| Written By Recipe Coordinator |
This egg breakfast recipe spotlights the edible and certainly incredible egg. Breakfast in a bowl was never better or more inexpensive and nutritious. Did you know that a large egg contains only 70 calories and 5 grams of fat? This egg breakfast is a perfect way to begin, stay or accelerate a diet program.
Butter or oil 12 oz. or 1 1/2 cups
Frozen potatoes O'Brien 4 lb. or 8 oz.
Eggs, beaten 2 lb. 10 oz.* or 24 large
Fully-cooked chorizo sausage, minced or crumbled 6 oz.
Pepper-Jack cheese, shredded 1 lb. 2 oz.
Diced avocado 1 lb. 2 oz.
Sour cream, optional 12 oz.
Bottled ranchero sauce, optional 24 oz. or 3 cups
1. Heat butter/oil in non-stick fry pan or on grill. Cook potatoes according to package directions; keep warm.
2. In separate spray-coated pan or on griddle, cook and scramble eggs until soft. Stir in chorizo. Cook eggs until firm throughout with no visible liquid egg remaining.
3. Portion 6 oz. potatoes and about ¾ cup eggs into each of 12 (2-cup) individual serving bowls. Top each bowl with 1½ oz. each cheese and avocado. Add 1 oz. sour cream and ¼ cup ranchero sauce, if desired.*If using frozen or liquid whole egg product.
Note:
Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
Makes 12 servings.
Recipe and photo courtesy of the American Egg Board.
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