Breakfast Burrito Bowls

Start your day right with these delicious and customizable Breakfast Burrito Bowls! Featuring crispy hash browns, savory lean ground turkey seasoned with taco spices, and fluffy scrambled eggs, all ready to be topped with your favorites like avocado, salsa, or cheese. Perfect for a hearty breakfast or convenient meal prep.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 6 bowls

Course: Breakfast, Brunch, Main Dish

Cuisine: American, Mexican-inspired

Calories: 400

Ingredients Equipment Method Notes

Ingredients

For the Crispy Hash Browns

20 oz hash browns fresh or thawed frozen, for a crispy base
0.5 tsp kosher salt to season the hash browns
0.5 tsp smoked paprika adds a smoky depth to potatoes
0.5 tsp garlic powder enhances the savory flavor
1 tbsp olive oil for tossing with hash browns before baking
1 pinch freshly cracked black pepper to taste, for the hash browns

For the Ground Turkey Taco Meat

1 lb lean ground turkey a healthy protein option for the bowls
2 tbsp taco seasoning store-bought for convenience or homemade
8 oz can tomato sauce adds moisture and a rich tomato flavor
0.5 cup water to create a simmering sauce for the turkey
1 pinch salt to season the ground turkey while cooking
1 pinch pepper to season the ground turkey while cooking

For Homemade Taco Seasoning (Optional)

2 tsp chili powder for a robust and warm flavor profile
1 tsp cumin adds an earthy, slightly spicy note
1 tsp garlic powder provides a foundational savory taste
1 tsp onion powder for a sweet and pungent aromatic base
0.5 tsp kosher salt balances the spice blend
0.5 tsp dried oregano lends a classic Mexican-inspired herbal touch
0.5 tsp smoked paprika infuses a pleasant smoky aroma

For the Scrambled Eggs

10 large eggs whisked for fluffy, soft scrambled eggs
1 pinch salt to season the eggs before cooking
1 pinch pepper to season the eggs before cooking

Other Ingredients

as needed ml Avocado or olive oil cooking spray for coating baking sheets and skillets

Optional Toppings

1 medium avocado sliced or diced, for creamy texture and healthy fats
as needed ml salsa for a fresh, zesty kick
as needed g shredded cheese your favorite kind, for a cheesy finish

Equipment

Extra-large Sheet Pan
Parchment Paper
Large Skillet
Non-stick Skillet
Mixing Bowls
Whisk

Method

Preheat the oven to 400°F (200°C). Line an extra-large sheet pan with parchment paper and spray generously with cooking spray.
Add the shredded hash browns to the prepared pan. Toss them with olive oil, garlic powder, smoked paprika, kosher salt, and freshly cracked pepper. Spread them evenly in one layer.
Bake for 26-27 minutes, rotating halfway through, until the hash browns are golden and crispy. Set aside.
Heat a large skillet over medium-high heat and spray with olive oil or avocado oil. Add the ground turkey, seasoning with salt and pepper, and cook while breaking it apart with a spoon until fully browned.
Once the turkey is cooked, add the taco seasoning and stir for one minute to toast the spices.
Pour in the water and tomato sauce, bring the mixture to a boil, then reduce heat and simmer for 5 minutes to allow flavors to meld.
While the turkey simmers, whisk the 10 large eggs with a pinch of salt and pepper in a bowl until well combined.
Heat a non-stick skillet over medium heat, spray with cooking spray. Lower the heat to medium-low and pour in the whisked eggs. Stir gently and continuously until the eggs are softly scrambled and cooked through, about 5 minutes.
Assemble the bowls: In each serving bowl, add approximately 1/2 cup of crispy hash browns, 1/2 cup of turkey taco meat, and 1/2 cup of scrambled eggs.
Top with your desired toppings such as avocado slices, salsa, or shredded cheese. Serve immediately or portion into containers for meal prep.

Notes

These breakfast burrito bowls are perfect for meal prep; simply store components separately in airtight containers in the fridge for up to 4 days. Reheat and assemble for a quick and satisfying breakfast or lunch.