These Cheesy Breakfast Burrito Bowls are made with a base of pan fried shredded potatoes, chili spiced scrambled eggs, black bean salsa and topped off with a creamy cheese sauce made with Tillamook Extra Sharp Cheddar Cheese!

This post is sponsored by Tillamook, all opinions are my own. 

__

Tillamook is an Oregon based, farmer-owned cooperative that has been connecting farmers and food lovers through better made dairy products for well over 100 years! This summer Tillamook took it’s love for everything cheese Eastward to expand into new markets on the East Coast! I’m so excited that one of the new cities they landed in was DC! Click here to find out where Tillamook products are available near you!

To celebrate their launch into the DC market they teamed up with Little Red Fox, a restaurant in Northwest DC, to dish up a menu full of cheesy specialties! I had the pleasure of checking out the menu this week and, you GUYS, it’s SO delicious!

The dinner menu includes 4 different kinds of Mac & Cheese (Crab & Artichoke, Bacon, Black Truffle and Pimento with Smoked Tomatillos), Eggplant Parmesan, Cheese Puffs, Queso Dip and Fancy Grilled Cheese! Each dish features one of Tillamook’s amazing cheeses. If you live in the area you would be silly not to check out #MeltyFest at Little Red Fox – the menu runs through July 28th!

(Eggplant Parmesan – Tillamook Provolone and Mozzarella) 

(Pimento Mac & Cheese with Smoked Tomatillos – Tillamook Sharp Cheddar) 

These Cheesy Breakfast Burrito Bowls were inspired by Chef Matt Carr’s Tillamook Breakfast Burritos (pictured above). Both recipes are meat free and packed with eggs, potatoes and, of course, tons of creamy Tillamook cheese! Tillamook Extra Sharp Cheddar Cheese to be exact, which is made with a tried and true recipe they have been using since 1909! The cheese is allowed ample time to mature, so the flavors develop naturally for that perfect extra sharp cheddar taste!

To make these Cheesy Breakfast Burrito Bowls start off by pan frying shredded potatoes to use as the base. Top that with a generous helping of chili spiced scrambled eggs. Add as much black bean salsa as you like and then finish it off with the creamy Tillamook Extra Sharp Cheddar Cheese sauce! These bowls will make your cheesy breakfast dreams come true!

Cheesy Breakfast Burrito Bowls

---

★★★★★

5 from 1 reviews

• Author: Sprinkles & Sea Salt
• Yield: 2 Bowls 1x

Print Recipe

Pin Recipe

Description

These Cheesy Breakfast Burrito Bowls are made with a base of pan fried shredded potatoes, chili spiced scrambled eggs, black bean salsa and topped off with a creamy cheese sauce made with Tillamook Extra Sharp Cheddar!

---

Ingredients

Scale 1x2x3x

Black Bean Salsa

1/2 cup black beans, drained and dried

1/2 cup avocado, chopped

1/4 cup corn

1 tbsp red onion, diced

1/2 cup cherry tomatoes, halved

juice of 1 lime

1/4 tsp chili powder

pinch of salt

Pan Fried Shredded Potatoes

1 pound yukon gold potatoes

1 tbsp unsalted butter

1/4 tsp salt

pinch black pepper

Chili Spiced Scrambled Eggs

4 large eggs

1 tbsp whole milk

1/2 tsp chili spice

1/4 tsp salt

pinch of black pepper

1 tbsp unsalted butter

Tillamook Sharp Cheddar Cheese Sauce

1 tbsp unsalted butter

1 tbsp white all-purpose flour

1/2 cup whole milk

4oz Tillamook Extra Sharp Cheddar

1/4 tsp salt

1/2 tsp chili powder

---

Instructions

Black Bean Salsa

Add the black beans, avocado, corn, red onion and cherry tomatoes to a medium sized bowl.

Squeeze the lime over the salsa add the chili powder and salt, toss, set salsa aside

Pan Fried Shredded Potatoes

Peel the potatoes, use the course side of a cheese grater to shred the potatoes

Once all the potatoes are shredded, using clean hands take a handful at a time and squeeze them to release any excess water

Melt the butter over medium heat in a large skillet

Toss the potatoes with salt and pepper

Add the potatoes to the skillet

Sauté for 5-7 minutes until potatoes soften and brown*

Remove potatoes from skillet and set aside

Chili Spiced Scrambled Eggs

Crack the eggs into a small bowl, whisk vigorously with a fork

Add the milk, chili, salt and pepper, whisk

Melt the butter in a large skillet over medium heat, pour in the egg mixture

Use a heat tolerant whisk to whisk the eggs while they cook into a scramble**

Remove the eggs, set aside

Wipe down the skillet before starting the cheese sauce

Tillamook Sharp Cheddar Cheese Sauce

Add butter, melt over medium heat

Add the flour, working with a wooden spoon, mix until the flour is dissolved into the butter

Slowly add the milk, use a whisk to mix into a roux

Slice the cheddar cheese into chunks, add them to the roux

Keep mixing with the wooden spoon until all the cheese is melted

Add more milk as needed to thin to desired consistency

Season with salt and chili powder

Cheesy Breakfast Burrito Bowls

Split the potatoes and eggs between 2 bowls

Spoon the salsa on top of each bowl

Top with desired amount of cheese sauce

Notes

*like a hash brown

**they will cook quickly, be sure not to over cook

Keywords: #breakfastburritobowls, #tillamook, #cheesyburritobowls, #breakfastrecipes

pin it for later:

If you make these Cheesy Breakfast Burrito Bowls, let me know how you like them! Leave a comment here and/or give it a star rating! If you snap a photo I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!

__

I do love cheese, but you guys know I’m a true ice cream fanatic! Not only can you now find Tillamook cheese products at local retailers in the DC area, you can also find their ice cream! I have tired several of their flavors and they are all so creamy and delicious!

Click here to find out where Tillamook products are available near you!