Southwest Skillet Scramble Recipes

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SOUTHWEST SKILLET SCRAMBLE



Southwest Skillet Scramble image

Ready, Set, Cook! Special Edition Contest Entry: This Southwest Skillet Scramble is great for breakfast, brunch, lunch, or dinner. It's a quick, easy, one pot meal that comes together in a flash! Using the Simply Potatoes Diced Potatoes with Onions makes this so easy and simplifies the prep work. If you wanted to spice this dish up, you could use pepper jack cheese. You can serve it with sour cream and/or salsa if you wish.

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



Southwestern Breakfast Scramble image

Categories     Egg     Breakfast     Brunch     Sauté     Cheddar     Sausage     Avocado     Tomatillo     Tortillas     Bon Appétit

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.

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  • Drain the black beans and rinse them briefly with water. Let them drain while you prepare the rest. Crack six eggs into a large bowl and lightly whisk them. Melt 2 tablespoons of butter in a large skillet over medium-low heat.
  • Once the butter is melted, pour the eggs into the skillet. Let them cook slowly over medium-low heat. As the bottom layer begins to set, use a spatula to drag the outside edges in towards the center, allowing the uncooked egg to run back into the empty space. Continue to gently move the eggs around in the skillet in this manner until they are about 75% set. The eggs will continue to cook as you add other ingredients, so you do not want to over cook them at this step. Season the eggs with salt and pepper if desired.
  • Add the drained beans and 2-3 cups of tortilla strips to the skillet. Gently fold them into the eggs, breaking the tortilla strips into smaller pieces as you go. Spoon one cup of salsa over top of the egg mixture and then sprinkle one cup of shredded cheese over top.
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