Breakfast Burrito Bowl (Healthy, Fast, and Easy Meal Prep!) (2024)

This Breakfast Burrito Bowl recipe is a fantastic way to start the day! With crispy hash browns, fluffy scrambled eggs, and lightly spiced taco meat, it’s a fast and delicious, heat-and-eat winner to deliver that “most important meal of the day!” And after meal prepping it ahead of time, it won’t slow things down during the morning madness rush. It’s also perfect for a great weekend breakfast or brunch. Or stash some of these in the cooler on your next family vacation, and instead of paying for breakfast at a restaurant every morning, you’ll save a fistful of cash that you can use for daily expenses like gas & snacks, or to spend on more fun activities… that means more awesome family memories!

These Breakfast Burrito Bowls are stuffed full of crispy sheet pan hash browns, fluffy scrambled eggs, the best tasting turkey taco meat ever, and I love to add a little cheese or avocado. You can really go without the toppings- it’s that good! Make it perfect for everybody- add a dollop of salsa, or Greek yogurt/sour cream, and it’s an instant favorite for the whole family!

Ingredients You’ll Need

I love these breakfast bowls! The ingredients are simple, the process is easy, and you can use different things to customize each bowl according to taste and dietary preferences.

• Ground Turkey– I use 93/7, but you can definitely use 99% fat free if you prefer that. I just find that 93/7 has a lil’ extra flavor and texture.
• Eggs- I use whole eggs here, but I’ve done half whole eggs, and half egg whites from a carton. You could also do all egg whites if needed.
• Hash Browns– I use shredded hash browns from the refrigerator section usually, but you can use frozen. Just be sure you let’m thaw in the fridge for at least an hour or two, and pat them dry before cooking to get rid of any extra water.
• Taco Seasoning- Use your favorite taco seasoning! Or use my quick-and-easy homemade blend, which consists of cumin, garlic, onion powder, chili powder, oregano, smoked paprika, and kosher salt.
• Cilantro– If you’re not in the “that stuff tastes like soap” camp, and if you have some on hand, cilantro will help deliver a brighter flavor experience.
• Olive Oil- Tossing the shredded hash browns in olive oil before cooking helps make them browned up, and perfectly crispy… mmm, soo good!
• Tomato Sauce– Not pictured, but it’s definitely needed. This helps give the taco meat a saucey, tomato-rich flavor that’s lip smacking good.
• Cooking Spray– olive oil or avocado oil cooking spray of your choice.

How to make Easy Breakfast Burrito Bowls

These Breakfast Burrito Bowls have multiple steps, but I’ve broke them down for you in the easiest possible way. I do the hash browns in the oven, so that part is basically hands off. Meanwhile, I make the turkey taco meat and the eggs up on the stove top. So after you start the hash browns, get to work on making the taco meat and the eggs. With a little practice, all of it can really be done in around 30 minutes, and with minimal prep time. How amazing is that!? Delicious, nutritious breakfasts for the whole week, DONE in 30-ish minutes. That’s amazing, right?

Make the Hash Browns

As mentioned above, I recommend cooking your hash browns in the oven. This makes them a hands-off, set-and-forget process, while you use the stove top to cook up the the turkey taco meat and eggs.

1. Preheat oven to 400 degrees. Prep an extra large sheet pan, and line it with parchment paper or foil. Spray generously with cooking spray. If you don’t have an extra large sheet pan, you’ll need to use two for best results.
2. In a mixing bowl, add the shredded hash browns; then add olive oil, garlic powder, smoked paprika, kosher salt, and a few turns of freshly cracked pepper.
3. Toss/fold the hash browns & ingredients together until mixed well, then spread out evenly on your sheet pan, into an even layer.
4. Set the hash browns to bake for 26-28 minutes, or until the underside is golden and crispy. If you want to, sprinkle some fresh cilantro on top.
5. Set aside, until ready for the breakfast burrito bowl preps (or ready to serve up hot and fresh!).

Make the Taco Meat

This is turkey taco meat is just so good. It’s made with my go to homemade taco seasoning and I also love to add tomato sauce when cooking it because it adds just such a rich tomato sauce-y goodness.

1. Warm up a large skillet over medium-high heat. When it’s hot, spray with olive or avocado oil cooking spray, and add the ground turkey. Season with a pinch of salt and pepper. Break it apart with a spatula while it cooks.
2. When the meat has cooked through, add taco seasoning, and stir it together for about a minute, to get those seasonings toasted up and even more flavorful.
3. Add water and tomato sauce into the skillet, and bring to a gentle boil. Then reduce to a simmer, and cook for 5 minutes.

