Healthy Chorizo Grits Breakfast Bowls

Lean chorizo and creamy grits? Yes please! 3 ingredients (plus salt) are all it takes for the base for these healthy grits breakfast bowls… Healthy Chorizo Grits Breakfast Bowls get an egg cooked to order and your choice of fresh and healthy Mexican toppings. A fiesta in a bowl perfect for breakfast or any meal!

Healthy Chorizo Grits Breakfast Bowls topped with an egg and sliced avocado in a clay bowl with orange juice and a copper spoon.

👩🏻‍🍳 Tamara Talks (About Bowls)

A pic of the author Tamara.

I guess “bowls” are a thing? It’s a concept I like because you get to pick a foundation and layer on the goodies… I’ve done Mexican cauliflower rice bowlsThai sweet potato noodle bowls, mole verde bowls and North African Grilled Chicken and Veggie Bowls

I haven’t done a “breakfast bowl” (although my Mexican Black Bean Shakshuka probably meets the definition!). I would define a “bowl” meal as one with complementary components that come together harmoniously in one fantastic dish!

I do love layering on a combination of textures and flavors, especially the fresh ones. This Mexican style breakfast bowl starts with super quick and easy chorizo grits… only 3 ingredients required! “Quick Cook” grits, chicken broth/stock, and lean chorizo. It gets finish with an egg (any style) and one or more fresh toppings.

Kick start your New Year with this healthy breakfast recipe!

🍴 What is Chorizo?

I grew up with chorizo, but our chorizo was a tube of orange fat. YUCK! It did add amazing flavor to the ground meat in our tacos, but the grease didn’t ever sit well with me… even as a child/young adult.

Spanish chorizo links on a cutting board.
Spanish Chorizo

When we moved to New Mexico in 1993, I became aware that not all chorizo links are created equal. Enter the “butcher block” at our local natural foods store. The chorizo was so lean, I had to either use a non-stick sauté pan or spray it with cooking spray.

Fast forward 20+ years… We live in south Texas’ Rio Grande Valley, quite literally on the border. Latin foods are varied and so available.

My local HEB market and our Sprouts market both have super lean Mexican chorizo.  Always one to watch fats and calories, I do not hesitate to include it in a recipe. We use both pork and chicken chorizo, and the fat in the pan is negligible.

Mexican chorizo (bulk and links).
Mexican Chorizo (Bulk and Links)

While Spanish chorizo is a “pantry” ingredient at our house, this recipe requires Mexican chorizo. What’s the difference you ask?

Spanish chorizo is hard, cured, and ready to eat. It is a key ingredient in paella, and in my Spanish Mussels with Chorizo and Saffron Broth.

What’s the difference? Mexican chorizo is a fresh (uncooked) sausage flavored with annato and red chile powders (ancho, chipotle, guajillo). These ingredients provide the signature bold flavor and red color. Of course it includes garlic, cumin, and probably oregano. For more on chorizo, see What’s the Difference Between Mexican and Spanish Chorizo.

If you’re really interested in eating healthy, unprocessed food, I highly recommend making my easy homemade chorizo.

Mexican Chorizo Grits Breakfast Bowls in a clay bowl with a broken yolk. Gluten free and delicious!
  • 4 ounces lean chorizo
  • 1 cup quick 5-minute grits
  • 4 cups chicken broth/stock
  • 1/4-1/2 teaspoon salt (to taste)
  • 4 eggs (cooked to order)
  • Garnishes: scallions, cilantro, avocado, cotija, jalapeño, lime

These creamy and flavorful grits literally take only a few minutes! We’re using “quick cook” grits.

