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Broccoli, Potato and Chorizo Scramble

Prep 20 min
Total 20 min
Ingredients 9
Servings 6

A flavorful breakfast scramble the whole family will enjoy.

Ingredients

6 eggs
1/4 cup milk
1/4 teaspoon dried oregano leaves
1 clove garlic, chopped
1 bag (19 oz) Value Size frozen roasted potatoes, broccoli & cheese sauce
1/2 lb fully cooked chorizo sausage links, casing removed, chopped
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1/2 cup shredded Cheddar cheese (2 oz)
Salsa, if desired

Directions

1

In small bowl, beat eggs and milk with fork or whisk; stir in oregano and garlic. Set aside. Cook frozen vegetables as directed on bag; set aside.
2

In 12-inch skillet, cook chorizo over medium heat 2 to 3 minutes, stirring frequently, until hot. Stir in cooked vegetables and chiles; blend well.
3

Pour egg mixture over chorizo mixture. Cook uncovered over medium-low heat about 4 minutes. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that uncooked portions flow to bottom of skillet. Cook until eggs are thickened throughout but still moist.
4

Sprinkle with cheese. Reduce heat to low. Cover; cook 3 to 5 minutes or until center is set and cheese is melted. Serve with salsa.

Expert Tips

Chorizo can be purchased in bulk form without casing.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 350

Calories from Fat: 220

Total Fat: 24g; 37%

Saturated Fat: 9g; 47%

Trans Fat: 0g

Cholesterol: 255mg; 85%

Sodium: 980mg; 41%

Potassium: 400mg; 11%

Total Carbohydrate: 13g; 4%

Dietary Fiber: 1g; 6%

Sugars: 4g

Protein: 20g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 15%; 15%

Calcium: 10%; 10%

Iron: 10%; 10%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;