El Jefe Southwest Breakfast Scramble
Breakfast is served! Eggs, corn, peppers, potatoes, and chorizo all combined with our El Jefe taco rub to make the perfect breakfast scramble.
Adobo Southwest Breakfast Scramble
Rated 2.7 stars by 3 users
Category
Pork
Servings
4-6
Prep Time
45 minutes
Cook Time
45 minutes
Author:
PS Seasoning
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
- 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
Corn Bean Salsa
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!