Sonora Scramble
Wake up your taste buds with the bold flavors of the Sonora Scramble, a hearty and vibrant breakfast dish inspired by the Southwest. This protein-packed recipe features fluffy scrambled eggs combined with spicy chorizo sausage, sweet red bell peppers, and a touch of heat from fresh jalapeño. Sautéed onions add a savory foundation, while melted cheddar cheese delivers a creamy, indulgent finish. Topped with fragrant cilantro and served alongside creamy avocado slices and a splash of zesty lime, this quick and easy 25-minute meal is perfect for busy mornings or a leisurely weekend brunch. Bursting with colorful ingredients and rich, smoky flavors, the Sonora Scramble is sure to be your new go-to for a satisfying, flavorful start to the day.
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Recipe Information
Ingredients
- 6 large eggs
- 8 oz chorizo sausage
- 1 medium red bell pepper
- 1 small jalapeño pepper
- 1 small yellow onion
- 1 tbsp vegetable oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup shredded cheddar cheese
- 2 tbsp fresh cilantro
- 1 medium avocado
- 1 medium lime
Instructions
Peel the chorizo from its casing (if necessary) and crumble it into small pieces. Set aside.
Dice the red bell pepper, jalapeño (remove seeds for less heat), and yellow onion into small, evenly sized pieces.
In a medium bowl, crack the eggs and whisk them together until fully combined. Add salt and black pepper to the eggs and whisk again. Set aside.
Heat the vegetable oil in a large non-stick skillet over medium heat.
Add the chorizo to the skillet and cook for 4–5 minutes, stirring often, until browned and cooked through. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Add the diced onion, red bell pepper, and jalapeño to the skillet. Cook for 3–4 minutes, stirring occasionally, until the vegetables soften.
Lower the heat to medium-low and pour the whisked eggs into the skillet, stirring gently to combine with the vegetables.
Cook the eggs slowly, stirring frequently to scramble, until they are mostly set but still slightly soft, about 4–5 minutes.
Return the cooked chorizo to the skillet and mix it into the eggs and vegetables. Cook for 1 more minute to heat through.
Sprinkle the shredded cheddar cheese over the scramble and allow it to melt for 1–2 minutes.
Garnish with freshly chopped cilantro. Cut the avocado into slices and serve on the side. Squeeze fresh lime juice over the top before serving, if desired.
Nutrition Facts
Calories |
1094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 1176 mg | 392% | |
| Sodium | 1992 mg | 87% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 10.4 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 642 mg | 49% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1608 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