  • Cook the chorizo – Brown the chorizo as you would ground beef or ground turkey. Add the broth/stock, then whisk in the grits. Taste before adding any sea salt/pepper. Chorizo tends to be salty and spicy, so you may not need additional seasoning. NOTE: I use very lean chorizo that leaves no fatty liquid in the pan. If your chorizo does, you’ll want to strain it off.
  • Make the grits – Add broth/stock. Whisk in the grits. Cook over medium heat until thickened, stirring occasionally. Cover pot to keep hot while you prepare the eggs.
  • Make your breakfast bowls – While the grits simmer, prep any garnishes. Cook your eggs your favorite style. Ladle or spoon the grits into bowls. Top with an egg. Garnish as desired.
  • Some chorizo is pretty high in sodium. Taste for seasoning after the grits are cooked before adding salt. If your broth has sodium too, you won’t want to add any!
  • Garnishes? Don’t limit them to the recipe! Avocado, cilantro, scallion, cotija, lime wedges, grated sharp cheddar, crema, plain yogurt…
  • How long do the grits take to cook? If you are using quick grits (5 minutes), you may wish to prep garnishes in advance. They will keep hot if covered for several minutes. See your package for cooking time!
  • What style eggs are best? I opted to do a poached egg for photo day because they look prettier and a basted egg sometimes covers that tasty, creamy base😊. However, basted eggs are so quick and easy, they’re my “go to.” You can top with your favorite style egg, or omit if you don’t want one (but how can that be?).
  • The grits require occasional stirring, and a cover will help when it pops and spits at you.
  • Be sure to check your grits package for grits to liquid ratio.
  • You can substitute water for the broth, but I like the additional flavor it provides, and almost always use broth.
  • I have been know to make the full 4 servings, and spoon 2 of them into ramekins to reheat the next day – with a fresh egg of course!
  • I use Quaker Quick 5-Minute Grits, and specify the liquid/grits ratio. If your brand calls for a different amount of liquid, go with that amount!

🍛 Are Chorizo Grits Breakfast Bowls “Healthy?”

  1. If you use a good quality, lean chorizo they certainly can be!
  2. While this is NOT a “low carb” breakfast, I like carbs for breakfast (in addition to protein) to jump-start my day.
  3. A healthy diet is a lifestyle. Deprivation rarely leads to success. A well-balanced approach has served my family well for a lifetime (and I’m 60)!
  4. Grits are made from corn, and are naturally gluten free. Be sure to check the labels. Cross-contamination can be a problem with some brands.

With Christmas just a week away, you may be looking for a new breakfast recipe, or just a Saturday morning change up. Variety is the spice of life, am I right? And don’t rule out “breakfast for dinner”!

May “the peace that passes all understanding” be yours this holiday season.

Yield: 4 servings

Healthy Chorizo Grits Breakfast Bowls

Healthy Mexican Grits Breakfast Bowls

Creamy chorizo infused grits provide a tasty base for this quick and easy breakfast bowl!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


Chorizo Grits

  • 4 ounces lean chorizo (see notes)
  • 1 cup quick 5-minute grits
  • 4 cups chicken broth/stock (see notes)
  • 1/4-1/2 teaspoon salt (to taste)
  • 4 eggs (cooked to order)

Garnishes (Your Choice)

  • scallions, chopped
  • cilantro, chopped
  • avocado, diced
  • cotija, crumbled
  • jalapenos, thinly sliced or minced
  • lime wedges


  1. Brown chorizo in a medium saucepan. NOTE: I use very lean chorizo that leaves no fatty liquid in the pan. If your chorizo does, you'll want to strain it off.
  2. Add broth/stock.
  3. Whisk in the grits.
  4. Cook over medium heat covered until thickened, stirring occasionally. (See notes). Check for seasoning when it is cooked as both chorizo and broth may have sodium. Keep pot covered to keep hot while you prepare the eggs.
  5. Ladle or spoon the grits into bowls.
  6. Top with an egg.
  7. Garnish as desired.


As I mention in the post, you want lean bulk chorizo sausage. Typically, the chorizo in a tube or casing is mostly fat. Remember you're looking for uncooked Mexican chorizo rather than hard, cured Spanish chorizo.

I use Quaker Quick 5-Minute Grits, and specify the liquid/grits ratio. If your brand calls for a different amount of liquid, go with that amount!

Grits tend to pop when they start boiling. Use a lid or screen to prevent a mess or a burn. Remember to stir occasionally over medium heat.

Nutrition Information:



Amount Per Serving: Calories: 236Total Fat: 7gCarbohydrates: 30gProtein: 14g

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  1. Grits and chorizo with red chile and cotija is one of our favorite breakfasts. Love enhancement of one of our favorites! Going to be adding avocado and cilantro next time. Thanks!