Mexican Breakfast Bowl
Easy and yummy Mexican breakfast bowl recipe with chorizo, scrambled eggs with tortilla, black beans and salsa. Healthy-ish and flavorful!
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Servings: 3 people
Calories: 778kcal
Ingredients
- 1 tbsp butter
- 6 large eggs
- 1/2 cup tortilla chips crushed
- 1/2 lbs ground chorizo
- 2 tsp BRIANNAS Chipotle Ranch Dressing
- 1 cup black beans
- 3/4 cup salsa
- 1 avocado
Garnish
- 1/4 cup BRIANNAS Chipotle Ranch Dressing
- 1 tbsp cilantro chopped
Instructions
Scrambled Eggs with Tortilla Chips
- Whisk eggs in a bowl. Add butter to skillet and heat skillet under medium low heat. Once butter is melted (do not brown or burn), add eggs.
- Let eggs sit on the skillet until it is a little cooked at the bottom (not fully cooked). Use a spatula to stir eggs around (start with the sides and move to the center) until it is almost cooked.
- Add crushed tortilla chips and continue stirring until eggs are fully cooked. Remove eggs promptly.
Chorizo
- Add chorizo to the skillet and cook until it is almost done. Add 2 tsp Chipotle Ranch Dressing. Stir to combine. Remove chorizo promptly.
Assemble
- Assemble bowls with scrambled eggs, chorizo, black beans, salsa, and avocado. Add more Chipotle Ranch Dressing and cilantro.
- Serve and enjoy!
Notes
Tips for preparing scrambled eggs:
- Grease skillet well before adding whisked eggs.
- Cook the eggs slowly under low heat.
- When the eggs are partially cooked, start stirring.
- Do not overcook! Remove from heat promptly when eggs are done.
Nutrition
Calories: 778kcal | Carbohydrates: 43g | Protein: 32g | Fat: 54g | Saturated Fat: 15g | Cholesterol: 385mg | Sodium: 1453mg | Potassium: 876mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1408IU | Vitamin C: 8mg | Calcium: 126mg | Iron: 4mg
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