If you love a hearty breakfast that doesn’t take all morning, these easy Breakfast Burrito Bowls are for you. Ready in about 25 minutes, they’re filling, flavorful, and easy enough for busy weekdays—yet cozy enough for a weekend brunch or a filling breakfast-for-dinner.
A 25-Minute Breakfast That Delivers
These breakfast burrito bowls give you all the best parts of a classic burrito, just served in a bowl instead of wrapped in a tortilla (goodbye carbs!). That means savory sausage, golden potatoes, soft scrambled eggs, fresh tomatoes, creamy avocado, and just the right amount of cheese.
The finishing touch is a drizzle of creamy queso sauce that pulls everything together. Don’t worry, though—we’re not over here making homemade queso; we bought it at the store!
To make prep quick and stress-free, this recipe relies on simple grocery store ingredients that come together easily. Check the Ingredient Notes below for helpful tips, swaps, and ways to customize your breakfast burrito bowls to fit what you have on hand.
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Ingredient Photo: Breakfast Burrito Bowls
Ingredient Notes and Substitutions
- Sausage: I use pre-cooked turkey sausage and while you may be thinking, “Wow, she’s so lazy she can’t even cook sausage,” it’s not that. Okay, maybe it’s a little that. But also, I legit can’t find bulk ground turkey sausage anywhere in this entire city. I’m not about to drive all over town hunting it down when my local store has it already cooked. Let me be lazy in peace. Anyway, you can use whatever sausage you like—pre-cooked or not, chicken sausage, turkey sausage, or regular ol’ pork sausage if that’s what you like.
- Potatoes: I use pre-cooked cubed potatoes to keep this breakfast quick and easy. There’s no peeling or extra prep involved, which means you can get these breakfast burrito bowls on the table faster. They crisp up nicely and save a lot of time, especially on busy mornings.
- Large Eggs: Two per person hits the spot. We’re scrambling them, so if you want to lighten things up even more, go for your favorite egg substitute. This recipe is flexible like that.
- Tomatoes: I love cherry tomatoes here—they’re tasty, not overly squishy, and I can actually get my husband to eat them. But honestly, use whatever tomatoes you’ve got. I won’t judge.
- Avocado: Full of healthy fats and just so creamy and dreamy. We love ’em but if you don’t then go ahead and leave them out.
- Cheese: A little shredded cheddar cheese blend and a little creamy queso sauce (we like Old El Paso—it’s usually hanging out near the salsa) is the perfect way to top these delicious breakfast bowls. It’s gooey, and basically ties the whole bowl together like a warm, cheesy hug.
How to Make Breakfast Burrito Bowls
Here’s a quick look at the steps (with photos). You’ll find complete directions and ingredient amounts in the recipe card below.
Heat a large skillet over medium heat, spray with nonstick cooking spray and add the potatoes. Cook stirring occasionally until piping hot and the edges begin to turn golden brown, about 12-15 minutes. Place on a dish and put into a 200° oven to keep warm.
Heat the sausage in a dry skillet over medium heat, about 6-8 minutes. Place on a dish and put into a 200° oven to keep warm.
Melt butter in a nonstick skillet over medium heat, add the beaten eggs. They will begin to cook immediately. After about 30 seconds, using a silicone spatula, start pulling the eggs toward the center of the pan. Sprinkle with salt and pepper and continue to move the egg mixture around, for about 2-4 minutes.
Assemble the bowls.
Optional Add-ins & Toppings
There’s no wrong way to build a breakfast burrito bowl—if it fits in the bowl and makes your taste buds happy, it belongs. Use your favorite ingredients, but here are some tasty ideas to mix things up:
Swaps
- Potatoes: Trade the standard chunks for hash browns.
- Sausage: Use bacon crumbles, sausage patties, or links instead of sausage crumbles. Basically, if it’s breakfast meat, it’s fair game.
- Eggs: Not into scrambled? Go with a fried or sunny-side-up egg and let that gooey yolk do the saucy work.
Add-Ins
- Beans: Black or pinto beans bring the protein and make it feel even more burrito-y.
- Bell Peppers: Raw for crunch, or toss them in with the potatoes to soften them up a bit.
- Onions: Add chopped onions to the potatoes and let them soften into golden, savory goodness.
Additional Toppings
- Sour cream or plain Greek yogurt (your call—one’s creamy, the other’s “I’m trying to be healthy”)
- Pico de gallo
- Salsa (mild or mouth-on-fire, your choice)
- A squeeze of lime juice for that fresh finish
- Hot sauce, if you like your breakfast with a little sass
Frequently Asked Questions
You sure can! Just leave off the avocado and any toppings that aren’t cooked or heated. Store in the fridge and reheat when ready to eat. Add fresh toppings after reheating to keep things tasting fresh.
Totally. If you’re watching cholesterol or just not into yolks, go for it. Egg beaters or egg whites will work just fine—scramble away.
They’re definitely lower in carbs than your average breakfast burrito, since we ditched the tortilla. Want to make them even lower? Skip the potatoes or swap for other veggies. Think cauliflower, broccoli, Brussels sprouts, or even asparagus. If they’re already cooked, just warm them up a bit.
Try these easy egg breakfast recipes next!
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Breakfast Burrito Bowls Recipe
Ingredients
- 2 cups pre-cooked potatoes
- 1 cup turkey sausage crumbles
- 1 cup cherry tomatoes
- 1 diced avocado
- 1 tablespoon butter
- 4 eggs
- salt to taste
- pepper to taste
- ¼ cup shredded cheese
- 2 tablespoons creamy queso sauce
- cooking spray
Instructions
- Warm the potatoes: Heat a large skillet over medium heat, spray with nonstick cooking spray, and toss in the potatoes. Cook, stirring occasionally, until they’re piping hot and the edges are golden brown—about 12–15 minutes. Transfer to a dish and pop it into a 200°F (95°C) oven to keep warm.2 cups pre-cooked potatoes, cooking spray
- Warm the sausage: Add the turkey sausage to a dry skillet and heat over medium, stirring occasionally, for 6–8 minutes until warmed through. Place it on a dish and slide it into the oven with the potatoes.1 cup turkey sausage crumbles
- Chop the veggies: While the potatoes and sausage do their thing, cut the cherry tomatoes in half and dice the avocado.1 cup cherry tomatoes, 1 diced avocado
- Scramble the eggs: Melt the butter in a nonstick skillet over medium heat. Add the beaten eggs—they’ll start cooking right away. After about 30 seconds, use a silicone spatula to gently pull the eggs toward the center of the pan. Sprinkle with salt and pepper and keep things moving until the eggs are just set, about 2–4 minutes.1 tablespoon butter, 4 eggs, salt, pepper
- Assemble the bowls: Time to build your masterpiece! Layer the potatoes, sausage, eggs, tomatoes, avocado, and cheese in a bowl. Drizzle with creamy queso sauce.¼ cup shredded cheese, 2 tablespoons creamy queso sauce
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.