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+ servings

Breakfast Burrito Bowl

Course Breakfast
Cuisine Mexican
Keyword avocado, Breakfast Burrito Bowl, eggs, gluten-free, vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 359kcal


  • 1/2 tablespoon butter, unsalted
  • 1/2 cup corn, canned
  • 1 cup Lima beans, frozen
  • 2 tablespoon taco seasoning
  • 4 large egg
  • 1/8 cup milk
  • 1 medium avocado
  • 1 cup salsa
  • 2 ounce tortilla chips

Serve With

  • 2 cup, chunks pineapple


  • Add butter to a large skillet over medium. Add corn, lima beans, and taco seasoning. Stir to combine and saute for 2 minutes, then remove from skillet.
  • Wipe down skillet with a paper towel, then spray with cooking spray and heat over medium.
  • Whisk together eggs and milk in a small bowl. Add to hot skillet and stir to scramble, cooking until no longer runny.
  • Divide eggs evenly among 4 bowls; add some of the Lima bean mixture, chopped avocado, and salsa, then top off with crushed tortilla chips.
  • Serve with pineapple chunks on the side.


Calories: 359kcal | Carbohydrates: 42g | Protein: 12g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 191mg | Sodium: 949mg | Fiber: 10g | Sugar: 14g