These vegetarian tater tot breakfast bowls are full of flavor and ready to brighten your morning. Each bowl is stacked with cheesy scrambled eggs, a hearty vegetarian quinoa chili, fresh avocado, and spicy sriracha-tossed tater tots.
Breakfast bowls have become a staple here, and for good reason: they’re comforting, customizable, and satisfying.
Eggs are one of the few things my toddler reliably eats, so we enjoy breakfast, brunch, and sometimes dinner bowls loaded with eggs, avocado, black beans, and tots. It’s a family favorite for mornings or any time cravings strike.
I appreciate scrambled eggs and omelettes, but I also enjoy keeping components separate until the last bite so textures stay distinct. That’s exactly what a breakfast bowl delivers—each item showcased, then combined on the fork when you want that perfect mix.
Yes to breakfast bowls.
This recipe is inspired by a popular brunch bowl—the Tijuana breakfast bowl from Daily Eats in Tampa, Florida. My version brings those same bold flavors to your kitchen so you can enjoy the dish at home, in pajamas if you like.
This breakfast bowl is also a great reason to make a big pot of vegetarian chili: enjoy it the first day, build these bowls the next morning, then use leftovers in baked sweet potatoes or freeze portions for later.
Tater Tot Breakfast Bowls
These quinoa-based breakfast bowls deliver everything you want in a morning meal: hearty, flavorful, and filling. Perfect for cozy weekends or meal-prep mornings.
Tater Tot Breakfast Bowls
Ingredients
- 2 cups leftover vegetarian quinoa chili
- 1–2 cups frozen tater tots
- 4 eggs
- 2 oz cheese, grated
- 1 large avocado (chopped or sliced)
- 2 TBSP Sriracha or to taste
- salt and pepper to taste
Instructions
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Preheat the oven to 425°F (220°C).
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Arrange frozen tater tots in a single layer on a foil-lined baking sheet.
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Bake for 16–20 minutes or according to package instructions, flipping halfway for maximum crispness.
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While tots bake, reheat the chili, scramble the eggs and stir in the grated cheese, and chop or slice the avocado.
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To serve, divide the chili between bowls, top with scrambled eggs, add avocado, and finish with sriracha-tossed tots. Season with salt and pepper to taste and enjoy while hot.
Notes
Leftover chili also works well stuffed in baked sweet potatoes or frozen for later weeks.
Nutrition values are estimates from an online calculator and may vary depending on ingredients and portion sizes.
Nutrition
If you try these tater tot breakfast bowls, I’d love to hear how they turned out.
Leave a comment below or tag @PEASandCRAYONS #PEASANDCRAYONS on Instagram so I can see your version and celebrate with a happy dance!
More Baller Breakfast Recipes
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- Veggie Breakfast Burritos
- Granola Yogurt Bowls
- Banana Streusel Muffins
- NEW! Cinnamon Raisin Granola