Burrito Bowl Recipe
Scrambled eggs, Daily's bacon, shredded monterey jack and cheddar, tomatoes, roasted red peppers, green onions, seasoned breakfast potatoes and chipotle aioli. Served over a bed of baby spinach.
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Ingredients
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Greens & Base
Eggs & Cheese
Meat
Potatoes
Veggies & Garnish
Chipotle Aioli
Method
Chipotle Aioli
- 1
Make aioli
In a small bowl, combine 1/2 cup mayonnaise, 1 tsp minced chipotle pepper, 1 tbsp fresh lime juice, 1/2 tsp minced garlic, 1/2 tsp honey and 1/4 tsp salt. Whisk until smooth. Taste and adjust heat or acidity. Refrigerate while you prepare the rest; this allows flavors to meld.
Potatoes
- 2
Prepare and roast/fry potatoes
If not already diced, peel (optional) and dice potatoes into small 1/2-inch cubes to yield about 2 cups. Rinse and pat dry. Toss with 2 tbs olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp kosher salt and 1/2 tsp black pepper until evenly coated. Heat a large nonstick or cast-iron skillet over medium-high heat. Add potatoes in a single layer and cook, undisturbed, 4–5 minutes to develop a crust. Reduce heat to medium, stirring occasionally, cook another 8–10 minutes until tender and golden. If potatoes begin to stick, add 1–2 tbs water and cover briefly to steam. Keep warm in a low oven (200°F/95°C) if needed.
Meat
- 3
Cook bacon
While potatoes cook, lay 8 slices of Daily's bacon in a cold skillet and turn heat to medium. Cook 8–12 minutes, turning occasionally, until crisp to desired doneness. Transfer bacon to a paper towel–lined plate to drain, then roughly chop or crumble when cool enough to handle. Reserve 1 tbs bacon fat and discard excess (or save for cooking eggs or potatoes for extra flavor).
Eggs & Cheese
- 4
Scramble eggs
Crack 6 large eggs into a bowl, add 3 tbs whole milk, 1 tsp salt and 1 tsp black pepper. Whisk until combined and slightly frothy. Heat a nonstick skillet over medium-low and add 1 tbs unsalted butter. When butter is foamy, pour in eggs. Let sit undisturbed for 10–15 seconds, then gently stir with a silicone spatula, scraping the bottom and folding eggs until soft curds form, about 3–4 minutes. Remove from heat while eggs are still slightly glossy—they will finish setting from residual heat. Immediately sprinkle shredded monterey jack and cheddar (1 cup each) over the eggs and gently fold once to melt the cheese into the eggs.
Veggies & Garnish
- 5
Prep vegetables
Dice tomatoes (1 cup), thinly slice 3 green onions (white and green parts), and slice 1/2 cup roasted red peppers into bite-size strips if not already prepared. Keep separate and ready for assembly.
Assembly
- 6
Assemble burrito bowls
Divide 4 cups baby spinach between 4 bowls (about 1 cup per bowl). Top each bed of spinach with a quarter of the seasoned breakfast potatoes (~1/2 cup), a quarter of the cheesy scrambled eggs (~1.5 eggs worth), and two slices worth of chopped bacon. Add roughly 1/4 cup diced tomatoes, 2 tbsp roasted red peppers and sprinkle each bowl with sliced green onions. Drizzle ~1 tbsp chipotle aioli over each bowl (or serve aioli on the side).
- 7
Final touches
Optionally garnish with extra shredded cheese, a squeeze of lime, or chopped cilantro. Serve immediately while eggs and potatoes are warm.