El Jefe Southwest Breakfast Scramble

Name: Adobo Southwest Breakfast Scramble
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4-6
Cuisine: Southwestern
Ingredients: 2 LB – Red Potatoes; 2 T – Olive Oil; 3 T – El Jefe Taco Rub; 1 LB – Chorizo; 6 – Eggs; 1 Can – Black Bean, drained and rinsed; 1 ½ C – Frozen Corn; ½ - Red Onion, diced; ½ - Red Pepper, diced; ½ Bunch – Cilantro, chopped; 1 oz – Lime Juice; 2 T – El Jefe Taco Rub

Breakfast is served! Eggs, corn, peppers, potatoes, and chorizo all combined with our El Jefe taco rub to make the perfect breakfast scramble.

PS Seasoning

Adobo Southwest Breakfast Scramble

Rated 2.7 stars by 3 users

Cuisine

Southwestern

Author:

PS Seasoning

Servings

4-6

Prep Time

45 minutes

Cook Time

45 minutes

Breakfast is served! Eggs, corn, peppers, potatoes, and chorizo all combined with our El Jefe taco rub to make the perfect breakfast scramble.

Ingredients

2 LB – Red Potatoes
2 T – Olive Oil
3 T – El Jefe Taco Rub
1 LB – Chorizo
6 – Eggs

Corn Bean Salsa

1 Can – Black Bean, drained and rinsed
1 ½ C – Frozen Corn
½ - Red Onion, diced
½ - Red Pepper, diced
½ Bunch – Cilantro, chopped
1 oz – Lime Juice
2 T – El Jefe Taco Rub

View Cart (0) Checkout

Directions

Preheat oven to 400 degrees.
Wash and diced the red potatoes into bite sized pieces. Toss in a bowl with the olive oil and 3 TB of El Jefe rub.
Spread out on a sheet tray and bake in the oven until fork tender.
While the potatoes are roasting, make the corn and bean salsa by combining the ingredients listed. Set aside.
Cook off the chorizo and drain off excess fat. Cook the eggs to you liking.
Build the skillet with the potatoes on the bottom of the serving dish, topped with the cooked chorizo, eggs and then fished with the corn and bean salsa.
Serve with hot sauce!