Loaded Breakfast Bowl

I've pretty much given up on regular breakfast burritos since I always end up wearing them instead of eating them. The amount of clothes I've trashed with spilled fillings is just sad. This bowl version gives me all the tasty stuff without needing to change my shirt afterward.

These bowls became my go-to when I got fed up with soggy, ripping tortillas. And since I'm cutting down on carbs lately, I honestly don't even miss the wrap anymore. Let's face it - the inside goodies were always the star of the show anyway.

Ingredients List

• Eggs - Three is my magic number for fighting morning hunger
• A small chunk of butter for cooking - you can use olive oil too but it won't taste as good
• Any shredded cheese you've got handy - cheddar is my usual pick
• Chunky jarred salsa with visible veggie bits
• Avocado half if you happen to have a ripe one

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Cooking Steps

Warm Up Your Skillet

I start by setting my pan on medium-low heat while grabbing everything else. I like using cast iron, but any pan does the job. Just don't turn it up too high or you'll end up with tough eggs.

Mix Your Eggs

During pan warm-up time, I crack three eggs into a bowl and stir them with a fork. Nothing complicated - just combine until everything looks uniform. I put salt and pepper directly in the mix - go heavy on the pepper to wake up your taste buds.

Start Cooking

When the pan's ready, I toss in some butter and wait for it to melt before adding the eggs. A trick my dad taught me is waiting about 20 seconds before touching them. This creates those big fluffy clumps instead of tiny egg crumbles.

Gentle Movement

After that quick wait, I use a spatula to gently pull the eggs across the pan. Don't rush or stir constantly - just slowly move them and let uncooked parts fill the empty spots. The whole process takes maybe 90 seconds total, and I usually stop when they look slightly wet since they'll finish cooking from the heat they've already absorbed.

Assembly Time

I put the eggs in a bowl, immediately sprinkle cheese on top so it starts melting, then add a big scoop of salsa and some avocado chunks. If I'm feeling extra, I might add hot sauce drops or fresh cilantro, but usually I'm too hungry to bother with extras.

My guy used to insist breakfast wasn't complete without bread until I introduced him to these bowls. Now he actually makes them himself on weekends when I'm sleeping in, which is amazing considering his cooking normally stops at pushing microwave buttons.

Tasty Variations

I sometimes add leftover taco meat from dinner, or toss in some bacon bits if they're around. Black beans work great for extra fullness too. On rare organized mornings, I might chop and cook a bell pepper before adding eggs, but let's be real - I'm usually too sleepy to do that much work.

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Quick Tricks

When I'm feeling productive on Sunday nights, I'll cook batches of bacon or sausage, maybe some peppers and onions too. That way, mornings only need fresh eggs and quick assembly. Still way better than munching a protein bar while checking emails.

Smart Moves I've Discovered

• Remove eggs from heat while they still look slightly underdone - they'll keep cooking in the bowl
• Pour off excess liquid from jarred salsa so your eggs don't get mushy
• Slicing avocados in your palm with a butter knife works better than using a cutting board (just be careful)

This breakfast has saved countless mornings when I've overslept but still wanted something good to eat. It's become such a routine that I can almost make it with one eye open, which perfectly describes me until coffee kicks in. Sometimes the easiest meals really do hit the spot best.

Frequently Asked Questions

→ What can I add to make this bowl more satisfying?

Throw in some bacon, sausage, or chorizo for protein, or potatoes (regular or sweet) for a heartier option. Keep in mind it’ll bump up the carbs.

→ Can I make this ahead of time?

It’s best fresh, but you can cook your veggies and meat in advance. Then, quickly scramble the eggs in the morning and put everything together.

→ How do I keep scrambled eggs fluffy?

Low heat is key! Stir them slowly, and take them off the pan while still a bit wet—they’ll finish cooking from the leftover heat.

→ Is this dish okay for keto?

Definitely! With 14g carbs per serving (mostly from avocado), it’s a great fit for keto. Plus, it’s loaded with healthy fats.

→ What’s the best salsa to use?

Fresh pico de gallo tastes amazing, but use whatever salsa you like! Go for mild, medium, or spicy—it’s up to you.

→ Can I make this vegan-friendly?

Absolutely! Replace eggs with scrambled tofu (seasoned well), swap in vegan cheese, and skip any non-vegan toppings. Avocado is great for creaminess!