We absolutely love breakfast burritos around here. I’ve made all kinds of combinations, but this one is definitely my favorite. If you love eggs, potatoes and maybe some avocado check out my Breakfast Burrito Skillet or Sheet Pan Eggs and Potatoes for a delicious treat. This Easy Breakfast Burrito Bowl Recipe is a remake from a breakfast we had on our vacation to Asheville, North Carolina. A post is coming soon on that, but you should definitely Stay at the Hyatt Place Downtown because their breakfast is delicious.
We went on vacation to celebrate our anniversary the week before so on the day of our actual anniversary I remade recipes from that vacation that we loved. The breakfast burrito bowls were so good. I didn’t even miss the avocado I wish I had on hand for this one.
What do YOU put in a Breakfast Burrito?
Yep – I am talking to you my friend. Breakfast burritos are so personal and versatile. Some people are sausage lovers, some bacon, and some ham. Mine has to have breakfast potatoes. I love some breakfast potatoes with peppers and onions and breakfast burritos are just the place to make that happen. You can consider this Easy Breakfast Burrito Bowl Recipe as a jumping off point. If you love tortillas, feel free to wrap yours up. I really enjoy mine as a bowl.
PIN this for LATER my FRIENDS, because it is THAT GOOD. Tag me on Instagram @freshfitkitchen if you make this one 😉
Easy Breakfast Burrito Bowl Recipe
Easy Breakfast Burrito Bowl Recipe your entire family will love. Eggs, Bacon, Pico De Gallo, breakfast potatoes and cheese if you please.
- 2 cups Frozen Breakfast Potatoes with Peppers and Onions I like Ore Ida Brand Potatoes o'brien. You can also cook your own and add peppers and onions.
- 6 slices Bacon
- 6 large Eggs Scrambled
- 2 small Roma Tomatoes Finely Chopped
- 1/2 small Onion Finely Chopped
- 1 small Jalapeno Finely Chopped
- Juice of one Lime
Mix together the chopped tomato, jalapeno, onion, lime juice and salt. Set it aside while you get everything else ready.
Cook the breakfast potatoes according to package instructions. Season evenly with salt and pepper.
Fry your bacon and drain it on paper towels.
Mix eggs up. I don't add cream or milk to mine. I think they are fluffiest when you whip them really good and add salt and pepper.
Pour the eggs into a non stick skillet over medium heat. Stir and scramble them up until cooked through and fluffy.
Assemble everything into a bowl and top with pico de gallo. Avocado or cheese would also be a nice addition.
The nutrition info is calculated using my fitness pal. Please note that the brand of items you use will effect the nutrition information. I used Appleton Farms Brand Bacon from Aldi and Ore Ida Brand Potatoes O'Brien. Avocado or cheese will add fat and calories.