Chorizo and Egg Breakfast Burrito Bowls

• 1 tablespoon olive oil
• 8 ounces chorizo sausage, casing removed
• 1 cup uncooked white rice
• 2 cups water
• 4 large eggs
• 1 cup frozen corn kernels
• 1 cup diced tomatoes
• 1/2 cup chopped cilantro
• 1 avocado, sliced
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Optional: Hot sauce, sour cream

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add chorizo and cook until browned.
2. 2 Push chorizo to the side and add rice and water to the skillet. Cover and simmer for 18 minutes.
3. 3 While rice cooks, fry eggs sunny-side-up in another skillet.
4. 4 Add corn and diced tomatoes to the chorizo, heating through.
5. 5 Once rice is cooked, divide it among four bowls.
6. 6 Top each bowl with chorizo-corn mixture, an egg, avocado slices, and sprinkle with cilantro.
7. 7 Season with cumin, salt, and pepper to taste.

Equipment

• Large skillet
• Fry pan

Variations

• Add black beans for extra fiber or swap in turkey chorizo for a leaner option.

Substitutions

• Substitute avocado with guacamole or use spinach in place of cilantro for a different flavor profile.

Pairings

• Serve with a side of fresh fruit salad or a hot cup of coffee.

Nutrition

Tips

• For a make-ahead option, cook the rice and chorizo mixture a day ahead and reheat before assembling.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep moist.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with a tangy salsa or a zesty lime wedge for an extra kick.

FAQ