The best way to eat breakfast is with the least amount of effort. I typically hate chopping, slicing and baking in the mornings. What I hate even more is having to go to the grocery store in the morning. Which is why, if you simply have eggs, you can turn any weekly leftovers into something satisfying.
That is where this weekend breakfast dish came from…
Cheesy Chorizo Scramble
- 4 eggs
- 4 T milk
- Salt and pepper
- 4 oz. Spanish chorizo, chopped
- 4 oz. fresh mozzarella cheese, chopped into cubes
- 2 small shallots, chopped
- 2 Roma tomatoes, chopped
- 1 T chopped Italian parsley
In a nonstick skillet, heat 2 tsp EVOO over medium and add the shallots. Stir until starting to become soft, 4-5 min., then add chorizo. Cook the chorizo until the fat starts to render, another 3-4 min., then stir in tomatoes and cook 1 more min.
Meanwhile, whisk eggs, milk and salt and pepper to taste. Pour eggs over chorizo mixture and reduce heat to low, stirring constantly. When eggs are almost set, add mozzarella and stir gently until starting to melt. Sprinkle in chopped parsley and serve!
The chorizo makes this dish a bit spicy and full of exotic flavor. The mozzarella is a nice chewy addition that doesn’t overpower the dish. Perfect for brunch or lunch because the eggs are really an afterthought to all the add-ins. Enjoy, friends! xoxo