September 29, 2020
These grain free breakfast burrito bowls are loaded with goodies! Spicy Chorizo, peppers, onions, beans and seasoned crispy potatoes topped with sliced avocado, pico de gallo and eggs. These delicious breakfast bowls are super easy to throw together!
Will I ever stop posting recipes with chorizo? It’s doubtful. Chorizo, breakfast burritos & green chile are among some of the greatest things my husband brought into my life. If you live in or ever visit Fort Collins, my favorite chorizo breakfast burrito can be found at Bindle Coffee. But if you are looking for a make at home, just as good as takeout, breakfast burrito. Look no further.
This recipe can be easily made Whole30 by eliminating the beans. Adding cheese for those that are not dairy free is also a welcomed addition to this recipe.
And I should mention: If savory breakfasts are your thing, I have a fun, seriously yummy recipe for you today. Oh and this is also the perfect “breakfast for dinner” recipe too. Ready in under 30 minutes and easy to prep if you have no time!
What You Need to Make Grain Free Breakfast Burrito Bowls
The ingredients are simple and so tasty! Here’s everything you’ll need to prepare the recipe:
- Red or Yellow Potatoes
- Ground Chorizo
- Avocado oil
- Yellow onion
- Diced Tomatoes & Green Chiles
- Garlic powder
- Salt & pepper
- Pasture-raised Eggs
- Black or Pinto Beans
- fresh cilantro
- Pico De Gallo or Salsa of choice
- jalapeno (optional)
- Avocado
Tips for Meal Prepping These Breakfast Bowls
You can easily meal prep these breakfast bowls. Simply prepare everything ahead of time, except for the eggs (unless you’re scrambling them).
Divide into bowls, then reheat and top with your cooked eggs and avocado. Sprinkle on a little cilantro and a squeeze of lime if you like and you’re good to go!
I know you’re going to love these simple and delicious healthy breakfast recipe! Grab all your ingredients and a big skillet – it’s time to cook!
Grain Free Breakfast Burrito Bowls
Ingredients
- 1 ½ – 2 lbs yellow or red potatoes diced into ½ in cubes (about 6 Cups)
- 1 lbs chorizo, ground
- 3 Tbsp avocado or olive oil, separated see instructions
- ½ yellow or white onion, diced
- 1 14 oz can diced tomatoes & green chiles, drained
- ½ tsp garlic powder
- ½ tsp salt
- 1/4 tsp pepper
- 6 eggs
- 1 C pinto or black beans
- cilantro, chopped for garnish
- 1 C pico de gallo (or salsa of choice)
- 1 jalapeno, sliced
- 1 avocado, sliced or diced
Instructions
- Preheat oven to 400°.
- Prepare a cooking sheet with parchment paper. Add Potatoes. Drizzle with 2 Tbsp of oil & season with garlic powder, salt & pepper. Toss to coat.Bake the potatoes for 27-30 minutes.
- In the last 15 minutes of the potatoes cooking. prepare your meat & eggs. In a large skillet over medium heat. Warm 1 tbsp of oil. Add onions & chorizo. Cook until meat is cooked through. About 4-5 minutes. Add the can of tomatoes & can of beans. Allow to cook until juices from the tomatoes have absorbed into the meat. This will take about 3 minutes. Remove meat from pan & set aside.
- In a bowl whisk your eggs together. Beat them until frothy.
- Back in the pan, increase the heat to high. Add drizzle of oil (or ghee) if it's looking dry. Add the eggs & turn the heat to off. Allow the scrambled eggs to cook slowly. Use a spatula to slowly move them around the pan to prevent burning.
- Remove the potatoes from the oven & assemble the bowl. Add potatoes, meat mixture, eggs & garnish with salsa, jalapenos, cilantro & avocado
