Mexican Breakfast Scramble Recipe

Cooking Directions

• STEP 1.In a large skillet, cook the chorizo over medium heat until browned and cooked through.
• STEP 2.Add the bell peppers and onions to the skillet and cook until they are softened.
• STEP 3.In a separate bowl, whisk the eggs with salt, pepper, cumin, and chili powder.
• STEP 4.Pour the egg mixture into the skillet with the chorizo and vegetables.
• STEP 5.Cook, stirring occasionally, until the eggs are scrambled and cooked to your desired doneness.
• STEP 6.Serve the Mexican Breakfast Scramble with warm tortillas and top with avocado, salsa, and cilantro.
• STEP 7.Enjoy!

Cooking Tips

• Make sure to cook the chorizo thoroughly before adding the vegetables.
• Feel free to adjust the spices according to your taste preferences.
• You can also add other ingredients like black beans or cheese for extra flavor.
• Serve the scramble with a side of refried beans and Mexican rice for a complete breakfast.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat the scramble in a skillet over medium heat until warmed through.
• Serve the Mexican Breakfast Scramble with warm tortillas and top with avocado, salsa, and cilantro.