Breakfast Burrito Bowls

Adding the Salsa Verde, Queso Fresco, and freshly chopped cilantro to the breakfast burrito bowls

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4.41 from 5 votes

These Breakfast Burrito Bowls are a great way to liven up your weekend breakfast routine. So good!!

Prep Time20

Cook Time40

Servings:

Calories: 248kcal

Author: Mexican Please

Ingredients

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)

Instructions

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.

Nutrition