Southwest Breakfast Scramble
Ingredients
6-8 eggs
6 ounces chorizo, casing removed
½ medium red onion, diced
½ red bell pepper, diced
½ cup frozen or pre-cooked corn kernels
½ cup canned black beans
½ cup cheddar or Monterey Jack cheese, shredded
¼ cup green onion, to garnish
¼ cup sour cream, to garnish
Salt and pepper, to taste
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Instructions
Set the Griddle to Temperature Setting 3.
Cook the chorizo on the Griddle until fully cooked.
Lower the Griddle to Temperature Setting 1, then add diced onion and bell peppers. Cook for 2 minutes.
Add the corn and black beans, cooking for an additional 1-2 minutes.
In a separate bowl, whisk eggs and season with salt.
Slowly pour half of the whisked eggs onto the Griddle, avoiding the Drip Outlet. Gently stir.
Add the remaining whisked eggs and sprinkle shredded cheese on top.
With the Griddle on Temperature Setting 1 or 2, stir until eggs are cooked to preference.
Garnish with sour cream and chopped green onions.
Serve and enjoy this savory and spicy crowd pleaser!
