Chorizo Breakfast Bowl (No Eggs)
Start your morning off strong with this chorizo breakfast bowl without eggs. This high-protein breakfast is full of crunchy potatoes, black beans, chorizo, vegetables, and a flavorful sauce. It’s a filling breakfast that keeps you satisfied for hours.
Quick Look: Chorizo Breakfast Bowl without Eggs
🥔 Ingredients: Potatoes, chorizo, bell pepper, onion, black beans, Greek yogurt, salsa, lime juice, avocado, olive oil, and spices
⏱️ Prep Time: 10 minutes
🍳 Cook Time: 20 minutes
⏲️ Total Time: 30 minutes
🍽️ Equipment Needed: Large skillet, small mixing bowl, spatula, cutting board, and knife
⭐ Top Tip: For crispy potatoes, let them cook undisturbed in the pan and flip only once
High-protein breakfasts are popular for a reason. They help keep you full longer, support steady energy throughout the morning, and reduce the mid-morning snack cravings that so many of us experience. For anyone who cannot eat eggs due to egg-allergies, this breakfast bowl delivers the protein your body needs without sacrificing flavor or satisfaction.
This eggless breakfast bowl is also incredibly flexible. You can prep the potatoes ahead of time, swap the meat, or use any vegetables you have on hand. Everything comes together in one bowl, making it a great option for meal prep or a weekday breakfast that feels hearty and nourishing.
Note from Lexi: Why this Recipe Works
I promise, the first bite of this bowl delivers the perfect combination of crispy potatoes, creamy sauce, and just the right amount of spice from the chorizo. Every bite is packed with flavor, and customizing it to your liking is the best part! I develop eggless recipes here on my food blog, and when removing that source of protein, I do not want breakfast to turn into just carbs and sugar. Cue these high-protein eggless breakfast options.
I recommend doubling this recipe and storing it in the refrigerator as a meal prep option. Mornings are made so simple, and you feel so great knowing you have an easy breakfast you can just pop in the microwave and enjoy.
– Lexi with Our Slice of Home
Ingredients and substitutions
- Potatoes: I use russet potatoes in this recipe, but you can swap for red potatoes, sweet potatoes, or any other type!
- Avocado oil: to fry the potatoes in
- Pork chorizo: I buy chorizo from the store to save time. Beware – it is spicy! Swap for ground chicken, ground sausage, or tofu.
- Black beans: Excellent source of protein so I recommend keeping them in.
- Bell peppers and onions: you can easily use whatever vegetables you have including mushrooms, squash, or spinach.
- Avocado
- Spices: salt, pepper, garlic powder, and cumin are tossed in the potatoes to season them
- Cream sauce: Greek yogurt, salsa, lime juice, garlic powder, salt
How to make
Step one: Heat oil over medium-low heat and added diced potatoes. Pour on salt, pepper, garlic powder, and cumin. Fry for about 4 minutes then flip the potatoes and fry for another 4 minutes. For crispy fried potatoes, avoid flipping them too often while they cook. Towards the end of cook time, I like to jab a potato with a fork and check the underside to ensure it isn’t burning.
Step two: Add the chorizo to a large skillet over medium heat, breaking it into small pieces as it cooks. Stir in the diced bell peppers and onion. Cook for 8 to 10 minutes, stirring occasionally, until the chorizo is fully cooked and the vegetables are soft. The chorizo should reach an internal temperature of 160 degrees. During the last 4 minutes of cooking, stir in the black beans and cook until warmed through.
Step three: In a small bowl, combine Greek yogurt, salsa, lime juice, garlic powder, and salt. Stir until well combined
Step four: Layer in potatoes and then the chorizo mixture. Thinly slice half an avocado and lay it on top. Drizzle the cream sauce over top.
FAQ
Yes, chorizo is prepared with spices that have a medium level of spice. You can use ground chicken or sausage if you want a mild flavor.
Absolutely! This recipe works great for meal prep. Store the potatoes and chorizo mixture in an airtight container in the refrigerator for up to 4 days. Add the sauce and avocado fresh when serving for best texture.
If you prefer less spice, swap the chorizo for ground chicken, breakfast sausage, ground turkey, or a plant-based sausage.
More high-protein breakfast foods without eggs
Some delicious options for high-protein breakfasts without eggs include Cottage Cheese Avocado Toast, Delicious Smoked Salmon Bagel, or Easy Oatmeal Pancakes (No Eggs). If you are looking for an easy option that you can meal prep the night before, then check out these Overnight Oats without Peanut Butter or this Berry Chia Seed Pudding. Oh and don’t forget these tasty Sunbutter Protein Balls. So easy to grab and enjoy.
Equipment needed
- Large skillet
- Cutting board
- Paring knife
Allergy-Friendly Swaps
Dairy-Free: Swap the Greek yogurt for a dairy-free version that is unsweetened
How to store and reheat
Allow the meal to cool down and store in the refrigerator for up to 4 days. Do not place avocado or the cream sauce on top. Store those separately as they do not heat well. Reheat the potatoes and chorizo mixture on a skillet or in the microwave.
Tip for Success
Do not turn the stove heat up too high: All stoves are a bit different, but cook the potatoes, vegetables, and meat over medium low heat. You can increase the heat as needed, but be careful to avoid burning.
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Chorizo Breakfast Bowl (No Eggs)
Equipment
Ingredients
- 9 ounces ground pork or chicken chorizo
- 2 russet potatoes diced into equal sized pieces
- 1 red bell pepper finely diced
- 1 yellow bell pepper finely diced
- ½ cup white onion finely diced
- ½ cup black beans drained from any excess liquid
- ½ avocado
- 3-4 tablespoons avocado oil for frying the potatoes in
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cumin
- ½ teaspoon garlic powder
Greek Yogurt Sauce
- ½ cup plain Greek yogurt
- 1 tablespoon salsa
- ¼ tablespoon lime juice
- ½ teaspoon garlic powder
- pinch of salt
- 2-3 tablespoons water to thin the sauce
Instructions
- Fry the potatoes: Heat the oil in a large skillet over medium low heat. Add the diced potatoes and season with salt, pepper, garlic powder, and cumin. Stir to coat evenly. Cook for about 4 minutes, then flip the potatoes and cook for another 4 minutes. For crispy fried potatoes, avoid flipping them too often while they cook. Toward the end of the cooking time, carefully pierce a potato with a fork and lift it slightly to check the underside to make sure it is not burning.
- Cook chorizo, vegetables, and black beans: While the potatoes cook, add the chorizo to a separate large skillet over medium heat. Break it into small pieces as it cooks. Stir in the diced bell peppers and onion. Cook for 8 to 10 minutes, stirring occasionally until the chorizo is fully cooked and the vegetables are soft. The chorizo should reach an internal temperature of 160 degrees. During the last 4 minutes of cooking, stir in the black beans and cook until warmed through.
- Prepare the sauce: In a small bowl, combine the Greek yogurt, salsa, lime juice, garlic powder, and salt. Stir until smooth and well combined. Add 2-3 tablespoons of water to thin the sauce out.
- To assemble, layer the cooked potatoes in a bowl and top with the chorizo mixture. Thinly slice half of an avocado and place it on top. Drizzle with the cream sauce and serve immediately.
A favorite!