Ingredients
Scale
- 1 lb chicken chorizo
- 2 cups Yukon Gold potatoes, diced
- 6 large eggs
- 1 cup bell peppers, diced
- 1 medium onion, diced
- 1 cup shredded cheddar cheese
- 1 tsp black pepper
Instructions
- 1. Preheat oven to 375°F (190°C).
- 2. Boil diced potatoes in salted water for about 10 minutes until slightly tender; drain and set aside.
- 3. In a skillet over medium heat, sauté the onion and bell peppers in olive oil until soft. Add chicken chorizo and cook until browned.
- 4. In a bowl, whisk eggs with salt and pepper; stir in half the cheddar cheese.
- 5. In a greased baking dish, layer cooked potatoes, chorizo mixture, and egg mixture; top with remaining cheese.
- 6. Bake for 30-35 minutes until set and golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 210mg
Keywords: Substitute chicken chorizo with turkey or beef for different flavors. Add spinach or zucchini for extra nutrition. For vegetarian options, use plant-based chorizo or additional vegetables.