Make scrambled eggs

Everyone has their own way to make scrambled eggs, right? I’m gonna keep these super simple because with the other stuff going on in the recipe, all we need is for them to be fluffy. My #1 rule with eggs is LOW HEAT and patience. If your method is different, then by all means, do that! (You could also make over-easy or sunny side up eggs for each breakfast bowl, but it’ll take a bit longer.)

1. In a bowl add eggs, salt, and pepper. Whisk together really well.
2. Heat a large pan (preferably non-stick) over medium heat. Spray generously with cooking spray.
3. When the pan is warm, reduce heat to low and slowly add in the eggs.
4. As the eggs begin to cook together, slowly move them around with a rubber spatula. Continue to gently push and stir them until all of the eggs are cooked. This can take up to 5 minutes depending on size of pan. (General rule is the larger the pan = more hot bottom surface for the eggs to cook = less time it’ll take.)

How to Meal-Prep Your Breakfast Bowls

With the difficult part done, this is so easy… just put equal portions into each container, seal ’em up, and you’re good to go. You can line up each of the ingredients all pretty (like I did for the pictures), or mix it all together in each container, and then call it day – whichever way you choose, the taste will be AMAZING! One thing to remember: If you’re including toppings like ketchup, salsa, mashed avocado, or Greek yogurt/sour cream, you should keep them in little condiment containers. You can use a variety of different meal prep containers, or whatever Tupperware-type containers you have. The point here is, meal prep doesn’t have to be fancy – it just has to be done!

• My favorite meal prep containers
• Favorite glass meal prep containers

Storage, Freezer, and Reheat Instructions

Storage: Store in an airtight container for up to 5 days.
Freezer: Make sure all ingredients are completely cooled before freezing. Add to a freezer-safe container, leaving out any toppings. Keep in Freezer up to 3 months.
Reheat: FROM REFRIGERATED: Microwave for 30 second intervals 3-4 times, stirring each time, until warmed. FROM FROZEN: Microwave on defrost setting for one minute and then stir; then heat in 30 second intervals, stirring after each time, until warm.

How to customize each Breakfast Burrito Bowl

I love these bowls even more because I can change’m up to fit my weekly nutrition needs and/or WW goals. And of course, to fit what sounds delicious to top it off with!

• In place of whole eggs- I’m on team whole eggs as much as possible. I also understand nutrition goals can vary (including my own) from time to time. These bowls can easily be made with all egg whites, or a mix of whole eggs and egg whites. For all egg whites, use about 1+1/4 (one and a quarter) cups total. If you wanna mix whole eggs and egg whites (also very delicious), use 5 whole eggs + about 3/4 cup egg whites.
• In place of Ground Turkey- You can use 99% fat free Ground Turkey Breast. I personally prefer 93/7 lean Ground Turkey Breast. but again, nutritional goals can vary for a variety of reasons. So feel free to use this. You can totally use ground beef, ground chicken, or even black beans. Whichever you choose, any of them can be a great substitute!
• Hash Browns- You can use diced hash browns as well! Just be sure to check them. If you have whole potatoes or sweet potatoes on hand, you can also dice those up. You will probably need to double the oven cooking time though, so keep a close eye on them! (If you do, please stop back and leave a comment, and let us know how it worked out!)
• Toppings!- Leave the prepped bowls as-is, or add some goodies! I vote for add some goodies. In the pictures, my bowls have a small container of: smashed avocado, cilantro, salt, and lime juice mixed with a lil’ Greek yogurt and shredded cheddar cheese. Pico De Gallo or salsa would make a great addition here, too!
• Wanna add some crunch?- Eric likes to have a handful of Frito’s or Tortilla Chips bagged up, and he mixes them in to add some crunch. If you like this idea, go ahead and give it a try! Just remember to wait until after heating to add them to your bowl.

More Bowl Recipes to love!

• Greek Chicken Bowls
• Chicken Fajita Bowls
• Bacon Cheeseburger Bowls
• Chipotle Chicken Burrito Bowls
• Instant Pot Chicken Burrito Bowls

Breakfast Burrito Bowls

Breakfast Burrito Bowls- lean seasoned ground turkey with shredded hash browns, and perfectly scrambled eggs for a filling high protein start to the day.

Calories: 375kcal

Author: Star @ the skinny-ish dish

Nutrition

Serving: 1breakfast burrito bowl | Calories: 375kcal | Carbohydrates: 26g | Protein: 32g | Fat: 15g | Saturated Fat: 3g | Sodium: 428mg | Fiber: 4g | Sugar: 2g