Chorizo Breakfast Bowls
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!
Foto: SkinnytasteIngredients
- 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)
- 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)
Steps
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.
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