Print

Ultimate Breakfast Burrito Bowl with Chorizo and Eggs

ultimate breakfast burrito bowl with chorizo and eggs - featured image
Print Recipe

A flavorful and hearty breakfast bowl combining smoky chorizo, fluffy scrambled eggs, rice, black beans, and fresh toppings for a satisfying morning meal.

Ingredients

Scale
  • 8 ounces fresh Mexican chorizo, casing removed
  • 4 large eggs, beaten
  • 2 cups cooked white or brown rice
  • 1 cup canned black beans, drained and rinsed
  • 1 medium red or green bell pepper, diced
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup shredded sharp cheddar or Mexican blend cheese (optional)
  • 1 ripe avocado, sliced or diced
  • A handful fresh cilantro, chopped
  • 1 lime, cut into wedges
  • ¼ cup sour cream or Greek yogurt (optional)
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste

Instructions

  1. Prepare 2 cups of white or brown rice according to package instructions (about 20 minutes). If using leftover rice, warm it lightly before assembling.
  2. Heat 1 tablespoon of olive oil in your skillet over medium heat. Add the chorizo, breaking it apart with a wooden spoon. Cook for 5-7 minutes until browned and cooked through. Transfer to a plate lined with paper towels to drain excess fat.
  3. In the same skillet, add the remaining tablespoon of oil. Toss in diced onion and bell pepper. Sauté for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle cumin, smoked paprika, salt, and pepper over the veggies. Stir well to combine and toast the spices slightly for about 1 minute.
  5. In a bowl, whisk the eggs until smooth. Push the veggies to one side of the pan and pour eggs into the empty side. Let them sit undisturbed for 20 seconds, then gently stir with a spatula, cooking until softly set but still moist (about 2-3 minutes).
  6. Add the black beans and cooked chorizo back into the skillet. Stir everything gently to combine and warm through for 1-2 minutes.
  7. Spoon a generous portion of rice into each bowl. Top with the chorizo and egg mixture. Sprinkle with shredded cheese while hot to let it melt slightly.
  8. Garnish with diced avocado, chopped cilantro, and a dollop of sour cream or Greek yogurt if using.
  9. Serve each bowl with a lime wedge to squeeze over just before eating for a zesty kick.

Notes

Cook chorizo on medium heat to avoid greasiness and brown evenly. Scramble eggs gently on low heat for soft, creamy texture. Rest chorizo on paper towels to drain excess fat. Prepping veggies the night before saves time. Fresh lime juice brightens the dish and balances richness.

Nutrition

Keywords: breakfast bowl, chorizo, eggs, burrito bowl, easy breakfast, Mexican breakfast, brunch, spicy, healthy breakfast

Find it online: https://sweetstirring.com/ultimate-breakfast-burrito-bowl-with-chorizo-and-eggs-easy-recipe/