Chorizo Breakfast Bowls

closeup right side of a chirozo breakfast bowl with sides of sour cream and cilantro

These breakfast bowls are perfect for work-from-home life, and for weekend breakfasts and brunches.

This Chorizo Breakfast Burrito recipe can be made as spicy or as mild as you like.

It is a high protein meal, with protein-packed quinoa, chorizo, and eggs. This means you get lots of great nutrients while also staying full for longer.
They're SO versatile. Add your fave toppings, like sour cream, tomatoes, cilantro, or salsa.
You can enjoy these breakfast bowls for more than just breakfast - enjoy them for lunch or dinner, too!

Kitchen tools and equipment

chirozo breakfast bowl with sides of sour cream and cilantro

For this recipe, you just need a few basic kitchen tools:

Cutting board and knife - You'll need a sturdy cutting board and sharp knife.

Large pot - Use a large pot to cook the quinoa according to package directions.

Large skillet - You'll need a large skillet to cook the onions, garlic, chorizo, and eggs. I love using my cast iron skillet for this.

Large Wooden Spoon or Spatula - Use a large wooden spoon or a heatproof silicone spatula when stirring the ingredients.

Ingredients to make chorizo breakfast bowls

Chorizo - use Mexican chorizo instead of Spanish chorizo (read about the difference below in the recipe FAQs). One of the most common brands of Mexican chorizo in grocery stores throughout the United States is the Cacique chorizo.

Quinoa - You can find quinoa in your grocery store next to rice and other grains. Quinoa is great for healthy lunch and dinner bowls -- it's packed with protein, B vitamins, and dietary minerals greater than in many grains.

Garlic - finely mince two cloves of garlic for this recipe.

Onions - You'll need a half cup of finely diced yellow or white onion.

Eggs - Lightly beat the eggs before cooking. I use large cage free brown eggs in almost all of my cooking and baking.

Tomatoes - You can dice up Roma tomatoes or whatever your favorite tomatoes are. Almost any tomato variety will work in this recipe!

Olive oil (not pictured above) - You'll need olive oil to cook the eggs in.

Optional Toppings

Shredded Cheese - We use Mexican cheese blends but you could also use Sharp or Medium Cheddar.

Salsa - We love making homemade pico de gallo but you can use your favorite store-bought salsa as well.

Avocado - optional, but diced avocado adds a luscious silky texture – not to mention more vitamins and minerals! – to this dish.

Cilantro - Finely chopped cilantro for sprinkling on top of the ingredients before folding the burrito (optional).

Step-by-step instructions:
How to make chorizo breakfast bowls

Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.

If your Mexican chorizo comes in a casing, slice it in half and remove the casing. Place the ground meat into a bowl and set aside.

In a large pot, cook quinoa according to package directions.

In a large skillet over medium heat, add the olive oil. Once the olive oil is warm, add the beaten eggs and scramble until cooked. Remove from the pan and set aside on a plate.

Turn the heat up to medium-high heat, then add the onions and garlic, and sauté for 1 to 2 minutes, just until they are soft and fragrant.

Add the chorizo and cook for 5 to 7 minutes, stirring regularly, until the meat is cooked through.

If necessary, drain any excess fat.

Then it's time to assemble these yummy chorizo breakfast bowls!

Assemble the breakfast bowls

Divide the quinoa evenly among four bowls. Top with an even amount of chorizo, then an even amount of scrambled eggs, then an even amount of diced tomatoes.

Sprinkle cheese over the bowls. If you want to keep this dairy-free, use your favorite dairy-free shredded cheese alternative.

OPTIONAL TOPPINGS

chorizo breakfast bowl topped with cilantro

Then top with any additional toppings you want!

Some of my favorite toppings include:

Salsa or Pico de Gallo
Black beans
Sliced or diced avocado
Chopped cilantro
Sour cream (this is my favorite dairy-free sour cream alternative)
Sliced jalapeño

Breakfast bowl recipe FAQs

Should I use Mexican chorizo or Spanish chorizo?

For this recipe, you should use Mexican chorizo.

What is the difference between Mexican and Spanish chorizo?

Mexican chorizo is usually ground pork (sometimes beef) that is uncooked, and may or may not come in casing. If a recipe calls for removing the chorizo from casing and cooking the ground meat, it most likely requires Mexican chorizo.

Spanish chorizo is a cured and dried sausage with bright reddish coloring due to seasonings. It's usually sold in casing, in a solid form that you can cut into slices. If a recipe calls for slicing or dicing chorizo, you can probably use Spanish chorizo. This type of chorizo is often used in tapas and as part of charcuterie boards.

What's the best way to store leftovers?

STORAGE: Allow food to cool completely, then store leftovers in an airtight container at room temperature for up to 3 or 4 days.

What to make with leftover chorizo

This recipe includes a big serving of chorizo with each breakfast bowl. You may find that you don't want that much chorizo with your breakfast, and you'll have some leftover.

If you have leftover chorizo, consider using it in Chorizo Breakfast Burritos. Similar to these bowls, but they're a handheld freezer-friendly breakfast! You could also use leftover chorizo in these Chorizo Sandwich Paninis.

More breakfast recipes