Southwestern Breakfast Burrito Bowls

Southwestern Breakfast Burrito Bowl from above, with grits, ground turkey sausage, cheese, avocado, egg and a sweet potato hash on a white background

Southwestern Breakfast Burrito Bowls

Start the morning with Southwestern Breakfast Burrito Bowls! Breakfast doesn't have to be boring... and a burrito bowl serves as a blast of flavor. This recipe balances its spice with the creaminess of cheese and avocado. Top spicy, yet creamy salsa grits with a flavorful sweet potato and black bean hash, turkey sausage and a fried egg. Finish the burrito bowl with avocado slices and a sprinkle of cheese. What a breakfast!

Prep Time 15

Cook Time 45

Total Time 1

Servings breakfast burrito bowls

Calories 1087kcal

Ingredients

Salsa Grits

2 cups milk whole, 2%, 1% are all fine
2 cups unsalted chicken or vegetable stock
½ cup salsa
1 cup stone-ground yellow grits
4 oz. cream cheese

Sweet Potato Black Bean Hash

1 medium sweet potato about 1 ½ cups diced into ½” cubes
15 oz. black beans rinsed and drained
1 tablespoon extra virgin olive oil
Salt and black pepper to taste
½ cup salsa

Breakfast Bowls

16 oz. ground turkey sausage
4 eggs
Salsa Grits recipe above
Sweet Potato Black Bean Hash recipe above
2 avocados cut into slices
½ cup white cheddar cheese shredded

Instructions

Make the Salsa Grits

In a medium-sized saucepan over medium-high heat, pour in the milk and chicken stock. Heat slowly until the mixture begins to lightly bubble, then add the salsa.
When the mixture begins moving again, add the grits and stir vigorously to incorporate.
Cover and lower the heat, cooking for 30-45 minutes, or until the grits have soaked up all the liquid. Open the grits up every 5 or so minutes to stir so they do not become lumpy as they cook.
When the grits have soaked up the liquid, remove from the heat, and add the cream cheese, whisking until the cheese has melted into the grits.
Keep warm until time to serve.

Make the Sweet Potato Black Bean Hash

While the grits cook, dice the potato into ½” cubes and rinse and drain the canned black beans.
In a large skillet over medium-high heat, add the olive oil.
When the oil is warm, add the diced sweet potato to the skillet. Season with salt and pepper, and cook for 8-10 minutes, or until the sweet potato has softened and begins to brown on all sides.
When the sweet potato has softened, add the black beans, and stir to incorporate in the sweet potato. Cook for 2-3 minutes.
Add the salsa to the pan, stirring constantly before removing from the heat.
Transfer the hash to a bowl, and keep warm for later.

Cook the Turkey

Cook the ground turkey in the same skillet over medium-high heat. Remove the sausage from its packaging, and break up with a wooden spoon as it cooks, breaking it down into bite-sized pieces.
When the turkey is completely browned and cooked through, transfer to a plate, and keep warm.

Fry the Eggs

In the same skillet, fry the eggs one at a time. Depending on how you like your fried eggs, the cook time will vary.
Crack the egg into an individual bowl and pour into the preheated skillet. Cook over high heat until the yolk is the desired consistency. Remove the egg from the skillet, and cook the other to order.

Prepare the Bowls

With all the ingredients together, assembly for these bowls is simple.
Scoop the Salsa Grits into the bowl.
Top the grits with the Sweet Potato Black Bean Hash.
Add the turkey sausage to the bowl, as well as the avocado slices.
Top the ingredients with the egg, cooked to your specification.
Sprinkle the cheese on top of the bowls, and enjoy immediately!

Notes

Substitution alert: Instead of white cheddar, you can use pepperjack or any other cheese that you like .

Nutrition