Chorizo, Egg & Crispy Potato Breakfast Bowls
/These Chorizo, Egg and Crispy Potato Breakfast Bowls are one of those breakfasts that somehow works for everything: a slow weekend morning, feeding a house full of people or prepping breakfast ahead for the week.
Each bowl starts with crispy seasoned potatoes and gets piled with spicy chorizo, fluffy scrambled eggs, melted mozzarella and creamy avocado.
It's hearty, savory and really simple to make.
I especially love the contrast between the crispy potatoes and eggs, and cooking the eggs in the same skillet as the chorizo gives them even more flavor without adding another step—or another pan to wash.
Why You'll Love These Chorizo Breakfast Bowls
There are a few reasons this breakfast has stayed in our rotation.
First, everything is made with simple ingredients. Potatoes, eggs and chorizo do most of the work, and then you can finish each bowl with whatever toppings you love.
They're also incredibly easy to customize.
Add avocado and cheese like I did, spoon salsa over the top, add fresh herbs or give everything an extra kick with hot sauce.
And if you're feeding several people, everyone can build their own.
If you're looking for something sweet to serve alongside a savory breakfast, my Raspberry Scones would be so good with these for brunch.
The Secret Is Really Crispy Potatoes
The potatoes might secretly be my favorite part of this entire breakfast.
Cut your red potatoes into small, bite-size pieces. The smaller you dice them, the more surface area there is to get golden and crispy.
Heat olive oil in a large skillet and season the potatoes with salt, pepper, garlic powder and onion powder.
Then give them time.
You don't want to constantly move the potatoes around the pan. Letting them sit against the hot skillet is what creates those golden, crispy edges.
If the pan starts looking dry while they're cooking, add another drizzle of olive oil as needed.
Cook the Chorizo Separately
While the potatoes are crisping, cook the chorizo in a second skillet.
Remove the casings first, then break the chorizo apart as it cooks until it's completely browned and cooked through.
Once finished, transfer it to a paper-towel-lined plate.
But don't wash that skillet yet.
We're using it for the eggs.
Scramble the Eggs in the Chorizo Pan
This is such a small detail, but it makes the eggs so much better.
After removing the cooked chorizo, whisk the eggs and add them directly to the same skillet.
The little bit of flavor left behind from the chorizo gets incorporated into the eggs while they cook.
Scramble them gently until they're light and fluffy and completely cooked through, seasoning with salt and pepper to taste.
Now everything is ready to assemble.
How to Build a Chorizo Breakfast Bowl
I like layering these in this order:
Crispy potatoes → chorizo → scrambled eggs → mozzarella → avocado.
Putting the cheese over the warm eggs helps it soften and melt slightly, and the fresh avocado on top gives the whole bowl a creamy finish.
You can stop there or add your favorite breakfast toppings.
The Best Toppings for Breakfast Bowls
This is where you can make each bowl your own.
Avocado and mozzarella are my go-to toppings for this recipe, but salsa or pico de gallo, queso fresco, shredded cheddar, green onion, cilantro, hot sauce, jalapeño, sour cream or Greek yogurt and fresh lime would all be delicious.
If you're serving these for brunch, set the toppings out in little bowls and let everyone build their own breakfast bowl.
It's an easy way to serve a crowd without having to plate every breakfast individually.
Shop My Breakfast & Kitchen Favorites
For breakfasts like this, I'm always reaching for the same few kitchen staples—a really good skillet, sharp knives, cutting boards, mixing bowls and serving pieces.
I've linked the kitchen tools and breakfast essentials I use most often in my Kitchen Favorites ShopMy shelf.
Make Them for Brunch
These breakfast bowls are especially good when you're feeding a larger group because the recipe makes about 8–10 servings.
You can cook the potatoes and chorizo first, scramble the eggs closer to serving time and put all of the toppings out on the table.
For a larger breakfast or brunch spread, add something sweet alongside them.
My Nana's Apple Pancakes are one of my favorite family recipes, or try these Soft Cream Cheese Lemon Blueberry Scones.
And during fall, my Pumpkin Coffee Cake with Pecan Crumbles would be such a good sweet addition to the table.
Meal Prep Chorizo Breakfast Bowls
These are also really easy to turn into breakfast meal prep.
Prepare the potatoes, chorizo and eggs as directed, then layer the potatoes on the bottom of individual containers followed by the chorizo and eggs.
Keep avocado and any fresh toppings separate until you're ready to eat.
For the best texture, I prefer reheating the breakfast bowls in the oven when possible so the potatoes have a chance to crisp back up.
If you know you're making the bowls specifically for meal prep, you can also slightly undercook the potatoes the first time so they don't become too soft when reheated.
I also included these bowls in my Postpartum Freezer Meals: 10 Easy Make-Ahead Recipes because they're such a good hearty option to have prepped and ready in the freezer.
Chorizo, Egg & Crispy Potato Breakfast Bowls
Crispy seasoned potatoes topped with spicy chorizo, fluffy scrambled eggs, mozzarella and creamy avocado for an easy savory breakfast or brunch.
