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Cheesy Chorizo Breakfast Scramble

Using Muy Fresco® Queso Blanco


Yield: 72 cups

  • 12 cups

    Chorizo, cooked, drained of excess grease, finely crumbled

  • ½ cup or as needed

    Vegetable oil

  • 6 cups

    Black beans, canned, drained and rinsed

  • 6 cups

    Yams, ¼” dice, roasted

  • 1½ cups

    Caramelized onions, finely minced into a paste

  • ¾ cup

    Red peppers, ¼” dice, roasted

  • ¾ cup

    Green peppers, ¼” dice, roasted

  • 48 cups

    Beaten eggs

  • 1 #10 can

    Muy Fresco® Queso Blanco

  • 1½ cups

    Cilantro, minced


  1. Heat the cooked chorizo in a tilt skillet over medium-high heat to render any remaining fat. Add enough vegetable oil create a total of ½ cup rendered fat/oil in the pan.

  2. Stir in black beans, yams, caramelized onions, red peppers, and green peppers.

  3. Reduce heat to medium. Pour egg into the skillet and evenly distribute over the surface. Allow eggs at the bottom of the skillet to solidify, then gently scramble to maintain large curds. Repeat until eggs are fully-cooked and no moisture remains.

  4. Stir in the Muy Fresco® Queso Blanco sauce. Heat, stirring occasionally, until heated through. Stir in cilantro or sprinkle over the top.

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