Best Southwest Skillet Scramble Recipes

Southwest Skillet Scramble image

Provided by pulverc

Categories Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

6 ounces mexican chorizo sausage, casings removed (about 2 links)
1/2 cup red bell pepper, chopped (1/2 of a pepper)
1/2 cup green bell pepper, chopped (1/2 of a pepper)
2 cups Simply Potatoes Diced Potatoes with Onion
3 ounces Baby Spinach
8 eggs
2 tablespoons milk
1 cup black beans, rinsed
2 scallions, chopped, divided
2 tablespoons cilantro, chopped, divided
1 cup monterey jack cheese, shredded, divided
3 tablespoons extra virgin olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Beat eggs with milk until incorporated. Set aside.
In a large nonstick skillet, heat one tablespoon of extra virgin olive oil over medium high heat. Add the chorizo to the skillet, breaking it up as it cooks. Cook for about 5 minutes, or until done, and then remove to a plate lined with paper towels. Wipe out the skillet with a couple of paper towels.
In the same skillet, heat remaining 2 tablespoons of olive oil over medium high heat. Add the red and green pepper and cook 3-4 minutes, until peppers begin to soften.
Add Simply Potatoes diced potatoes with onion and cook 5-7 minutes, until potatoes begin to brown.
Stir in spinach and cook about one minute to wilt it.
Stir in the egg mixture, the black beans, half of the scallions, half of the cilantro, and half of the cheese. Season with salt and pepper and stir everything to mix. Cook 3-4 minutes, stirring occasionally, until eggs are solid.
Top with remaining cheese, scallions, and cilantro.

Southwestern Breakfast Scramble image

Yield Makes 6 servings

Number Of Ingredients 10

1 cup purchased tomatillo salsa
1/2 cup chopped fresh cilantro
2 tablespoons (1/4 stick) butter
2 5-inch-diameter corn tortillas, cut into 1/2-inch pieces
8 ounces pork chorizo sausage, casing removed
1/2 cup chopped red onion
12 large eggs, beaten to blend
1 cup grated white cheddar cheese
Sour cream
1 avocado, halved, pitted, peeled, sliced

Steps:

Mix salsa and 1/4 cup cilantro in bowl. Set salsa mixture aside. Melt butter in large nonstick skillet over medium-high heat. Add tortillas; sauté until brown, about 3 minutes. Using slotted spoon, transfer tortillas to plate. Add chorizo to skillet and sauté until cooked through, about 12 minutes. Add onion; sauté 1 minute. Return tortillas to skillet. Add eggs and remaining 1/4 cup cilantro and cook until eggs are softly set, stirring constantly, about 3 minutes. Mix in cheese. Transfer egg mixture to platter. Top with sour cream and avocado. Serve, passing salsa mixture.