Breakfast Burrito Bowl
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This Breakfast Burrito Bowl recipe is a fantastic way to start the day! With crispy hash browns, fluffy scrambled eggs, and lightly spiced taco meat, it’s a fast and delicious, heat-and-eat winner to deliver that “most important meal of the day!” And after meal prepping it ahead of time, it won’t slow things down during the morning madness rush. It’s also perfect for a great weekend breakfast or brunch. Or stash some of these in the cooler on your next family vacation, and instead of paying for breakfast at a restaurant every morning, you’ll save a fistful of cash that you can use for daily expenses like gas & snacks, or to spend on more fun activities… that means more awesome family memories!
Ya know, I’m not sure If I’ve ever told y’all this, but I’m not much of a morning person, and neither is Eric. but after having our sweet girl, we kinda had to learn the ways of these strange morning people… but truth be told, we still struggle with it.
One easy way we’ve made our mornings more tolerable is to meal prep breakfasts! It’s just one less thing to think about and figure out, you know? That’s why I have a variety of meal prep breakfast recipes on here. (like pancake sausage muffins, make ahead freezer friendly breakfast sandwiches, apple pie overnight oats, and bacon, egg, and cheese biscuits.) They’re absolutely delicious; and for us, they’ve helped a lot to keep it all running smoothly.
I think everyone probably needs a meal prepped breakfast, even if they don’t know it. I mean, does anybody have a smooth, easy morning, like, every single day? I guarantee you’ll absolutely love these. They’re also totally customizable- tune the spice level up or down to your taste buds’ perfect morning level, and it hits the spot every single time. They’re totally packed with nutrition, and full of extra protein too! They keep you feeling pleasantly full, with plenty of fuel until lunchtime rolls around. I don’t know about you, but I need that, because sometimes I can’t stop for lunch, until the afternoon hours.
These Breakfast Burrito Bowls are stuffed full of crispy sheet pan hash browns, fluffy scrambled eggs, the best tasting turkey taco meat ever, and I love to add a little cheese or avocado. You can really go without the toppings- it’s that good! Make it perfect for everybody- add a dollop of salsa, or Greek yogurt/sour cream, and it’s an instant favorite for the whole family!
Ingredients You’ll Need
I love these breakfast bowls! The ingredients are simple, the process is easy, and you can use different things to customize each bowl according to taste and dietary preferences.
- Ground Turkey– I use 93/7, but you can definitely use 99% fat free if you prefer that. I just find that 93/7 has a lil’ extra flavor and texture.
- Eggs- I use whole eggs here, but I’ve done half whole eggs, and half egg whites from a carton. You could also do all egg whites if needed.
- Hash Browns– I use shredded hash browns from the refrigerator section usually, but you can use frozen. Just be sure you let’m thaw in the fridge for at least an hour or two, and pat them dry before cooking to get rid of any extra water.
- Taco Seasoning- Use your favorite taco seasoning! Or use my quick-and-easy homemade blend, which consists of cumin, garlic, onion powder, chili powder, oregano, smoked paprika, and kosher salt.
- Cilantro– If you’re not in the “that stuff tastes like soap” camp, and if you have some on hand, cilantro will help deliver a brighter flavor experience.
- Olive Oil- Tossing the shredded hash browns in olive oil before cooking helps make them browned up, and perfectly crispy… mmm, soo good!
- Tomato Sauce– Not pictured, but it’s definitely needed. This helps give the taco meat a saucey, tomato-rich flavor that’s lip smacking good.
- Cooking Spray– olive oil or avocado oil cooking spray of your choice.
How to make Easy Breakfast Burrito Bowls
These Breakfast Burrito Bowls have multiple steps, but I’ve broke them down for you in the easiest possible way. I do the hash browns in the oven, so that part is basically hands off. Meanwhile, I make the turkey taco meat and the eggs up on the stove top. So after you start the hash browns, get to work on making the taco meat and the eggs. With a little practice, all of it can really be done in around 30 minutes, and with minimal prep time. How amazing is that!? Delicious, nutritious breakfasts for the whole week, DONE in 30-ish minutes. That’s amazing, right?
Make the Hash Browns
As mentioned above, I recommend cooking your hash browns in the oven. This makes them a hands-off, set-and-forget process, while you use the stove top to cook up the the turkey taco meat and eggs.
