Mexican Breakfast Burrito Bowls
If you’re looking for some new 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!
Servings: 2 bowls
Ingredients
- 2-3 cups diced Mexican chorizo potatoes
- 1-1½ lb steak like chuck eye, sirloin, ribeye, etc.
- juice of ½ lime
- carne asada or Mexican seasoning like Fiesta That Mexican All-Purpose
- 2-3 tablespoons high-heat cooking oil like avocado oil
- 1 roma tomato chopped
- 1 bell pepper chopped
- ¼ medium sweet onion chopped
- 4 eggs
- pico de gallo, salsa, avocado slices, hot sauce, or your favorite burrito bowl toppings
Instructions
- Season the steaks. Pat the steaks dry with a paper towel, then drizzle with a small amount of oil (about 1 teaspoon each). Squeeze juice from about ¼ lime on each steak and rub it in. Then sprinkle generously with your carne asada or Mexican seasoning. Set steaks aside.
- Heat griddle or large skillet on medium heat. For griddle cooking, aim for a temperature of about 425-450℉.
- When griddle or skillet is hot, add about ½ tablespoon of oil to the cooking surface and spread it around with your spatula. Place the steaks on the griddle, pressing down a bit to ensure good contact with the surface. Sear on the first side until about halfway cooked through. Then flip to the second side and continue to cook to your desired doneness. *If needed, you can flip the steaks a few more times to ensure even cooking. Then transfer to a cutting board to rest.
- While the steak is cooking, add the chopped bell peppers and onions to a separate oiled area of the griddle to begin sautéing. Sauté vegetables until done to your liking, then move to the cooler zone on your griddle to keep warm.
- After steak is done resting, cut into bite-sized chunks.
- Reduce the heat of the griddle or skillet to low to cook the eggs. Crack the eggs on the griddle and cook to your liking. We like sunny side up for this recipe. *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.
- Assemble the breakfast bowls. Start with a layer of the chorizo potatoes in the bottom of the bowl, and then add the sautéed vegetables and cut steak. Top with two cooked eggs and your favorite burrito bowl toppings like avocado slices, pico de gallo, hot sauce, etc. Serve immediately.
Video
Notes
- For the Mexican chorizo potatoes recipe - https://theflattopking.com/mexican-chorizo-potatoes/
- To reheat leftover Mexican potatoes for this recipe - Add about 1 tablespoon of cooking oil to the heated griddle and spread it around with your spatula. Add the potatoes to the oiled surface and allow to heat untouched until mostly warmed through, about 4-5 minutes. Then sauté the potatoes until done to your liking.