• Prep Time
    60 Mins
  • Cook Time
    0 Mins
  • Total Time
    60 Mins
  • The base number of servings for this recipe is 4
    OK

    Scrambled Eggs with Brown Rice, Spicy Pico de Gallo and Chorizo Chips

    Start your morning off right with a breakfast that will keep you going all day long. Fluffy scrambled eggs top a bed of filling brown rice and are slathered with spicy jalapeño pico de gallo and sprinkled with crispy, crunchy slices of chorizo.


    Ingredients
    4
    cups
    cooked brown rice
    7
    ounces
    smoked chorizo, thinly sliced
    12
    large eggs
    1/2
    cup
    milk
    1
    teaspoon
    kosher salt
    1
    teaspoon
    freshly ground black pepper
    1
    jalapeno, minced
    1
    cup
    prepared pico de gallo
    Directions
    Warm the rice in a steamer or microwave.
    Spread sliced chorizo in a single layer in a large skillet and turn heat up to medium-high. Once the chorizo begins to render flip each piece. Once crisp on edges transfer to a small bowl. Repeat until all chorizo is crisp.
    Whisk eggs, milk, salt and pepper until pale yellow and fluffy. Pour into skillet with chorizo drippings. Scramble until cooked through. Remove from heat.
    Add jalapeño, with ribs and seeds for extra spice, to pico de gallo. Stir to combine.
    To serve, divide warm rice between 4 plates and evenly top with scrambled eggs, pico de gallo and the chorizo chips.

    The base number of servings for this recipe is 4
    OK

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