Breakfast Burrito Bowl
This Breakfast Burrito Bowl is a quick and satisfying breakfast packed with fluffy eggs, creamy avocado, fresh salsa, and melted cheese. Ready in under 10 minutes, it delivers classic burrito flavor without the tortilla.
Equipment
- Cast iron skillet Or use any heavy bottom skillet
- Mixing bowl For whisking eggs
- Whisk
- Spatula For soft scrambled eggs
Ingredients
- 2-3 large eggs
- 1 tablespoon butter
- salt to taste
- black pepper to taste
- ¼ cup shredded cheddar cheese
- 3 tablespoons fresh salsa or pico de gallo
- ½ avocado, diced
- optional cooked bacon
- optional sausage
- optional ham
- optional diced onions
- optional bell peppers
- optional jalapeños
- optional hot sauce
- optional cilantro
Instructions
- Warm a cast iron skillet or heavy bottom skillet over low medium heat. Meanwhile, whisk eggs in a bowl until smooth and fluffy. Season with salt and black pepper.
- Melt butter in the skillet and coat the pan evenly. Pour in the eggs and let them sit briefly.
- Gently pull the cooked egg edges inward using a spatula. Continue stirring slowly for 1 to 2 minutes until soft curds form.
- Transfer eggs into a bowl. Add shredded cheese, salsa, avocado, and any desired toppings.
- Serve immediately while warm.
Notes
Use avocado oil or coconut oil instead of butter for a dairy free version. Keep the heat low while cooking eggs to avoid a rubbery texture. Add cooked bacon, sausage, or sautéed vegetables for extra flavor.