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Ultimate Breakfast Burrito Bowl with Crispy Chorizo

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A quick and flavorful breakfast bowl featuring crispy Mexican chorizo, fluffy scrambled eggs, roasted veggies, and fresh toppings like avocado and lime. Perfect for busy mornings or brunch.

Ingredients

Scale
  • 8 oz Mexican chorizo sausage, casing removed
  • 4 large eggs, beaten (room temperature)
  • 1 cup cooked white or brown rice (day-old rice works great)
  • 1 cup canned black beans, rinsed and drained
  • 1 cup diced bell peppers (red or yellow)
  • ½ cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 1 ripe avocado, sliced
  • ½ cup cherry tomatoes, halved
  • ¼ cup fresh cilantro, chopped
  • 1 lime, juiced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, hot sauce

Instructions

  1. Prepare the rice: If not cooked ahead, rinse ½ cup uncooked rice under cold water. Bring 1 cup water to a boil in a saucepan, add rice, cover, reduce heat to low, and simmer for 15 minutes (white) or 40 minutes (brown). Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
  2. Cook the chorizo: Heat a large skillet over medium heat. Add chorizo, breaking it up with a spatula. Cook for 7-9 minutes until crispy and browned, stirring occasionally. Transfer chorizo to a plate lined with paper towels to drain excess grease, leaving a tablespoon of rendered fat in the skillet.
  3. Sauté the veggies: In the same skillet, add olive oil if needed. Add diced bell peppers, onion, and minced garlic. Sauté for about 5 minutes until softened and fragrant. Season lightly with salt and pepper.
  4. Scramble the eggs: Pour beaten eggs into the skillet over the veggies. Let sit a few seconds, then gently stir with a spatula, folding eggs until softly set but still moist, about 3 minutes. Remove from heat.
  5. Warm the beans: Heat black beans in a small pot or microwave until warmed through, about 2-3 minutes. Season with a pinch of salt.
  6. Assemble the bowl: Start with a base of rice, then layer black beans, scrambled eggs with veggies, and crispy chorizo. Top with sliced avocado, cherry tomatoes, and chopped cilantro.
  7. Finish with lime juice and optional toppings: Squeeze fresh lime juice over the bowl. Add shredded cheese, sour cream, or hot sauce if desired.

Notes

Keep heat moderate when scrambling eggs to avoid dryness. Remove pan from heat just before eggs are fully set to finish cooking with residual heat. Crisp the chorizo well for best texture. For gluten-free, substitute rice with cauliflower rice. For dairy-free, omit cheese or use plant-based alternatives. Leftovers keep well refrigerated for up to 3 days; reheat gently with a splash of water to maintain moisture.

Nutrition

Keywords: breakfast burrito bowl, chorizo, scrambled eggs, quick breakfast, easy recipe, Mexican breakfast, healthy breakfast, gluten-free option, dairy-free option

Find it online: https://sparklechew.com/ultimate-breakfast-burrito-bowl-with-crispy-chorizo-easy-homemade-recipe/