Broccoli, Potato and Chorizo Scramble

0 Ratings

0 Comments

Prep 20 min
Total 20 min
Ingredients 9
Servings 6

A flavorful breakfast scramble the whole family will enjoy. MORE + LESS -

Ingredients

eggs

1/4

cup milk

1/4

teaspoon dried oregano leaves

clove garlic, chopped

bag (19 oz) Value Size frozen roasted potatoes, broccoli & cheese sauce

1/2

lb fully cooked chorizo sausage links, casing removed, chopped

can (4.5 oz) Old El Paso™ chopped green chiles, drained

1/2

cup shredded Cheddar cheese (2 oz)

Salsa, if desired

Directions

Hide Images

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

% Daily Value

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;