Ingredients:
16 EGGS
2 medium potatoes (pre-cooked)
8 to 12 ounces of chorizo
2 Tbsp butter
Oil
Splash of half and half or milk
Salt and pepper to taste
Instructions:
In a pot, cook the cubed potatoes for about 12 minutes until they are tender. Set them aside.
In a pan over medium heat, drizzle some oil and add the chorizo. Cook for 5 to 6 minutes until fully cooked. Remove the chorizo from the pan and set it aside.
In the same pan, crack the eggs and add the butter. Stir gently until the eggs are about 50% cooked.
Add the cooked potatoes and chorizo to the eggs. Gently fold everything together.
Season with salt and pepper to taste.
Allow the scramble to cool before portioning it into 8-ounce containers for meal prep.
To reheat, microwave the frozen scramble for 60-90 seconds or refrigerated scramble for 45-60 seconds.
Serve and enjoy your fluffy chorizo and potato breakfast scramble! This recipe is a convenient and delicious breakfast option that can be easily prepared ahead of time for busy mornings. Enjoy! Buen Provecho!
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