I love eating breakfast. Especially with a warm cup of coffee and the morning sun shining through our screen door. What I don't love is taking a lot of time to make a morning meal. After all, my day is usually jam-packed with action items and to dos, so lingering over a stove every morning is just not going to happen. Which is where our Chorizo comes in to play. It's very fast and easy to cook, and it adds a ton of flavor to any breakfast dish.
My favorite morning meal to whip up is a Chorizo Breakfast Bowl. They are easy to assemble, packed with protein, and make for a very filling breakfast! The general recipe is as follows - ~1/4 to 1/3 cup cooked chorizo + vegetables + potato or beans + fried egg + topping(s). I usually meal prep everything the Sunday before, so making breakfast every day ends up taking no more than 5 minutes to get ready. It's really just a matter of frying an egg, heating everything up, and tossing it in a bowl.
Here's a few more details on how to make a bowl.
Cook the Chorizo: Cook the chorizo for about 5-6 minutes in a large skillet over medium-high heat. Since we don't add extra fat to our Lady Sausage chorizo, you might need a little spray of oil on the pan to make sure the chorizo doesn't stick. You can tell the chorizo is done when all the pink or red of the raw pork is gone, and the color is brown instead. I usually cook up the whole 1 lb. package and store it in an air tight container in the refrigerator.
Prepare Your Vegetables: Tons of different vegetables would work here - get creative or use some of the suggestions below:
- Peppers and onions - sauté over medium high heat for 15-18 minutes until the vegetables are soft and starting to caramelize. I prefer a cast iron pan, but any pan will do! I then store in the fridge and warm alongside the chorizo in the morning.
- Kale - kale is very easy to cook, so simply throw a handful into the pan on top of the chorizo when heating it. I've also had success microwaving kale for about 90 seconds.
- Delicata squash -not only is this squash very tasty, but it is so easy to prepare. Cut the squash in half lengthwise and remove the seeds/ pulp. Cut the squash into quarter rings, toss in oil, and roast in a 400 degree over for 20 minutes. Re-heat in the morning.
Bulk it out with beans and/or potatoes:
- Sweet potatoes (or your favorite white potato) - slice into cubes (about 1/2 inch thick), toss in oil, salt & pepper, and bake in a 415 degree oven for 25 to 35 minutes, tossing them at the 15 minute mark. As with the peppers in onions, these can be heated in the pan in the am.
- Black beans - My preference is to jazz up canned black beans with a dash of cumin and chipotle powder. Simply mix it in and heat in a microwave-safe container (along with your veggies) or on the stovetop. Or, keep it simple and use the beans right out of the can!
Fry an egg: IMHO, eggs are best done over easy, so the yolk can break all into the bowl, making for a lovely coating over the veggies and your starch of choice.
Assemble into a bowl and add your favorite toppings!
I usually like to add at least one of the following:
- Mexican cheese (queso blanco or fresco)
- Avocado slices
- Sliced red cabbage for some fresh crunch
- Cholula hot sauce
- Tortilla chips
The nice thing about Chorizo Breakfast Bowls (besides how good they taste!) is that you can really make them your own - customizing to the time you have available and what you like to eat. The most simple version - Chorizo + eggs - is a filling, protein-rich breakfast that is quick, easy, and tasty, too!
Anything you like to add to your Chorizo Breakfast Bowls? Let us know in the comments below!