4.8 from 12 votes
Breakfast Burrito Bowl Recipe
Start your morning right with our 20-minute Breakfast Burrito Bowl! This tasty and convenient breakfast bowl combines all your favorite burrito flavors without the fuss.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 8
Calories: 253 kcal
Course:
Breakfast
Cuisine:
Mexican
Ingredients
- 1 tablespoon unsalted butter
- 1/2 cup diced yellow onion
- 1 14 oz. can lima beans drained and rinsed
- 1 14 oz. can sweet corn kernels drained and rinsed
- 2 Old El Paso™ Soft Tortilla Bowl Taco Dinner Kit (4 bowls in each kit)
- 8 large eggs
- 2 ounces milk
- Optional Garnishes: halved cherry tomatoes diced avocado, chopped fresh cilantro leaves.
Instructions
- Heat the butter in a large skillet over medium-high heat (175°C). Add the diced onion and sauté for 2 minutes. Add the lima beans, corn, and taco seasoning packet from the Dinner Kit. Sauté for another 2 minutes until the onions are soft.
- Meanwhile, beat the eggs and milk together in a large bowl. Heat a clean non-stick skillet over medium-low heat (150°C). Pour in the eggs and scramble until cooked to your liking.
- Assemble the burrito bowls by dividing the seasoned onion mixture into the 8 soft taco bowls provided in the Dinner Kits. Top each bowl with 1/8 of the scrambled eggs. Open the taco sauce packets and drizzle the sauce over the top of the burrito bowls. Garnish as desired with tomato, avocado, and cilantro.
Cup of Yum
Notes
- Make breakfast an interactive experience by setting out the prepared ingredients and letting the family build their own burrito bowls!
- If you don’t need to make the entire recipe all in one morning, prepare the onion, lima bean, and corn filling as directed and use it as needed throughout the week.
- To store the Breakfast Burrito Bowls, place them in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze the individual components separately—scrambled eggs and the sautéed mixture—for up to 1 month.
- Reheat refrigerated bowls in the microwave for 1-2 minutes or until hot. If frozen, thaw overnight in the fridge and then reheat as above. For the best texture, avoid reheating the soft taco bowls; assemble them fresh when ready to eat.
Nutrition Information
Serving
1serving
Calories
253kcal
(13%)
Carbohydrates
32g
(11%)
Protein
12g
(24%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
168mg
(56%)
Sodium
574mg
(24%)
Potassium
311mg
(9%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
317IU
(6%)
Vitamin C
2mg
(2%)
Calcium
93mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 253
% Daily Value*
| Serving | 1serving | |
| Calories | 253kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 168mg | 56% |
| Sodium | 574mg | 24% |
| Potassium | 311mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 317IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.