Name: Chorizo & Grits Breakfast Bowls Recipe
Total time: 30 min
Yield: 6
Cuisine: Mexican

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

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Growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans. Add a spoonful of pico de gallo for extra pop. Jenn Tidwell, Fair Oaks, California. 

How to make Chorizo & Grits Breakfast Bowls Recipe

Taste Of Home

Crawler

Mexican

<p>Growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans. Add a spoonful of pico de gallo for extra pop. Jenn Tidwell, Fair Oaks, California. </p>

Olive oil

Package fully cooked chorizo chicken sausages or flavor of choice, sliced

Large zucchini, chopped

Water

Quick Cooking Grits

Black beans, rinsed and drained

Shredded Cheddar Cheese

Large eggs

Optional: pico de gallo and chopped fresh cilantro

In a large skillet, heat oil over medium heat. Add sausage; cook and stir until lightly browned, 2-3 minutes. Add zucchini; cook and stir until tender, 4-5 minutes longer. Remove from pan; keep warm.

step 1

Meanwhile, in a large saucepan, bring water to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, stirring occasionally, about 5 minutes. Stir in beans and cheese until blended. Remove from heat.

step 2

Wipe skillet clean; coat with cooking spray and place over medium heat. In batches, break 1 egg at a time into pan. Immediately reduce heat to low; cook until whites are completely set and yolks begin to thicken but are not hard, about 5 minutes.

step 3

To serve, divide grits mixture among 6 bowls. Top with chorizo mixture, eggs and, if desired, pico de gallo and cilantro.

step 4