These Healthy Breakfast Burrito Bowls are what happens when your morning meal decides it wants to be the main event. We’re talking tasty turkey sausage, tender potatoes, juicy tomatoes, hearty eggs, buttery avocado (because we’re fancy like that), and a little cheese—because of course. Oh, and did I mention the creamy queso drizzle? Yep, breakfast just put on its dinner pants.
These easy breakfast burrito bowls are what happens when a hearty breakfast gets a glow-up and shows up fashionably late—for dinner. Sure, you could totally whip this up on busy mornings, but since this is a 30 Minute Dinner site, I’m calling it breakfast-for-dinner and not looking back.
And true to the “let’s keep life easy” vibe of this entire blog, we’re taking help from the grocery store (yes, again!). Just peek at the Ingredient Notes below—you’ll see how effortless it really is.
Bonus: we’re skipping the tortillas, so we’re saving carbs from traditional breakfast burritos and still walking away feeling good about what just happened.
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Ingredient Photo
Ingredient Notes and Substitutions
- Sausage: I use pre-cooked turkey sausage and while you may be thinking, “Wow, she’s so lazy she can’t even cook sausage,” I swear—it’s not that. Okay, maybe it's a little that. But also, I legit can’t find bulk ground turkey sausage anywhere in this entire city. Maybe you’ve got a secret sausage hookup, but I’m not about to drive all over town hunting it down when my local store has it already cooked. Let me be lazy in peace. Anyway, you can use whatever sausage you like—pre-cooked or not, chicken sausage, turkey sausage, or regular ol’ pork sausage if that’s your jam.
- Potatoes: I go with pre-cooked cubed potatoes because this is a 30 Minute Dinner blog and I’m not trying to win any awards for potato peeling. It’s fast, easy, and gets dinner on the table without a side of stress.
- Large Eggs: Two per person hits the sweet spot. We're scrambling them, so if you want to lighten things up even more, go for your favorite egg substitute. This recipe is flexible like that.
- Tomatoes: I love cherry tomatoes here—they’re tasty, not overly squishy, and I can actually get my husband to eat them. But honestly, use whatever tomatoes you’ve got. This recipe won’t judge.
- Avocado: Full of healthy fats and just so creamy and dreamy. We love ’em and you probably do too.
- Cheese: A little shredded cheddar cheese blend and a little creamy queso sauce (we like Old El Paso—it’s usually hanging out near the salsa) is the perfect way to top these delicious breakfast bowls. It’s gooey, and basically ties the whole bowl together like a warm, cheesy hug.
Step-By-Step Instructions (with photos)
See recipe card below for complete directions with amounts.
Step 1: Heat a large skillet over medium, spray with nonstick spray, and add potatoes. Cook, stirring occasionally, until hot and golden around the edges, about 12–15 minutes. Transfer to a dish and keep warm in a 200° oven.
Step 2: Heat the sausage in a dry skillet over medium heat, about 6-8 minutes. Place on a dish and put into the oven with the potatoes.
Step 3: Melt butter in a nonstick skillet over medium heat, add the beaten eggs. They will begin to cook immediately. After about 30 seconds, using a silicone spatula, start pulling the eggs toward the center of the pan. Sprinkle with salt and pepper and continue to move the egg mixture around, for about 2-4 minutes.
Step 4: Assemble the bowls. This photo shows the items in sections for visibility, but I layer them in the bowls.
Optional Add-ins & Toppings
There’s no wrong way to build a breakfast burrito bowl—if it fits in the bowl and makes your taste buds happy, it belongs. Use your favorite ingredients, but here are some tasty ideas to mix things up:
🔁 Swaps
- Potatoes: Trade the standard chunks for hash browns or diced sweet potatoes. (Pro tip: dice those sweet taters small so they cook quickly—worth it, but yes, more chopping.)
- Sausage: Use bacon crumbles, sausage patties, or links instead of sausage crumbles. Basically, if it's breakfast meat, it’s fair game.
- Eggs: Not into scrambled? Go with a fried or sunny-side-up egg and let that gooey yolk do the saucy work.
➕ Add-Ins
- Beans: Black or pinto beans bring the protein and make it feel even more burrito-y.
- Bell Peppers: Raw for crunch, or toss them in with the potatoes for extra flavor.
- Onions: Add chopped onions to the potatoes and let them soften into golden, savory goodness.
🧀 Additional Toppings
- Sour cream or plain Greek yogurt (your call—one’s creamy, the other’s "I’m trying to be healthy")
- Pico de gallo
- Salsa (mild or mouth-on-fire, dealer’s choice)
- A squeeze of lime juice for that fresh finish
- Hot sauce, if you like your breakfast with a little sass
Frequently Asked Questions
You sure can! Just leave off the avocado and any toppings that aren't cooked or heated. Store in the fridge and reheat when ready to devour. Add fresh toppings after reheating to keep things tasting fresh.
Totally. If you're watching cholesterol or just not into yolks, go for it. Egg beaters or egg whites will work just fine—scramble away.
They’re definitely lower in carbs than your average breakfast burrito, since we ditched the tortilla. Want to make them even lower? Skip the potatoes or swap for other veggies. Think cauliflower, broccoli, Brussels sprouts, or even asparagus. If they’re already cooked, just warm them up a bit.
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Healthy Breakfast Burrito Bowls Recipe
Ingredients
- 2 cups pre-cooked potatoes
- 1 cup turkey sausage crumbles
- 1 cup cherry tomatoes
- 1 diced avocado
- 1 tablespoon butter
- 4 eggs
- salt & pepper to taste
- ¼ cup cheese
- 2 tablespoon creamy queso sauce
Instructions
- Warm the potatoes: Heat a large skillet over medium heat, spray with nonstick cooking spray, and toss in the potatoes. Cook, stirring occasionally, until they’re piping hot and the edges are golden brown—about 12–15 minutes. Transfer to a dish and pop it into a 200°F (95°C) oven to keep warm.2 cups pre-cooked potatoes
- Warm the sausage: Add the turkey sausage to a dry skillet and heat over medium, stirring occasionally, for 6–8 minutes until warmed through. Place it on a dish and slide it into the oven with the potatoes.1 cup turkey sausage crumbles
- Chop the veggies: While the potatoes and sausage do their thing, cut the cherry tomatoes in half and dice the avocado.1 cup cherry tomatoes, 1 diced avocado
- Scramble the eggs: Melt the butter in a nonstick skillet over medium heat. Add the beaten eggs—they’ll start cooking right away. After about 30 seconds, use a silicone spatula to gently pull the eggs toward the center of the pan. Sprinkle with salt and pepper and keep things moving until the eggs are just set, about 2–4 minutes.1 tablespoon butter, 4 eggs, salt & pepper
- Assemble the bowls: Time to build your masterpiece! Layer the potatoes, sausage, eggs, tomatoes, avocado, and cheese in a bowl. Drizzle with creamy queso sauce and dig in.¼ cup cheese, 2 tablespoon creamy queso sauce
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