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Chorizo Breakfast Bowls

5 from 15 votes

Start your day off right with a healthy turkey Chorizo Breakfast Bowl – perfect for making ahead if you need a fast and easy breakfast on the go!

Prep Time: 15

Cook Time: 1

Yield: 4 servings

Course: Breakfast, Brunch, Meal Prep

Cuisine: Mexican

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.

Video

Nutrition

Serving: 1bowl, Calories: 429kcal, Carbohydrates: 23g, Protein: 31g, Fat: 24g, Saturated Fat: 7g, Cholesterol: 428mg, Sodium: 656mg, Fiber: 5g, Sugar: 1.5g

- WW Points: 3

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