Description
A vibrant and nourishing breakfast skillet loaded with chorizo, potatoes, and peppers, perfect for a hearty morning meal.
Ingredients
Scale
- 12 oz Mexican Chorizo
- 1 Tablespoon Olive Oil
- 1 1/2 pound Russet Potatoes, diced
- 3 Poblano or Bell Peppers, diced
- Pinch of Salt and Pepper
- 2 cups Liquid Egg Whites (or 8 whole eggs)
- 1 cup Enchilada Sauce
- 4 Corn Tortillas, diced
- 2 oz Shredded Pepper Jack or Monterey Jack Cheese
- Fresh cilantro
- Fat-free Greek yogurt or sour cream
- Guacamole or creamy jalapeño sauce
- Hot sauce
Instructions
- Cook the chorizo in a large nonstick skillet over medium heat. Transfer cooked chorizo to a large bowl and set aside.
- In the same skillet, add olive oil followed by diced potatoes, peppers, and a pinch of salt and pepper. Toss to combine and cover the pan. Cook for 6-8 minutes, stirring occasionally, until potatoes are tender. Transfer veggies to the bowl with cooked chorizo.
- Reduce heat to medium-low and add egg whites to the pan. Fully cook before stirring in the enchilada sauce. Turn off heat.
- Add the veggies and chorizo back to the pan along with the tortillas. Stir to combine and top with cheese. Either cover to melt cheese or place under the broiler.
- Garnish with fresh cilantro, Greek yogurt or sour cream, guacamole, creamy jalapeño sauce, and hot sauce if desired.
Notes
Serve hot for max deliciousness. Leftovers can be stored in an airtight container for up to 3 days, or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 0mg