Gourmet Tex-Mex Breakfast Scramble with Gluten-Free Chorizo

Allergens

None (unless using pre-packaged chorizo with allergens)

Ingredients

• 1 lb gluten
• free chorizo sausage
• 8 large eggs
• 1/2 cup whole milk
• 4 medium russet potatoes
• 1/2 cup diced red bell pepper
• 1/2 cup diced green onions
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• Salt and black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook the gluten free chorizo in a large skillet over medium heat, breaking it up as it cooks. Once browned, drain excess fat and set aside.
3. Peel and dice the potatoes into 1/2 inch cubes. In another skillet, sauté the potatoes until golden brown and cooked through. Season with salt and pepper to taste. Set aside.
4. In a large bowl, whisk together the eggs and milk until well combined. Stir in the red bell pepper, green onions, and cooked chorizo.
5. Combine the egg mixture with the cooked potatoes in a greased baking dish. Top with shredded Monterey Jack cheese and chopped cilantro.
6. Bake for 30 35 minutes, or until the eggs are set and the cheese is melted. Allow to cool slightly before serving.

Chef’s Insight

Use high-quality chorizo and fresh ingredients for the best flavor profile.

Notes

Adjust the seasonings according to personal preference, adding more chili powder or cumin for extra spice.