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This hearty high protein Breakfast Burrito Bowl is filled with chorizo sausage, eggs and potatoes, plus all your favorite burrito ingredients. It’s a delicious, healthy way to fuel your morning, but it’s also great for lunch or dinner.

 

Breakfast burrito bowl with hard-boiled eggs and potatoes.

 

All of the tastiest ingredients in one big bowl! This breakfast burrito bowl is packed with seasoned vegetables, black beans, eggs, chorizo sausage and your favorite toppings. In addition, it’s easy to meal prep everything ahead of time. It’s loaded with protein and healthy carbs; everything you want in a balanced meal so you will stay full for hours!

 

Why you’ll love this recipe:

  • Easy recipe to meal prep! Have all of the veggies roasted ahead of time and the sausage cooked, so all you have to do in the morning is cook up the egg and assemble.
  • Great hormone balancing recipe with protein, healthy fats and vegetables.
  • High protein breakfast with 37+g of protein per serving!
  • Who doesn’t love a burrito bowl!?

 

Ingredients needed

The ingredients in this breakfast burrito bowl recipe are simple and easy to cook. They combine for such a tasty dish that you’re going to want to enjoy on repeat! Here’s a note on each of them:

  • Vegetables: A combination of bell peppers and red onion add fiber,  and plenty of flavor to the bowls.
  • Potatoes: A delicious carbohydrate for a balanced meal.
    • Tip: Cooking and cooling the potatoes will increase the resistant starch content, which reduces the glycemic load and increase to blood sugar. So meal prep potatoes for more blood sugar friendly potatoes!
  • Avocado oil: A neutral, anti-inflammatory oil for roasting the veggies.
  • Seasonings: A simple blend of dried oregano, chili powder, black pepper and sea salt give the veggies plenty of bold flavor and adds antioxidants.
  • Chorizo sausage: Chorizo is a great way to add protein in the morning. Use our favorite chicken chorizo recipe in the Energy Revival Guide.
  • Eggs: Cook the eggs your favorite way! You can make them scrambled, fried, soft boiled or poached. Adds protein and healthy fats.
  • Black beans: For texture, complex carbohydrates, added protein and plenty of fiber. 
  • Salsa: Adds a little spice, extra flavor and vegetables.
  • Avocado: Provides rich creaminess, a boost of healthy fats and fiber too.
  • Cheese: Optional for topping. We love either shredded cheddar cheese or crumbled queso fresco for this recipe.

 

Bowl with potatoes, veggies, eggs and beans.

 

Nutritional highlights:

  • A high-protein breakfast such as this one is essential for blood sugar regulation.
  • The combination of protein-rich eggs, black beans, and chorizo provides 37+grams of protein. This helps to provide a sustained release of energy, helping to stabilize blood sugar levels throughout the morning. 
  • Fiber from the vegetables and beans further supports blood sugar balance, preventing rapid spikes in blood sugar. 
  • This balanced and nutrient-dense breakfast promotes satiety, reducing the likelihood of mid-morning energy crashes and unhealthy snacking. 
  • Plus it’s easy to meal prep!

 

How to make this recipe

  1. Prep: Preheat your oven to 400°F (200°C).
  2. Season the veggies: In a large mixing bowl, toss the sliced bell peppers, red onion, and diced potatoes with avocado oil, dried oregano, chili powder, black pepper, and sea salt until well coated.
  3. Roast: Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the oven for 18-22 minutes or until the potatoes are golden and crispy.
  4. Cook the beans: While the vegetables are roasting, heat the black beans in a saucepan over medium heat until warmed through. 
  5. Cook the eggs: Cook the eggs to your preference. You can scramble, fry, soft boil or poach them according to your liking.
  6. Cook the chorizo: Use the same pan for your eggs to heat up the chorizo.
  7. Assemble your burrito bowl: Layer the roasted vegetables, black beans, sausage and cooked eggs. Spoon over the salsa, avocado and, if desired, sprinkle shredded cheddar or crumbled queso. Serve the breakfast burrito bowl immediately while it’s warm or refrigerate it for meal prep.

 

Breakfast burrito bowl with eggs and potatoes topped salsa.

