Healthy Breakfast Burrito Bowls Recipe

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