Southwestern Egg Breakfast Scramble

Southwestern egg breakfast scramble

Southwestern egg breakfast scramble

As you’ll see, I like bold flavors, and I enjoy spicy foods. Unfortunately I’m the only one in the family who does, so when I cook for the family I need to tone it down. So when I find myself cooking for just me, it’s usually a fun chance to kick it up a few notches (as Emeril Lagasse would say). Breakfast is often one of those meals where everyone’s having their own thing, so I get to do just that.

When I’m hungry, have a few extra minutes (mainly on the weekend), and have the chance to cook my own thing, I’ll make myself this Southwestern Egg Breakfast Scramble. The great thing about a breakfast scramble is that really, you can throw in whatever suits you (or whatever you happen to have around the house). Its a pretty easy, one-dish breakfast.

In my version, I use a vegetarian sausage (see Notes). I like Field Roast brand Mexican Chipotle vegetarian sausage. They have a great zesty flavor and a nice firm texture. Of course, you could use real southwestern sausage or chorizo if you prefer. I also use jarred sliced pickled jalapeƱos, since I generally have them on hand; you could certainly use fresh jalapeƱos, just mind the spice level to your preference.

Southwestern Egg Breakfast Scramble
Serves 1
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 1 link chorizo or Mexican sausage, chopped
  2. 1/3 cup chopped onion
  3. Chopped jalapeno, to taste
  4. 2 eggs
  5. 1.5 tablespoons milk
  6. 1/4 cup shredded Mexican cheese blend (or cheddar jack blend)
  7. 2 tablespoons salsa
  8. 1/4 teaspoon dried chili powder
  9. Salt and black pepper to taste
Instructions
  1. In a non-stick saute pan (feel free to use cooking spray or oil) over medium heat, brown the sausage. Drain any fat.
  2. Shortly before the sausage is cooked through, add onions and jalapenos.
  3. In a separate small bowl, beat together eggs and milk. Add chili powder, salt, and pepper, and beat together.
  4. Pour over sausage and onion mixture in the frying pan. With a spatula, scramble all of the ingredients together.
  5. When eggs have firmed up, add cheese and salsa. Continue stirring and scrambling together.
  6. Serve on a plate, or in a warm flour tortilla if you choose. See Notes for additional variation ideas.
Notes
  1. - I substitute a Field Roast Mexican Chipotle sausage. You can use the sausage or vegetarian sausage of your choice.
  2. - This is a throw-together meal based upon what you have at home. Feel free two tweak with your own additions/variations. Some suggestions: peppers, mushrooms, guacamole.
  3. - I usually have a jar of sliced pickled jalapenos in the house, and I chopped a few wheels for this recipe. Likewise, i use whatever store-bought salsa I have in the refrigerator.
  4. - If you have a southwestern seasonings blend, you can use that instead of chili powder, salt, and pepper.
  5. - If you want, you can make this into an omelette rather than a scramble. Just let the entire mixture set in the pan after you pour in the eggs rather than scrambling everything together. Don't forget to flip once it has set.
The Exec's Chef http://execschef.com/

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