Chorizo & Roasted Pepper Breakfast Burrito Bowls
A smoky, hearty bowl layered with sautéed chorizo, fire-roasted peppers, creamy scrambled eggs, and black beans, garnished with fresh cilantro and a squeeze of lime. This Tex-Mex-inspired breakfast is packed with protein and bold flavor, perfect for fueling up on a crisp morning outdoors.
Equipment
- Cast iron skillet
- campfire grate or stove
- Cutting board
- Knife
- Spatula
Ingredients
- 6 oz chorizo sausage casing removed, crumbled
- 1 cup black beans rinsed and drained
- 1 medium red bell pepper sliced
- 1 medium yellow bell pepper sliced
- 6 large eggs beaten
- 1/4 cup whole milk
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper
- 1/4 cup fresh cilantro chopped, for garnish
- 1 medium lime cut into wedges
Instructions
- Heat the cast iron skillet over medium-high campfire coals or stove. Add 1 tbsp olive oil and the chorizo. Sauté until browned and some fat renders, about 5 minutes.
- Add sliced bell peppers to the skillet and cook, stirring occasionally, until softened and slightly charred, about 6-7 minutes. Sprinkle smoked paprika and a pinch of salt over the peppers.
- Stir in black beans and cook for 2 minutes until warmed through. Push the mixture to one side of the skillet.
- Add remaining olive oil to the open side of the skillet. Whisk together eggs, milk, salt, and black pepper. Pour eggs into the skillet and gently scramble until just set.
- Remove skillet from heat. Spoon chorizo, peppers, beans, and eggs into bowls. Top with fresh cilantro and serve with lime wedges on the side.
Notes
Keep your heat moderate for even browning without burning the peppers or eggs. If space is limited, scramble eggs in a separate pan or after removing the chorizo mixture. This bowl is great for make-ahead prep—chop peppers and crack eggs into a jar before you leave home.
Nutrition
Calories: 693kcal | Carbohydrates: 72.7g | Protein: 22.1g | Fat: 36.7g | Saturated Fat: 17g | Sodium: 830mg | Fiber: 9g | Sugar: 49.1g