I've been making these Breakfast Burrito Bowls on weekends lately -- they're a great way to re-invigorate your breakfast routine.
They're also wildly versatile so feel free to get creative with the fixings, but the homemade Salsa is non-negotiable! A freshly made Salsa Verde really brightens them up and will keep you coming back for more.
How To Make Breakfast Burrito Bowls
For the Salsa Verde you'll need some of these beauties:
You can make so many great recipes with these tomatillos, so if they're not a regular part of your weekly shopping list then it's time to add them! What Else Can I Make with Tomatillos?
There's usually around 8-10 tomatillos in a single pound and that's what we're starting with here today.
And since this is a morning dish for me, I let the oven do the majority of the work 🙂 That includes the roasting of the tomatillos, but keep in mind there are other ways to roast tomatillos.
The potatoes will take the longest in the oven so we'll put those in first.
I used 2 Russett potatoes, but you are welcome to use whatever potatoes you have on hand.
After cubing them I usually toss them with some oil and chile powder, but the seasoning on the potatoes isn't crucial -- you'll be getting loads of flavor from the Salsa Verde, so feel free to skip the chile powder. More info on the pure chile powders I use.
Spread the cubed potatoes into an even layer on a baking sheet.
They'll need about 35-40 minutes to get a slight crisp in the oven (400F).
But we'll be adding a few more fixings to that baking sheet, so I usually set the timer for 20 minutes. That's the halfway point and it's a good time to add the tomatillos and bacon.
Both the bacon and the tomatillos need about 20 minutes in the oven, so they'll be joining for the second half. Feel free to substitute chorizo for the bacon, or you can omit it altogether if you want to make a vegetarian batch.
As the oven goes to work you can start gathering the other fixings.
As written, you'll have enough fixings for about 4 people -- you can cook 6-8 eggs depending on your group. I scrambled 6 eggs in some butter -- sometimes I'll cook the eggs in some finely chopped onion and jalapeno, but I skipped that for this batch.
Once the eggs are cooked I usually set them aside in a bowl and cover them to keep warm.
Take a peek in the oven once you hit the 40 minute mark -- the bacon needed a few more minutes for this batch so I left everything in the oven for another 5 minutes or so...
Here's how everything looked at that point:
Grab those tomatillos and add them to a blender along with:
2 garlic cloves
20-25 sprigs cilantro
Give it a whirl and taste for heat.
Note that you can make a milder version by starting with just 1/2 jalapeno and going from there -- simply add more slivers of jalapeno to increase the heat. I like Salsa Verde best when it's sharp so I used 2 full jalapenos for some real zip!
Using 8-10 tomatillos will give you a heaping bowl of green goodness.
That'll be more than enough for these Breakfast Burritos and you'll probably have leftovers for a few days....perfect! In a pinch you could make a smaller batch by cutting the recipe in half and it would probably still be enough for the bowls, but maybe not as good 🙂 Recipe for smaller batch of Salsa Verde
And now it's time to build the bowls!
I usually start with a layer of potatoes, eggs, and bacon:
And then top with the remaining fixings.
For this batch that meant:
plenty of Salsa Verde
crumbled Queso Fresco What is Queso Fresco?
freshly chopped cilantro
a final squeeze of lime
And they were the ideal weekend morning dish: easy, unique, and ultra-satisfying.
They're loaded with so many fresh ingredients, and when you drench them in Salsa Verde they are exploding with flavor!
Keep these Breakfast Burrito Bowls in mind the next time you're looking to liven up your weekend breakfast routine.
And don't forget that they are wildly versatile, so feel free to add in any fixings that sound good. Just don't skip the homemade Salsa 🙂
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Breakfast Burrito Bowls
- 2-3 potatoes (I used 2 Russet potatoes)
- 6-8 eggs
- 4-6 bacon strips (or chorizo)
- cheese (I used Queso Fresco)
- cilantro (optional)
- lime (optional)
- chile powder (optional)
For the Salsa Verde:
- 8-10 tomatillos (approx. 1 lb.)
- 1/2 onion
- 20-25 sprigs cilantro
- 2 garlic cloves
- 1-2 jalapenos (or serrano)
- I let the oven do most of the work for this recipe, but you are welcome to cook the fixings in your preferred manner. The potatoes will take the longest, so I usually start with those. Give the potatoes a good rinse and then cube them. Add the cubed potatoes to a mixing bowl along with a glug of oil and generous pinches of salt, pepper, and chile powder (optional). Combine well and add the potatoes to a baking sheet, forming a single layer, and baking for about 35-40 minutes at 400F.
- Set a timer for 20 minutes and add the bacon and tomatillos to the baking sheet at that point. Both the bacon and tomatillos need around 20 minutes in the oven, so they'll join for the second half of the potato cook. Be sure to de-husk and give the tomatillos a good rinse -- I usually de-stem them as well.
- Once the bacon goes in the oven I usually start working on the other fixings. This meant whisking 6 eggs and cooking them in some butter over medium-low heat. Note: as written this recipe will be enough for 4 people, so feel free to cook off a few more eggs for hungry crews. Once the eggs are cooked I usually set them aside in a bowl and cover with foil to keep them warm.
- For this batch I also crumbled up some Queso Fresco and chopped up some cilantro.
- Take a look inside the oven at the 40 minute mark. The bacon for this batch needed a few more minutes so I left it all in there for another 5 minutes or so and then removed everything.
- Add the roasted tomatillos to a blender along with: 1/2 onion, 1-2 jalapenos, 20-25 sprigs cilantro, and 2 peeled garlic cloves. Combine well and take a taste for heat. You can make a milder batch by starting with only 1/2 jalapeno, increasing from there if you want more heat. I like Salsa Verde best when it's sharp, so I used the full 2 jalapenos for this batch.
- The last step for this batch was dicing up the cooked bacon. And then it was time to build the bowls! Feel free to do them buffet style and let your peeps build their own masterpiece.
- For this batch I built each bowl with layers of potatoes, scrambled eggs, bacon, plenty of Salsa Verde, crumbled Queso Fresco, cilantro, and a final squeeze of lime. And they were dee-licious 🙂
- Using 8-10 tomatillos will make a big batch of Salsa Verde so you'll probably have leftovers. Store it in the fridge in an airtight container where it will keep for a few days. If it thickens up feel free to add a splash of water to thin it out the next day.
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