Baked Chorizo Breakfast Burrito Bowls

Wake up and start the day with these easy-to-make and filling breakfast burrito bowls. Layers of shredded cheese, crispy potato crowns, chorizo seasoned pork and fluffy eggs packed inside soft tortilla bowls; warmed and then topped with your favorite fresh toppings.
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30 Minutes Prep
55 Minutes Total
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8 Servings


Ingredient List
  • Small check mark in a circle icon 48 (about 3 1/3 cups) frozen seasoned shredded potato crowns (from 30-oz bag)
  • Small check mark in a circle icon 1 package (8 count) Old El Paso™ Soft Tortilla Bowls
  • Small check mark in a circle icon 1 1/2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (6 oz)
  • Small check mark in a circle icon 1/2 lb ground pork
  • Small check mark in a circle icon 1/3 cup water
  • Small check mark in a circle icon 1 package (0.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix
  • Small check mark in a circle icon 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
  • Small check mark in a circle icon 1 tablespoon butter
  • Small check mark in a circle icon 6 eggs, slightly beaten
  • Small check mark in a circle icon 1 medium avocado, pitted, peeled and sliced
  • Small check mark in a circle icon 1/4 cup thinly sliced green onions
  • Small check mark in a circle icon 1/2 cup salsa
  • Small check mark in a circle icon Chopped fresh cilantro leaves, if desired
Preparation
  1. Heat oven to 425°F. In 15x10x1-inch ungreased pan, spread frozen potatoes in single layer. Bake 16 to 18 minutes or until light golden brown. Remove to plate. Wipe out bottom of pan.
  2. In same pan, place tortilla bowls standing up, next to each other. Divide 1 cup of the cheese among tortilla bowls. Top with potatoes (6 per tortilla bowl); set aside.
  3. Meanwhile, in 10-inch nonstick skillet, cook pork over medium-high heat 5 to 6 minutes, stirring frequently, until no longer pink; do not drain. Stir in water, taco seasoning mix and chiles; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Divide among tortilla bowls. Carefully wipe out skillet.
  4. In same skillet, melt butter over medium-high heat. Add eggs; cook 1 to 2 minutes, stirring constantly, until set. Remove from heat; stir in remaining 1/2 cup cheese. Divide among tortilla bowls.
  5. Bake 3 to 5 minutes or until warmed. Top with sliced avocado, green onions and salsa. Sprinkle cilantro on top.
Expert Tips
  • To slice avocado, cut in half and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Cut lengthwise into strips. Repeat with other half of avocado.
  • Try a drizzle of hot sauce instead of salsa to add a nice kick to the burrito bowls.
Nutrition
8 bowls

1 Bowl Calories 430  (Calories from Fat 220);  Total Fat 25g  (Saturated Fat 10g,  Trans Fat 2g); Cholesterol 185mg;  Sodium 990mg;  Total Carbohydrate 33g  (Dietary Fiber 3g,  Sugars 3g);  Protein 17g  

% Daily Value: Vitamin A  8%;  Vitamin C  4%;  Calcium 20%;  Iron  15%;
  
Exchanges: 1 Starch, 1 Other Carbohydrate, 1/2 Vegetable, 1 Lean Meat, 1 High-Fat Meat, 2 1/2 Fat

Carbohydrate Choice: