Chorizo Breakfast Burrito Bowl

46 mins
Serves 6
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Directions

  1. 1Cube 3 russet potatoes into bite-sized pieces. Preheat air fryer to 400°F (200°C). Toss potatoes in olive oil, salt, and pepper. Air fry for 18-20 minutes, shaking halfway, until golden and crispy.
  2. 2Cube 3 russet potatoes into bite-sized pieces. Preheat air fryer to 400°F (200°C). Toss potatoes in olive oil, salt, and pepper. Air fry for 18-20 minutes, shaking halfway, until golden and crispy.
  3. 3Cube 3 russet potatoes into bite-sized pieces. Preheat air fryer to 400°F (200°C). Toss potatoes in olive oil, salt, and pepper. Air fry for 18-20 minutes, shaking halfway, until golden and crispy.
  4. 4Slice 7 slices of bacon into small pieces. Cook bacon in a pan over medium heat until crispy (about 5-7 minutes). Remove bacon, leaving bacon fat in the pan.
  5. 5Slice 7 slices of bacon into small pieces. Cook bacon in a pan over medium heat until crispy (about 5-7 minutes). Remove bacon, leaving bacon fat in the pan.
  6. 6Slice 7 slices of bacon into small pieces. Cook bacon in a pan over medium heat until crispy (about 5-7 minutes). Remove bacon, leaving bacon fat in the pan.
  7. 7Add 32 oz of ground chicken to the pan with bacon fat. Season with smoked paprika, garlic powder, oregano, salt, and pepper. Cook, breaking into crumbles, for 8-10 minutes until browned and cooked through.
  8. 8Add 32 oz of ground chicken to the pan with bacon fat. Season with smoked paprika, garlic powder, oregano, salt, and pepper. Cook, breaking into crumbles, for 8-10 minutes until browned and cooked through.
  9. 9Add 32 oz of ground chicken to the pan with bacon fat. Season with smoked paprika, garlic powder, oregano, salt, and pepper. Cook, breaking into crumbles, for 8-10 minutes until browned and cooked through.
  10. 10In a separate pan, cook 600g of egg beaters over medium heat, stirring occasionally until fully cooked and scrambled.
  11. 11In a separate pan, cook 600g of egg beaters over medium heat, stirring occasionally until fully cooked and scrambled.
  12. 12In a separate pan, cook 600g of egg beaters over medium heat, stirring occasionally until fully cooked and scrambled.
  13. 13Divide cooked potatoes, scrambled eggs, and chicken mixture into 6 bowls. Add a generous portion of the cooked bacon pieces on top.
  14. 14Divide cooked potatoes, scrambled eggs, and chicken mixture into 6 bowls. Add a generous portion of the cooked bacon pieces on top.
  15. 15Divide cooked potatoes, scrambled eggs, and chicken mixture into 6 bowls. Add a generous portion of the cooked bacon pieces on top.
  16. 16Top each bowl with shredded light cheese (about 22g per serving). Garnish with desired toppings (salsa, sour cream, or avocado).
  17. 17Top each bowl with shredded light cheese (about 22g per serving). Garnish with desired toppings (salsa, sour cream, or avocado).
  18. 18Top each bowl with shredded light cheese (about 22g per serving). Garnish with desired toppings (salsa, sour cream, or avocado).

Ingredients

  • 32 oz ground chicken
  • 32 oz ground chicken
  • 32 oz ground chicken
  • 7 slices center-cut bacon
  • 7 slices center-cut bacon
  • 7 slices center-cut bacon
  • 3 russet potatoes
  • 3 russet potatoes
  • 3 russet potatoes
  • 600 g egg beater
  • 600 g egg beater
  • 600 g egg beater
  • 130 g light cheese
  • 130 g light cheese
  • 130 g light cheese
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano

Equipment

panair fryer