Mexican Chorizo & Eggs (Chorizo con Huevos) Wednesday Weekly recipe

Mexican Chorizo & Eggs (Chorizo con Huevos)

chorizo con huevos

The Stuff you need;

  • Olive oil (or bacon fat)
  • 1 small onion, diced (red, white or yellow onions)
  • 1 medium jalapeno` seeded and diced (use gloves!)
  • 1/2 lb (4-6 links) Mexican chorizo sausage, removed from casing
  • 5 to 6 eggs
  • Salt, pepper for seasoning
  • GARNISHES: optional…
  • Tortillas – (warmed for serving)
  • diced cilantro
  • sliced avocado
  • diced tomatoes
  • shredded cheddar or pepper jack cheese
  • What to do with the Stuff: 
  • Heat 2 TBS olive oil or bacon fat in large skillet over medium heat
  • Add the chopped onions, and jalapenos, and saute`until softened
  • Move onions & jalapenos to the side of the pan
  • Add ground up bits of chorizo
  • Use a wooden spatula to break up the pieces of sausage
  • Stir until the sausage is cooked through, though not necessarily browned
  • If you are not using lean chorizo, drain the excess fat from the pan before proceeding
  • If you are not using lean chorizo, you may want to cook the chorizo first, draining the excess fat, then remove to a plate while you cook the onions in the remaining fat. We usually cook with lean chorizo, so excess fat isn’t an issue
  • Crack the eggs one at a time, into the pan
  • Break the yolks and stir the eggs into the sausage
  • Add a light sprinkling of salt and pepper
  • Stir constantly until the eggs begin to set
  • Remove from heat

Serve immediately with a side of warmed corn tortillas and garnishes listed above.

Bon Appetite!


Meat stuffed Potatoes – 2 different meals (Saturday weekly recipe post)

Meat stuffed Potatoes


Makes 6 half potatoes

The Stuff you need:

  • 3 large potatoes
  • olive oil
  • 1 lb ground beef
  • 6 medium mushrooms diced
  • 4-6 cloves
  • 1 sm onion, chopped
  • 1 large carrot shredded and chopped
  • can of peas
  • salt and pepper
  • splash worcesterschire
  • insides of baked potatoes
  • 2 TB butter, softened (may substitute veggie stock, or oil)

What to do with the Stuff:

  • Preheat oven to 400 degrees
  • With a fork, pierce a few times on both sides
  • Rub each potato with olive oil, lightly salt entire potato
  • Place potatoes in oven on middle rack
  • Bake 45 minutes to an hour, or until tender, turn potatoes over ½ way through baking
  • Baking them this way ensures that the skins are crispy, so they won’t tear when stuffed
  • After potatoes are done remove from oven, set aside to cool
  • Reduce oven temperature to 350 degrees
  • In a large skillet, brown ground beef, garlic, carrots and chopped onion on medium heat, breaking ground beef apart into small chunks
  • Add mushrooms, and peas to cooked ground beef, salt and pepper & worcesterschire to the mixture
  • Cook mixture until mushrooms are tender
  • While the ground beef mixture simmers, slice each potato lengthwise
  • If possible, try to cut the potatoes so that each half has a flat side so they won’t tip over when stuffed.
  • Carefully spoon out the white of the potatoes and place in a mixing bowl
  • Don’t scrape out all of the white, leave a little so that the skins aren’t flimsy
  • Place the skins in a 9.5 x 13.5-inch baking pan and set aside
  • Add the butter to the potatoes and “mash” with fork should be kind of chunky as opposed to smooth
  • Add your potato mixture into the ground beef skillet
  • Fill each potato skin to the rim with the ground beef mixture
  • Bake uncovered for 20-25 minutes

Serve with a side steamed veggie of your choice.
For the BEST leftovers,  have an awesome breakfast the next day by heating and putting an over medium egg (or 2) on top of heated potato

“Huevos en y canasta” – (Eggs in a basket) – Wednesday weekly recipe post ;-)

Huevos en y canasta-  “Eggs in a basket”

huevos en y canasta

Stuff you need:

olive oil to grease muffin tins
6 slices multi grain, or whole-wheat sandwich bread
6 slices bacon
6 large eggs
salt, pepper, crushed red pepper flakes (to taste)
cheddar/jack/pepper jack shredded cheese- (optional)

