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Southwest Breakfast Burrito Bowls

Your weekday mornings just got more exciting and convenient! These hearty and colorful bowls bring all the flavors of a Southwest-style breakfast burrito, without the tortilla. This recipe will be a staple that provides a bold, satisfying and perfect make-ahead meal option for even the busiest of weeks.
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Course: Breakfast
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6
Calories: 270kcal

Ingredients

  • 1 small sweet potato (diced in ½” cubes)
  • 2 Yukon Gold potatoes (diced in ½” cubes)
  • 1 ½ Tbsp. olive oil (divided)
  • 1 tsp. salt (divided)
  • ½ tsp. pepper (divided)
  • 1 lb. lean ground beef (at least 90% lean)
  • 2 red bell peppers (diced)
  • 1 tsp. chili powder
  • ½ tsp. cumin
  • 6 eggs
  • ½ cup shredded cheese

Optional Toppings:

  • 3 green onion (chopped)
  • salsa (for serving)

Instructions

  • Roast your potatoes: preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper. Place diced potatoes on baking sheet and drizzle with ½ Tbsp. olive oil. Season with ½ tsp. salt and ¼ tsp. black pepper. Bake in preheated oven for 35-45 minutes, until potatoes are starting to brown, stirring once halfway through. Remove from oven and let cool.
  • While potatoes are roasting, cook beef and bell pepper: warm a large non-stick skillet over medium heat. Add ½ Tbsp. olive oil. Once oil is hot, add ground beef and red bell pepper. Cook, breaking up meat with a wooden spatula, until beef is browned and bell pepper is soft. Drain excess fat and add chili powder, cumin, remaining ½ tsp. salt and ¼ tsp. black pepper. Cook for one minute more. Stir in ¼ cup of water and turn heat to medium-low. Cook until water is evaporated, about 2-3 minutes. Remove cooked beef and bell pepper mix to a clean plate and return empty pan to heat.
  • Now scramble eggs: To a bowl, add 6 eggs and whisk with a fork. Add remaining ½ Tbsp. olive oil to the pan. Once oil is hot, add whisked eggs and scramble using a rubber spatula. Once scrambled, remove from heat and let cool. *Alternatively, you could scramble one egg the day of eating the prepped potatoes and beef mixture.
  • To assemble bowls: in six microwave-safe meal prep dishes, divide roasted potatoes as your bottom layer. Next, evenly distribute ground beef mixture, followed by scrambled eggs, shredded cheese and optional sliced green onion. Cover and place in the fridge.
  • To reheat: Heat up in a microwave, in 30-60 second intervals until heated through. Add additional salt and pepper as needed and serve with a side of salsa. Enjoy!

Notes

  • To make this vegetarian, omit ground beef and use warmed black beans instead.
  • To add a spicy kick, add chopped fresh or canned jalapeños!
  • Option to omit shredded cheese and use sliced avocado instead.

Nutrition

Calories: 270kcalCarbohydrates: 21gProtein: 24gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 54mgSodium: 517mgPotassium: 796mgFiber: 4gSugar: 4gVitamin A: 6901IUVitamin C: 63mgCalcium: 86mgIron: 3mg
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Nutrition Facts
Southwest Breakfast Burrito Bowls
Amount per Serving
Calories
270
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
54
mg
18
%
Sodium
 
517
mg
22
%
Potassium
 
796
mg
23
%
Carbohydrates
 
21
g
7
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
24
g
48
%
Vitamin A
 
6901
IU
138
%
Vitamin C
 
63
mg
76
%
Calcium
 
86
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.