Chorizo Egg Quiche on Toast
by V & V Supremo Foods, Inc.
25 Min
4
Servings
10
ingredients
The best Mexican breakfast is this easy Chorizo Egg Quiche on Toast recipe with an amazing queso and bordered by amazing crust. Try it for yourself!
Ingredients
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4 (1-inch) slices Italian bread
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1 link from (14 oz.) pkg. Supremo® Brand Pork Chorizo from V&V SUPREMO®
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2 large eggs
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⅛ tsp. kosher salt
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⅛ tsp. black pepper
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2 Tbsp. scallions finely diced, reserve 1 Tbsp. for garnish
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2 tsp. olive oil
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2 Tbsp. green bell pepper, finely diced
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2 Tbsp. red bell pepper, finely diced
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1 cup Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®
8 Steps to complete
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1Using a small knife, cut around the inside of the crust, leaving the crust and inside intact. Set aside.
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2Preheat a medium skillet over medium heat for 1 minute. Cook chorizo for 10 minutes. Breaking up meat with a spoon while it cooks. Remove from the skillet and set aside.
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3Using the same skillet, add 1 tsp. of olive oil and heat for 1 minute on medium heat. Add green and red bell peppers and sauté for 1 minute. Remove from skillet, place in a small bowl. Set aside.
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4In a small bowl, whisk eggs with 1 Tbsp. of green onion, salt, and pepper. Set aside.
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5Add 1 tsp. olive oil to a skillet and heat over medium heat for 1 minute. Place 2 pieces of the bread crust on the pan and add 1 Tbsp. of the pepper mixture into each crust.
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6Add ¼ cup of Chihuahua® cheese into each crust and let melt for 30 seconds. Pour about 2 Tbsp. of the egg mixture on top of the cheese and allow the egg to cook for 6-7 minutes on low heat.
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7Top each bread with 3 Tbsp. of cooked chorizo. Top chorizo with the inside of the bread that was removed and press it in slightly.
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8Carefully flip the bread over and toast for 1-2 minutes. Serve and garnish with remaining scallions. Repeat the process with the remaining ingredients. Enjoy!
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