Hearty, colorful, and full of savory breakfast flavor, these breakfast burrito bowls are a satisfying way to start the day. They bring together roasted seasoned potatoes, warm black beans, creamy avocado, crispy bacon, cheese, eggs, and salsa for all the best parts of a breakfast burrito, served in an easy bowl without the tortilla. They are perfect for breakfast, brunch, or a filling meal-prep option when you want something customizable and delicious.
Why You’ll Love This Recipe
- It tastes amazing. Potatoes, black beans, eggs, avocado, bacon, cheese, and salsa create the same comforting flavor you love in a breakfast burrito, but in a fresh and easy breakfast bowl.
- It is hearty and filling. These breakfast burrito bowls include protein, fiber, carbohydrates, and healthy fats, making them a satisfying option for a savory breakfast or brunch.
- It is easy to customize. You can change the eggs, swap the beans, use bacon or turkey bacon, add more vegetables, or finish the bowls with your favorite toppings.
- It works well for meal prep. Most of the components can be prepared ahead of time and stored separately, then assembled when you are ready to eat.
- It is beautiful to serve. The layers of crispy potatoes, creamy avocado, warm beans, bright salsa, and eggs make these bowls colorful, textured, and fun for a weekend brunch with family or friends.
Key Ingredients and Substitutions
- Potatoes: Potatoes are the base of these bowls. They are diced, seasoned with chili powder, garlic powder, onion powder, salt, and pepper, then cooked until tender and lightly crisp. You can adjust the spices to your taste.
- Eggs: Cook the eggs any way you like. Scrambled eggs, sunny-side-up eggs, over-easy eggs, poached eggs, or even an omelet-style topping all work well.
- Black beans: Black beans add texture, flavor, and fiber. Pinto beans are a simple substitute if you prefer them.
- Bacon or turkey bacon: A little crispy bacon adds a salty, smoky bite. Turkey bacon is a great alternative.
- Avocado: Avocado brings creaminess and helps balance the warm, savory ingredients. Guacamole can also be used.
- Salsa or chopped tomatoes: Salsa adds freshness, acidity, and flavor. Chopped tomatoes are a milder option if you want something simple.
How To Make Breakfast Burrito Bowls
- This recipe is flexible, so use it as inspiration and build the bowls the way you like them. The potatoes can be air-fried or oven-roasted, and the eggs can be cooked using your favorite method.
Dice the potatoes and toss them with oil, chili powder, garlic powder, onion powder, salt, and pepper until evenly coated.
Cook the potatoes in the air fryer or roast them in the oven until tender and lightly crisp.
Cook the bacon or turkey bacon according to the package directions, then chop or crumble it for serving.
Warm the black beans on the stovetop or in the microwave.
When the potatoes are almost done, cook the eggs. If making scrambled eggs, add a little cheese for extra flavor.
You can also cook the eggs sunny side up, over easy, over medium, or over hard. Assemble the bowls and serve right away.
More Breakfast Recipes
If you love brunch, here are more breakfast ideas to try.
-
Smoked Salmon Breakfast Scramble
-
Tomato Bacon Goat Cheese Quiche with Gruyère
-
Chocolate Chip Baked Oats Without Banana
-
Cottage Cheese Chocolate Chip Pancakes
-
Cottage Cheese Frittata with Sun-Dried Tomatoes
-
Biscoff Overnight Protein Oats
Tips
- Before cooking, prep all of your ingredients. Because this recipe has several components, having everything ready makes assembly much smoother.
- Add fresh herbs such as cilantro and toppings like salsa, chopped tomatoes, red onion, cheese, Greek yogurt, sour cream, or crema.
- Use chili powder carefully if you do not like heat. Some chili powders are spicier than others, so it is best to start with less and add more if needed.
- Keep the portions balanced. These bowls are filling, and the toppings can add up quickly depending on how much you use.
- For the best texture, serve the bowls soon after cooking the eggs and potatoes.
Frequently Asked Questions
Yes. Frozen diced potatoes, hash browns, potatoes O’Brien, or tater tots can work in these breakfast burrito bowls. Cook them according to the package instructions before assembling the bowls.
Yes. You can skip the eggs, use seasoned ground turkey or chicken, or choose a plant-based alternative.
Yes. Prepare the potatoes, beans, and bacon ahead of time and store each component separately. Wait to cut the avocado until just before serving so it stays fresh.
Breakfast Burrito Bowls
Equipment
- Air fryer, optional
- Oven, optional
- Baking sheet, optional
Ingredients
For the Potatoes
- 2 cups diced potatoes, about 3 to 4 medium potatoes
- ½ tablespoon avocado oil or olive oil
- ¼ teaspoon chili powder, more or less to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
For the Eggs
- 4 eggs
- Oil or butter, for cooking
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons cheese, optional if making scrambled eggs
For the Bowls
- 2 to 4 slices turkey bacon or bacon, cooked
- ½ avocado, sliced
- 1 cup black beans, drained and rinsed
Optional Topping Ideas
- Chopped cilantro
- Chopped tomatoes
- Red salsa
- Jalapeño salsa
- Sour cream or crema
- Chopped red onion
- Chopped jalapeño
Instructions
Cook the Potatoes
- Scrub and wash the potatoes. Peel them if desired, then dice them fairly small. Toss with oil, chili powder, garlic powder, onion powder, salt, and pepper until well coated.
- Air fryer method: Preheat the air fryer to 400°F. Spray with cooking oil, add the seasoned potatoes, and cook for about 15 to 18 minutes, shaking the basket a few times. Cooking time may vary depending on the size of the potatoes.
- Oven method: Preheat the oven to 400°F. Spray a baking sheet with cooking oil, add the potatoes, and roast for about 15 to 20 minutes, flipping halfway through.
Make the Eggs
- Start the eggs when the potatoes are almost ready. Cook them scrambled, sunny side up, over easy, poached, or however you prefer.
- Scrambled eggs: Heat a little oil or butter in a skillet over medium-low heat. Add beaten eggs and cheese if using. Cook, stirring gently, until the eggs are set but still tender. Season with salt and pepper.
- Sunny-side-up or over-easy eggs: Heat a little oil or butter in a skillet over medium-low heat. Add the cracked eggs and cook until the whites are no longer runny. Cover with a lid for a minute or two if needed. For over-easy, over-medium, or over-hard eggs, gently flip and cook to your preferred doneness.
Heat the Black Beans
- Warm the black beans on the stovetop over medium-low heat or in the microwave.
Assemble the Bowls
- Divide the potatoes, black beans, bacon, and avocado between two bowls. Add any toppings you like, such as salsa, chopped tomatoes, cilantro, red onion, or a little cheese. Place the eggs on top and serve immediately.
Notes
- Chili powder can be spicy, so start with a small amount and adjust to your preferred heat level.
- Cook eggs over medium-low heat to prevent burning or overcooking.
- The nutrition values are approximate for one suggested serving and do not include optional toppings.
Nutrition
About Priscilla Lawrence
Hi there, I’m Priscilla Lawrence. Welcome to Sprinkled With Balance, where I share elevated, approachable, nutrient-rich recipes that are not overly restrictive, complicated, or boring. Based in California but born and raised in France, I am a mom of two, former certified nutritionist, recipe developer, and food photographer.