MEXICAN BREAKFAST BOWL
- 2 Large Eggs
- 1 Link Chorizo (4 ounces)
- 1/2 Ripe Avocado
- 2 tbsp Sour Cream
- 1/4 cup Cheddar Cheese
- 1 Small Tomato
- 1 tbsp cilantro (optional)
Cook chorizo over medium-high heat in a skillet
Place cooked chorizo on a paper towel and pour out some of the grease (if desired) leaving some to cook the eggs in.
Break two eggs into a medium heat skillet with chorizo grease and scramble. Add milk if desired to make it more fluffy.
Once cooked place eggs at bottom of a bowl.
Top the eggs with chorizo and layer on the avocado, cheese, tomato, sour cream and cilantro.
Serve immediately while still warm.
Fat 43g Carbohydrates 5g Protein 25g