Mexican Breakfast Bowls
Think of these Mexican Breakfast Bowls like a breakfast burrito that decided to ditch the tortilla. Made with crispy golden potatoes tossed with sweet bell peppers, smoky chorizo, soft scrambled eggs, avocado slices, and a big scoop of fresh pico de Gallo (or diced tomatoes) on top.
Servings: 5
Equipment
Ingredients
- 1 pound Mexican chorizo
- 8 large eggs
- 1½ pounds russet potatoes peeled and chopped
- 1 bell pepper diced
- 1 tablespoon avocado oil
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Toppings
- 1 cup grated cheddar cheese
- 1 avocado diced
- 1 tomato diced
- salsa
- fresh cilantro
Instructions
- Preheat oven to 425 degrees F.
- Add the potatoes and diced bell pepper to a large baking sheet. Drizzle with avocado oil and sprinkle with salt and pepper. Stir to combine.
- Roast at 425 degrees for 25-30 minutes, stirring halfway through, until potatoes are tender and turning golden on edges.
- In a medium size skillet, cook the chorizo over medium heat, breaking it apart while it cooks. Cook for 8-10 minutes.
- In a medium size bowl, crack the eggs and then whisk together.
- Heat a large skillet over medium heat, spray with nonstick cooking spray and then pour in the eggs, sprinkle with salt. Fold or scramble the eggs during cooking until cooked to desired doneness.
- Layer bowls with roasted potatoes, scrambled eggs, chorizo and top with your favorite toppings!
Notes
Chorizo
You can use a store-bought chorizo, which is made with ground pork. Or you can use our recipe for a homemade chorizo and make yours with a ground chicken or turkey to make things a bit leaner.
Storage Instructions
These breakfast bowls are perfect for meal prep! Here’s how to store everything to keep it fresh and tasty:
Store components separately:
For best results, keep the cooked potatoes, chorizo, eggs separate from the pico de gallo, and avocado. This helps prevent things from getting soggy or overcooked when reheating. Refrigeration:
Not recommended for this full bowl since eggs and potatoes can change texture after freezing. But you can freeze the cooked chorizo for up to 2 months and defrost as needed.
For best results, keep the cooked potatoes, chorizo, eggs separate from the pico de gallo, and avocado. This helps prevent things from getting soggy or overcooked when reheating. Refrigeration:
- Chorizo, eggs, and potatoes: Store in airtight containers in the fridge for up to 5 days.
- Pico de gallo: Best eaten within 4 days for peak freshness.
- Avocado: Slice fresh before serving, or toss slices in lime juice and store tightly wrapped for up to 1 day.
- Potatoes: Reheat in a hot skillet or air fryer to get the edges crispy again.
- Chorizo and eggs: Warm gently in a skillet or microwave.
- Avoid reheating avocado or pico — add those fresh when serving.
Not recommended for this full bowl since eggs and potatoes can change texture after freezing. But you can freeze the cooked chorizo for up to 2 months and defrost as needed.
Nutrition
Calories: 520kcal | Carbohydrates: 35g | Protein: 31g | Fat: 46g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 341mg | Sodium: 1373mg | Potassium: 987mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2103IU | Vitamin C: 46mg | Calcium: 227mg | Iron: 3mg