Chorizo Breakfast Bowls
User Reviews
5
Chorizo Breakfast Bowls
Description
Chorizo Breakfast Bowls feature seasoned roasted baby potatoes cooked until tender and slightly crisp, providing a substantial base. Turkey chorizo adds a rich, mildly spiced meat element, while the sunny-side-up eggs contribute a tender texture with runny yolks that enrich the bowl. Crumbled Mexican cheeses like queso blanco or fresco add a creamy, tangy contrast. Slices of avocado introduce a cool, buttery element that complements the savory ingredients, and a sprinkle of cilantro or scallions brings fresh herbal notes. Baking the potatoes ensures even cooking and a well-developed flavor, while frying the eggs to the desired doneness allows control over the yolk texture. Adding hot sauce brightens the flavors for those who prefer some heat.
This bowl works well as a filling breakfast or brunch meal, providing protein and carbohydrates with varied textures. It can easily be served with additional hot sauce on the side for customization. The ingredients allow flexible substitutions, and the presentation in individual bowls makes portioning simple.
Ingredients
- 12 potatoes baby gold or red, quartered, 1 lb
- olive oil spray form
- 3 teaspoons olive oil
- 1-1/3 cups turkey chorizo heated through, cooked
- 3/4 teaspoon salt
- 8 egg large
- 1/2 teaspoon garlic powder
- kosher salt
- black pepper to taste, fresh
- 2 tbsp Mexican cheese queso blanco, queso fresco, crumbled
- 4 ounces avocado from 1 small haas, sliced
- cilantro for garnish, or scallions
- hot sauce for serving, Cholula brand
Instructions
- Preheat the oven to 425F. Spray a 9 x 12 or large oval casserole dish with oil.
- Add the potatoes, 1 tablespoon oil, 3/4 teaspoon salt, garlic powder and black pepper and toss.
- Bake until tender, tossing every 15 minutes, about 45 to 55 minutes.
- Meanwhile, heat a large nonstick skillet over medium-low heat, spray with oil and cook the eggs in batches sunny-side up, until the whites are just set, about 2 to 3 minutes for a runny yolk, or longer if a firm yolk is desired.
- To serve, divide the potatoes in 4 bowls, top each with 1/3 cup chorizo, 2 fried eggs, crumbled cheese, 1 ounce avocado and garnish with scallions or cilantro.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 429kcal | 21% |
| Carbohydrates | 23g | 8% |
| Protein | 31g | 62% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 428mg | 143% |
| Sodium | 656mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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