Spicing Things Up: Chorizo Breakfast Sausage Ideas

Chorizo and Potato Scramble

Ingredients:

Ingredients:

– 1 tablespoon olive oil

– half onion, chopped

– 2 cloves garlic, minced

– 1 pound breakfast sausage (such as chorizo, Italian sausage, or ground turkey)

– 1 (15 ounce) can black beans, drained and rinsed

– 1 (15 ounce) can corn, drained and rinsed

– 1 (10 ounce) can diced tomatoes with green chiles, undrained

– 1/2 cup chopped green bell pepper

– half cup chopped red bell pepper

– 1 teaspoon chili powder

– 1/2 teaspoon ground cumin

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– 12 eggs

– half cup shredded cheese (such as cheddar or Monterey Jack)

– 1/4 cup chopped recent cilantro

Instructions:

**Chorizo and Potato Scramble**

Start your day with a flavorful and satisfying chorizo and potato scramble. This easy-to-make breakfast combines the spicy kick of chorizo with tender potatoes for a delicious and filling meal.

**Ingredients:**

1. 1 pound chorizo breakfast sausage, removed from casing
2. 2 medium potatoes, peeled and diced
3. 1 onion, chopped
4. 2 bell peppers (any color), chopped
5. 1/2 cup chopped fresh cilantro
6. 1/2 cup shredded cheddar cheese (optional)
7. Salt and pepper to taste

**Instructions:**

1. Heat a large skillet over medium heat.
2. Add the chorizo and cook dinner till browned and crumbled.
3. Add the potatoes, onion, and bell peppers to the skillet and cook dinner till the potatoes are tender and the vegetables are softened.
4. Crack the eggs right into a bowl and whisk until properly mixed.
5. Pour the eggs into the skillet and cook dinner till scrambled to your desired consistency.
6. Stir within the cilantro.
7. Top with cheddar cheese, if desired.
8. Season with salt and pepper to style.
9. Serve instantly along with your favorite toast or breakfast potatoes.

**Tips:**

• For a spicier scramble, use hotter chorizo sausage.
• Add your favorite vegetables to the scramble, corresponding to tomatoes, mushrooms, or zucchini.
• Serve the scramble with a dollop of bitter cream or salsa for extra taste.

Chorizo and Egg Tacos

Ingredients:

Chorizo and Egg Tacos

Chorizo and egg tacos are a delicious and easy-to-make breakfast possibility. They are excellent for a fast and transportable meal on the go. Here’s what you’ll need to make them:

Ingredients:

• 1 pound floor chorizo
• 12 eggs
• 12 corn tortillas
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped onion
• 1/4 cup chopped tomatoes
• 1/4 cup chopped cilantro
• Salsa, sour cream, and guacamole, for serving

Instructions:

1. Heat a big skillet over medium warmth. Add the chorizo and cook till browned, breaking it up into small pieces as you cook.
2. Crack the eggs into the skillet and cook until they’re cooked to your desired doneness.
3. Warm the tortillas in a skillet or on a griddle.
4. Place a tortilla on a plate and high with a scoop of the chorizo and egg combination. Add cheese, onion, tomatoes, and cilantro. Serve with salsa, bitter cream, and guacamole.

Tips:

• For a spicier taco, use spicy chorizo.
• Add different toppings to your tacos, corresponding to avocado, jalapeños, or black beans.
• Make a breakfast burrito by wrapping the chorizo and egg combination in a tortilla and heating it in a skillet till the tortilla is golden brown.

Instructions:

Ingredients:

– 1 pound of recent chorizo

– 6 giant eggs

– 12 corn tortillas

– half cup chopped onion

– 1/2 cup chopped bell pepper

– half of cup shredded cheddar cheese

– 1/4 cup chopped cilantro

– Salsa, guacamole, and bitter cream, for serving

Instructions:

1. Heat a big skillet over medium heat.

2. Add the chorizo and cook, breaking it into small pieces, until cooked by way of and not pink.

3. Remove the chorizo from the skillet and set aside.

4. Season the eggs with salt and pepper.

5. Return the skillet to medium heat and add somewhat little bit of oil or butter.

6. Once the oil is sizzling, add the eggs and prepare dinner until they’re cooked to your liking.

7. Return the chorizo to the skillet and stir to mix with the eggs.

8. Heat the tortillas in a separate skillet or on a griddle until they are warm and pliable.

9. To assemble the tacos, place a tortilla on a plate and top with some of the egg and chorizo mixture.

10. Add some cheddar cheese, cilantro, salsa, guacamole, and sour cream, as desired.

11. Fold the tortilla in half and luxuriate in.

Chorizo Breakfast Burrito

Ingredients:

