Chorizo and Eggs with Avocado
gluten-free, Paleo, dairy-free
Ingredients:
1 finely chopped green pepper
1 pound of chorizo sausage (I use Mulay’s Natural from Natural Grocers)
7 eggs (or more as needed to serve your family)
1 to 2 ripe avocados
Instructions:
1) Set your oven to 375 degrees.
2) Saute the green pepper in a large cast iron or stainless steel skillet over low to medium heat for about five minutes.
3) Crumble your chorizo in next (remove the casing if it came in casing)
4) Saute until the chorizo is cooked through, about five minutes
5) Crack your eggs over the top (don’t worry if some yolks break—maybe one of your kids prefers them that way? —one of mine does)
6) Bake for about ten minutes, or until the eggs are done the way you like.
Note: Make sure everyone knows that the skillet was in the oven and NOT to touch it (yea, I’ve done that—ouch!)
7) Top with sliced avocado.
♥, Kelly
Meagan says
This looks fantastic! I definitely like this idea 🙂
Minnie(@thelady8home) says
Fantastic!!! Its such a great idea. Infact you can follow the same with so many other combinations too.
Chef Rachel says
That looks so delicious and beautiful. Served with a side of steamed or sauteed leafy greens, cauliflower, broccoli or asparagus it would be at home in my kichen. Thanks for sharing!
You do such a great job with food styling and photography.
Chef Rachel, The Healthy Cooking Coach
Suzanne Perazzini says
This looks like a great last-minute dish and I love all those ingredients. Quick dishes are precious.
Loree says
Thanks Kelly! We love the recipe and will add it to our site! Keep enjoying Mulay’s and sharing those awesome recipes!
Loree says
Thanks for the great recipe Kelly! We will post it on our site and FB. Keep enjoying Mulay’s Sausage and sharing your fabulous recipes.
Loree Mulay
the love affair and heart rate monitor says
Any other garnishing ideas for this recipe other than avocado, Kelly? 🙂
Holly Hunter says
I’ve never made it this way. We always just cook the chorizo, add the eggs, and the scamble. I’ll have to try it!
Nancy Olson says
Best thing for breakfast.
I love it.
The InTolerant Chef says
What a perfect brunch dish, it looks amazing indeed!
Kelly says
Just tried this for breakfast with a side of roasted sweet potatoes…YUMMO! I’m always on the lookout for something quick for breakfast…I pre-cooked the chorizo and green peppers and will just need to cook up an egg or two and voila…yummy, nutritious breakfast :-). Thanks for this great idea!
Anna says
Very yummy and simple. I added a pinch of sea salt and about 1 teaspoon of black pepper and made my biscuits from scratch. Will consider serving again for potluck one Sunday morning at church.