1 ½ - 2lbsyellow or red potatoes diced into ½ in cubes (about 6 Cups)
1lbschorizo, ground
3Tbspavocado or olive oil, separatedsee instructions
½yellow or white onion, diced
1 14 oz candiced tomatoes & green chiles, drained
½tspgarlic powder
½tspsalt
1/4 tsppepper
6eggs
1Cpinto or black beans
cilantro, choppedfor garnish
1Cpico de gallo (or salsa of choice)
1jalapeno, sliced
1avocado, 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
Notes
Kid Friendly: Cook a section of your potatoes without salt. For younger babies, cut some potatoes into fries for easier gripping. Serve with scrambled eggs & avocado.Meal Prep: Save time by making the Potatoes & meat mixture in advance. Top with a fresh egg each morning. If you don't mind warmed up eggs, you can make those in advance too!