Chorizo Breakfast Scramble

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

Equipment

  • box grater

Ingredients

  • 2 tsp Extra-virgin olive oil
  • 1/2 cup Red bell pepper diced small
  • 3 tbsp Red onion minced
  • 6 oz Chorizo sausage links ground
  • 2 tbsp Butter
  • 8 Eggs beaten
  • 4 slices Sourdough bread toasted and buttered if desired
  • 2 tbsp Scallions chopped for garnish
  • 2 tsp Feta cheese crumbled
  • 2 Oranges peeled and sectioned (Check the Fruit guide to substitute seasonal fruits)
US Customary - Metric

Instructions

  • Heat the oil in a non-stick pan over medium heat. Once hot, sauté the peppers, onions, and chorizo until cooked through and no longer pink breaking it up into smaller pieces using a spatula.
  • Add the butter and eggs into the pan, stir the eggs continuously using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from cooking too quickly and overcooking or drying out). Remove the pan from the heat while the eggs are still moist. Season with salt and pepper to taste. 
  • Toast the bread.
  • Top the eggs with scallions and feta. Serve with toast and orange.

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
 
 

  • 2 tsp Extra-virgin olive oil
  • 1/2 cup Red bell pepper diced small
  • 3 tbsp Red onion minced
  • 6 oz Chorizo sausage links ground
  • 2 tbsp Butter
  • 8 Eggs beaten
  • 4 slices Sourdough bread toasted and buttered if desired
  • 2 tbsp Scallions chopped for garnish
  • 2 tsp Feta cheese crumbled
  • 2 Oranges peeled and sectioned (Check the Fruit guide to substitute seasonal fruits)

Instructions
 

  • Heat the oil in a non-stick pan over medium heat. Once hot, sauté the peppers, onions, and chorizo until cooked through and no longer pink breaking it up into smaller pieces using a spatula.
  • Add the butter and eggs into the pan, stir the eggs continuously using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from cooking too quickly and overcooking or drying out). Remove the pan from the heat while the eggs are still moist. Season with salt and pepper to taste. 
  • Toast the bread.
  • Top the eggs with scallions and feta. Serve with toast and orange.

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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