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Breakfast bowl filled with migas, chorizo, avocado, beans, and salsa

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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Course: Breakfast
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 3 people
Calories: 778kcal
Author: MinShien


  • 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


  • 1/4 cup BRIANNAS Chipotle Ranch Dressing
  • 1 tbsp cilantro chopped


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.


  • 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 bowls with scrambled eggs, chorizo, black beans, salsa, and avocado. Add more Chipotle Ranch Dressing and cilantro.
  • Serve and enjoy!


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.


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
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!