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This hearty and filling breakfast comes together fast and multiplies easily to feed a crowd! 

Serves: 4 

Time: 45 minutes 

Active time: 20 minutes 

Ingredients:  

3 medium Yukon Gold Potatoes, cut into 1” pieces 

½ lb Pork Chorizo, bulk sausage or casings removed 

½ lb Cremini Mushroom, stems removed and sliced 

1 Yellow Onion, small diced 

1 Poblano Pepper, cored and small diced 

1/4 cup This Little Goat went to Southeast Asia Sauce 

2 tablespoons Maple Syrup 

8 eggs, beaten 

1 cup Cheddar Cheese, shredded 

4 Scallions, thinly sliced

Preheat oven to 350°F

Toss potatoes with oil and a sprinkle of salt. Lay on a sheet tray in a single layer and roast until just fork tender and light brown, about 15 minutes.  

Whisk eggs with 1 tablespoon of Southeast Asia Sauce and set aside.  

Heat large heavy duty skillet, add chorizo and cook until done and most of the grease has rendered, reserve chorizo and drain off all but 3 tablespoons of the fat. Add roasted potatoes, mushrooms, onions, and poblano, and cook until vegetables are tender, about 7 minutes.  

 Add remaining 3 tablespoons of Southeast Asia Sauce and maple syrup to the saute pan. Toss to coat vegetables and cook another 3 minutes. 

In separate nonstick pan, scramble eggs until cooked through, right before they are finished stir in ¾ of both the cheese and scallions.  Spread eggs over vegetable mixture and sprinkle with remaining cheese, broil until cheese is golden and bubbly.  Sprinkle with remaining scallions and serve immediately, with salsa and sour cream if desired.