By Maisie St.+James
Heat the olive oil in a non-stick skillet over medium heat.
Add the cooked pork chorizo to the pan and heat for about 2-3 minutes until warmed through.
Crack the eggs into a bowl, season with a pinch of salt and pepper, and whisk until combined.
Pour the eggs into the skillet with the chorizo. Stir gently with a spatula, cooking the eggs until they're softly scrambled, about 3-4 minutes.
Remove the skillet from the heat and spoon the chorizo and egg mixture into a serving bowl.
Top with sliced avocado and fresh salsa.
Garnish with fresh cilantro and a squeeze of lime juice.
Serve immediately and enjoy your delicious Mexican-inspired breakfast bowl.
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By Maisie St.+James
This Breakfast Mexican Egg Quick Meals recipe is ready in 15 minutes and features large eggs, cooked pork chorizo, avocado and other delicious ingredients. Contains 400 calories total.
Heat the olive oil in a non-stick skillet over medium heat.
Add the cooked pork chorizo to the pan and heat for about 2-3 minutes until warmed through.
Crack the eggs into a bowl, season with a pinch of salt and pepper, and whisk until combined.
Pour the eggs into the skillet with the chorizo. Stir gently with a spatula, cooking the eggs until they're softly scrambled, about 3-4 minutes.
Remove the skillet from the heat and spoon the chorizo and egg mixture into a serving bowl.
Top with sliced avocado and fresh salsa.
Garnish with fresh cilantro and a squeeze of lime juice.
Serve immediately and enjoy your delicious Mexican-inspired breakfast bowl.
Calories per Serving: 400
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