Chorizo and Veggie Scramble Breakfast Bowls

A vibrant and healthy breakfast bowl featuring spicy chorizo, sautéed bell peppers and onions, scrambled eggs, and topped with fresh avocado and a sprinkle of cilantro.

By RecipeBoss

Servings

Time Required

25 min

Ingredients

¾ lb Mexican chorizo

6 large eggs

1 medium bell pepper

½ small onion

1 medium avocado

¼ cup cilantro

1 medium lime

1 tbsp olive oil

½ tsp salt

¼ tsp black pepper

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Instructions

1
Dice the onion and bell pepper. Slice the avocado. Chop the cilantro. Cut the lime in half.
2
Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté until tender-crisp, about 5-7 minutes.
5 min
3
Add the Mexican chorizo to the skillet. Break it apart and cook until browned and cooked through, about 8-10 minutes. Drain off excess grease.
8 min
4
In a bowl, whisk the eggs with salt and pepper.
5
Push the chorizo and vegetable mixture to one side of the skillet. Pour the eggs into the other side and scramble until cooked through, about 3-5 minutes. Combine with the chorizo mixture.
3 min
6
Divide the chorizo and egg scramble among four bowls.
7
Top each bowl with sliced avocado, chopped cilantro, and a squeeze of fresh lime juice.
8
Serve immediately.

Perfect With

fruit saladtoastpotatoes