and add the olive oil. Once the oil is hot, add the hash browns. Allow the hash browns to cook for 3-4 minutes each side, or until golden brown. Season with salt and pepper.
While the hash browns are cooking, whisk the eggs in a small bowl. Once the hash browns are done, set them aside in a bowl. Add olive oil cooking spray to the pan. Add the red bell pepper to the pan and let it cook for 2-3 minutes, until the pepper has softened. Next, add the egg mixture to the pan and scramble the eggs with the peppers until cooked to your liking.
Assemble each breakfast burrito bowl by adding hash browns, eggs, chopped bacon, and any other desired toppings.
Tips & Variations
- For a vegetarian version, feel free to skip the bacon and add black beans or pinto beans to the bowl for an additional protein source.
- Cubed sweet potatoes, brown rice, or cauliflower rice will also work great as a replacement for hash browns.
- You can add other veggies with the red bell peppers like red onion, green onion, white onion, and spinach.
- Feel free to add additional spices like garlic powder, onion powder, or chili powder.
- The bacon can also be swapped with turkey bacon or breakfast sausage.
- Add any toppings you want like sour cream, guacamole, fresh cilantro, tortilla chips, lime wedge, cheddar cheese, salsa verde, green chile, cilantro lime dressing, or fresh pico de gallo.
- Feel free to add a tortilla at the base of the bowl or serve it in tortilla bowls
FAQ
You can store leftovers in an air tight container in the fridge for up to 4 days. We prefer to warm it back up in a skillet.
This bowl is gluten-free and easily dairy-free without the addition of cheese or sour cream. For a vegetarian option, simply leave out the bacon and substitute it with black beans.
If you like these delicious breakfast bowls, check out a few of our other breakfast ideas:
If you make this easy breakfast burrito bowl recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Easy Breakfast Burrito Bowls
Ingredients
- 4 eggs
- 1 red bell pepper, chopped
- 4 pieces uncooked bacon (or turkey bacon)
- 2 cups shredded hash browns
- 1 tsp olive oil
- Salt + pepper to taste
- Optional toppings: sliced avocado, shredded cheese, salsa, hot sauce, beans, green onion, cilantro, or sour cream.
Instructions
- Begin by cooking the bacon. Place a frying pan on the stove over medium heat. Add the bacon, cook for 2-3 minutes each side until the bacon is golden brown and crispy. Remove from the pan and get rid of the excess grease. Once the bacon has cooled, chop it into pieces.
- Place the pan back on the stove and add the olive oil. Once the oil is hot, add the hash browns. Allow the hash browns to cook for 3-4 minutes each side, or until golden brown. Season with salt and pepper.
- While the hash browns are cooking, whisk the eggs in a small bowl. Once the hash browns are done, set them aside in a bowl. Add olive oil cooking spray to the pan. Add the red bell pepper to the pan and let it cook for 2-3 minutes, until the pepper has softened. Add the egg mixture to the pan and scramble the eggs with the peppers until cooked to your liking.
- Assemble each breakfast burrito bowl by adding hash browns, eggs, chopped bacon, and any other desired toppings.
Notes
- This bowl is gluten-free.
- Make it dairy-free: this recipe is easily dairy-free without the addition of cheese or sour cream.
- Make it vegetarian: Simply leave out the bacon and substitute it with black beans.
- This bowl is not vegan.
The recipe can be found on My Fitness Pal by searching "BWB Breakfast Burrito Bowls."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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