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Breakfast Bowl Yield: 12 servings |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Butter or oil | 12 oz. | 1 ½ cups | ||||
| Frozen potatoes O’Brien | 4 lb. 8 oz. | - | ||||
| Eggs, beaten | 2 lb. 10 oz.* | 24 large | ||||
| Fully-cooked chorizo sausage, minced or crumbled | 6 oz. | - | ||||
| Pepper-Jack cheese, shredded | 1 lb. 2 oz. | - | ||||
| Diced avocado | 1 lb. 2 oz. | - | ||||
| Sour cream, optional | 12 oz. | - | ||||
| Bottled ranchero sauce, optional | 24 oz. | 3 cups |
- DIRECTIONS
- » Heat butter/oil in non-stick fry pan or on grill. Cook potatoes according to package directions; keep warm.
- » In separate spray-coated pan or on griddle, cook and scramble eggs until soft. Stir in chorizo. Cook eggs until firm throughout with no visible liquid egg remaining.
- » Portion 6 oz. potatoes and about ¾ cup eggs into each of 12 (2-cup) individual serving bowls. Top each bowl with 1½ oz. each cheese and avocado. Add 1 oz. sour cream and ¼ cup ranchero sauce, if desired.
*If using frozen or liquid whole egg product.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).