If you’re looking for some new Blackstone breakfast recipes to try on the griddle, then this Mexican Breakfast Bowl with steak and chorizo should be at the top of your list! This loaded breakfast bowl is made with diced potatoes, sautéed peppers and onions, chorizo, and marinated steak, and topped with over easy eggs for a hearty and delicious griddle breakfast!

Mexican breakfast burrito bowl with potatoes, steak, pico de gallo, and eggs

When the wife is craving a hearty breakfast bowl and you’re wanting some good Mexican food, what do you do? You combine them into one epic dish!

Technically, we’re calling this flavor-packed Mexican recipe a “breakfast bowl”, but with potatoes, veggies, and plenty of protein, it has all of the makings of a fantastic dinner, too.

Here’s how to make awesome Mexican breakfast bowls on the griddle (or even inside on the stovetop):

Mexican Breakfast Bowls Video

More of a visual learner? Watch me make this easy recipe on my griddle cooking YouTube channel:

Components of a Great Breakfast Bowl

The perfect hearty Mexican breakfast bowl includes some basic “layers” including:

The Bowl Base – For this breakfast bowl recipe, we went with some flavorful Mexican chorizo potatoes, but you can also use shredded hash browns, rice, or black beans as the base for your bowl.
The Vegetables – Keeping with the Mexican theme, this bowl includes fajita-style griddled vegetables including bell peppers, onions, tomatoes, and jalapeños.
The Meat – We topped our breakfast bowls with chuck eye steaks that we seasoned with a fantastic Carne Asada seasoning. You can substitute bacon, ground breakfast sausage, or make the bowl without meat if you like. This is a super hearty breakfast either way.
The Eggs – Over easy eggs perfectly compliment the potatoes and veggies in this griddle (or skillet) breakfast recipe. As you dig into the bowl, the yolks of the eggs ooze out into the potatoes underneath – so good!
The Toppings -We added a homemade pico de gallo and sliced avocado. Both were perfect for adding a pop of freshness to the dish and cutting through the heaviness of the potatoes and steak.

Ingredients for Our Mexican Breakfast Burrito Bowls

The great thing about making breakfast burrito bowls is that you can easily customize them to include ingredients that you already have on hand. If you’ve got some sauteed vegetables leftover from last night’s chicken fajitas, throw those in there. Need to use up an avocado, add that as well.

Here are the ingredients that we used for our breakfast burrito bowls:

Chuck Eye Steak – Our budget-friendly “poor man’s ribeye.” We load up on these when we spot a sale – tender and well marbled, this is a great steak cut.
Lime Juice – To use as a binder when seasoning the steak, and also to add a zesty citrus pop to the final dish.
Potatoes, Chicken Stock, and Chorizo – These are the ingredients that make up our Mexican chorizo potatoes, the base of our breakfast bowls.
Bell pepper, Onion, and Jalapeno – The perfect blend of fajita-style veggies to add to a Mexican bowl.
Eggs
Taco Seasoning and Carne Asada Seasoning – We like the Carne Asada seasoning from The Spice Guy, but you can substitute any Mexican steak or fajita seasoning.
Tomato, Onion, Jalapeno, Cilantro, and Garlic – The ingredients for our homemade pico de gallo. You can substitute a store-bought pico or your favorite jarred salsa if you wish.

How to Make Amazing Mexican Breakfast Bowls

chuck eye steaks seasoned with Mexican seasoning

making mexican chorizo potatoes on a Blackstone griddle

Step 1: Prep the meat for the breakfast bowls. Start by seasoning the steaks so that they can marinate for a bit while you prep your other ingredients. Simply pat the steaks dry and then drizzle with a bit of oil – I like to use avocado oil for this. Squeeze some fresh lime juice on both sides of the steaks, and then sprinkle generously with your carne asada or Mexican seasoning.

Step 2: Make the breakfast potatoes with chorizo. Since potatoes typically take the longest time to cook of any griddle food, I like to get those on the flat top first. Our breakfast bowls start with a base of these flavorful Mexican chorizo potatoes, so be sure to head over to that post to see how we made them!

When the potatoes are done cooking, you can move those to the cooler zone on the griddle to keep them warm while the other bowl ingredients cook.

cooking Mexican steak and vegetables on a griddle

cooking over easy eggs on the blackstone griddle

Step 3: Cook the Mexican steak and vegetables on the griddle. When the griddle is at a good hot searing temperature, place the steaks down to cook on the first side. Cook to your desired doneness, flipping about halfway through so that the steaks sear evenly. Then transfer to a cutting board to rest.

While the steaks are cooking, go ahead and add the vegetables to a separate area on the griddle to sauté. Cook until done to your liking. For a breakfast bowl, I like my veggies to be tender but not overly done, so that they still add a different layer of texture.

Step 4: Fry the eggs for the breakfast burrito bowls. Reduce the heat of the griddle or skillet to low. The higher temperatures that you need for searing the steaks and sauteeing the veggies is too high for cooking eggs. Then crack the eggs on to the griddle, and cook to your liking. We like sunny side up for these breakfast bowls because the yolk oozes down over the potatoes and steak to keep the whole dish moist and flavorful.

*TIP – To help speed up the cooking process for over easy eggs, add a squirt of water near the eggs on the griddle to create steam, and immediately cover with a melting dome.

Step 5: Assemble your Mexican burrito breakfast bowls. When all of the individual components are cooked, all that’s left to do is to assemble the ingredients in a bowl. Start with a layer of the chorizo potatoes, add the sautéed vegetables and sliced steak on top, and crown the dish with one or two eggs, fresh pico de gallo, slices of avocado, or your favorite burrito bowl toppings.

I also like to add a squeeze of fresh lime juice and a few dashes of hot sauce to my breakfast bowl. Other toppings that would pair well with this breakfast bowl include warm black beans, roasted corn, or a sprinkle of Cotija cheese.

Recipe Tips

Add flavor to the potatoes – Potatoes are naturally pretty bland, so to add extra flavor I like to boil my potatoes in some chicken stock and a bit of the smoky adobo sauce from a can of chipotles in adobo.
Control the griddle heat – Since this recipe has a lot of different components, then you griddle will be on for a bit of time. It’s all about zone cooking. Keep a cooler side for resting cooked items.
Swap the meats – We like chuck eye steaks for this breakfast recipe, because they’re a great value, super tender, and flavorful from the excess fat. But you can use ribeye, sirloin, or your favorite breakfast meats like bacon or sausage.
Turn leftovers into a breakfast burrito – Try wrapping leftovers in tortillas for breakfast burritos. Just microwave the ingredients, nuke a tortilla for a few seconds to make it pliable, and roll up. You could even freeze the breakfast burritos for quick weekday meals.

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