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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)

Avocado, sliced

Olive Oil

Salt & Pepper

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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.

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In a frying pan, brown chorizo over medium heat until cooked through, about 5 minutes.

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In a separate frying pan, add olive oil and veggies.

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Sauté over Medium heat for 7-10 minute, tossing veggies to brown evenly.

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Add sautéed veggies to chorizo pan.

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Add eggs, salt and pepper. Scramble to desired doneness. Serve eggs topped with sliced avocado and fresh fruit on the side.

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From my kitchen, to yours….. I hope y’all enjoy!!