CHORIZO & GRITS BREAKFAST BOWLS
Growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. Add a spoonful of pico de gallo for extra pop. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium heat. Add sausage; cook and stir until lightly browned, 2-3 minutes. Add zucchini; cook and stir until tender, 4-5 minutes longer. Remove from pan; keep warm. , Meanwhile, in a large saucepan, bring water to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, stirring occasionally, about 5 minutes. Stir in beans and cheese until blended. Remove from heat., Wipe skillet clean; coat with cooking spray and place over medium heat. In batches, break 1 egg at a time into pan. Immediately reduce heat to low; cook until whites are completely set and yolks begin to thicken but are not hard, about 5 minutes. , To serve, divide grits mixture among 6 bowls. Top with chorizo mixture, eggs and, if desired, pico de gallo and cilantro.
Nutrition Facts : Calories 344 calories, Fat 14g fat (5g saturated fat), Cholesterol 239mg cholesterol, Sodium 636mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
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