**Chorizo Breakfast Burrito**

**Ingredients:**

– 1 pound ground chorizo sausage

– 1 giant onion, chopped

– 1 green bell pepper, chopped

– 1 (15 ounce) can black beans, drained and rinsed

– 1 (10 ounce) can diced tomatoes with green chilies, undrained

– half cup chopped contemporary cilantro

– 1 teaspoon ground cumin

– half teaspoon chili powder

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– 8 (10-inch) flour tortillas

– 1 cup shredded cheddar cheese

– 1 cup bitter cream

– half of cup salsa

– Optional toppings: guacamole, chopped avocado, pico de gallo

Instructions:

**Chorizo Breakfast Burrito**

**Ingredients:**

• 1 pound chorizo sausage
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped purple bell pepper
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 cup shredded cheddar cheese
• 12 (6 inch) flour tortillas
• Salsa, sour cream, and guacamole, for serving

**Instructions:**

1. In a big skillet, brown the chorizo sausage over medium warmth. Drain off excess grease.
2. Add the onion, green bell pepper, and purple bell pepper to the skillet. Cook till softened, about 5 minutes.
3. Stir within the black beans, corn, and cheddar cheese. Cook until heated via, about 2 minutes.
4. Warm the tortillas within the microwave or in a skillet. Fill each tortilla with the chorizo mixture and prime with salsa, sour cream, and guacamole.
5. Serve immediately.

Chorizo and Cornbread Waffles

Ingredients:

**Chorizo and Cornbread Waffles**

**Ingredients:**

– 1 pound ground chorizo sausage

– 1 cup all-purpose flour

– 1 cup cornmeal

– 1 tablespoon baking powder

– 1 teaspoon sugar

– 1/2 teaspoon salt

– 1 egg

– 1 cup milk

– 1/4 cup vegetable oil

– Butter or syrup, for serving

Instructions:

– Chorizo and Cornbread Waffles

– Ingredients

• 1 package deal (12 ounces) chorizo breakfast Sausage Recipe
• 1 cup cornmeal mix
• 1 cup milk
• 1 egg
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped recent cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

– Instructions

1. Heat a large skillet over medium warmth. Crumble the chorizo into the skillet and cook till browned.
2. In a big bowl, mix the cornmeal mix, milk, egg, onion, green bell pepper, pink bell pepper, cilantro, salt, and black pepper. Stir till just combined.
3. Add the chorizo to the batter and stir until mixed.
4. Heat a waffle iron in accordance with the manufacturer’s directions. Pour half cup of batter onto the new waffle iron and cook dinner till golden brown.
5. Serve hot with your favourite toppings.

Chorizo and Spinach Frittata

Ingredients:

Ingredients:

6 giant eggs

1/2 cup milk

1/2 cup shredded cheddar cheese

1/2 cup chopped green bell pepper

1/2 cup chopped yellow onion

1/2 cup chopped fresh spinach

1/2 cup diced cooked Spanish chorizo sausage

Salt and pepper to taste

Optional: 1 tablespoon chopped fresh cilantro

Instructions:

Chorizo and Spinach Frittata

Ingredients:

• 1 tablespoon olive oil
• 1/2 pound chorizo breakfast sausage, casings removed
• 1/2 onion, chopped
• 1 red bell pepper, chopped
• 1 (10-ounce) bundle frozen spinach, thawed and squeezed dry
• 1/2 cup grated Parmesan cheese
• 5 massive eggs
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a big skillet over medium-high warmth. Add chorizo and cook dinner until browned, breaking apart the meat as you cook.
3. Add onion and bell pepper; cook dinner until softened, about 5 minutes.
4. Stir in spinach, Parmesan cheese, eggs, milk, salt, and pepper. Pour combination right into a 9-inch pie plate.
5. Bake in preheated oven for 25-30 minutes, or until set.

Tips:

• For a spicier frittata, use spicy chorizo sausage.
• Add other greens to the frittata, similar to diced tomatoes, zucchini, or mushrooms.
• Top the frittata with shredded cheese before baking.
• Serve the frittata with salsa, sour cream, or guacamole.