While growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. You can even add a spoonful of pico de gallo. —Jenn Tidwell, Fair Oaks, California
Chorizo & Grits Breakfast Bowls
Chorizo & Grits Breakfast Bowls Tips
What do grits taste like?
Grits have a very mild flavor with a hint of corn. Most of the flavor comes from the ingredients added to the grits, like in this chorizo breakfast bowl.What else can you put in grits for breakfast?
If you're craving grits for breakfast, try this cheesy Ham & Cheese Grits Casserole or these creamy Spring Onion Pimiento Cheese Grits. Or, plan ahead to make Overnight Sausage and Grits.Are grits a healthy breakfast?
A hearty bowl of grits is a great way to start the day. While they are significantly lower in fiber than old-fashioned oats, limiting add-ins to low sugar, high protein and high fiber options will ensure that your grits are a healthy option. Think sauteed veggies, eggs, nuts and fresh fruit when creating your breakfast bowl.Research contributed by Catherine Ward, Taste Recipes Prep Kitchen Manager
Watch How to Make Chorizo & Grits Breakfast Bowls
Chorizo & Grits Breakfast Bowls
Prep Time
10 min
Cook Time
20 min
Yield
6 servings
Ingredients
- 2 teaspoons olive oil
- 1 package (12 ounces) fully cooked chorizo chicken sausages or flavor of choice, sliced
- 1 large zucchini, chopped
- 3 cups water
- 3/4 cup quick-cooking grits
- 1 can (15 ounces) black beans, rinsed and drained
- 1/2 cup shredded cheddar cheese
- 6 large eggs
- Optional: Pico de gallo and chopped fresh cilantro
Directions
- 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.
- 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.
- Wipe skillet clean; coat with cooking spray and place over medium heat. In batches, break eggs, 1 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.
- To serve, divide grits mixture among 6 bowls. Top with chorizo mixture, eggs and, if desired, pico de gallo and cilantro.
Nutrition Facts
1 serving: 344 calories, 14g fat (5g saturated fat), 239mg cholesterol, 636mg sodium, 30g carbohydrate (4g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 medium-fat meat, 2 starch.
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