- Preheat oven to 400 degrees. Prep an extra large sheet pan, and line it with parchment paper or foil. Spray generously with cooking spray. If you don’t have an extra large sheet pan, you’ll need to use two for best results.
- In a mixing bowl, add the shredded hash browns; then add olive oil, garlic powder, smoked paprika, kosher salt, and a few turns of freshly cracked pepper.
- Toss/fold the hash browns & ingredients together until mixed well, then spread out evenly on your sheet pan, into an even layer.
- Set the hash browns to bake for 26-28 minutes, or until the underside is golden and crispy. If you want to, sprinkle some fresh cilantro on top.
- Set aside, until ready for the breakfast burrito bowl preps (or ready to serve up hot and fresh!).
Make the Taco Meat
This is turkey taco meat is just so good. It’s made with my go to homemade taco seasoning and I also love to add tomato sauce when cooking it because it adds just such a rich tomato sauce-y goodness.
- Warm up a large skillet over medium-high heat. When it’s hot, spray with olive or avocado oil cooking spray, and add the ground turkey. Season with a pinch of salt and pepper. Break it apart with a spatula while it cooks.
- When the meat has cooked through, add taco seasoning, and stir it together for about a minute, to get those seasonings toasted up and even more flavorful.
- Add water and tomato sauce into the skillet, and bring to a gentle boil. Then reduce to a simmer, and cook for 5 minutes.
Make scrambled eggs
Everyone has their own way to make scrambled eggs, right? I’m gonna keep these super simple because with the other stuff going on in the recipe, all we need is for them to be fluffy. My #1 rule with eggs is LOW HEAT and patience. If your method is different, then by all means, do that! (You could also make over-easy or sunny side up eggs for each breakfast bowl, but it’ll take a bit longer.)
- In a bowl add eggs, salt, and pepper. Whisk together really well.
- Heat a large pan (preferably non-stick) over medium heat. Spray generously with cooking spray.
- When the pan is warm, reduce heat to low and slowly add in the eggs.
- As the eggs begin to cook together, slowly move them around with a rubber spatula. Continue to gently push and stir them until all of the eggs are cooked. This can take up to 5 minutes depending on size of pan. (General rule is the larger the pan = more hot bottom surface for the eggs to cook = less time it’ll take.)
How to Meal-Prep Your Breakfast Bowls
With the difficult part done, this is so easy… just put equal portions into each container, seal ’em up, and you’re good to go. You can line up each of the ingredients all pretty (like I did for the pictures), or mix it all together in each container, and then call it day – whichever way you choose, the taste will be AMAZING! One thing to remember: If you’re including toppings like ketchup, salsa, mashed avocado, or Greek yogurt/sour cream, you should keep them in little condiment containers. You can use a variety of different meal prep containers, or whatever Tupperware-type containers you have. The point here is, meal prep doesn’t have to be fancy – it just has to be done!
Storage, Freezer, and Reheat Instructions
Storage: Store in an airtight container for up to 5 days.
Freezer: Make sure all ingredients are completely cooled before freezing. Add to a freezer-safe container, leaving out any toppings. Keep in Freezer up to 3 months.
Reheat: FROM REFRIGERATED: Microwave for 30 second intervals 3-4 times, stirring each time, until warmed. FROM FROZEN: Microwave on defrost setting for one minute and then stir; then heat in 30 second intervals, stirring after each time, until warm.
How to customize each Breakfast Burrito Bowl
I love these bowls even more because I can change’m up to fit my weekly nutrition needs and/or WW goals. And of course, to fit what sounds delicious to top it off with!
- In place of whole eggs- I’m on team whole eggs as much as possible. I also understand nutrition goals can vary (including my own) from time to time. These bowls can easily be made with all egg whites, or a mix of whole eggs and egg whites. For all egg whites, use about 1+1/4 (one and a quarter) cups total. If you wanna mix whole eggs and egg whites (also very delicious), use 5 whole eggs + about 3/4 cup egg whites.
- In place of Ground Turkey- You can use 99% fat free Ground Turkey Breast. I personally prefer 93/7 lean Ground Turkey Breast. but again, nutritional goals can vary for a variety of reasons. So feel free to use this. You can totally use ground beef, ground chicken, or even black beans. Whichever you choose, any of them can be a great substitute!
