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 floor 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

– half of cup chopped green bell pepper

– half of cup chopped pink bell pepper

– 1 teaspoon chili powder

– 1/2 teaspoon floor 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 fresh 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 scrumptious and filling meal.

**Ingredients:**

1. 1 pound chorizo breakfast Homemade Sausage Recipe, faraway 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 recent cilantro
6. 1/2 cup shredded cheddar cheese (optional)
7. Salt and pepper to taste

**Instructions:**

1. Heat a large skillet over medium warmth.
2. Add the chorizo and cook 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 greens are softened.
4. Crack the eggs into a bowl and whisk until properly combined.
5. Pour the eggs into the skillet and prepare dinner till scrambled to your desired consistency.
6. Stir in the cilantro.
7. Top with cheddar cheese, if desired.
8. Season with salt and pepper to taste.
9. Serve instantly with your favourite toast or breakfast potatoes.

**Tips:**

• For a spicier scramble, use hotter chorizo sausage.
• Add your favorite greens to the scramble, similar to tomatoes, mushrooms, or zucchini.
• Serve the scramble with a dollop of sour 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 option. They are excellent for a fast and moveable meal on the go. Here’s what you may have to make them:

Ingredients:

• 1 pound ground 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 large skillet over medium warmth. Add the chorizo and prepare dinner until browned, breaking it up into small items as you cook dinner.
2. Crack the eggs into the skillet and cook until they’re cooked to your required 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 until the tortilla is golden brown.

Instructions:

Ingredients:

– 1 pound of recent chorizo

– 6 massive eggs

– 12 corn tortillas

– half cup chopped onion

– half cup chopped bell pepper

– 1/2 cup shredded cheddar cheese

– 1/4 cup chopped cilantro

– Salsa, guacamole, and bitter cream, for serving

Instructions:

1. Heat a large skillet over medium heat.

2. Add the chorizo and cook dinner, breaking it into small items, till cooked via and no longer 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 warmth and add a little bit of oil or butter.

6. Once the oil is sizzling, add the eggs and prepare dinner until they are 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’re warm and pliable.

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

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

11. Fold the tortilla in half and revel in.

Chorizo Breakfast Burrito

Ingredients:

**Chorizo Breakfast Burrito**

**Ingredients:**

– 1 pound floor chorizo sausage

– 1 large 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 fresh cilantro

– 1 teaspoon ground cumin

– half of teaspoon chili powder

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– eight (10-inch) flour tortillas

– 1 cup shredded cheddar cheese

– 1 cup bitter cream

– half 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 pink 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, bitter 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 pink bell pepper to the skillet. Cook till softened, about 5 minutes.
3. Stir in the black beans, corn, and cheddar cheese. Cook until heated by way of, about 2 minutes.
4. Warm the tortillas in the microwave or in a skillet. Fill every tortilla with the chorizo combination and top with salsa, bitter cream, and guacamole.
5. Serve instantly.

Chorizo and Cornbread Waffles

Ingredients:

**Chorizo and Cornbread Waffles**

**Ingredients:**

– 1 pound floor 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 (12 ounces) chorizo breakfast sausage
• 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 purple bell pepper
• 1/4 cup chopped recent cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

– Instructions

1. Heat a big skillet over medium heat. Crumble the chorizo into the skillet and prepare dinner until browned.
2. In a large bowl, mix the cornmeal combine, milk, egg, onion, green bell pepper, pink bell pepper, cilantro, salt, and black pepper. Stir until simply combined.
3. Add the chorizo to the batter and stir until mixed.
4. Heat a waffle iron in accordance with the manufacturer’s instructions. Pour half cup of batter onto the hot waffle iron and cook till golden brown.
5. Serve sizzling with your favorite 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 contemporary 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 purple bell pepper, chopped
• 1 (10-ounce) package deal frozen spinach, thawed and squeezed dry
• 1/2 cup grated Parmesan cheese
• 5 large eggs
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 375 levels F (190 levels C).
2. Heat olive oil in a large skillet over medium-high heat. Add chorizo and prepare dinner until browned, breaking apart the meat as you prepare dinner.
3. Add onion and bell pepper; cook dinner till 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 different 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.