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breakfast burrito bowl recipe

Breakfast Burrito Bowls

A healthier version of a breakfast burrito that's designed to be used as a meal prep for healthy breakfasts throughout the week.
Course Breakfast
Cuisine Mexican
Keyword breakfast
Prep Time 10 minutes
Cook Time 13 minutes
Servings 5
Calories 368kcal
Author Ted Kallmyer (Certified Macro Coach)


  • olive oil cooking spray
  • 2 small yellow squash cubed
  • 5 mini sweet peppers thinly sliced
  • 1 medium onion, diced
  • 5 large eggs
  • 1 1/2 cups egg whites
  • 2 tbsp taco seasoning
  • 5 precooked turkey sausage patties crumbled
  • 2 cups baby spinach
  • 1 1/4 cups Mexican blend shredded cheese
  • 28 baked tortilla chips, crumbled
  • 1/2 cup cilantro, lightly chopped (optional)
  • hot sauce (optional)


  •  Heat a nonstick skillet over medium heat. Spray with cooking spray. Add the squash, peppers, and onion, and sauté until soft, about 5 minutes.
  • While the squash and onion are cooking, in a medium bowl beat the whole eggs with the egg whites and the taco seasoning
  • Add the crumbled sausage and the spinach to the skillet and cook until the sausage is heated through and the spinach starts to wilt.
  • Add the eggs to the skillet and combine with the other ingredients. Stir gently every 30 seconds until the eggs are firm and the mixture no longer looks wet, about 10 minutes.
  • Divide the mixture into 5 equal portions among your single compartment prep containers. Top each portion with ¼ cup cheese, crumbled tortilla chips, fresh cilantro, and/or hot sauce, if desired, to taste. Seal and refrigerate until needed.


Reheat: From refrigerated, heat in the microwave with the lid cracked for a minute and a half.
Substitution: Experiment with other add-ins like zucchini, broccoli, or cauliflower. If you want to boost the carb amount, use frozen cubed potatoes or sweet potatoes.


Serving: 1g | Calories: 368kcal | Carbohydrates: 19g | Protein: 30g | Fat: 20g | Sodium: 922mg | Fiber: 3g | Sugar: 6g