Start your morning right with our 20-minute Breakfast Burrito Bowl! This tasty and convenient breakfast bowl combines all your favorite burrito flavors without the fuss.
I love to do a Breakfast Burrito Bowl meal prep and make a big batch of the filling for these Breakfast Burrito Bowls on a Sunday afternoon, then store the leftovers in the fridge to make quick breakfasts for the rest of the week. The filling is made up of lima beans, corn, onions, and Old El Paso Taco Seasoning.
Then, at breakfast time, I just scramble an egg, build the bowls, and add toppings as desired. A drizzle of taco sauce sends the whole thing over the top! You can thank me at the end of your week for these make-ahead Breakfast Burrito Bowls!
Table of Contents
Reasons to Love These Burrito Bowls
- Loaded with protein, fiber, and vegetables, the Breakfast Burrito Bowl recipe provides a healthy way to power through your morning and keep you satisfied.
- Tailor your Breakfast Burrito Bowl with your favorite additions like Greek yogurt, cheddar cheese, Pico de Gallo, or salsa, making each bowl a personalized flavor experience.
- Easily modify the Breakfast Burrito Bowl to suit various dietary preferences, whether you’re vegetarian, vegan, or gluten-free.
Recipe Ingredients
- Taco Seasoning: Infuses the dish with a blend of bold, savory spices.
- Sweet Corn Kernels: Provides a sweet and juicy pop with every bite, adding both crunch and sweetness.
- Lima Beans: These beans bring a mild, slightly sweet flavor and a creamy texture.
See the recipe card for full information on ingredients and quantities.
Variations
- Homemade Taco Seasoning: If you can’t find the taco bowl kit, and you don’t have any Old El Paso Taco Seasoning on hand, you can make your own taco seasoning: Combine 1 tablespoon of chili powder, 1 teaspoon each of ground cumin, garlic powder, onion powder, paprika, and dried oregano, ½ teaspoon of crushed red pepper flakes (optional), 1 teaspoon of salt, and ½ teaspoon of black pepper.
- Spicy Substitutions: Replace the sweet corn kernels with diced red bell peppers, a dash of chili powder, or a splash of hot sauce for a spicy twist.
- Low-Carb Swap: For a low carb protein boost, use scrambled tofu instead of eggs.
How to Make Breakfast Burrito Bowl
Step #1: Heat the butter in a large skillet over medium-high heat (175°C). Add the diced onion and sauté for 2 minutes. Add the lima beans, corn, and taco seasoning packet from the Dinner Kit. Sauté for another 2 minutes until the onions are soft.
Step #2: Meanwhile, beat the eggs and milk together in a large bowl. Heat a clean non-stick skillet over medium-low heat (150°C). Pour in the eggs and scramble until cooked to your liking.
Step #3: Assemble the burrito bowls by dividing the seasoned onion mixture into the 8 soft taco bowls provided in the Dinner Kits. Top each bowl with ⅛ of the scrambled eggs. Open the taco sauce packets and drizzle the sauce over the top of the burrito bowls. Garnish as desired with tomato, avocado, and cilantro.
Expert Tips
- Avocado Prep Shortcut: Save some time with this great 3-in-1 avocado peeler, slicer, and pitter tool. This handy gadget simplifies preparing avocados, making it quicker and easier to add them to your Breakfast Burrito Bowls.
- Remove Excess Sodium: Drain and rinse the canned beans and corn to remove excess sodium and packing liquids. This step ensures the best flavor and texture for your Breakfast Burrito Bowl.
Frequently Asked Questions
Yes, you can. Preheat the oven to medium heat (175°C), lightly coat a baking sheet with cooking spray, and assemble the bowls. Bake for 10-12 minutes until the ingredients are heated through and slightly crispy.
You can use ground beef, ground chicken, or black beans as a protein substitute instead of eggs.
Storage Info
To store the Breakfast Burrito Bowls, place them in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze the individual components separately—scrambled eggs and the sautéed mixture—for up to 1 month.
Reheat refrigerated bowls in the microwave for 1-2 minutes or until hot. If frozen, thaw overnight in the fridge and then reheat as above. For the best texture, avoid reheating the soft taco bowls; assemble them fresh when ready to eat.
More Breakfast Recipes that You’ll Love
Breakfast Burrito Bowl Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 tablespoon unsalted butter
- 1/2 cup diced yellow onion
- 1 14 oz. can lima beans - drained and rinsed
- 1 14 oz. can sweet corn kernels - drained and rinsed
- 2 Old El Paso™ Soft Tortilla Bowl Taco Dinner Kit (4 bowls in each kit)
- 8 large eggs
- 2 ounces milk
- Optional Garnishes: halved cherry tomatoes - diced avocado, chopped fresh cilantro leaves.
Instructions
- Heat the butter in a large skillet over medium-high heat (175°C). Add the diced onion and sauté for 2 minutes. Add the lima beans, corn, and taco seasoning packet from the Dinner Kit. Sauté for another 2 minutes until the onions are soft.
- Meanwhile, beat the eggs and milk together in a large bowl. Heat a clean non-stick skillet over medium-low heat (150°C). Pour in the eggs and scramble until cooked to your liking.
- Assemble the burrito bowls by dividing the seasoned onion mixture into the 8 soft taco bowls provided in the Dinner Kits. Top each bowl with ⅛ of the scrambled eggs. Open the taco sauce packets and drizzle the sauce over the top of the burrito bowls. Garnish as desired with tomato, avocado, and cilantro.
NOTES
Nutrition
Loved how everything mixed together. Tossed on some hot sauce and it was so GOOD!!! ❤️