Mexican Chorizo & Grits

Try these 8-Ingredient Mexican Chorizo & Grits Bowls

Photo and recipe courtesy of

Try this interesting take on your staple Mexican chorizo & grits breakfast foods and create whole new combinations of flavor and uniqueness with this breakfast bowl! This refreshing approach to breakfast combines grits and authentic Mexican chorizo for a savory flavor. Thank you to the talented chefs at Taste of Home for coming up with this recipe.

Prep time

10 mins

Cooking time

30 mins




  • 3 cups water
  • 6 large eggs
  • 2 teaspoons olive oil
  • 1 large zucchini, chopped
  • 3/4 cup quick-cooking grits
  • 1/2 cup shredded cheddar cheese
  • Optional: Pico de gallo and chopped fresh cilantro
  • 1 can (15 ounces) of black beans, rinsed and drained
  • 1 package (12 ounces) fully cooked chorizo chicken sausages or flavor of choice, sliced



  • In a large skillet, heat oil over medium heat. 
  • Add sausage; cook and stir until lightly browned, 2-3 minutes. 
  • Add zucchini; cook and stir until tender, 4-5 minutes longer. Remove from pan; keep warm.
  • In a large saucepan, bring water to a boil. 
  • Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, stirring occasionally, about 5 minutes. 
  • Stir in beans and cheese until blended. Remove from heat.
  • Wipe skillet clean; coat with cooking spray and place over medium heat. 
  • In batches, break eggs, 1 at a time, into the pan. Immediately reduce heat to low; cook until whites are completely set and yolks begin to thicken but are not hard for about 5 minutes.
  • To serve, divide grit mixture among 6 bowls. Top with chorizo mixture, eggs, and, if desired, pico de gallo and cilantro.


Try This Mexican Chorizo & Grits Recipe!

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