Roasted veggies are paired with warmed beans, spicy breakfast sausage, and topped with a perfectly fried egg for a filling, delicious breakfast bowl. 

Whoever said eggs are strictly a breakfast food never saw this bowl recipe! My Breakfast Burrito Bowl with Chorizo, Veggies, and Eggs is just as good for lunch or dinner as it is for an a.m. meal. 

In this one bowl, you’ll find protein, healthy fats, carbs, and veggies — everything you need in a healthy meal to keep you full and satisfied. 

Think of this recipe as a template. It’s merely a guideline on how to build a nourishing bowl. Feel free to use what you already have on hand.

One of my favorite tricks is repurposing leftover veggies from the night before and adding them to a breakfast bowl like this! 

Whether you’re craving a burrito for breakfast or looking for a breakfast-for-dinner situation, this bowl recipe will be a top contender. 

Give it a try and let me know what you think over on Instagram, @olivia.adriance. Enjoy!

Ingredients for Healthy Breakfast Burrito Bowls

A protein-packed burrito bowl only requires a few staple ingredients. Here’s what I use to create my all-time favorite Breakfast Burrito Bowl. 

• Breakfast Sausage: I love spicy, savory chorizo but feel free to use your favorite breakfast sausage. 
• Bone Broth: Full of nourishment, bone broth helps the meatballs cook in the skillet. I used @epicbar chicken bone broth for this recipe. 
• Veggies: To make this recipe even quicker, you can use whatever roasted veggies you may have on hand. If I’m making this from scratch, I like to use a combo of sweet potato and bell pepper. Add a layer of greens like spinach or sauteed kale if you want to make this even more nutrient-packed. 

• Beans: Black beans are full of fiber and a great source of plant-based protein. 
• Eggs: I used @vitalfarms eggs. I recommend two eggs per person, which is around 12 grams of protein. 
• Garnishes: To finish this off, I like to add some chopped cilantro, diced red onion, and a bit of chopped jalapeño for an extra kick! 

How to Make Breakfast Burrito Bowls 

To start, go ahead and preheat the oven to 425°F. 

Cut the sweet potatoes into 1/2-inch thick pieces and the bell pepper into 1-inch pieces. Drizzle the veggies with olive oil and season with salt and pepper.

Roast for 25 minutes, flipping once halfway through.

While the veggies are roasting, roll the ground chorizo (or breakfast sausage) into balls. You want them to be just slightly smaller than a golf ball.

Add a drizzle of olive oil to a skillet and heat over medium-high.

Add the chorizo “meatballs” in a single layer and cook for 3 min, allowing the meatballs to get a nice sear.

Flip the meatballs and sear for another 3 minutes. Continue to flip and sear for 3 minutes so that three sides of the sausage are seared.

Turn the heat to medium-low and add 1/4 cup bone broth to the skillet, stirring the sausage in the bone broth. 

Cover and cook for 5 minutes, allowing the sausage to absorb the bone broth and fully cook through. If the pan starts to dry out, add more broth as needed.

While the sausage is cooking, add the black beans to a small pot and heat over medium-low.

Season with about a 1/2 teaspoon salt and pepper.

Once the sausage has fully cooked, remove the pan from the heat for 30 seconds to allow it to cool slightly. 

Reduce the heat to low. Add a drizzle of olive oil, crack the eggs into the pan, and cover.

There should still be juices from the chorizo and bone broth. This will infuse the eggs with even more flavor!

Cook 2 to 2 1/2 minutes until the whites are set and the yolks are still runny.

Once all your elements have cooked, divide the roasted veggies between two bowls, followed by the sausage and black beans. 

Top each bowl with two fried eggs, and garnish with cilantro, red onion, and jalapeños. Serve and ENJOY!

More High-Protein Breakfast Recipes: 

• Protein-Rich Chicken Sausage Breakfast Skillet
• Molten Chocolate Chip Protein Baked Oats
• Avocado Egg Salad (No Mayo)
• High Protein Yogurt Bowls
• Chipotle Chorizo Stuffed Sweet Potatoes