The aroma of crispy, roasted potatoes fills my kitchen, and suddenly, I’m transported to a cozy brunch spot where everyone clinks their glasses in celebration of a delicious weekend. These Breakfast Burrito Bowls capture that same warmth and joy, featuring layers of tender potatoes, fluffy scrambled eggs, and your choice of crispy bacon or zesty chorizo. What truly elevates this dish is the vibrant homemade Salsa Verde, adding a fresh burst of flavor that takes it to the next level. Not only are these bowls versatile and customizable to suit any palate—vegetarian or omnivore alike—but they also promise a filling start to your day that leaves fast food in the dust. Are you ready to create a breakfast that’s as satisfying as it is delicious?
Why Are Breakfast Burrito Bowls So Irresistible?
Versatile and customizable, you can easily adapt this dish to your taste—swap bacon for chorizo or go vegetarian without missing out! Time-saving, the roasted components can be prepared in advance for a quick assembly during busy mornings. Flavor-packed, the combination of crispy potatoes, fluffy eggs, and zesty Salsa Verde ensures each bite is a burst of delight. Crowd-pleasing, it’s the perfect brunch choice to impress guests or satisfy family—everyone will love it! For more inspiration, check out my Baked Feta Eggs or make it a meal with my Huevos Rancheros Savory.
Breakfast Burrito Bowls Ingredients
For the Base
• Potatoes – Provides a hearty base; substitute with Yukon gold or red potatoes if needed.
• Eggs – Adds protein and creaminess; adjust the quantity based on serving size.
• Bacon – Contributes a savory crunch; replace with chorizo or omit for a vegetarian option.
For the Toppings
• Queso Fresco – Offers creaminess and a lovely flavor contrast; feel free to swap for any mild cheese.
• Cilantro – Adds fresh brightness; it’s optional but highly recommended for enhanced flavor.
• Lime – Brings necessary acidity; fresh lime juice will elevate your dish.
For the Salsa Verde
• Tomatillos – Essential for a bright and tangy Salsa Verde; use green tomatoes in a pinch.
• Onion – Base flavor for the salsa; can substitute with yellow or white onion as preferred.
• Garlic – Adds essential aromatic depth to the salsa.
• Jalapeños – Provides heat; adjust based on your spice preference.
Seasoning
• Chile Powder – Optional seasoning for the potatoes; adds extra flavor depth if desired.
Step‑by‑Step Instructions for Breakfast Burrito Bowls
Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This ensures that it reaches the right temperature for perfectly roasted potatoes. While the oven heats up, prepare your baking sheet by lining it with parchment paper or lightly greasing it to prevent any sticking.
Step 2: Prepare the Potatoes
Cube 2-3 potatoes into uniform pieces to promote even cooking. In a mixing bowl, toss the potato cubes with a generous drizzle of oil, salt, pepper, and optional chile powder for added flavor. Spread the seasoned potatoes in a single layer on the prepared baking sheet, ensuring they’re not overcrowded for optimal crispiness.
Step 3: Roast the Potatoes
Place the baking sheet in the preheated oven and roast the potatoes for about 35-40 minutes. Set a timer for 20 minutes to check their progress. As they cook, you’ll notice the edges turning golden and crispy—this is the perfect sign that they’re on the right track for your Breakfast Burrito Bowls.
Step 4: Add Bacon and Tomatillos
After 20 minutes, carefully remove the baking sheet from the oven. Add your choice of 4-6 slices of bacon (or chorizo) and halved tomatillos to the baking sheet with the potatoes. Return everything to the oven and continue roasting for the remaining 15-20 minutes, watching for the bacon to turn crispy and the tomatillos to soften and char lightly.
Step 5: Scramble the Eggs
While your potatoes and protein roast, heat a skillet over medium-low heat and add a tablespoon of butter. Crack 6-8 eggs into a bowl and whisk them until combined. Pour the eggs into the hot skillet and cook gently, stirring occasionally, until they’re softly scrambled and just set. Remove from heat and set aside.
Step 6: Make the Salsa Verde
In a blender, combine the roasted tomatillos, 1/2 onion, 1-2 jalapeños (adjust to taste), a couple of garlic cloves, and a handful of cilantro. Blend until smooth and creamy, tasting as you go to adjust the heat. This fresh and zesty salsa will elevate your Breakfast Burrito Bowls and bring it all together beautifully.
