Lean chorizo and creamy grits? Yes please! 3 ingredients (plus salt) are all it takes for the base for this delicious breakfast bowl… The Healthy Mexican Grits Breakfast Bowls get an egg cooked to order and your choice of fresh and healthy Mexican toppings. A fiesta in a bowl!
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 Low Carb Mexican Cauliflower Rice Bowls, Thai Sweet Potato Noodle Bowls with Shrimp and Peas, 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 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.
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.
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. Latino 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.
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 and Preparing Mexican Chorizo at Home.
Making Healthy Mexican Grits Breakfast Bowls
These creamy and flavorful grits literally take only a few minutes! We’re using “quick cook” grits. 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.
The grits require occasional stirring, and a lid will help when it pops and spits at you. 🙂 You may wish to prep any garnishes in advance as the grits require only 5 minutes on the heat.
Lastly, you’ll want to top your grits with an egg… Right? I opt to do a poached egg for photo day as a basted egg sometimes covers that tasty, creamy base. You can top the chorizo grits with your preferred egg, just make sure it’s a runny egg. 😉
Garnishes? Don’t limit them to the recipe! Avocado, cilantro, scallion, cotija, lime wedges, grated sharp cheddar, crema, plain yogurt…
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?
May “the peace that passes all understanding” be yours this holiday season.
- 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
- 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.
- Add broth/stock.
- Whisk in the grits.
- Add just a bit of salt (some chorizo is more salty than others). Check for seasoning when it is cooked.
- Cook over medium heat until thickened, stirring occasionally. (See notes).
- Cover pot to keep hot while you prepare the eggs.
- Ladle or spoon the grits into bowls.
- Top with an egg.
- 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:Yield: 4
Amount Per Serving:Calories: 236 Total Fat: 7g Carbohydrates: 30g Protein: 14g