Chorizo Breakfast Bowls
Chorizo Breakfast Bowls combine roasted baby potatoes seasoned with garlic powder and black pepper, topped with pan-fried sunny-side-up eggs, cooked turkey chorizo, crumbled Mexican cheese, and fresh avocado slices. The dish offers a mix of crispy, soft, and creamy textures, with a balance of savory, spicy, and fresh flavors. It’s great for a hearty breakfast or brunch and garnished with cilantro or scallions for brightness.
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
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 429
% 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.