Breakfast Burrito Bowl
A quick and customizable breakfast burrito bowl packed with fluffy scrambled eggs, creamy avocado, and zesty salsa, perfect for busy mornings or weekend brunches.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2-3 large eggs
- 1 tablespoon butter
- Salt and pepper (to taste)
- 1/4 cup shredded cheddar cheese
- 3 tablespoons fresh salsa
- 1/2 avocado (cut into chunks, optional)
Instructions
- Preheat your skillet: Begin by preheating a cast iron skillet or heavy-bottomed pan over low-medium heat.
- Whisk the eggs: Crack the eggs into a medium-sized bowl. Whisk them until fluffy, adding salt and pepper to your liking.
- Melt the butter: Add the tablespoon of butter to the preheated skillet, swirling it to coat the bottom evenly.
- Cook the eggs: Pour the whisked eggs into the skillet and let them cook undisturbed for about 20-30 seconds.
- Scramble gently: Using a silicone spatula, gently scrape the edges of the pan, moving the cooked eggs toward the center.
- Form soft curds: Continue working the spatula through the eggs until they form soft curds, which should take about 1-2 minutes.
- Assemble the bowl: Transfer the fluffy scrambled eggs to a bowl. Top with shredded cheddar cheese, fresh salsa, cubed avocado, and any additional toppings you desire.
- Serve and enjoy: Dig in while hot and enjoy every delicious bite!
Notes
Store leftovers in airtight containers in the refrigerator and consume within 2-3 days. Reheat gently to avoid overcooking the eggs.
Find it online: https://breakfastrecip.com/breakfast-burrito-bowl-3/