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
Serves 2
Ingredients:
- 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
Seasoned to Taste 
After waking up this morning, one of my first thoughts was, “I think I need an intervention from plain oatmeal”. The next thought was, “Who would I know that could whip up an idea on the spot?” Thank you for posting this just in time.
While the fridge lacked anything resembling chorizo, I was able to spice up fish taco leftovers into a gallo pinto dish based on your post. You are a lifesaver.
Fish tacos turning into breakfast? Now this I gotta see!
Visit DC and I’ll show you the greatest (attempt at) fish tacos of all time. We can go out to eat after I put out the fire in my kitchen.