These tasty vegetarian tater tot breakfast bowls are ready to rock your face! Each bowl is piled high with cheesy scrambled eggs, vegetarian quinoa chili, fresh avocado, and spicy sriracha tots.
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 “nahhhhhturally” 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!
Tater Tot Breakfast Bowls
These quinoa breakfast bowls are everything I want in my face in the morning! They’re hearty, filling, and totally tasty!
Tots for president.
Tater Tot Breakfast Bowls
Cheesy scrambled eggs paired with a flavorful vegetarian quinoa chili, fresh avocado, and spicy sriracha tots… These tasty vegetarian tater tot breakfast bowls are ready to rock your face!
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!
If you get a chance to try these tasty tater tot breakfast bowls, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS #PEASANDCRAYONS on Instagram so I can happy dance over your creations! I can’t wait to see what you whip up!
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.