Breakfast Bowls

During the week, with everyone being on slightly different schedules, breakfast is usually a quick muffin or bowl of cereal.  However, on the weekends, I usually try to make breakfast for everyone to enjoy, and this is one of our favorites.  This bowl combines several different breakfast favorites into one bowl that is both hearty and tasty.

This recipe is more about technique than specific ingredients.  Although I call for certain ingredients, you could easily substitute your favorites in their place.  For example, I have used country breakfast sausage and sliced smoked sausage in place of the chorizo.  I have also done fried eggs instead of scrambled.  Any way you go, as long as you use things you know you like, you can't go wrong.

Breakfast Bowls

2 Tbsp vegetable or olive oil

3 cups frozen potatoes O'brien

10 oz chorizo sausage

8 eggs

1/3 cup milk

1 cup shredded cheddar cheese

1/2 cup Taco Bell Bold and Creamy chipolte sauce

Heat large skillet over medium high heat; add oil.  Add potatoes and cook over medium high heat until browned, stirring occasionally.  

Meanwhile in separate skillet, brown chorizo over medium heat, breaking up as you go.  Remove chorizo to paper towel-lined plate to drain.  Wipe out most of grease from skillet.  

In medium bowl, whisk together milk and eggs.  Add eggs to skillet chorizo was cooked in and stir continuously until eggs are set, about 5 minutes.  To serve, divide potatoes evenly between four bowls.  Layer chorizo evenly over the top of potatoes.  Divide eggs evenly between bowl, then drizzle chipotle sauce evenly over the top of eggs.  Top each bowl with 1/4 cup of cheddar cheese.