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Chorizo & Grits Breakfast Bowls

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.
While 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. You can even add a spoonful of pico de gallo. —Jenn Tidwell, Fair Oaks, California


  • 2 teaspoons olive oil
  • 1 package (12 ounces) fully cooked chorizo chicken sausages or flavor of choice, sliced
  • 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: Pico de gallo and chopped fresh cilantro


  • 1. 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.
  • 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.

Nutrition Facts

1 serving: 344 calories, 14g fat (5g saturated fat), 239mg cholesterol, 636mg sodium, 30g carbohydrate (4g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 medium-fat meat, 2 starch.

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