Chorizo Potato Breakfast Recipes

Chorizo Breakfast Bowls Skinnytaste

WEBMar 4, 2020 · Instructions. Preheat the oven to 425F. Spray a 9 x 12 or large oval casserole dish with oil. Add the potatoes, 1 tablespoon oil, …

Rating: 5/5(12)
1. Preheat the oven to 425F. Spray a 9 x 12 or large oval casserole dish with oil.
2. Add the potatoes, 1 tablespoon oil, 3/4 teaspoon salt, garlic powder and black pepper and toss.
3. Bake until tender, tossing every 15 minutes, about 45 to 55 minutes.
4. Meanwhile, heat a large nonstick skillet over medium-low heat, spray with oil and cook the eggs in batches sunny-side up, until the whites are just set, about 2 to 3 minutes for a runny yolk, or longer if a firm yolk is desired.

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Mexican Chorizo Breakfast Skillet Low Carb, Keto

WEBMar 20, 2018 · In a large oven safe skillet, melt butter. Add in onion, green pepper, mushrooms and cauliflower. Saute until vegetables start to …

Rating: 5/5(1)
1. ***If using bacon, start cooking first. I like to cook mine in the oven so the timing is perfect with this dish***
2. In a large oven safe skillet, melt butter. Add in onion, green pepper, mushrooms and cauliflower. Saute until vegetables start to soften about 5 minutes.
3. Add in chorizo and cook for about 7 minutes. Chorizo will somewhat liquify but that is normal!
4. In a small bowl, whisk together eggs, salt and pepper, and cream. Pour into skillet and cook until eggs firm up, about 5 minutes

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Chorizo Breakfast Casserole The Endless Meal®

WEBDec 16, 2016 · Add the bell peppers and cook for 2 more minutes. Turn off the heat and mix in the kale then season generously with sea salt and …

Rating: 4.9/5(44)
1. Heat the olive oil over medium-high heat in your largest frying pan. Add the onion and mushrooms to the pan and saute until the mushrooms begin to brown. Add the chorizo and potatoes to the pan and let them cook, stirring often, until the potatoes are just soft, about 10 minutes. Add the bell peppers and cook for 2 more minutes. Turn off the heat and mix in the kale then season generously with sea salt and black pepper. Pour the veggies into a 9×11 inch casserole dish then stir through the cherry tomatoes.
2. In a large bowl, whisk the eggs with the paprika and thyme then stir in both the cheeses. Pour the eggs over the veggies in the casserole dish and mix till everything is well combined.
3. Either cover the casserole dish and keep it in your fridge for up to 24 hours or bake it right away.
4. Preheat your oven to 400 degrees and bake for 35-40 minutes, or until the eggs are cooked through. Note: because of all the veggies, the casserole will look a bit wet even when cooked. The best way to test if it is done is to insert a toothpick into the middle like you would with a cake. If it comes out clean, it’s ready to come out of the oven.

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