Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chorizo Breakfast Bowls Recipe
Chorizo Breakfast Bowls provide easy-to-put-together preparations with south-of-the-border flavors for protein-rich morning meals and spicy breakfast satisfaction throughout. This substantial recipe provides complete breakfast nutrition while incorporating authentic Mexican chorizo flavors and convenient bowl presentation. The south-of-the-border influence ensures authentic taste experiences.
An easy to put together chorizo breakfast bowl with a south-of-the-border flavor.
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
4
Yield:
4 bowls
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Ingredients
Pico de Gallo:
4 Roma tomatoes, diced
½ cup diced sweet onion
¼ cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
1 lime, juiced
1 teaspoon minced garlic
⅛ teaspoon garlic salt
1 (15.5 ounce) can black beans, rinsed and drained
3 tablespoons olive oil, divided
2 (10 ounce) bags frozen sweet potatoes
salt and ground black pepper to taste
1 (1 pound) ground chorizo sausage
4 eggs
4 avocados, peeled and sliced
¼ cup crumbled Cotija cheese
1 teaspoon Mexican-style hot sauce (such as Valentina®) (Optional)
Directions
Combine tomatoes, onion, cilantro, jalapeno, lime juice, minced garlic, and garlic salt in a bowl; stir to combine. Transfer 1/2 cup pico de gallo to a second bowl and stir in black beans. Cover both bowls and set in the refrigerator.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sweet potatoes and season with salt and pepper. Cook and stir until browned and crispy, 15 to 20 minutes.
Meanwhile, cook and stir chorizo in a second skillet over medium heat until browned and cooked through, about 10 minutes.
Distribute cooked chorizo, sweet potatoes, black bean mixture, and avocado amongst 4 bowls. Sprinkle with Cojita cheese.
Heat a nonstick skillet over medium heat. Add remaining 1 tablespoon olive oil. Crack eggs into the pan and cook until outer edges become opaque, about 1 minute. Cover the skillet and reduce heat to low. Cook until whites are set and yolks are set to your desired firmness, 4 to 6 minutes.
Place an egg on top of each bowl. Serve with more pico de gallo and hot sauce.
Cook’s Note:
Cook your eggs any way you like them.
Nutrition Facts (per serving)
| 1092 | Calories |
| 73g | Fat |
| 77g | Carbs |
| 40g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 1092 | |
| % Daily Value * | |
| Total Fat 73g | 94% |
| Saturated Fat 9g | 45% |
| Cholesterol 292mg | 97% |
| Sodium 1705mg | 74% |
| Total Carbohydrate 77g | 28% |
| Dietary Fiber 28g | 100% |
| Total Sugars 13g | |
| Protein 40g | 80% |
| Vitamin C 55mg | 61% |
| Calcium 216mg | 17% |
| Iron 6mg | 32% |
| Potassium 2289mg | 49% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
