Chorizo Breakfast Scramble

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 528kcal

Equipment

  • box grater

Ingredients

  • 4 tsp Extra-virgin olive oil
  • 6 oz Chorizo sausage links ground
  • 4 slices Sourdough bread toasted and buttered if desired
  • 8 Eggs beaten
  • 1 cup Cheddar cheese shredded
  • 1/2 cup Tomato diced small
  • 3 tbsp Red onion minced
  • 2 tbsp Scallions chopped
  • 1 Avocados pitted and sliced
  • 1 cup Blueberries (Check the Fruit guide to substitute seasonal fruits)
US Customary - Metric

Instructions

  • Heat half of the oil in a non-stick pan over medium heat. Once hot, sauté the chorizo until cooked through and no longer pink breaking it up into smaller pieces using a spatula. Set aside.
  • Toast the bread.
  • Heat the remaining oil in a non-stick pan over low-medium heat. Add the eggs into the pan along with the cheese, move the eggs around the pan. Once they start to become firm and fluffy but still a little moist, remove from the heat. Season with salt and pepper. 
  • Top the eggs with chorizo, tomatoes, onions, and scallions. Serve with avocado, toast and blueberries.

Nutrition

Calories: 528kcal | Carbohydrates: 26g | Protein: 26g | Fat: 36g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 387mg | Sodium: 1077mg | Potassium: 536mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1252IU | Vitamin C: 20mg | Calcium: 314mg | Iron: 4mg

Chorizo Breakfast Scramble

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 528 kcal

Equipment

  • box grater

Ingredients
 
 

  • 4 tsp Extra-virgin olive oil
  • 6 oz Chorizo sausage links ground
  • 4 slices Sourdough bread toasted and buttered if desired
  • 8 Eggs beaten
  • 1 cup Cheddar cheese shredded
  • 1/2 cup Tomato diced small
  • 3 tbsp Red onion minced
  • 2 tbsp Scallions chopped
  • 1 Avocados pitted and sliced
  • 1 cup Blueberries (Check the Fruit guide to substitute seasonal fruits)

Instructions
 

  • Heat half of the oil in a non-stick pan over medium heat. Once hot, sauté the chorizo until cooked through and no longer pink breaking it up into smaller pieces using a spatula. Set aside.
  • Toast the bread.
  • Heat the remaining oil in a non-stick pan over low-medium heat. Add the eggs into the pan along with the cheese, move the eggs around the pan. Once they start to become firm and fluffy but still a little moist, remove from the heat. Season with salt and pepper. 
  • Top the eggs with chorizo, tomatoes, onions, and scallions. Serve with avocado, toast and blueberries.

Nutrition

Calories: 528kcalCarbohydrates: 26gProtein: 26gFat: 36gSaturated Fat: 14gTrans Fat: 1gCholesterol: 387mgSodium: 1077mgPotassium: 536mgFiber: 6gSugar: 7gVitamin A: 1252IUVitamin C: 20mgCalcium: 314mgIron: 4mg
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