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4.91 from 10 votes

Chorizo Breakfast Bowls

Chorizo, scrambled eggs, and a pepper, onion, and potato mixture. There is only a bit of chorizo in this dish but it provides so much flavor that any more may be too rich.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: meal prep, Mexican
Keyword: free, gluten free, pork, under 10 ingredients, under 500 calories
Servings: 4
Calories: 438kcal

Ingredients

  • 8 eggs
  • 1 lb Yukon gold potatoes
  • ½ medium onion
  • 2 medium bell peppers
  • 7 oz chorizo
  • 1 tbsp olive oil
  • salt and pepper to taste
US Customary - Metric

Instructions

For the Potatoes

  • Preheat your oven to 425°F
  • Wash and cut your potatoes into a medium dice.
  • Add to a sheet pan with some olive oil and sprinkle with salt and pepper. Roast for 10 minutes and then flip. Cook an additional 8-10 minutes or until you achieve proper browning.

For the Pepper and Onion Mix

  • Wash and chop your onion and peppers into a medium dice. Sauté in olive oil until softened. Stir in the potatoes.

For the Chorizo and Scrambled Eggs

  • Cook the chorizo and scrambled eggs, together is fine, separate if you'd prefer the separation. Be careful not to overcook your eggs as you will be reheating them again in the microwave if you are meal prepping this dish.

Plating

  • Divide ingredients evenly 4 ways. This recipe makes 4 servings.

Nutrition

Calories: 438kcal | Carbohydrates: 26g | Protein: 25g | Fat: 26g