Step 7: Assemble the Bowls
Now it’s time to bring your Breakfast Burrito Bowls together! Start with a generous layer of the roasted potatoes on the bottom of each bowl. Top with the fluffy scrambled eggs, followed by the crispy bacon (or chorizo), and drizzles of your vibrant Salsa Verde.
Step 8: Finishing Touches
For the finishing touch, sprinkle crumbled Queso Fresco over the top, and add a handful of fresh cilantro for brightness. Squeeze some fresh lime juice over the entire bowl for that perfect zing, balancing the rich flavors beautifully.
Step 9: Serve and Enjoy
Serve your homemade Breakfast Burrito Bowls warm, ready to impress your family or guests. The layers of flavors from the roasted components, eggs, and zesty Salsa Verde will surely have everyone craving more of this delicious dish!
What to Serve with Satisfying Breakfast Burrito Bowls
Elevate your breakfast experience with delightful pairings that enhance every layer of flavor and texture in this wonderful dish.
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Crispy Tortilla Chips: Perfect for scooping up those delicious layers, these add a satisfying crunch that complements the creamy elements beautifully.
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Refreshing Avocado Salad: The cool creaminess of avocados with a touch of lime brightens up your plate and balances the hearty burrito bowls.
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Fruit Smoothies: Whip up a fruity smoothie for a refreshing drink that adds a sweet and tart contrast to the savory elements of the bowls.
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Spicy Salsa: Extra salsa on the side brings a zesty kick that’s perfect for those craving a bit more heat, enhancing the overall flavor profile.
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Savory Breakfast Sausage: For those who want to indulge, a side of breakfast sausage adds a rich, meaty flavor that pairs wonderfully with the eggs and potatoes.
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Fluffy Buttermilk Pancakes: A stack of these sweet delights can transform your breakfast into a stunning feast, making everything feel extra special.
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Tomato and Cucumber Salad: The crisp freshness of this salad cuts through the richness, providing a delicious contrast to the warm, savory flavors of the burrito bowls.
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Hot Sauce Selection: For a personalized touch, set out a few hot sauces to let everyone customize their spice level, adding excitement to each bite.
Make Ahead Options
These Breakfast Burrito Bowls are perfect for meal prep enthusiasts! You can cook and store the roasted potatoes and proteins (bacon or chorizo) up to 24 hours in advance. Simply roast the potatoes and proteins as directed, then let them cool completely before transferring to airtight containers and refrigerating. The vibrant Salsa Verde can also be made ahead and stored in the fridge for up to 3 days. When you’re ready to serve, just reheat the potatoes and proteins in the oven or microwave, scramble the eggs fresh for the best texture, and assemble your bowls with all the components—ensuring every bite is just as delicious as when first made!
Breakfast Burrito Bowls Variations
Feel free to let your culinary creativity shine as you customize these delightful Breakfast Burrito Bowls to suit your taste!
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Vegetarian Option: Omit bacon and chorizo for a fully vegetarian delight. The flavors will still sing with roasted potatoes and zesty salsa!
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Dairy-Free: Substitute queso fresco with nutritional yeast or a dairy-free cheese alternative to keep it creamy without the dairy.
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Extra Protein: Add black beans or pinto beans for a hearty protein boost, making your bowls even more filling and nutritious.
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Spicy Version: Toss in diced jalapeños or a sprinkle of cayenne pepper on the roasted potatoes to crank up the heat. Embrace that bold flavor!
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Flavorful Cheese Swap: Try using cheddar cheese or feta in place of queso fresco for a twist that adds a different tang and richness to the bowls.
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Avocado Bliss: Top your bowl with sliced or mashed avocado for a creamy texture that pairs beautifully with the zesty salsa.
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Additional Toppings: Consider adding fresh radish slices or pickled onions on top for a crunch that adds a layer of flavor and brightness to each bite.
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Smoky Flavor: Incorporate smoked paprika into your roasted potatoes for extra depth. This simple change can make all the difference!
For more delicious ideas, whip up my savory Huevos Rancheros or try the delightful Eggy Vegan Tofu Scramble to keep your breakfast game strong!
How to Store and Freeze Breakfast Burrito Bowls
Fridge: Store leftover Breakfast Burrito Bowls in an airtight container for up to 3 days. Separate the components to maintain texture; reheat before serving.
