Summer Breakfast Skillet Recipe

Summer Breakfast Skillet Recipe
Summer Breakfast Skillet Recipe photo by Taste of Home
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Summer Breakfast Skillet Recipe

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Sizzle up spicy chorizo, veggies and eggs for a breakfast that keeps you going all morning. If I want something handheld, I turn it into tacos. —Andrea Rivera, Westbury, New York
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 1/2 pound fresh chorizo or bulk spicy pork sausage
  • 1 medium sweet yellow pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium onion, chopped
  • 3 medium tomatoes, chopped
  • 2 small zucchini, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded cheddar cheese

Directions

In a large skillet, cook chorizo, peppers and onion over medium heat 4-6 minutes or until chorizo is cooked through, breaking chorizo into crumbles; drain. Stir in tomatoes, zucchini, garlic and paprika; cook, covered, 5-7 minutes longer or until vegetables are tender.
With back of spoon, make four wells in vegetable mixture; break an egg into each well. Sprinkle eggs with salt and pepper. Cook, covered, 4-6 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted. Yield: 4 servings.

Test Kitchen Tips
  • Sensitive to spice? Use mild breakfast sausage instead of chorizo.
  • Make this an autumn breakfast skillet by substituting roasted root vegetables like sweet potatoes, parsnips and carrots for the peppers.
  • Originally published as Summer Breakfast Skillet in Simple & Delicious June/July 2015

    Nutritional Facts

    1 serving: 399 calories, 27g fat (10g saturated fat), 250mg cholesterol, 1012mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 24g protein.

    • 1/2 pound fresh chorizo or bulk spicy pork sausage
    • 1 medium sweet yellow pepper, chopped
    • 1 medium sweet red pepper, chopped
    • 1 medium onion, chopped
    • 3 medium tomatoes, chopped
    • 2 small zucchini, chopped
    • 2 garlic cloves, minced
    • 1 teaspoon paprika
    • 4 large eggs
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/2 cup shredded cheddar cheese
    1. In a large skillet, cook chorizo, peppers and onion over medium heat 4-6 minutes or until chorizo is cooked through, breaking chorizo into crumbles; drain. Stir in tomatoes, zucchini, garlic and paprika; cook, covered, 5-7 minutes longer or until vegetables are tender.
    2. With back of spoon, make four wells in vegetable mixture; break an egg into each well. Sprinkle eggs with salt and pepper. Cook, covered, 4-6 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
    3. Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted. Yield: 4 servings.

    Test Kitchen Tips
  • Sensitive to spice? Use mild breakfast sausage instead of chorizo.
  • Make this an autumn breakfast skillet by substituting roasted root vegetables like sweet potatoes, parsnips and carrots for the peppers.
  • Originally published as Summer Breakfast Skillet in Simple & Delicious June/July 2015

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