Breakfast Burrito Bowl (Print-Friendly Version)
Light and fluffy eggs mixed with creamy avocado, gooey cheese, and fresh salsa. An effortless low-carb option ready in 10 minutes flat.
# Ingredients:
→ Main Components
01 -
2-3 big eggs
02 -
1 tablespoon of butter
03 -
Pinch of salt and black pepper
→ Extras
04 -
¼ cup of shredded cheddar
05 -
3 spoonfuls of fresh salsa
06 -
½ avocado, diced up (optional)
→ Optional Add-Ons
07 -
Queso fresco or cotija cheese
08 -
Hot sauce
09 -
A dollop of sour cream
10 -
Crunchy tortilla chips or strips
11 -
Cilantro leaves, chopped
# Steps:
01 -
Warm up a cast iron or a heavy skillet on low-medium heat.
02 -
Break open the eggs into a bowl and whisk until fully mixed. Shake in some salt and pepper, and beat the eggs until they're light and frothy.
03 -
Drop the butter into the heated pan and move it around to coat the bottom evenly.
04 -
Tip the whisked eggs into the skillet, letting them spread out flat. Wait about 20-30 seconds, then scrape along the edges gently with a silicone spatula.
05 -
Move the spatula slowly through the eggs so they form soft chunks. Keep stirring while cooking for another minute or two, but don’t let them dry out completely.
06 -
Scoop the scrambled eggs into a serving bowl. Sprinkle the cheddar, spoon on the salsa, and add avocado chunks. Throw on any other extras you’d like.
07 -
Dig in while the eggs are still warm, and the cheese has started to melt.
# Notes:
01 -
Switch butter for avocado or coconut oil and use dairy-free cheese to skip the dairy.
02 -
Chunks of leftover meat like sausage, bacon, or ham make it more filling.
03 -
To pack in flavor, cook some diced onions and peppers before adding the eggs.