Start your day with a vibrant and protein-rich breakfast bowl that brings all the delicious flavors of a classic breakfast burrito — but without the wrap. This simple breakfast burrito bowl is built around fluffy scrambled eggs and topped with melty cheese, fresh salsa, and creamy avocado chunks for a satisfying and flavorful morning meal that’s ready in minutes.
Light, quick, and easy to make, this bowl gives you the hearty taste of traditional breakfast fare with minimal fuss. It’s perfect for busy mornings, meal prep, or a comforting weekend breakfast that feels both wholesome and indulgent without being heavy.
Equipment
- Frying pan or skillet
- Whisk
- Bowl for mixing
- Serving bowl
- Spatula
Ingredients
- Large eggs — 2 to 3
- Butter — 1 tablespoon
- Salt — to taste
- Black pepper — to taste
- Shredded cheddar cheese — 60 ml (¼ cup)
- Fresh salsa — 45 ml (3 tablespoons)
- Avocado, diced — ½ medium (optional)
Instructions
- Warm your skillet over low to medium heat.
- Crack the eggs into a mixing bowl and whisk until combined and slightly frothy.
- Season the eggs with salt and pepper to your liking.
- Add the butter to the preheated skillet and let it melt, coating the surface.
- Pour the eggs into the pan and let them set briefly.
- Use a spatula to gently push and fold the eggs as they cook into soft curds, about 1–2 minutes.
- Once cooked to your liking, transfer the scrambled eggs into a bowl.
- Sprinkle shredded cheddar cheese over the hot eggs so it begins to melt.
- Spoon the fresh salsa on top and add diced avocado if using.
- Serve immediately and enjoy.
Recipe Info
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 8 minutes
- Servings: 1
- Cuisine: American
- Course: Breakfast
How to Store
- Store any leftovers in an airtight container in the refrigerator for up to 1 day.
- Keep toppings separate to preserve texture.
- Reheat gently in a skillet or microwave until warm.
What Not to Do
- Do not cook the eggs on high heat — they can become dry and tough.
- Avoid adding the cheese too early; it won’t melt properly over cold eggs.
- Do not store assembled bowls too long — avocado and salsa are best fresh.
Tips & Variations
- Use olive oil or coconut oil instead of butter for dairy-free.
- Add cooked bacon, ham, or sausage for extra protein.
- Stir in sautéed bell peppers and onions for added veggies.
- Try hot sauce, cilantro, or lime juice for extra flavor.
Approximate Nutrition (Per Serving)
- Calories: ~600 kcal
- Protein: ~28 g
- Fat: ~50 g
- Carbohydrates: ~14 g
- Fiber: ~8 g
- Sugar: ~3 g
Ingredients
Method
- Warm your skillet over low to medium heat.
- Crack the eggs into a mixing bowl and whisk until combined and slightly frothy.
- Season the eggs with salt and pepper to your liking.
- Add the butter to the preheated skillet and let it melt, coating the surface.
- Pour the eggs into the pan and let them set briefly.
- Use a spatula to gently push and fold the eggs as they cook into soft curds, about 1–2 minutes.
- Once cooked to your liking, transfer the scrambled eggs into a bowl.
- Sprinkle shredded cheddar cheese over the hot eggs so it begins to melt.
- Spoon the fresh salsa on top and add diced avocado if using.
- Serve immediately and enjoy.
Notes
- Protein: ~28 g
- Fat: ~50 g
- Carbohydrates: ~14 g
- Fiber: ~8 g
- Sugar: ~3 g
Conclusion
This breakfast burrito bowl is a balanced and satisfying way to enjoy a burrito-style breakfast without the tortilla. High in protein and healthy fats, it fuels your morning while keeping things simple and customizable. Whether you’re fueling up for a busy day or treating yourself to a hearty weekend breakfast, this dish delivers flavor and nutrition with minimal effort.
FAQs
Can I make this for more than one person?
Yes — simply multiply the ingredients and cook eggs in batches.
Can I make this dairy-free?
Sure — swap the butter for oil and skip or substitute the cheese.
Is this gluten-free?
Yes — there are no gluten ingredients in this recipe.
Can I add meat?
Absolutely — cooked bacon, ham, or sausage can be stirred into the eggs.
