Can I make this recipe ahead of time?

Yes! You can scramble the eggs and prepare the toppings in advance. Store them separately in airtight containers in the fridge. When ready to eat, reheat the eggs gently on the stove or in the microwave and assemble your bowl with the toppings.

What if I don't eat dairy?

This recipe is easy to make dairy-free. Simply replace the butter with avocado oil or coconut oil, and use a plant-based cheese alternative or skip the cheese altogether.

Can I add meat to this bowl?

Absolutely. This recipe works well with cooked bacon, sausage, or ham. Just make sure any meat you add is pre-cooked and warm before mixing with the eggs.

What’s the best type of salsa to use?

A fresh salsa like pico de gallo works best, as it adds brightness and texture. However, any store-bought or homemade salsa you enjoy will work. Choose a spice level that suits your taste.

Easy Breakfast Burrito Bowl

Name: Easy Breakfast Burrito Bowl
Prep time: 3 min
Cook time: 5 min
Total time: 8 min
Cuisine: American
Ingredients: 2–3 large eggs; 1 tablespoon butter (or avocado oil); Salt and pepper to taste; ¼ cup shredded cheddar cheese; 3 tablespoons fresh salsa; ½ avocado, cut into chunks (optional); Optional toppings: cooked and chopped bacon, sausage, or ham; sautéed bell peppers or onions

Description

This quick and easy Breakfast Burrito Bowl is a delicious way to enjoy the bold flavors of a classic breakfast burrito without the tortilla. Perfect for busy mornings or a nutritious, high-protein start to your day, this low-carb, gluten-free recipe is ready in under 10 minutes and endlessly customizable with your favorite toppings.

Ingredients

Scale

2–3 large eggs
1 tablespoon butter (or avocado oil)
Salt and pepper to taste
¼ cup shredded cheddar cheese
3 tablespoons fresh salsa
½ avocado, cut into chunks (optional)
Optional toppings: cooked and chopped bacon, sausage, or ham; sautéed bell peppers or onions

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Instructions

Preheat the skillet: Warm a cast iron or nonstick skillet over low-medium heat for a minute or two until hot. Preheating prevents sticking and helps eggs cook evenly.
Whisk the eggs: In a medium bowl, crack the eggs and whisk them until smooth and slightly frothy. Season with salt and pepper according to your taste.
Melt the butter: Add butter to the preheated skillet and swirl it around to coat the bottom. Let it fully melt before adding the eggs.
Cook the eggs: Pour the whisked eggs into the skillet and let them sit for about 20–30 seconds without stirring. Then gently drag a silicone spatula through the eggs to form soft curds. Continue stirring occasionally until the eggs are just set but still moist.
Transfer and assemble: Move the scrambled eggs into a serving bowl. Immediately top with shredded cheese so it melts slightly from the heat. Spoon fresh salsa on top and scatter with avocado chunks if using.
Add your favorite extras: Customize your bowl with any additional toppings like chopped cooked bacon, sausage, or sautéed vegetables. Serve warm and enjoy right away.

Notes

For softer eggs, remove them from the heat when they’re slightly underdone—they’ll continue to cook from residual heat. Want extra spice? Add a few jalapeño slices or a dash of hot sauce. If you’re prepping this ahead, keep the eggs and toppings in separate containers for the best texture when reheated. Dairy-free? Swap the butter for coconut or avocado oil and skip the cheese or use a vegan substitute.

Prep Time: 3 minutes
Cook Time: 5 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 607
Sugar: 3g
Sodium: 1150mg
Fat: 50g
Saturated Fat: 19g
Unsaturated Fat: 27g
Trans Fat: 1g
Carbohydrates: 14g
Fiber: 8g
Protein: 28g
Cholesterol: 616mg