Breakfast Burrito Bowl with Spiced Butternut Squash

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A healthy Mexican-inspired breakfast burrito bowl made with roasted butternut squash, pico de gallo, egg and avocado.

A Mexican-inspired breakfast burrito bowl with roasted butternut squash, pico de gallo, egg and sliced avocado.
Breakfast Burrito Bowl

For convenience, you can make the butternut squash and pico de gallo ahead of time, then in the morning just heat up the squash, fry a quick egg and slice up the avocado. It’s also a great way to use up leftover roasted butternut squash. Other breakfast recipes I love are Omelet Tortilla Breakfast Wrap, Breakfast Taco Scramble and Chorizo Breakfast Bowls.

For those of you on Weight Watchers, vegetables are now zero points on Smart Points which I love! Because of this I find myself eating more winter squash in ways that I normally wouldn’t. Take this breakfast bowl, the first idea was to use sweet potatoes but then the points would have been higher than I would have liked for breakfast so why not use butternut, seasoned with taco spices and roasted until crisp. The results were wonderful, topped with fried egg, some avocado and fresh pico de gallo this is a hearty breakfast with lots of flavor (even if you’re not following Weight Watchers, this is a light, hearty, healthy meal for under 250 calories)

How To Make a Breakfast Burrito Bowl

A Mexican-inspired breakfast burrito bowl with roasted butternut squash, pico de gallo, egg and sliced avocado.

More Breakfast Ideas You Might Enjoy:

A healthy Mexican-inspired breakfast burrito bowl made with roasted butternut squash, pico de gallo, egg and avocado.
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4.93 from 26 votes
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Breakfast Burrito Bowl with Spiced Butternut Squash

227 Cals 9 Protein 21 Carbs 11 Fats
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Breakfast, Brunch
CUISINE: American
A healthy Mexican-inspired breakfast burrito bowl made with roasted butternut squash, pico de gallo, egg and avocado.

Ingredients

  • cooking spray
  • 20- ounces butternut squash, seeded and cut into 1-inch cubes
  • 1 1/2 teaspoons olive oil
  • 3 teaspoons garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt
  • Freshly ground pepper, to taste
  • 1 cup chopped tomatoes
  • 1/3 cup chopped onion
  • 1/4 cup chopped cilantro
  • Juice from ½ a lime
  • Olive oil spray
  • 4 large eggs
  • 4 ounces Hass avocado, cubed
  • 1/4 cup reduced-fat shredded cheddar cheese

Instructions

  • Preheat oven to 425 degrees F.  Spray a large nonstick baking sheet with oil. In a medium bowl, combine squash, olive oil, garlic powder, cumin, smoked paprika, 1/2 teaspoon salt and pepper.  Toss well to coat.  Spread squash evenly onto a sheet pan and roast for 20-25 minutes, or until browned and tender, tossing once halfway through.
  • Meanwhile, in a small bowl, combine tomatoes, onions, cilantro, lime juice, pinch of salt and pepper, to taste. Set aside.
  • Heat a small skillet over medium heat, lightly spray with olive oil spray, add eggs, season with salt, cover and cook to your desired doneness.
  • To assemble bowls: Layer 2/3 cup squash, 1/2 cup pico, 1 oz avocado, 1 egg and 1 tablespoon cheese. Repeat for remaining bowls.

Video

Nutrition

Serving: 1bowl, Calories: 227kcal, Carbohydrates: 21g, Protein: 9g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 191mg, Sodium: 339mg, Fiber: 5g, Sugar: 5g
WW Points Plus: 6
Keywords: breakfast bowl recipe, breakfast burrito bowl, butternut squash, mexican breakfast bowl recipe, what to cook with butternut squash

A mixing bowl of cubed butternut squash with spices

A baking sheet with roasted cubed butternut squash

A mixing bowl with diced onion, diced tomato, chopped cilantro, and a half of a juiced lime

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124 comments

  1. I’ve made this several times and it is always delicious! Thanks Gina!

  2. This recipe was amazing!

    I usually eat breakfast at work and was wondering how to take this with me and have a freshly cooked egg. I packed up the all the components and brought a raw egg to work then poached it in a mug in the microwave and it worked wonderfully! Will definitely be doing this again.

  3. This was incredible! Couldn’t find squash in the grocery store, so I used roasted sweet potato cubes instead. Awesome!

  4. Looks delicious & quite a creative breakfast dish!

  5. Combining butternut squash with spices and cilantro is not a combination I would have initially thought of, but it totally works!

  6. I have made this recipe countless times! It is so so so delicious! As someone who lives alone, it is a great breakfast meal prep option! I make the butternut squash and pico (tomato mixture) on the first day that I eat this recipe then save 3/4 of the squash and pico in separate containers in the fridge! Then I just have to heat the squash in the microwave, cook 1 egg, and combine the rest of the ingredients in a bowl! Seriously cannot recommend this recipe enough 🙂

  7. I was a little skeptical about this one… butternut squash for breakfast? Sounds weird, but I decided to try it anyway cause I’ve had such great luck with the recipes on this site. It was DELICIOUS and so easy to make!!!! This will definitely be in the regular rotation . Thank you, Gina.

  8. Delicious!!! Made with a mix of delicata and baby butternut.  Made for dinner. Will def be making again. 

  9. My favorite meal! 🤤😋

  10. I have never had anything bad from your site and this was no exceptional. I LOVED it. I cant wait to make it again!