Mexican Breakfast Burrito Bowl Recipe

Mexican Breakfast Burrito Bowl Recipe

How To Make Mexican Breakfast Burrito Bowl

Roasted butternut squash combined with pico de gallo, avocado, and egg in a breakfast burrito bowl. What can get any Mexican-er like that?

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes



  • Cooking spray
  • 20ozbutternut squash,seeded and cut into 1-inch cubes
  • tspolive oil
  • 3tspgarlic powder
  • ½tspcumin
  • ½tspsmoked paprika
  • ¾tspkosher salt
  • freshly ground pepper,to taste
  • 1cuptomatoes,chopped
  • cuponion,chopped
  • ¼cupcilantro,chopped
  • ½ime,juiced
  • Olive oil spray
  • 4large eggs
  • 4ozhass avocado,cubed
  • ¼cupcheddar cheese,reduced-fat shredded


  1. Preheat oven to 425 degrees F. 

  2. Spray a large nonstick baking sheet with oil. 

  3. In a medium bowl, combine squash, olive oil, garlic powder, cumin, smoked paprika, ½ teaspoon salt and pepper. 

  4. Toss well to coat. 

  5. Spread squash evenly onto a sheet pan and roast for 20 to 25 minutes, or until browned and tender, tossing once halfway through.

  6. Meanwhile, in a small bowl, combine tomatoes, onions, cilantro, lime juice, pinch of salt and pepper, to taste. Set aside.

  7. Heat a small skillet over medium heat. Lightly spray with olive oil spray, add eggs, season with salt, cover and cook.

  8. Layer 2/3 cup squash, 1/2 cup pico, 1 oz avocado, 1 egg and 1 tablespoon cheese. Repeat for remaining bowls.


  • Calories: 324.01kcal
  • Fat: 21.37g
  • Saturated Fat: 4.89g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 11.86g
  • Polyunsaturated Fat: 3.25g
  • Carbohydrates: 25.52g
  • Fiber: 5.99g
  • Sugar: 5.17g
  • Protein: 11.32g
  • Cholesterol: 194.41mg
  • Sodium: 492.05mg
  • Calcium: 171.66mg
  • Potassium: 875.35mg
  • Iron: 2.67mg
  • Vitamin A: 884.28µg
  • Vitamin C: 39.01mg
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