Cowboy Breakfast Scramble
Rise and shine, it’s time for breakfast! More often than not, eggs are on the menu at our house. It’s an Egg-cellent (sorry, I couldn’t help myself) and affordable way to get your protein fix. Taking very little time to prepare, you can whip up a scramble in less than 15 minutes. One of our favorites is the Cowboy Scramble – my son, Jude, absolutely loves when I make this for him. I wonder if I came up with a Princess Scramble, would my daughter, Bella, start liking eggs again. Hummm…..
Anyways, I love the flavor of Chorizo. Spicy enough to kick start any meal, but mild enough my kids will eat it! Just toss in a few sweet veggies, scramble in farm fresh eggs and top with creamy avocado — BANG!! You’ll be ready to strap on your boots, saddle up your horses and ROCK the day ahead of you!!
Eggs, 2-3 per person
Chorizo (I use half a link, about 1/3 C.for our family of five and save the rest for another scramble OR!! try my BBQ’d Egg & Chorizo Stuffed Peppers. SO GOOD!! Here is the link to the recipe http://www.columbian.com/weblogs/pale…)
Sweet Potato, chopped (1/4 C. per person)
Green & Red Pepper, chopped (1/4 C. per person)
Onion, chopped (2 TBSP per person)
Salt & Pepper
Chop veggies. Make the most of your time and chop enough veggies for 3-4 scrambles. Store in air tight containers and toss in the fridge for easy grab and go cooking. Store potatoes in water to prevent browning.
In a frying pan, brown chorizo over medium heat until cooked through, about 5 minutes.
In a separate frying pan, add olive oil and veggies.
Sauté over Medium heat for 7-10 minute, tossing veggies to brown evenly.
Add sautéed veggies to chorizo pan.
Add eggs, salt and pepper. Scramble to desired doneness. Serve eggs topped with sliced avocado and fresh fruit on the side.
From my kitchen, to yours….. I hope y’all enjoy!!