Chorizo and Sweet Potato Breakfast Bowls
Chorizo brings a lot of spice and richness on its own, which means this breakfast doesn't need much beyond eggs and roasted sweet potato to round it out. It's one of the bolder breakfast flavors I keep in rotation.
Chorizo releases a good amount of fat as it cooks, which I use to help the eggs cook instead of adding extra butter or oil. Sweet potato adds a natural sweetness that balances the spice from the chorizo.
This is a heartier breakfast than my usual egg bowls, thanks to how much flavor and fat the chorizo brings on its own. A squeeze of lime and some avocado at the end brightens the whole thing up.
The recipe card has the full ingredient breakdown and roasting time for the entire ten-portion batch. Let everything cool before dividing it into containers, then refrigerate what you'll eat within four days and freeze the rest. Add the avocado fresh when you're ready to eat.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Chorizo and Sweet Potato Breakfast Bowls
YIELD
10 portions
ESTIMATED NUTRITION
835 calories • 43g protein • 34g carbs • 58g fat per portion
What I really like about this recipe is how much flavor the chorizo brings without needing extra seasoning for the eggs.
Ingredients
• 2 1/2 lb fresh chorizo, casings removed
• 20 eggs
• 10 cups sweet potato, cubed
• 2 1/2 avocados, sliced
• 3 tsp cumin
• salt and pepper
• 2 tbsp olive oil
• 2 limes, cut into wedges
Directions
1. Toss the sweet potatoes with olive oil, cumin, salt and pepper; roast at 425°F for 20 minutes.
2. Cook the chorizo in a pan, breaking it apart, until browned and cooked through.
3. Scramble the eggs and fold in with the chorizo.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers with sweet potato. Add avocado just before eating.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
