Breakfast Burrito Bowl Recipe

Name: Breakfast Burrito Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cooking spray; 20 ounces butternut squash, seeded and cut into 1-inch cubes; 1 1/2 teaspoons olive oil; 3 teaspoons garlic powder; 1/2 teaspoon cumin; 1/2 teaspoon smoked paprika; 3/4 teaspoon kosher salt; 1/4 teaspoon fresh ground pepper, to taste; 1 cup chopped tomato; 1/3 cup chopped onion; 1/2 lime juice; 1 teaspoon olive oil; 4 large eggs; 4 ounces Hass avocadoes, cubed; 1/4 cup reduced-fat shredded cheddar cheese; 1 cup chopped cilantro

Servings: persons

1 cup cooking spray
20 ounces butternut squash, seeded and cut into 1-inch cubes
1 1/2 teaspoons olive oil
3 teaspoons garlic powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper, to taste
1 cup chopped tomato
1/3 cup chopped onion
1/2 lime juice
1 teaspoon olive oil
4 large eggs
4 ounces Hass avocadoes, cubed
1/4 cup reduced-fat shredded cheddar cheese
1 cup chopped cilantro

1
Preheat oven to 425 degrees F. Spray a large nonstick baking sheet with oil.
2
In a medium bowl, combine squash, olive oil, garlic powder, cumin, smoked paprika, 1/2 teaspoon salt and pepper. Toss well to coat. Spread squash evenly onto a sheet pan and roast for 20-25 minutes, or until browned and tender, tossing once halfway through.
3
Heat a small skillet over medium heat, lightly spray with olive oil spray, add eggs, season with salt, cover and cook to your desired doneness.
4
To assemble bowls: Layer 2/3 cup squash, 1/2 cup pico, 1 oz avocado, 1 egg and 1 tablespoon cheese. Repeat for remaining bowls.

1262

kcal

Calories

131

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup cooking spray, 20 ounces butternut squash, seeded and cut into 1-inch cubes, 1 1/2 teaspoons olive oil, 3 teaspoons garlic powder, and more.

Yes, Breakfast Burrito Bowl falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Burrito Bowl

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