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Breakfast Burrito Bowl

Breakfast Burrito Bowl

Hollie Schultz
Easy to make breakfast burrito bowl with potatoes, eggs and avocado.
5 from 1 vote
Prep Time 10 mins
Total Time 40 mins
Course Breakfast
Cuisine American
Servings 4 servings
Calories 441 kcal


  • 2 potatoes diced
  • 4 tbsp olive oil
  • 3 tbsp italian seasoning
  • 5 eggs
  • 1/4 cup milk
  • dash sea salt and pepper
  • 1/2 cup cheese shredded
  • 1 avocado
  • 1 tsp Texas Pete's hot sauce


  • Preheat your oven to 425 degrees. While it heats, slice and dice your potatoes and avocado and shred your cheese.
  • Toss the potatoes in olive oil and Italian seasoning (my favorite is the Rustic Italian blend from Costco) and lay in a single layer on a 9×13 cookie sheet. Bake for 20-30 minutes or until crispy.
  • While your potatoes bake, in a small bowl whisk your eggs, milk, salt and pepper together. Pour into a buttered frying pan and scramble the eggs. Set aside.
  • When the potatoes are done, it’s time to build your breakfast burrito bowl by layering potatoes, scrambled eggs, cheese, avocado and hot sauce on top!


Calories: 441kcalCarbohydrates: 27gProtein: 14gFat: 32gSaturated Fat: 8gTrans Fat: 1gCholesterol: 221mgSodium: 210mgPotassium: 851mgFiber: 7gSugar: 2gVitamin A: 604IUVitamin C: 27mgCalcium: 229mgIron: 4mg
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