chorizo grit breakfast bowl

Chicken Chorizo & Grits Breakfast Bowl


  • 2 teaspoons olive oil
  • 1 lb chorizo chicken sausage
  • 1 large zucchini, chopped
  • 3 cups water
  • 3/4 cup quick-cooking grits
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup shredded cheddar cheese
  • 6 large eggs
  • Optional: Sliced avocado, pico de gallo and chopped fresh cilantro


1. In a large skillet, heat oil over medium heat. Cook chicken sausage. Add zucchini; cook and stir until tender, 4-5 minutes longer. Remove from pan; keep warm.

2. 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.

3. Wipe skillet clean; coat with cooking spray and place over medium heat. In batches, break eggs, 1 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.

4. To serve, divide grits mixture among 6 bowls. Top with chorizo mixture, eggs and, if desired, pico de gallo and cilantro.