Delicious Breakfast Burrito Bowls for a Cozy Morning Treat

These Breakfast Burrito Bowls combine crispy potatoes, fluffy scrambled eggs, and zesty Salsa Verde for a vibrant morning meal.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 2 bowls

Course: Breakfast

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups Russet Potatoes cubed
4 Eggs can reduce for smaller servings
1 cup Bacon or Chorizo omit for vegetarian version

For the Salsa Verde

4 Tomatillos de-husked and rinsed
1 Onion diced
2 cloves Garlic adjust for preference
1 medium Jalapeño can substitute with Serrano peppers

For Assembly

1 cup Queso Fresco or Feta/Cotija
1/4 cup Cilantro omit if not preferred
1 medium Lime for squeezing on top
1 tsp Chili Powder optional

Equipment

Oven
mixing bowl
non-stick skillet
Blender
baking sheet

Method

Prepare the Dish

Preheat the oven to 400°F (200°C).
Wash and cube the Russet potatoes into bite-sized pieces.
Toss potatoes with olive oil, salt, pepper, and optional chili powder.
Spread seasoned potatoes onto a baking sheet and bake for 35-40 minutes, stirring halfway through.
After 20 minutes, add tomatillos and bacon or chorizo to the baking sheet.
Crack the eggs into a bowl and whisk until combined. Scramble in a skillet over medium-low heat.
Blend roasted tomatillos with onion, garlic, jalapeños, and cilantro for salsa.
Assemble bowls with crispy potatoes, scrambled eggs, meat, and salsa on top.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Customize toppings according to your preferences.

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