Easy Breakfast Burrito Bowls
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.
Servings: 2
Calories: 363kcal
Ingredients
- 4 eggs
- 1 red bell pepper, chopped
- 4 pieces uncooked bacon (or turkey bacon)
- 2 cups shredded hash browns
- 1 teaspoon olive oil
- kosher 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.
Nutrition
Serving: 1bowl | Calories: 363kcal | Carbohydrates: 26.9g | Protein: 21.1g | Fat: 18.9g | Saturated Fat: 6g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 8.3g | Cholesterol: 387mg | Sodium: 545mg | Potassium: 909mg | Fiber: 3.7g | Sugar: 3.9g
