Breakfast Bowls with Chorizo and [Leftover] Roasted Sweet Potatoes
with fruit salad
- Eggs - 8, whisked
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Green onions - 2 stalks, chopped, green and white parts separate
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Chorizo - 6 oz
- Roasted Paprika Sweet Potatoes (leftover from Tuesday) - ~3 cups
- Salsa - for serving
- Fresh fruit, any mix - 1 lb, chopped (use your favorites for fruit salad)
Transfer chorizo to a paper towel-lined plate. Drain off oil from the pan and wipe it clean with a paper towel.
Return pan to medium heat and add second portion of oil. Pour eggs over heated oil. Let sit until the bottom parts start to set. Lightly scramble and cook until eggs are cooked to the consistency you’d like.
While eggs are cooking, reheat leftover sweet potatoes in the microwave.
Assemble bowls with a base of leftover potatoes topped with eggs and chorizo. Finish with green parts of green onions and salsa. Enjoy fruit on the side.
Made smoothies instead of fruit salad, otherwise great!1 Helpful
Not much flavor0 Helpful
Really tasty. Servings were huge! Kids ate everything. Didn't do the potatoes earlier, but used the air fryer and it cut the time to roast them in half - so we were still able to pull this off pretty easily on a weeknight. Also did a smoothie to use up some aging bananas and pears instead of doing a fruit salad and that worked really well.0 Helpful
Easy and tasty, and a fun breakfast for dinner variation!0 Helpful
Easy, fast and filling!0 Helpful
So easy and quick!0 Helpful
Fast and tasty. Great attributes for weeknight meal.0 Helpful