Roasted vegetables pair with warmed beans, spicy breakfast sausage, and a perfectly fried egg for a hearty, satisfying breakfast bowl.
Eggs don’t have to be limited to the morning. This Breakfast Burrito Bowl with Chorizo, Veggies, and Eggs works for breakfast, lunch, or dinner. It’s a complete meal with protein, healthy fats, carbohydrates, and vegetables—everything you need to stay full and satisfied.
Use this recipe as a flexible template for building a nourishing bowl. Swap in whatever you have on hand or adjust ingredients to suit your preferences.
One of my favorite shortcuts is repurposing leftover roasted vegetables from dinner—toss them into this bowl for a fast and flavorful meal.
Whether you want a burrito-inspired breakfast or a breakfast-for-dinner option, this bowl is a top contender. Try it and share your thoughts on Instagram, @olivia.adriance. Enjoy!
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Ingredients for Healthy Breakfast Burrito Bowls
A protein-packed burrito bowl needs only a few staples. Below are the ingredients I commonly use to make this favorite bowl. Feel free to swap or scale as needed.
- Breakfast Sausage: Spicy chorizo adds bold flavor, but use your preferred breakfast sausage.
- Bone Broth: A splash of bone broth helps finish the sausage in the skillet and adds depth. You can use chicken or beef broth if preferred.
- Vegetables: Leftover roasted veggies speed up this recipe. From scratch, I like sweet potato and red bell pepper. Add greens like spinach or sautéed kale for extra nutrients.
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- Beans: Black beans provide fiber and plant protein; pinto or kidney beans work too.
- Eggs: Two eggs per person is a good rule of thumb—about 12 grams of protein each.
- Garnishes: Chopped cilantro, diced red onion, and chopped jalapeño add brightness and heat.
How to Make Breakfast Burrito Bowls
Preheat the oven to 425°F (220°C).
Cut the sweet potato into 1/2-inch pieces and the bell pepper into 1-inch chunks. Toss with olive oil, salt, and pepper. Roast for 25 minutes, turning once halfway through.
While the vegetables roast, roll the ground chorizo (or sausage) into balls slightly smaller than a golf ball.
Heat a drizzle of olive oil in a skillet over medium-high. Add the sausage meatballs in a single layer and sear 3 minutes on one side, then flip and sear another 3 minutes. Continue turning until three sides are nicely browned.
Reduce heat to medium-low and add 1/4 cup bone broth to the pan. Stir the sausage in the broth, cover, and cook 5 minutes so the sausage finishes cooking and absorbs flavor. Add more broth if the pan dries out.
Meanwhile, warm black beans in a small pot over medium-low and season with about 1/2 teaspoon salt and some pepper.
When the sausage is cooked through, remove the pan from heat for about 30 seconds, then lower heat to low. Drizzle a bit more olive oil, crack the eggs into the pan, and cover. The remaining juices from the sausage and broth will flavor the eggs. Cook 2 to 2 1/2 minutes, until whites are set and yolks remain runny.
To assemble, divide the roasted vegetables between two bowls, add the sausage and warmed black beans, then top each bowl with two fried eggs. Garnish with chopped cilantro, diced red onion, and jalapeño to taste. Serve and enjoy.
More High-Protein Breakfast Recipes:
- Protein-Rich Chicken Sausage Breakfast Skillet
- Molten Chocolate Chip Protein Baked Oats
- Avocado Egg Salad (No Mayo)
- High Protein Yogurt Bowls
- Chipotle Chorizo Stuffed Sweet Potatoes
BREAKFAST BURRITO BOWLS WITH CHORIZO, VEGGIES, AND EGGS
Ingredients
- ¾ pounds ground chorizo (or your preferred breakfast sausage)
- ¼ cup bone broth
- 1 medium sweet potato
- 1 red bell pepper
- 1 tablespoon olive oil
- 1 can black beans
- 4 eggs
- Salt and pepper, to taste
- Cilantro, chopped (to garnish)
- Red onion, diced (to garnish)
- Jalapeño, chopped (to garnish)
Instructions
- Preheat the oven to 425°F.
- Cut the sweet potato into ½-inch pieces and the bell pepper into 1-inch pieces. Toss with olive oil, salt, and pepper. Roast for 25 minutes, flipping once halfway through.
- Roll the ground chorizo into balls slightly smaller than a golf ball.
- Heat a drizzle of olive oil in a skillet over medium-high.
- Add the chorizo meatballs in a single layer and sear 3 minutes to develop a crust.
- Flip the meatballs and sear another 3 minutes, continuing until three sides are browned.
- Turn heat to medium-low and add ¼ cup bone broth, stirring to coat the sausage.
- Cover and cook 5 minutes so the sausage absorbs the broth. Add more broth if needed.
- While the sausage cooks, warm the black beans in a small pot and season with about ½ teaspoon salt and pepper.
- When the sausage is cooked through, remove the pan from heat for 30 seconds, then reduce heat to low.
- Drizzle a bit of olive oil, crack the eggs into the pan, and cover. Cook 2 to 2½ minutes until whites are set and yolks remain runny.
- Divide the roasted vegetables between two bowls, add the sausage and beans, top each bowl with two fried eggs, and garnish with cilantro, red onion, and jalapeño.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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