How To Make Chorizo Breakfast Bowls

17 June 2020 Bookmark • 2

Begin your time without work proper with those healthy turkey Chorizo Breakfast Bowls – best for making beforehand in case you want a fast and easy breakfast on the pass!

Those Chorizo Breakfast Bowls are a extraordinary manner to begin the day, however they're additionally hearty enoigh for dinner! My wholesome turkey chorizo recipe inspired me to make those Mexican breakfast bowls. you may make the chorizo and potatoes ahead, then prepare dinner up some eggs in the morning and breakfast is ready! every other incredible Mexican breakfast idea with chorizo for a crowd is this Tex Mex Breakfast Casserole. i have tons of greater Breakfast Recipes right here!

How To Make Chorizo Breakfast Bowls

These savory breakfast bowls are excessive in protein. They begin with a layer of roasted potatoes, accompanied through turkey chorizo. Chorizo is usually product of pork and high in fat. but, my chorizo recipe makes use of lean ground turkey to keep it mild. After the chorizo, upload the fried egg, Mexican cheese, and avocado. i really like to apply queso blanco or queso fresco, both white Mexican cheeses, in these bowls. If you like a touch spice, add a number of your favourite warm sauce on pinnacle.

My circle of relatives truly enjoys breakfast for dinner, so these egg breakfast bowls are perfect. Chorizo is super to have accessible at some stage in busy weeknights because there are so many uses it for it. If we've got leftover chorizo, we’ll add it to other meals, like tacos and burritos, during the week.

INGREDIENTS:

For the potatoes:

12 (1 lb) baby gold or red potatoes, quartered
3 teaspoons olive oil
3/4 teaspoon salt
1/2 teaspoon garlic powder
fresh black pepper, to taste

For the bowls:

olive oil spray
1-1/3 cups cooked turkey chorizo, heated through
8 large eggs
kosher salt
2 tbsp crumbled Mexican cheese, queso blanco, queso fresco
4 ounces sliced avocado, from 1 small haas
cilantro or scallions, for garnish
Cholula hot sauce, for serving

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.