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.