Breakfast Bowl

Breakfast Bowl

Yield: 12 servings


  • 12 oz. (1 1/2 cups) butter or oil
  • 4 lb., 8 oz. frozen potatoes O’Brien
  • 2 lb., 10 oz.* eggs (24 large)
  • 6 oz. fully cooked chorizo sausage, minced or crumbled
  • 1 lb., 2 oz. pepper jack cheese, shredded
  • 1 lb., 2 oz. avocado, diced
  • 12 oz. sour cream, optional
  • 24 oz. (3 cups) bottled ranchero sauce, optional

*If using frozen or liquid whole egg product.


  1. Heat butter/oil in nonstick fry pan or on grill. Cook potatoes according to package directions; keep warm.
  2. In separate spray-coated pan or on griddle, cook and scramble eggs until soft. Stir in chorizo. Cook eggs until firm throughout with no visible liquid egg remaining.
  3. Portion 6 oz. potatoes and about ¾ cup eggs into each of 12 (2-cup) individual serving bowls. Top each bowl with 1½ oz. each cheese and avocado. Add 1 oz. sour cream and ¼ cup ranchero sauce, if desired.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).


Egg facts