Freezer: For freezing, assemble the bowls without fresh toppings. Wrap tightly in plastic wrap and foil, storing for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: To reheat, place in the oven at 350°F (175°C) until warmed through (15-20 minutes), or use the microwave in short bursts, stirring in between.
Salsa Verde Storage: Leftover homemade Salsa Verde can be stored in the fridge for up to 3 days in a sealed container. If it thickens, add a splash of water to bring it back to life.
Expert Tips for Breakfast Burrito Bowls
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Fresh Ingredients: Use fresh tomatillos and cilantro for a vibrant, zesty Salsa Verde. Rinse and de-husk tomatillos before roasting for the best flavor.
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Adjust Spice Level: Vary the number of jalapeños based on your heat preference when making the Salsa Verde to suit your taste.
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Even Roasting: Spread potato cubes evenly on the baking sheet to achieve that perfect crispy texture; overcrowding causes steaming instead of roasting.
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Cool Down Leftovers: If you have leftover Salsa Verde, store it in an airtight container. If it thickens, simply stir in a splash of water to revive its consistency.
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Make-Ahead Option: Pre-roast your potatoes and protein a day in advance. Store them in the fridge, reheat, and assemble your Breakfast Burrito Bowls in no time!
Breakfast Burrito Bowls Recipe FAQs
How do I choose the right potatoes for my Breakfast Burrito Bowls?
Selecting the right potatoes is key to a hearty base! Yukon gold or red potatoes work beautifully in this recipe. Look for potatoes that are firm and without any dark spots or blemishes. If you’re in a pinch, feel free to substitute with any potatoes you have on hand; just ensure they’re fresh and not sprouting.
How should I store leftover Breakfast Burrito Bowls?
Absolutely! Store your leftover Breakfast Burrito Bowls in an airtight container in the fridge for up to 3 days. To maintain optimum texture, it’s best to separate the components—store potatoes and protein together, and keep the eggs and salsa in separate containers. When ready to enjoy, simply reheat in the oven at 350°F (175°C) for about 15-20 minutes or use the microwave.
Can I freeze Breakfast Burrito Bowls, and if so, how?
Yes, you can freeze your breakfast bowls! To do so, assemble them without fresh toppings (like cilantro and lime). Wrap each bowl tightly in plastic wrap and then in foil to prevent freezer burn, storing for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge, then reheat in the oven or microwave thoroughly before serving.
What should I do if my Salsa Verde is too thick?
No worries at all! If your Salsa Verde thickens after storage, simply add a splash of water and stir to reach your desired consistency. If it’s still not quite right, feel free to blend in more cilantro or a dash of lime juice for brightness! Always taste as you go to ensure it’s to your liking.
Is there a vegetarian option for these Breakfast Burrito Bowls?
Very much so! You can easily transform this recipe into a delicious vegetarian option by omitting the bacon or chorizo entirely. Replace it with roasted vegetables or beans for added protein. The vibrant Salsa Verde and queso fresco toppings will still make it a flavorful feast!
How can I tweak the heat level of the salsa?
You can adjust the heat of your Salsa Verde by varying the number of jalapeños you include. If you prefer a milder sauce, start with half a jalapeño and taste as you blend. Alternatively, for extra kick, increase the jalapeño quantity or use a spicier variety. Trust your palate to find what you love!
Delicious Breakfast Burrito Bowls You’ll Crave Every Morning
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Prepare your baking sheet by lining it with parchment paper or lightly greasing it.
- Cube 2-3 potatoes into uniform pieces, toss with oil, salt, pepper, and optional chile powder. Spread in a single layer on the baking sheet.
- Roast the potatoes for about 35-40 minutes, checking at 20 minutes.
- Add your choice of 4-6 slices of bacon (or chorizo) and halved tomatillos to the baking sheet. Roast for remaining 15-20 minutes.
- In a skillet, melt a tablespoon of butter over medium-low heat. Whisk 6-8 eggs and scramble gently until just set.
- Blend roasted tomatillos, 1/2 onion, 1-2 jalapeños, garlic, and cilantro until smooth for the Salsa Verde.
- Assemble the bowls with a layer of roasted potatoes, scrambled eggs, bacon or chorizo, and Salsa Verde.
- Top with crumbled Queso Fresco, fresh cilantro, and squeeze lime juice over the bowl.
- Serve warm and enjoy your Breakfast Burrito Bowls!
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