Chorizo Breakfast Bowl
This Chorizo Breakfast Bowl is an exciting a delicious way to break up your breakfast routine. It's fantastic to make ahead with soft or hard boiled eggs as its easy to pack to-go!
15 minutes
20 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 873 |
| Fat: | 65 g |
| Carbohydrates: | 6 g |
| Protein: | 53 g |
| Calculated per serving. | |
Serves: 4
Serves: 4
Ingredients
- 1 lb 1 lb 1 lb Chorizo
- 1 lb 1 lb 1 lb Ground Beef
- 5 oz 5 oz 5 oz Baby Spinach
- 8 whole 8 whole 8 whole Eggs
- 2 whole 2 whole 2 whole Avocado, sliced
- 4 tsp 4 tsp 4 tsp Primal Palate Adobo Seasoning, divided
- 1 Tbsp 1 Tbsp 1 Tbsp Sea Salt
- 1 Tbsp 1 Tbsp 1 Tbsp Black Pepper
- 2 cup 2 cup 2 cup Tomato, chopped
- 0.333 cup 0.333 cup 0.333 cup Red Onion, Chopped
- 0.5 cup 0.5 cup 0.5 cup Cilantro, Finely chopped
- 1 Tbsp 1 Tbsp 1 Tbsp Lime Juice
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Make Pico De Gallo by combining tomatoes, red onion, cilantro, lime juice and salt and pepper to taste. Set aside.
- In a skillet, cook chorizo and beef with 2 teaspoons adobo spice until well done. Add spinach half way through. Chorizo produces quite a bit of fat so make sure to cook until the meat looks slightly crispy. Set aside.
- In a skillet, cook chorizo and beef with 2 teaspoons adobo spice until well done. Add spinach half way through. Chorizo produces quite a bit of fat so make sure to cook until the meat looks slightly crispy. Set aside.
- Place chorizo and beef into 4 bowls, evenly divided and lay eggs on top, following by Pico De Gallo, avocado, remaining 2 teaspoons of adobo spice and salt and pepper, to taste.
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