Spice Up Your Morning with Chorizo Breakfast Skillet
Ingredients:
- 4 large Eggs
- 6-8 ounces chorizo sausage, sliced or crumbled
- 4-6 strips of bacon, chopped
- 1 cup diced potatoes (precooked or parboiled for quicker cooking)
- 1/2 cup diced bell peppers (assorted colors for more vibrant appearance)
- 1/2 cup diced onions
- 1-2 cloves garlic, minced
- 1/2 cup shredded cheddar or Mexican blend cheese (optional)
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish (optional)
- Olive oil or cooking spray
Preparation:
- Heat a large skillet or frying pan over medium-high heat. Add a little olive oil or cooking spray to prevent sticking.
- Add the chopped bacon to the skillet and cook until crispy. Remove the bacon from the pan and set it aside, leaving the bacon drippings in the skillet.
- In the same skillet, add the chorizo sausage and cook it until it’s browned and fully cooked through. Remove the chorizo from the skillet and set it aside with the bacon.
- In the same skillet, add the diced onions, bell peppers, and minced garlic. Cook them until they are softened and slightly caramelized.
- If your potatoes are not pre-cooked or parboiled, add them to the skillet and cook until they are tender and golden brown. If you’re using pre-cooked or parboiled potatoes, you can add them later with the bacon and chorizo.
- Once the potatoes are cooked, add the cooked chorizo and bacon back to the skillet and mix everything together.
- Create small wells in the mixture and crack the eggs into these wells. You can cover the skillet with a lid or foil to help the eggs cook faster.
- Cook the eggs to your desired doneness. If you prefer runny yolks, cook them for a shorter time, and for fully cooked yolks, cook them longer.
- Sprinkle the shredded cheese on top of the skillet, remove from heat, cover and let it melt. Season the skillet with salt and pepper to taste.
- Garnish with fresh cilantro or green onions, if desired. Serve the chorizo bacon breakfast skillet hot directly from the skillet.