Ingredients
Method
- 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!