 

Substitutions/Variations:

  • Potatoes: Easily use any type of potato or sweet potatoes.
  • Low carb: Swap potatoes for butternut squash or zucchini for a low carb breakfast bowl.
  • Use other veggies: Add any other vegetables like spinach, mushrooms or zucchini for more fiber, vitamins, minerals and flavor.
  • Garnish: Garnish with green onions and/or cilantro for more nutrients and color.
  • Cheese: Switch up the cheese and use whatever you like and have on-hand like cheddar, goat cheese, queso fresco or sour cream.

 

Tips/FAQ:

  • Use our favorite chicken chorizo recipe in the Energy Revival Guide.
  • To make a vegetarian breakfast bowl, simply swab the sausage for tofu or tempeh, add extra eggs or a serving of cottage cheese for ample protein.
  • To meal prep, make the roasted veggies, beans and sausage in advance. Then simply reheat the desired amount in a small skillet or in the microwave, top with freshly cooked eggs and toppings.

 

Storing/freezing/reheating:

Breakfast burrito bowls make great leftovers! Here’s how to store and reheat:

  • In the refrigerator: Once everything has completely cooled, place leftovers in an airtight container. It will keep fresh in the fridge for up to 4-5 days. Only add the avocado if you’ll be eating immediately because it won’t keep for long.
  • To reheat: This meal easily reheats in the microwave! Simply, heat it in 30 second intervals until warmed through.

 

Breakfast bowl with avocado and potatoes.

 

Other breakfast recipes you’ll love:

 

I would love to hear your feedback and see your photos of this recipe! Please leave a comment below and share your experience with me and other readers.

Share your creation and tag me on socials @withthymenutrition.

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Print
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Breakfast burrito bowl with hard-boiled eggs and potatoes.

Breakfast Burrito Bowl

  • Author: Alanna
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 1x
  • Category: Breakfast
  • Method: Oven & Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

This hearty high protein Breakfast Burrito Bowl is filled with chorizo sausage, eggs and potatoes, plus all your favorite burrito ingredients. It’s a delicious, healthy way to fuel your morning, and is also great for lunch or dinner.


Ingredients

Scale
  • 2 bell peppers, sliced
  • 1 red onion, sliced
  • 1 lb potatoes (yellow, russet, red), 1” diced
  • 2 tablespoons avocado oil
  • 2 teaspoons dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • ¾ teaspoon sea salt
  • 1 lb chorizo sausage, our chicken chorizo in the breakfast guide is amazing
  • 4 eggs, cooked to your preference
  • 1, 15oz can black beans
  • ½ cup salsa
  • 1 avocado
  • ½ cup cheese (cheddar or queso fresco), optional

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss the sliced bell peppers, red onion, and diced potatoes with avocado oil, dried oregano, chili powder, black pepper, and sea salt until well coated.
  3. Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the oven for 18-22 minutes or until the potatoes are golden and crispy.
  4. While the vegetables are roasting, heat the black beans in a saucepan over medium heat until warmed through. 
  5. Cook the eggs to your preference. You can scramble, fry, soft boil or poach them according to your liking.
  6. Use the same pan for your eggs to heat up the chorizo.
  7. Assemble your burrito bowl: Layer the roasted vegetables, black beans, sausage and cooked eggs. Spoon over the salsa, avocado and, if desired, sprinkle shredded cheddar or crumbled queso. Serve the breakfast burrito bowl immediately while it’s warm or refrigerate it for meal prep.

Notes

  • Storing leftovers: Once everything has completely cooled, place leftovers in an airtight container. It will keep fresh in the fridge for up to 4-5 days. Only add the avocado if you’ll be eating immediately because it won’t keep for long.
  • To reheat: This meal easily reheats in the microwave! Simply, heat it in 30 second intervals until warmed through.

Nutrition

  • Serving Size: 1 serving
  • Calories: 626.5
  • Sugar: 6.8
  • Sodium: 1699
  • Fat: 35.5
  • Saturated Fat: 7.5
  • Trans Fat: .1
  • Carbohydrates: 45.2
  • Fiber: 16.9
  • Protein: 37.4
  • Cholesterol: 246.3

Keywords: breakfast bowl, southwest breakfast bowl

 

Energy Revival Guide: Meal Plan & Hormone Balancing Guide



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