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Broccoli, Potato and Chorizo Scramble
Broccoli, Potato and Chorizo Scramble
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Prep Time:
20 minutes
Total Time:
20 minutes
Family-Friendly Breakfast Scramble bursting with flavor.
Ingredients:
  • 6 eggs
  • 1/4 cup milk
  • 1/4 teaspoon dried oregano leaves
  • 1 clove garlic, chopped
  • 1 bag (19 oz) Value Size frozen roasted potatoes, broccoli & cheese sauce
  • 1/2 lb fully cooked chorizo sausage links, casing removed, chopped
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • Salsa, if desired
Instructions:
  • In a small bowl, whisk together eggs, milk, oregano, and garlic. Set aside. Prepare frozen vegetables according to package instructions. Set aside.
  • Cook the chorizo in a 12-inch skillet over medium heat for 2 to 3 minutes until hot, stirring frequently. Blend in the cooked vegetables and chiles until well combined.
  • Gently pour the beaten eggs over the chorizo mixture in the skillet. Cook over medium-low heat for about 4 minutes. As the edges and bottom start to set, use a spatula to gently lift and let the uncooked eggs flow underneath. Cook until the eggs are thickened but still slightly moist.
  • Sprinkle cheese on top, reduce heat to low, cover, and cook for 3-5 minutes until the center is set and cheese is melted. Serve with salsa.

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