Breakfast can be one of the trickiest meals of the day for me to eat healthy. With 3 kids, it is an extremely busy time filled with nagging, tooth brushing and rushing around before jumping in the car. Anything that takes more than 5 minutes to prepare is pretty much a no-go for me. This yummy Chorizo Breakfast Bowl is anything but boring. Make the chorizo hash the night before, then all you have to do scramble an egg and serve with your favorite toppings. FYI- if you find the right brand of chorizo, this recipe is also Whole30 compliant.
Chorizo Breakfast Bowl
This yummy breakfast bowl is low carb, Whole30 compliant and anything but boring.
- 9 oz pork chorizo (without casings)
- 1 cup diced cooked potato
- 1 onion, diced
- 8 eggs, scrambled
- 1 avocado, diced
- 8 cherry tomatoes, halved
- 4 Tbsp tomatillo salsa
To make the chorizo hash, cook the loose, uncooked pork chorizo meat in a pan until cooked through, but not yet browned. Add the onion and continue to cook until softened. Add the pre-cooked diced potato and cook everything together until browned, about 15 minutes total cook time.
Meanwhile, cook the scrambled eggs and prepare the other topping ingredients.
Serve equal portions of the chorizo hash, eggs, avocado, tomatoes and salsa among 4 bowls.
For best results, use a leftover baked potato or frozen diced potatoes. The chorizo hash can be cooked the night before to make morning assembly easier.