Description
A flavorful breakfast bowl packed with crispy chorizo, scrambled eggs, and fresh toppings for a delicious morning meal.
Ingredients
Scale
- 8 oz Mexican chorizo sausage, casing removed
- 4 large eggs, beaten (room temperature)
- 1 cup cooked white or brown rice (day-old rice works great)
- 1 cup canned black beans, rinsed and drained
- 1 cup diced bell peppers (red or yellow)
- ½ cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 ripe avocado, sliced
- ½ cup cherry tomatoes, halved
- ¼ cup fresh cilantro, chopped
- 1 lime, juiced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, hot sauce
Instructions
- Prepare the rice: If not cooked ahead, rinse ½ cup uncooked rice under cold water. Bring 1 cup water to a boil in a saucepan, add rice, cover, reduce heat to low, and simmer for 15 minutes (white) or 40 minutes (brown). Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
- Cook the chorizo: Heat a large skillet over medium heat. Add chorizo, breaking it up with a spatula. Cook for 7-9 minutes until crispy and browned, stirring occasionally. Transfer chorizo to a plate lined with paper towels to drain excess grease, leaving a tablespoon of rendered fat in the skillet.
- Sauté the veggies: In the same skillet, add olive oil if needed. Add diced bell peppers, onion, and minced garlic. Sauté for about 5 minutes until softened and fragrant. Season lightly with salt and pepper.
- Scramble the eggs: Pour beaten eggs into the skillet over the veggies. Let sit a few seconds, then gently stir with a spatula, folding eggs until softly set but still moist, about 3 minutes. Remove from heat.
- Warm the beans: Heat black beans in a small pot or microwave until warmed through, about 2-3 minutes. Season with a pinch of salt.
- Assemble the bowl: Start with a base of rice, then layer black beans, scrambled eggs with veggies, and crispy chorizo. Top with sliced avocado, cherry tomatoes, and chopped cilantro.
- Finish with lime juice and optional toppings: Squeeze fresh lime juice over the bowl. Add shredded cheese, sour cream, or hot sauce if desired.
Notes
- Day-old rice enhances the texture and flavor of the bowl.
- You can customize the bowl with your favorite toppings.
- This recipe is perfect for meal prep and can be stored in the fridge for a few days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 250mg