- Hash Browns- You can use diced hash browns as well! Just be sure to check them. If you have whole potatoes or sweet potatoes on hand, you can also dice those up. You will probably need to double the oven cooking time though, so keep a close eye on them! (If you do, please stop back and leave a comment, and let us know how it worked out!)
- Toppings!- Leave the prepped bowls as-is, or add some goodies! I vote for add some goodies. In the pictures, my bowls have a small container of: smashed avocado, cilantro, salt, and lime juice mixed with a lil’ Greek yogurt and shredded cheddar cheese. Pico De Gallo or salsa would make a great addition here, too!
- Wanna add some crunch?- Eric likes to have a handful of Frito’s or Tortilla Chips bagged up, and he mixes them in to add some crunch. If you like this idea, go ahead and give it a try! Just remember to wait until after heating to add them to your bowl.
More Bowl Recipes to love!
- Greek Chicken Bowls
- Chicken Fajita Bowls
- Bacon Cheeseburger Bowls
- Chipotle Chicken Burrito Bowls
- Instant Pot Chicken Burrito Bowls
Breakfast Burrito Bowls
Sheet Pan Hash Browns
- 20 oz hash browns *I use the simply potato bag in the refrigerated section, but you can use frozen just let them thaw for a bit
- 1/2 tsp EACH kosher salt smoke paprika and garlic powder
- 1 tbsp olive oil
Turkey Taco Meat
- 1 lb lean ground turkey see notes
- 2 tbsp taco seasoning store bought or homemade
- 8 oz can tomato sauce
- 1/2 cup water
Homemade Taco Seasoning (optional)
- 2 tsp chili powder
- 1 tsp EACH cumin, garlic powder, onion powder, and kosher salt
- 1/2 tsp EACH dried oregano and smoked paprika
- 10 large eggs see notes
- couple pinches of salt and pepper
- avocado or olive oil cooking spray
Make Hash Browns
- Preheat oven to 400 degrees. Prep an extra large sheet pan and line with parchment paper. Spray generously with cooking spray. *If you don't have an extra large sheet pan- you will need to use two for the best results.
- Add the shredded hash browns and then add olive oil, garlic powder, smoked paprika, kosher salt, and a few turns of freshly cracked pepper. Toss the hash browns together well spread evenly into one layer.
- Bake the hash browns for about 26-27 minutes, rotating the pan once about half way through, until the underneath of the hash browns are golden and crispy. Set aside until ready to serve or prep the breakfast burrito bowls.
Make Turkey Taco Meat
- Heat a large skillet over medium-high heat and spray with olive or avocado oil cooking spray. When it's hot add ground turkey. Season with a pinch of salt and pepper. Break apart with spatula while it cooks.
- When the meat has cooked through add taco seasoning and stir it together for about a minute to toast up the seasonings so they have even more flavor. Add water and tomato sauce to the skillet. Bring to a gentle boil then reduce to a simmer and cook for 5 minutes.
Make Scrambled Eggs
- In a bowl add eggs, salt, and pepper. Whisk together really well.
- Heat a large pan (preferably non-stick) over medium heat. Spray generously with cooking spray.When the pan is warm reduce heat to low and slowly add eggs in. With a rubber spatula slowly move the eggs around while they begin to harden and cook. Continue to gently push and stir them around the pan until all of the eggs are cooked. This can take up to five minutes depending on size of pan so be patient with them.
Make Breakfast Burrito Bowls
- Add 1/2 cup of hash browns, heaping 1/2 cup for turkey taco meat, and about 1/2 cup of eggs to each container or bowl. Top with desired toppings. Serve immediately or place in meal prep containers.
Storage, Reheating, Freezing
- Storage: Store in an air tight container for up to 5 days.Freezer: Make sure all ingredients are completely cooled before freezing. Add to a freezer safe container and don't include any toppings. Freezer up to 3 months.Reheat: Heat in the microwave in 30 seconds intervals stir each time until warmed through. From frozen: Defrost setting for one minute then heat in 30 second intervals stirring after each time until warm.
375 calories, 15g fat, 3g saturated fat, 428g sodium, 4g fiber, 2g sugar (0g added sugar, 0g sugar alcohols), 26g carbohydrates, 22g net carbs, 32g protein *customize your bowl nutritionally by switching out 93/7 ground turkey for 99% ground turkey breast (if you like it) or using all egg whites or 50% whole eggs and 50% egg whites + more ideas in blog post.