Chorizo Breakfast Burrito Bowls with Veggies and Scrambled Eggs

Roasted vegetables are combined with warmed beans and spicy breakfast sausage, then topped with a perfectly fried egg for a satisfying, flavorful breakfast bowl.

Eggs aren’t just for the morning. This Breakfast Burrito Bowl with Chorizo, Veggies, and Eggs works equally well for lunch or dinner. In one bowl you get protein, healthy fats, carbohydrates, and plenty of vegetables — a balanced meal that keeps you full and satisfied.

Think of this recipe as a flexible template: it’s a guide for building a nourishing bowl. Swap ingredients based on what you have on hand or your preferences.

One of my favorite shortcuts is using leftover roasted vegetables from dinner — they make this bowl even quicker to pull together.

Whether you want a burrito-style breakfast or a hearty dinner bowl, this recipe is a great choice. Try it and share your results on Instagram @olivia.adriance. Enjoy!

Ingredients for Healthy Breakfast Burrito Bowls

A high-protein burrito bowl needs only a few staples. Below are the ingredients used to build my favorite version of this bowl:

• Breakfast Sausage: Spicy chorizo adds bold flavor, but use your preferred breakfast sausage.
• Bone Broth: A splash of bone broth helps finish cooking the sausage and adds depth. I used Epic chicken bone broth for this recipe.
• Vegetables: Use roasted vegetables you already have or roast sweet potato and bell pepper. Adding greens like spinach or sautéed kale increases the nutrient density.

• Beans: Black beans supply fiber and plant-based protein.
• Eggs: I use two eggs per person for roughly 12 grams of protein each; Vital Farms eggs were used here.
• Garnishes: Chopped cilantro, diced red onion, and sliced jalapeño finish the bowl with brightness and heat.

How to Make Breakfast Burrito Bowls

Preheat the oven to 425°F.

Cut the sweet potato into 1/2-inch pieces and the bell pepper into 1-inch pieces. Toss the vegetables with olive oil, salt, and pepper, then roast for 25 minutes, turning once halfway through.

While the vegetables roast, form the ground chorizo or sausage into balls slightly smaller than a golf ball.

Heat a drizzle of olive oil in a skillet over medium-high and add the sausage balls in a single layer. Sear for 3 minutes, flip, and sear another 3 minutes. Continue turning so three sides get a good sear.

Reduce heat to medium-low and add 1/4 cup bone broth, stirring to coat the sausage. Cover and cook for 5 minutes so the sausage finishes cooking and absorbs the broth. Add more broth if the pan dries out.

Meanwhile, warm the black beans in a small pot over medium-low and season with about 1/2 teaspoon salt and some pepper.

When the sausage is cooked, remove the pan from the heat for 30 seconds, then lower the heat to low. Drizzle a bit more olive oil, crack the eggs into the pan, and cover. The remaining juices from the sausage and broth will flavor the eggs.

Cook the eggs 2 to 2 1/2 minutes, until the whites are set but the yolks remain runny. To serve, divide the roasted vegetables between two bowls, add the sausage and black beans, then top each bowl with two eggs. Garnish with cilantro, diced red onion, and jalapeño. 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