Breakfast Bowl

Breakfast Bowl

Servings: 12

Ingredients and Directions


  1. Heat butter/oil in nonstick fry pan or on grill. Cook potatoes according to package directions; keep warm.

  2. In separate spray-coated pan or on griddle, cook and scramble eggs until soft. Stir in chorizo. Cook eggs until firm throughout with no visible liquid egg remaining.

  3. Portion 6 oz. potatoes and about ¾ cup eggs into each of 12 (2-cup) individual serving bowls. Top each bowl with 1½ oz. each cheese and avocado. Add 1 oz. sour cream and ¼ cup ranchero sauce, if desired.

    Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

    *If using frozen or liquid whole egg product.


  • 12 oz. (1 1/2 cups) butter or oil
  • 4 lb., 8 oz. frozen potatoes O’Brien
  • 2 lb., 10 oz.* eggs (24 large)
  • 6 oz. fully cooked chorizo sausage, minced or crumbled
  • 1 lb., 2 oz pepper jack cheese, shredded
  • 1 lb., 2 oz. avocado, diced
  • 12 oz. sour cream, optional
  • 24 oz. (3 cups) bottled ranchero sauce, optional

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.