This chorizo and eggs is a flavorful Paleo and Whole30 breakfast option! Delicious chorizo blends with seasoned potatoes and greens for an easy and balanced Whole30 breakfast. It's bound to become one of your go-to Whole30 breakfast recipes!
Preheat the oven to 400° Fahrenheit and line a sheet pan with parchment paper.
Chop potatoes as noted and place them on the sheet pan. Drizzle with avocado oil and season with chili powder, garlic powder, salt and pepper. Toss to coat and spread the potatoes out evenly on the sheet pan. Place in the oven to bake for 30 minutes.
Meanwhile, chop the onion as noted. Heat a large skillet over medium heat (you'll add all of the ingredients to this skillet, so use a big one). Once hot, add in the onions. Cook, stirring occasionally, until they start to soften, about 3-4 minutes.
Add the chorizo to the skillet. Break it up into small pieces and cook, stirring occasionally, until the chorizo is browned, about 7-8 minutes. Turn heat off until the potatoes are finished.
While the chorizo is cooking, chop greens, avocados and cilantro as noted. Crack eggs in a bowl and whisk well.
When the potatoes are cooked, add them to the skillet and turn the heat to medium-low.
Add in the eggs and cook, stirring occasionally, until they are cooked to your liking, about 4-5 minutes.
Add in the greens and stir to mix. Cook for 1-2 minutes until wilted. Remove from heat and top everything with cilantro. Serve topped with avocado slices and hot sauce or salsa if desired.
If you enjoyed this recipe, please consider returning to this blog post to leave a star rating. Star ratings help people discover our recipes online. Thank you, your support means a lot to us!