Quick Breakfast Burrito Bowl (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2-3 large eggs
02 -
1 tablespoon butter
03 -
Salt and pepper to taste
→ Toppings
04 -
¼ cup shredded cheddar cheese
05 -
3 tablespoons fresh salsa
06 -
½ avocado, cut into chunks (optional)
→ Optional Additional Toppings
07 -
Cotija cheese or queso fresco
08 -
Hot sauce
09 -
Sour cream
10 -
Crispy tortilla strips or chips
11 -
Chopped fresh cilantro
# Instructions:
01 -
Preheat a cast iron skillet or heavy-bottomed pan over low-medium heat.
02 -
In a medium-sized bowl, whisk the eggs until the yolks are broken. Season with salt and pepper to taste, and continue whisking until the eggs are fluffy.
03 -
Add the butter to the preheated skillet and swirl to coat the cooking surface evenly.
04 -
Pour the whisked eggs into the pan and allow them to spread in an even layer. Let them cook for 20-30 seconds, then begin scraping around the edges with a silicone spatula.
05 -
Gently slide the spatula through the eggs to create soft curds. Continue cooking and stirring until the eggs are cooked through but still moist, about 1-2 minutes total.
06 -
Transfer the scrambled eggs to a bowl. Top with shredded cheddar cheese, fresh salsa, and diced avocado. Add any additional toppings of your choice.
07 -
Serve immediately while the eggs are still warm and the cheese begins to melt from the heat.
# Notes:
01 -
For a dairy-free version, substitute butter with avocado oil or coconut oil and omit the cheese or use dairy-free cheese.
02 -
Add cooked, chopped meat like ham, bacon, or sausage to make it more substantial.
03 -
For extra flavor and nutrition, sauté diced peppers and onions before adding the eggs.