Chorizo Potato Egg Scramble

If you are looking for a quick and easy breakfast for your holiday guests, this is IT! It's a fairly straight-forward egg scramble with a Tex-Mex twist. Personally, as a Texas girl, I love it because of the Mexican twist. Chorizo makes everything delish!

Chorizo Potato Egg Scramble

Serves: 3

1/2 lb ground chorizo

1/2 cup mix of corn, diced peppers, red onion 

4 eggs, mix yolk and white in a bowl

1 to 2 yellow gold potatoes, diced

handful of cilantro leaves

1/2 teaspoon cumin

a dash of pepper (add to bowl of eggs)

garlic powder

onion powder

handful of Mexican shredded cheese (optional)

Preparation:

1. In a large non-stick skillet, cook the chorizo and potato over medium-high heat, breaking up the chorizo with a spoon, until it is browned and the potatoes are tender, 12-15 mins. While it's cooking, add all the spices/seasonings listed above.

2. Add the mix of corn, diced peppers, and red onion and cook for 3 more minutes.

3. Add in the egg mixture and let cook for 3 minutes. Then break up the egg "omlette" into bits and mix the entire skillet. Check if the seasoning is adequate and adjust as necessary. Mix in the cilantro leaves and cook for 1 more minute. Add cheese (optional), let sit until the cheese has melted and serve.

4. Sit back and enjoy the compliments! :)