Ranch Breakfast Burrito Bowl
Transform your breakfast routine with this breakfast burrito bowl recipe that's perfect for meal prep. This easy breakfast burrito bowl is packed with eggs, crispy bacon and fresh veggies, making it a simple breakfast option that comes together in minutes. Unlike traditional burritos, this breakfast bowl format delivers authentic Hidden Valley™ Ranch flavor in every bite. Whether you're looking for a make ahead breakfast idea or an impressive brunch dish, this breakfast bowl is sure to become a family favorite.
Ingredients(8)
diced potatoes (Yukon Gold or russet are best)
4 cups
diced bell peppers
½ cup
diced onions
½ cup
olive oil, plus more for cooking eggs (or sub butter for eggs)
2 tbsp
2 tbsp
large eggs
4
kosher salt and ground black pepper, to taste
optional toppings: Ranch Ground Chicken, avocado, chopped fresh cilantro, shredded cheddar or Jack cheese, diced tomatoes, sliced green onions, Hidden Valley™ Southwest Chipotle Condiment & Dressing for drizzling
For safe meat preparation, reference the USDA website.
Steps(6)
- 1
Preheat the oven to 425°F. Line a baking sheet with foil and lightly coat it with oil to prevent sticking.
- 2
In a mixing bowl, toss the potatoes, peppers and onions with the olive oil and Rancho Taco seasoning.
- 3
Spread the mixture out on the foil-lined baking sheet. Bake for 20 minutes, shaking once halfway through cooking.
- 4
Meanwhile, heat a skillet over medium heat. Once warm, add oil or butter. While the skillet heats, beat the eggs with salt and pepper to taste. Add the eggs to the skillet then scramble to your liking while the potatoes finish cooking.
- 5
Divide the potatoes and eggs between 2–3 bowls.
- 6
Garnish with your toppings of choice and drizzle with Chipotle Ranch dressing. Serve hot.
Tip: Looking to get ahead? Cook the potatoes and vegetables and store them in the fridge. Warm through then add the scrambled eggs.
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