Turkey Chorizo Breakfast Bowls


Start your day off right with these healthy turkey Chorizo Breakfast Bowls – perfect for making ahead if you need a fast and easy breakfast on the go!

These savory breakfast bowls are high in protein. They start with a layer of roasted potatoes, followed by turkey chorizo, usually made of pork and high in fat. However, my chorizo recipe uses lean ground turkey to keep it light. After the chorizo, add the fried egg, Mexican cheese, and avocado. If you like a little spice, add some of your favorite hot sauce on top.


For the potatoes:

  • 12 (1 lb) baby gold or red potatoes, quartered
  • 3 teaspoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • fresh black pepperto taste

For the bowls:

  • olive oil spray
  • 1-1/3 cups cooked turkey chorizoheated through
  • 8 large eggs
  • kosher salt
  • 2 tbsp crumbled Mexican cheesequeso blanco, queso fresco
  • 4 ounces sliced avocadofrom 1 small haas
  • cilantro or scallionsfor garnish
  • Cholula hot saucefor serving


  1. Preheat the oven to 425F.  Spray a 9 x 12 or large oval casserole dish with oil.

  2. Add the potatoes, 1 tablespoon oil, 3/4 teaspoon salt, garlic powder and black pepper and toss.

  3. Bake until tender, tossing every 15 minutes, about 45 to 55 minutes.

  4. Meanwhile, heat a large nonstick skillet over medium-low heat, spray with oil and cook the eggs in batches sunny-side up, until the whites are just set, about 2 to 3 minutes for a runny yolk, or longer if a firm yolk is desired.

  5. To serve, divide the potatoes in 4 bowls, top each with 1/3 cup chorizo, 2 fried eggs, crumbled cheese, 1 ounce avocado and garnish with scallions or cilantro.

  6. Enjoy your breakfast and rate the recipe!


Website: www.skinnytaste.com

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