Chorizo Scramble
with eggs / carrots / bell peppers / green onions
This spicy breakfast-for-dinner was last featured in a meal plan back in 2017. We love the comforting flavors and easy prep for this super weeknight-friendly meal.
Ingredients
- Onions, medium - 1/2 , diced
- Bell peppers, any color - 1 , diced
- Carrots - 1/2 lb , diced
- Green onions - 2 stalks , chopped, green and white parts separate
- Avocados - 1 , sliced
- Eggs - 8 , whisked
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Chorizo - 1 lb
- Hot sauce - for serving
Prep
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Onions / Bell peppers / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
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Green onions / Avocados - Prep as directed. Keep green and white parts of green onions separate.
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Eggs - Whisk eggs with some salt and pepper.
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Make
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Heat a skillet over medium heat. Add first part of oil and then onions, bell peppers, carrots, and white parts of green onions to heated oil with a pinch of salt. Saute for ~3 minutes, until softened. Add in chorizo (remove from casing). Saute until chorizo is cooked through, 4 to 6 minutes. Set aside and wipe out skillet.
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Add second part of oil and then eggs. Lightly scramble until you get them to the consistency you want. Remove from heat.
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Spoon chorizo mixture over eggs. Top with avocado, hot sauce, and green parts of green onions. Enjoy!
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