Tasty Breakfast Burrito Bowl

My mornings changed completely when I switched from regular breakfast burritos to bowls. I kept dropping filling all over myself while driving—the stains on my clothes were ridiculous! This bowl version gives me everything I love about breakfast burritos without needing to change my shirt afterward.

I first tried these when I got annoyed 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. All the good stuff was always the filling anyway.

Essential Ingredients

• Three eggs because my stomach's always growling when I wake up
• Butter for the pan - you can use olive oil too but butter's got better flavor
• Any shredded cheese from your fridge - cheddar's my usual go-to
• Chunky jarred salsa with real veggie pieces
• Half an avocado if you've got a ripe one around

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Simple Preparation Steps

Start With The Pan

I always set my skillet on medium-low first thing while I grab everything else. I prefer my cast iron, but any pan works fine. Just don't turn the heat up too high or your eggs will end up tough and bouncy.

Mix Your Eggs

While the pan warms up, I crack three eggs into a bowl and stir them with a fork. Nothing complicated here - just mix until everything looks the same color. I put salt and pepper directly into the eggs - extra pepper really wakes up the flavor.

Cooking Method

When the pan's ready, I drop in some butter and let it melt before adding the eggs. My dad taught me to wait about 20 seconds before touching them. This creates those big fluffy chunks instead of tiny dry bits.

Gentle Movement

After that first pause, I use a soft spatula to slowly pull the eggs across the pan. Don't stir constantly - just gently pull them so uncooked parts flow into the empty spots. It takes around 90 seconds total, and I usually stop when they look slightly wet since they'll finish cooking on their own.

Assemble Everything

I put the eggs in a bowl, quickly add a handful of cheese so it melts from the heat, then add a big spoon of salsa and some avocado chunks. Sometimes I'll add a few hot sauce drops or fresh cilantro if I'm feeling fancy, but usually I'm too hungry to bother with extras.

My husband always insisted breakfast needed toast until I started making these bowls. Now he actually makes them himself on weekends when I'm sleeping in, which amazes me since his cooking normally stops at heating up frozen stuff.

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