STAY HEALTHY WITH TAKEOUT/DELIVERY-FRIENDLY PRODUCTS: prepackaged & sealed · single serve · no refrigeration needed


Yield: 72 cups

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Chorizo, cooked, drained of excess grease, finely crumbled 12 cups
Vegetable oil ½ cup or as needed
Black beans, canned, drained and rinsed 6 cups
Yams, ¼” dice, roasted 6 cups
Caramelized onions, finely minced into a paste 1½ cups
Red peppers, ¼” dice, roasted ¾ cup
Green peppers, ¼” dice, roasted ¾ cup
Beaten eggs 48 cups
Muy Fresco Queso Blanco 1 #10 can
Cilantro, minced 1½ cups


  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 cheese sauce. Heat, stirring occasionally, until heated through. Stir in cilantro or sprinkle over the top.