This was the breakfast we made almost every weekend at our seasonal campground. The neighbors would smell it and come running. This is made in an electric skillet ... one dish and everyone can take some and put it on their plate. This is so totally scrumptious and you can mix it up with different things if you get tired of it one way. The sky is the limit. Not an easier breakfast anywhere! It is hugely popular!
Prep: 10 min. Cook: 30 min.
Ingredients:
- 1 pound Mexican chorizo
- 1 medium yellow onion chopped small dice
- 1 cup sliced mushrooms
- 2 cups frozen cubed hash browns
- 1/2 cup of sliced green onions
- 1 cup frozen or canned corn drained
- 1 cup diced tomatoes drained
- 1/4 teaspoon Kosher salt
- pepper to taste
- 1 pound shredded Monterrey Jack cheese
- 8 (oz.) shredded sharp cheddar cheese ... about 2 cups
- 6 large eggs
- your favorite hot sauce
- Corn tortilla chips
Directions
- Heat an electric frying pan or cast skillet on grill to medium (about 350°F to 450°F).
- Add the chorizo, cover the pan and cook, breaking up the meat into smaller pieces with a wooden spoon and stirring occasionally, until it’s cooked through and starting to brown, about 5 to 8 minutes.
- Add the onion, mushrooms, hash browns, tomotoes and corn. Stir to combine, and cover the frying pan. Cook, stirring occasionally, until softened, about 8 minutes.
- Meanwhile, place the eggs and salt in a medium bowl and whisk until the eggs are broken up and evenly combined; set aside.
- When the vegetables are ready, drizzle in the eggs and let sit undisturbed until they just start to set around the edges, about 30 seconds. Stir the mixture and spread it back into an even layer (the eggs will not be completely cooked at this point).
- Immediately sprinkle the cheeses in an even layer over the egg mixture, cover the pan, and cook until the cheeses are just melted and starting to bubble, about 5 to 6 minutes.
- Sprinkle with the scallions and serve immediately with hot sauce and chips or tortillas for dipping. Yield: serves 6
