When I decide to make a larger breakfast or brunch I often make some sort of a skillet style breakfast. You know the kind you get served in a restaurant in a sizzling skillet? They are fairly simple to make and you can put whatever you want in them, plus cook the eggs however you like them best. This Chorizo Skillet Scramble is a slightly spicy and very flavorful Tex-Mex style skillet that is wonderful for breakfast, lunch, or dinner.
Skillet style breakfasts take time sautéing and crisping the potatoes, so I microwave the potatoes first to cut out about 1/2 hour of cooking time.
This skillet has a little spiciness to it and can be eaten as is, or put it in a burrito shell for a hand-held, to-go style breakfast.
After I stab my potatoes several times, and put those in the microwave to cook, I start preparing the rest of my ingredients. Once my potatoes are finished, they only take 4 minutes, I put them in the refrigerator to cool down a bit while I finish preparing my ingredients.
After my ingredients are all gathered and prepared, I take the potatoes out of the refrigerator and dice them up. Those are the first to go in the pan and crisp up. Once done, I put them in my baking dish that I sprayed with cooking oil.
Next in the pan is the chorizo. I like to cook it long enough to get it a little crispy. The oil will be used to sauté the vegetables and beans.
Add to the pan with the chorizo, pepper, mushrooms, onions, and garlic. Sauté this for a couple minutes until the peppers have softened.
And preheat the oven to broil.
Now stir in the beans, corn, chiles, and dry seasonings. Reduce heat to low.
While the beans are heating up, cook the scrambled eggs, or cook the eggs however you want to eat them.
Pour the chorizo mixture over the potatoes, top with the eggs and cheese. Put under the broiler for about 3 minutes to melt the cheese.
Top with sour cream, guacamole or avocado, salsa or fresh tomatoes, and fresh cilantro.
Enjoy!
Chorizo Skillet Scramble
Equipment
- Large non-stick sauté pan
- Medium non-stick sauté pan
- 7 x 11 oven safe baking dish
- Microwave
- Large bowl and whisk
- Cutting board and knife
Ingredients
Eggs
- 8 each eggs
- 1 pinch sea salt
- 1 pinch black pepper
- 1 tbsp butter
Potatoes
- 3 each russet potatoes medium size
- 1 tbsp vegetable oil
- 1 pinch sea salt
- 1 pinch black pepper
Scramble
- ½ pound chorizo
- 2 cups mushrooms sliced
- ½ cup yellow onion chopped
- 1 tbsp garlic fresh, minced
- 1 each bell pepper
- 1 can green chiles
- 1 can black beans drained and rinsed
- 1 cup corn frozen
- ½ tsp basil dry
- ½ tsp oregano dry
- ¼ tsp black pepper
- 1 tsp taco seasoning
Toppings
- 1 cup co-jack cheese shredded
- 2 tbsp cilantro fresh, chopped
- Sour cream
- Guacamole or an avocado
- Salsa
Instructions
- Stab the potatoes several times with a fork. Put on a plate in the microwave and cook for 2 minutes. Flip over and cook another 2 minutes. Remove to the refrigerator to cool.
- While the potatoes are in the microwave, crack and whip the eggs with a pinch each of salt and pepper and set aside.
- While the potatoes are cooling, prepare the vegetables, drain and rinse the black bean, open green chiles, and get corn out of the freezer. Then dice the potatoes.
- On medium heat, heat a large sauté pan. Add the oil and chopped potatoes, and a pinch each of salt and pepper. Cook for 5 minutes, stirring occasionally, until the potatoes are crispy. Put potatoes in the baking dish that has been sprayed with cooking oil.
- Put pan back on medium low heat and add the chorizo. Sauté for 3 minutes until it is cooked and starting to get crispy.
- Preheat oven to broil.
- Add the mushrooms, onions, garlic, and bell pepper. Sauté for 5 minutes until the pepper softens and the onions become translucent.
- Add the chiles, beans, corn and dry seasoning. Reduce heat to low.
- In a non-stick sauté pan, melt the butter on medium heat. Add the eggs, stir frequently, and cook for 5 minutes until the eggs are just firm.
- Pour the chorizo mixture over the potatoes in the oven safe dish. Top with the scrambled eggs and shredded cheese.
- Put in the oven for 3 minutes until the cheese is melted.
- To serve top with sour cream, salsa, avocado, and fresh cilantro.