Tasty Burrito Bowl

I totally switched to breakfast burrito bowls after ruining countless shirts trying to eat while driving. Who knew salsa was so messy? This taken-apart version gives me all those yummy flavors without needing a wardrobe change afterward.

These bowls came about when I got fed up with soggy, ripping tortillas. Plus, I wanted to cut down on carbs a bit, and honestly? I don't even think about the tortilla anymore. The inside stuff was always the star of the show anyway.

Ingredients Needed

• Eggs - Three's my magic number since I wake up super hungry
• A small chunk of butter for cooking - you can use olive oil too but butter's tastier
• Any shredded cheese from your fridge - cheddar's usually my go-to
• Chunky jarred salsa with visible veggie bits
• Half an avocado if you've got one that's still green

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Cooking Instructions

Start With The Pan

I always put my skillet over medium-low heat first thing so it can warm up while I grab everything else. I like using cast iron but any pan does the job. Just don't turn the heat too high or you'll end up with tough eggs.

Mix Your Eggs

While the pan warms, I break three eggs into a bowl and mix them with a fork. Nothing complicated here - just blend until it's all one yellow color. I put salt and pepper directly in the eggs - extra pepper really wakes up the flavor.

Cook Them Right

When the pan's ready, I drop in some butter and let it melt before adding the eggs. A trick my dad taught me was to leave them untouched for about 20 seconds before moving them. This creates those big fluffy chunks instead of tiny dry bits.

Gentle Movement

After that short wait, I use a spatula to gently pull the eggs across the pan. Don't rush and stir like crazy - just slowly drag them and let uncooked parts flow into the empty areas. It takes maybe a minute and a half total, and I usually stop when they look slightly wet since they'll finish cooking from leftover heat.

Put It Together

I toss the eggs in a bowl, quickly add a handful of shredded cheese so it starts melting, then top with a generous spoonful of salsa and some avocado chunks. Sometimes I'll add hot sauce or cilantro if I'm feeling fancy, but usually I'm too hungry to bother with extras.

My husband used to insist breakfast wasn't complete without toast until I started making these bowls. Now he actually cooks this for himself on weekends when I sleep in, which is amazing considering his cooking skills normally stop at microwaving frozen food.

Tasty Variations

I sometimes toss in last night's taco meat or some broken-up bacon bits when I have them. Black beans work great too for extra fullness. If there's a bell pepper in the fridge, I might quickly chop and cook it before the eggs, but honestly I'm usually too sleepy in the morning to do extra steps.

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Time-Saving Tricks

On Sunday nights during meal prep, I often cook a bunch of bacon or sausage, or soften some peppers and onions. Then next morning, I just need fresh eggs and assembly. Even faster and way better than grabbing a granola bar while checking emails.

Helpful Discoveries

• Pull the eggs off heat when they still look slightly wet - they'll finish cooking in your bowl
• Pour off some of the watery part from store-bought salsa first so your eggs stay firm
• Slicing an avocado with a butter knife while holding it works better than using a cutting board (just watch your fingers)

This breakfast has saved me on countless mornings when I hit snooze too many times but still wanted something good to eat. It's become such a routine that I can make it half-asleep, which is exactly how I function until coffee kicks in. Sometimes the easiest meals turn out to be the most satisfying.

Frequently Asked Questions

→ What’ll make the bowl more filling?

Add ingredients like crumbled bacon, sausage, black beans, or even roast chorizo. Mashed potatoes or sweet potatoes work for more bulk but add carbs.

→ Can I prep this ahead?

Sure, mix veggies or cook protein the night before. Then, in the morning, make fresh scrambled eggs and assemble quickly.

→ How do I get super-soft eggs?

Use gentle heat and stir slowly. Remove eggs just before fully cooked—they’ll finish with the leftover heat for that smooth texture.

→ Is this dish okay for keto?

Yes! With minimal carbs and healthy fats from avocado, it checks all the keto boxes for a perfect meal.

→ Which salsa is best here?

Pico de gallo is a winner, but choose what you love. Hot or mild—it's your call!

→ How do I make this vegan?

Swap out eggs for seasoned tofu scramble, skip dairy cheese for a plant-based option, and double-check all toppings are vegan-friendly.