Cheesy scrambled eggs paired with a flavorful vegetarian quinoa chili, fresh avocado, and spicy sriracha tots… These vegetarian chili tot breakfast bowls are ready to rock your face!
Breakfast bowls have become a way of life around here and life. is. good.
Since eggs are one of the few foods I can almost always count on my toddler eating, we have been partaking in our fair share of breakfast, brunch, and dinner. Delicious, right!? Her obsession with eggs, avocado, black beans, and tots are welcomed with open arms.
While I love a good veggie scramble or omelette, they’re not my favorite. I prefer to do the veggie-to-egg-collision myself, with each individual item on it’s own side of the plate, until the exact moment I decide to smash a forkful of veggie goodness into my eggs. The eggs get to maintain their integrity, whether they be fried to crispy/drippy perfection or scrambled for ultimate fluff factor.
Naturally, I’m all about the breakfast bowls.
Side Note: Does anyone else fight the urge to say “naturally” a-la Jenna Maroney with the most obnoxious fake accent ever? Please say yes and your other half of the BFF necklace is in the mail!
Cheesy scrambled eggs paired with vegetarian quinoa chili, fresh avocado, and spicy sriracha tots…
Tots for president.
5 minPrep Time
20 minCook Time
25 minTotal Time
- 2 cups leftover vegetarian chili warmed
- 1-2 cups frozen tater tots
- 4 eggs
- 2 oz cheese, shredded
- 1 large avocado, chopped or sliced
- 2 TBSP Sriracha , or to taste
- salt and pepper, to taste
- Pre-heat oven to 425 degrees F.
- Arrange tots on a foil-lined baking sheet in a single layer.
- Bake for 16-20 minutes or according to package instructions, flipping tots at the halfway mark for best/crispiest results.
- While the tots cook, reheat your chili, chop/slice your avocado, and scramble your eggs.
- Ready to eat? Pile everything in a bowl and dig in while it's hot! I hope you love this tasty breakfast bowl as much as we do!
I used [this[/url]] vegetarian chili recipe but feel free to use any leftover chili you have on hand! I always make a huge pot and save some for leftover re-mixes like this breakfast bowl and my [url href=http://love-your-leftovers-chili-stuffed-sweet-potatoes.html/ target=_blank]chili stuffed sweet potatoes , then freeze some for a chilly day!
Did I mention this is a restaurant copycat recipes from one of my favorite brunch spots? The inspiration for this bowl-o-deliciousness is The Tijuana breakfast bowl from Daily Eats in Tampa, Florida and it’s legendary. I’m talking love-at-first-bite experience here! The copycat tastes just like the tastebud-rocking original, only my homemade version can be enjoyed curled up in bed with sweatpants so… we know who the true winner is here.
I’ll take my coffee in a trophy thank you very much!
This recipe is really the most perfect excuse to make a big pot of veggie chili. Have a bowl straight up the first day, make this incredible breakfast bowl the next, then stuff a cup or two in a sweet potato for lunch and call it a day.
A really, really, ridiculously delicious day.
Kudos if you read that like Zoolander. We’re now officially besties.
brunching it up?
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