Chorizo Potato Breakfast Bowls

Chorizo potato breakfast bowls are warm, filling, and a delicious way to start the day.

Since I made Huevos Rancheros years ago, we have loved bold, savory flavors in our weekend breakfast. On weekdays, we both lean toward cereal or oatmeal for something quick and easy. When the weekends roll around and mornings are more leisurely, I love a warm, savory breakfast. These bowls hit the spot in January when it’s bitterly cold outside.


Russet Potato: Potatoes are roasted to get crispy on the outside and tender on the inside.

Bell Pepper, Red Onion, Zucchini: These are the veggies I roast for a simple side with enchiladas and tacos. They add great flavor and texture to the bowls.

Chili Powder & Cumin: These two are my holy grail of Mexican spices.

Chipotle Powder: We bought a jar of Chipotle powder a few months ago. Such an easy way to add spicy, smoky flavor to recipes.

Olive Oil: Used to roast the vegetables.

Turkey Chorizo: I was so excited to find this delicious turkey chorizo in my local grocery store. We hadn’t been able to find it recently and grabbed up a supply when we saw it again. This turkey version is my go-to chorizo because I don’t eat pork.

Eggs: Chorizo and veggies become a breakfast dish when you add eggs. Scrambled eggs are a quick, easy choice. Poached or over-easy eggs would be delicious.

Salt & Black Pepper: Add to taste. I don’t find a lot of salt is needed as Chorizo tends to be quite salty. But I do like a nice sprinkle of freshly ground black pepper.

Mexican Cheese: Cheese is wonderful with, well, everything! I like just a bit of shredded Mexican cheese in my bowl.

Avocado: Sliced avocado adds a nice contrast to the warm, spicy flavors of the chorizo.

Cilantro: Adds freshness to the bowl and a nice pop of color.


Start by prepping the vegetables. Potatoes take longer to roast than the other veggies, so they get a running start in the microwave before going on the sheet pan. Chop the potatoes and add to the sheet pan along with the peppers, onions, and zucchini. Sprinkle the spices evenly over the veggies and drizzle with olive oil.

While the veggies are roasting, you will cook the chorizo. Break up the chorizo with a spatula into small bite-sized pieces as it cooks. When the veggies are nearly done, I prepare my scrambled eggs. You will also want to slice the avocado and chop the cilantro.

Once everything is done, separate the veggies into two bowls along with cooked chorizo, eggs, avocado, and cilantro. Hubby also likes to add some salsa.

Enjoy these delicious chorizo potato breakfast bowls!

Chorizo Potato Breakfast Bowls

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American, Mexican
Servings 2


  • 1 large Russet potato chopped into small bite-sized pieces
  • ½ ripe bell pepper chopped
  • ½ small red onion chopped
  • ½ small zucchini chopped
  • ½ tsp chili powder
  • ½ tsp cumin
  • ½ tsp Chipotle powder optional
  • 1 Tbsp olive oil
  • ½ pound turkey chorizo
  • 2 eggs
  • salt & black pepper to taste
  • ¼ cup Mexican cheese or more
  • sliced avocado
  • cilantro for garnish


  • Preheat the oven to 400° F. Spray a sheet pan with nonstick spray or line with parchment or foil.
  • Place chopped potato, pepper, onion, and zucchini on the sheet pan. I like to microwave the potatoes for 2-3 minutes to ensure they will be very tender. If you prefer not to use the microwave, add the potatoes alone to the sheet pan and bake for 15 minutes before adding the other vegetables. Then add the peppers, onions, and zucchini and continue.
  • Bake the mixture until veggies are tender, about 25-30 minutes.
  • Heat a nonstick skillet over medium-low heat and add the turkey chorizo. Typically chorizo had a higher fat content, so spraying or adding oil shouldn’t be necessary. Break up the meat with a spatula and stir occasionally until the chorizo is cooked.
  • The eggs can be prepped as desired. I like to do scrambled eggs. Over-easy or poached would also be great.
  • To serve, divide the potatoes and veggies mixture in 2 bowls. Top each with half the chorizo, cheese, an egg, sliced avocado and chopped cilantro and enjoy.
Keyword Crisp, Crunchy, Hardy, Salty, Savory, Spicy

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