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–+ servings

Breakfast Burrito Bowl

Enjoy a hearty and customizable Breakfast Burrito Bowl filled with fluffy scrambled eggs, cheddar, fresh salsa, and creamy avocado, ready in under 10 minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 serving
Course: Breakfast, Brunch
Cuisine: Mexican, Tex-Mex
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2–3 large eggs 2–3 large eggs
  • 1 tablespoon 1 tablespoon butter (or olive oil for a dairy-free option) Use olive oil for dairy-free.
  • 1/4 cup 1/4 cup shredded cheddar cheese Substitute with Monterey Jack or pepper jack for different flavors.
  • 3 tablespoons 3 tablespoons fresh salsa Store-bought or homemade.
  • 1/2 avocado 1/2 avocado, cut into chunks Optional — adds creaminess.
Seasoning
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat a cast-iron skillet or heavy-bottomed pan over low–medium heat for even warming.
  2. Crack the eggs into a medium bowl. Whisk briskly until slightly frothy and season with salt and pepper.
Cooking
  1. Add butter to the skillet and swirl to coat.
  2. Pour the eggs into the pan and let them sit for 20–30 seconds.
  3. Gently scrape the edges with a silicone spatula, pushing eggs toward the center to form soft curds.
  4. Cook the eggs until just set but still moist, about 1–2 minutes total, then remove from heat.
  5. Transfer the scrambled eggs to a bowl. Top with shredded cheddar, fresh salsa, and avocado chunks. Add any extra toppings as desired.
Serving
  1. Serve immediately and enjoy your Breakfast Burrito Bowl.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 18gProtein: 21gFat: 27gSaturated Fat: 10gSodium: 450mgFiber: 5gSugar: 2g

Notes

For added fiber, serve over a bed of warmed black beans or brown rice. To save time, you can use pre-shredded cheese and jarred salsa. Store leftovers separately in an airtight container for 3–4 days.

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