Chorizo Breakfast Burrito Bowl
Directions
- 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.
- 2Slice 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.
- 3Add 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.
- 4In a separate pan, cook 600g of egg beaters over medium heat, stirring occasionally until fully cooked and scrambled.
- 5Divide cooked potatoes, scrambled eggs, and chicken mixture into 6 bowls. Add a generous portion of the cooked bacon pieces on top.
- 6Top each bowl with shredded light cheese (about 22g per serving). Garnish with desired toppings (salsa, sour cream, or avocado).
Ingredients
- 32 oz ground chicken
- 7 slices center-cut bacon
- 3 russet potatoes
- 600 g egg beater
- 130 g light cheese
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp oregano
Equipment
panair fryer
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