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Servings: 8–10
Ingredients
8 chorizo links, casings removed
2 pounds red potatoes
12 large eggs
Olive oil, as needed
Salt, to taste
Freshly ground black pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup shredded mozzarella cheese
Avocado, sliced, for serving
Optional Toppings
Salsa or pico de gallo
Green onions
Cilantro
Hot sauce
Queso fresco
Sour cream or Greek yogurt
Jalapeño
Fresh lime
Instructions
1. Prep the Potatoes
Cut the red potatoes into small, bite-size pieces. Smaller pieces will give you more crispy edges.
Heat about 1 tablespoon olive oil in a large skillet over medium heat.
Add the potatoes and season with salt, pepper, garlic powder and onion powder. Toss until the potatoes are evenly coated in the oil and seasonings.
2. Cook Until Crispy
Let the potatoes cook until tender inside and golden and crispy outside, stirring occasionally.
Try not to move them constantly. Giving the potatoes time against the hot skillet helps develop those crispy edges.
Add additional olive oil as needed while cooking.
3. Cook the Chorizo
While the potatoes cook, heat a separate medium skillet over medium heat.
Add about 1 tablespoon olive oil if needed, followed by the chorizo with the casings removed.
Cook while breaking the chorizo into small pieces until completely browned and cooked through.
Transfer the cooked chorizo to a paper-towel-lined plate.
4. Scramble the Eggs
Whisk the eggs together in a large bowl.
Using the same skillet you cooked the chorizo in, add the eggs and season with salt and pepper to taste.
Cook gently, stirring frequently, until the eggs are fluffy and completely cooked.
5. Assemble the Breakfast Bowls
Divide the crispy potatoes between bowls.
Top with cooked chorizo followed by scrambled eggs.
Finish each bowl with shredded mozzarella and fresh avocado.
Add any additional toppings you love and serve warm.
Amanda's Notes
Cut the potatoes small. Smaller pieces mean more golden, crispy edges—and that's the best part of these bowls.
Don't constantly stir your potatoes. Let them sit against the skillet for a few minutes at a time so they actually have a chance to brown.
Save the chorizo skillet. Cooking your eggs in the same pan adds extra flavor and saves you from washing another pan.
Meal prepping? Assemble the potatoes, chorizo and eggs in individual containers, but keep avocado and other fresh toppings separate until serving.
Feeding a crowd? Cook all three main components and turn breakfast into a build-your-own bowl bar with several toppings.
How to Store Chorizo Breakfast Bowls
Allow everything to cool before transferring it to airtight containers.
Store the cooked potatoes, chorizo and eggs in the refrigerator and add fresh avocado after reheating.
For meal prep, I prefer keeping ingredients like avocado, salsa, fresh herbs and sour cream separate.
How to Reheat Breakfast Bowls
For the crispiest potatoes, reheat the bowl in an oven-safe dish until warmed through.
You can also use the microwave when you're short on time, although the potatoes will naturally be softer.
Frequently Asked Questions
Can I make chorizo breakfast bowls ahead of time?
Yes. The potatoes, chorizo and eggs can all be prepared ahead and stored in the refrigerator. Add avocado and other fresh toppings after reheating.
What potatoes are best for breakfast bowls?
I use red potatoes because they hold their shape well and develop delicious crispy edges when diced and cooked in a skillet.
Can I customize these breakfast bowls?
Absolutely. That's one of the best things about this recipe. Add your favorite cheese, salsa, herbs, hot sauce, jalapeños or other breakfast toppings.
Can I serve these for brunch?
Yes. This recipe makes approximately 8–10 servings, making it a great option when you're feeding a larger group. Set the toppings out separately and let everyone assemble their own bowl.
How do I get crispy breakfast potatoes?
Dice the potatoes fairly small, make sure there's enough oil in the skillet and don't stir them constantly. They need time sitting against the hot pan to develop a golden crust.
More Breakfast Recipes You'll Love
If you're looking for more breakfast and brunch inspiration, try another favorite from Amanda's Kitchen:
Breakfast Croissants with Sausage, Bacon & Maple Dijon
Soft Cream Cheese Lemon Blueberry Scones
Pumpkin Coffee Cake with Pecan Crumbles
Sausage English Muffin Breakfast Sandwiches
Shop My Breakfast & Kitchen Favorites
If you're making this recipe at home, I've gathered the skillets, knives, cutting boards, mixing bowls, meal-prep containers and serving pieces I use most often in one place.
Breakfast & Meal Prep Favorites
Save This Recipe
Whether you're making these for weekend breakfast, serving them for brunch or prepping breakfast for the week ahead, save the printable recipe card below so you can easily make them again.
Gather Around the Table
A really good breakfast doesn't have to be complicated.
Crispy potatoes, spicy chorizo and fluffy eggs make these breakfast bowls hearty enough for a slow weekend morning, while avocado, cheese and whatever toppings you have on hand make them easy to change every time you make them.
Make them fresh for breakfast, set everything out for a build-your-own brunch or portion them into containers for the week ahead.
Either way, don't rush the potatoes.
Those crispy edges are worth the extra few minutes.
Made with love for the people you love.
