Breakfast Burrito Bowl

Breakfast burrito bowls have basically saved my mornings ever since I realized I'm just too clumsy to eat an actual burrito while driving. The number of shirts I've ruined with salsa stains is embarrassing. This deconstructed version gives me all the same flavors I love without requiring a change of clothes afterward.

I started making these when I got tired of tortillas getting soggy or tearing halfway through eating. Plus, I'm trying to cut back on carbs a bit, and honestly? I don't even miss the tortilla anymore. The good stuff was always what's inside anyway.

What You'll Need

• Eggs - I use three because I'm always starving in the morning
• A pat of butter for the pan - olive oil works too but butter tastes better
• Whatever shredded cheese is in your fridge - I usually have cheddar
• Jarred salsa - the chunky kind with actual vegetables in it
• Half an avocado if you've got one that's not brown yet

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How I Make It

Get Your Pan Ready

First thing I do is put my skillet on medium-low heat to warm up while I'm getting everything else together. Using my cast iron for this, but any pan works. Just don't crank the heat too high or you'll end up with rubbery eggs.

Prep the Eggs

While the pan's heating, I crack three eggs into a bowl and whisk them up with a fork. Nothing fancy here - just break the yolks and mix until it's all one color. I add salt and pepper right to the eggs - more pepper than you might think because it really wakes everything up.

The Scramble

Once the pan's warm, I throw in a little pat of butter and let it melt, then pour in the eggs. The trick I learned from my dad is to let them sit untouched for about 20 seconds before you start moving them around. This gets you those nice big fluffy curds instead of tiny dry pieces.

Keep It Moving

After that initial pause, I use a silicone spatula to gently pull the eggs across the pan. Don't stir like crazy - just slowly pull them and let the uncooked parts flow into the empty spaces. It takes maybe 90 seconds tops, and I usually pull them off when they still look slightly wet because they'll keep cooking from residual heat.

Build Your Bowl

I dump the eggs in a bowl, immediately throw on a handful of shredded cheese so it starts to melt, then top with a big spoonful of salsa and some chunks of avocado. Sometimes if I'm feeling fancy I'll add a few drops of hot sauce or some chopped cilantro, but usually I'm too hungry to bother.

My husband used to be one of those "breakfast isn't breakfast without toast" people until I started making these. Now he actually makes this for himself on weekends when I sleep in, which is pretty much a miracle since his cooking skills usually end at microwave burritos.

Ways to Mix It Up

Sometimes I'll throw in leftover taco meat from the night before, or some crumbled bacon if I have it. Black beans are good too if you want to make it even more filling. If I happen to have a bell pepper, I might quickly chop and sauté it before adding the eggs, but honestly I usually can't be bothered first thing in the morning.

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Shortcuts I've Figured Out

On Sunday evenings when I'm meal prepping, I sometimes cook up a bunch of bacon or sausage, or sauté some peppers and onions. Then in the morning, I just need to cook fresh eggs and assemble. Even quicker and still way better than a granola bar eaten while staring at my inbox.

Little Things I've Learned

• Take the eggs off the heat when they still look a little wet - they'll finish cooking in the bowl
• If you're using store-bought salsa, drain off some of the watery part first so it doesn't make your eggs soggy
• Cutting an avocado with a butter knife while holding it in your hand is actually easier than using a cutting board (just be careful)

This breakfast has gotten me through countless mornings when I hit snooze too many times but still wanted something decent to eat. It's become such a habit that I can practically make it with my eyes half-closed, which is exactly how I am until I've had my coffee. Sometimes the simplest things really are the best.

Frequently Asked Questions

→ How can I make this breakfast burrito bowl more filling?

Add protein like cooked bacon, sausage, chorizo, or black beans. You can also include cooked potatoes or sweet potatoes for more substance, though this will increase the carb content.

→ Can I meal prep this recipe?

While best enjoyed fresh, you can prep components ahead of time. Cook meat and vegetables the night before, then quickly scramble fresh eggs in the morning and assemble your bowl.

→ What's the best way to keep scrambled eggs soft and fluffy?

Cook eggs over medium-low heat, stir gently, and remove from heat when they look slightly underdone (they'll continue cooking from residual heat). Avoid overcooking for the best texture.

→ Is this recipe keto-friendly?

Yes, with only 14g carbs per serving (many from the avocado), this fits well within most keto meal plans. The high healthy fat content makes it particularly suitable for keto.

→ What kind of salsa works best?

Fresh pico de gallo offers the best flavor and texture, but any salsa you enjoy will work. Use mild, medium, or hot depending on your spice preference.

→ How can I make this recipe vegan?

Replace eggs with scrambled tofu seasoned with nutritional yeast and turmeric. Use plant-based cheese or avocado for creaminess, and make sure any additional toppings are vegan.