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, beans, chorizo, vegetables, and a flavorful sauce. It's a filling breakfast that keeps you satisfied for hours.
Equipment
1 Large skillet
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.
Video
Notes
Chorizo is spicy! If you need an option that isn't spicy, try ground breakfast sausage, ground chicken, or ground turkey.
Store leftovers with the Greek cream sauce and avocado stored separately as these do not reheat well.
Check your potatoes throughout to ensure they are overcooking and burning. Add more oil as needed and decrease heat.
Add in any vegetables you have on hand or enjoy.
Nutrition Disclaimer: Nutritional information is an estimate and for informational purposes only.
Nutrition
Calories: 769kcalCarbohydrates: 62gProtein: 28gFat: 47gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 93mgSodium: 678mgPotassium: 1410mgFiber: 11gSugar: 6gVitamin A: 841IUVitamin C: 45mgCalcium: 162mgIron: 5mg
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