What to do with the stuff

Preheat oven to 375 degrees
Lightly butter 6 standard muffin tins
Flatten bread slices slightly, and cut into 6 large rounds
Press 1 piece, into each muffin cup- overlapping slightly, making sure bread comes up to edge of cup
Cook bacon until almost crisp, cut in half ( Note: It will continue to cook in the oven)
Lay 2 1/2  pieces of bacon into each bread cup
Sprinkle shredded cheese of choice (optional)
Crack an egg into each muffin cup
Season with salt and pepper, and red pepper flakes
Bake until egg whites are just set, 12- 20 minutes
12 minutes is partial runny yolk- 20 minutes is a fully cooked yolk
Run a small knife around cups to loosen toasts
Serve immediately 😉

Bacon Wrapped Omelette bites

Bacon Wrapped Omelette bites
bacon.wrapped.eggbites.jpgThe Stuff you’ll need (for a 6 muffin tin)

  • 6 whole eggs (preferably free range)
  • 12 slices bacon ( 2- per muffin cup)
  • 1 jalapeno pepper, seeded & chopped
  • 8-10 broccoli florets blanched, then chopped
  • 1 small  red onion diced
  • 6 slices of tomato
  • Salt, black pepper, red pepper flakes
  • Shredded Chedder/jack or pepper jack cheese- optional (omit cheese if you are following Paleo)
How to put all this Stuff together:

  •  Preheat oven to 350°F.
  •  Cook the bacon in a pan over medium heat only until  cooked through, but not crispy, about 5 minutes
  •  Blanch broccoli florets until bright green, drain chop
  •  Lightly grease muffin tin with olive oil
  •  Use 2 pieces of the bacon in each tin, wrapping around lining the inside edge of the tin
  • Put tomato slice in bottom of each tin
  • In a medium bowl, whip the whole eggs
  • Add salt and pepper and crushed red pepper to taste
  • Add the chopped jalapenos and diced onion
  • Combine thoroughly, use a soup ladle to put the mixture into each of the muffin tins lined with bacon
  • OPTIONAL – Add sprinkling of shredded cheeses to each cup.
  • Bake until the eggs are fluffy and slightly browned on top, 30 to 35 minutes,
  • Eat or refrigerate, and save for later.
  • Makes 6 omelet bites.



2 ripe bananas, mashed (organic, preferably)
4 whole eggs (free range, preferably)
Cinnamon to taste
Coconut oil for pan (lightly grease, or spray)

* Mash Bananas (with fork, or hand mixer)
* Add 4 eggs, and mix well
* Add cinnamon I use 2 tbs for these 8 cakes
* Grease your griddle with coconut oil
* Low to medium heat, ladle the batter on the griddle for approx 45-60 seconds.
* Flip, do the same on this side

*If you make them about 3-4″ in diameter they are a little easier to flip
*Can serve with honey, sprinkle Cinnamon

This recipe makes 8- 4″ “kakes”

Nutritional information:
ALL NATURAL, no processed ingredients
Serving of 4 small cakes: approximately 250 calories 12g of protein

French toast stuffed with cream cheese & strawberry jam


THIS is UBER yum, and WAY too easy! 😉

Here’s the stuff that you need to make it :

6 slices bread (of your choice)
4 eggs
splash vanilla extract
splash milk
fruit jam-(flavor of your choice)
cream cheese (make it easy to spread)

Here’s how you do; 🙂

Heat griddle (or large sautee pan) add 1t. butter or spray with cooking spray
Whip eggs with milk and vanilla in a large bowl
Spread cream cheese on one slice bread
Spread jam on the other
Make a sandwich with the slices 😉
Cover in egg mixture (quick dunk-on both sides- don’t soak !) just put in batter
Put on griddle, (or in skillet) and grill at least 90 sec on one side
Flip, brown on other side to desired “done-ness’


(~quick slide tutorial~) Quick, delicious, Easy Peasy Breakfast Burritos ;-)

THESE ARE awesome!…TOTAL crowd pleaser!

You can eat these hot, cold, room temp.
They travel REALLY well for when you are “on the go”,
OR you can dress them up! by smothering in a sauce add a little cheese, and bake for a bit
and–the BEST part kids, and people of ALL ages, (even picky eaters!) will like these
SOOOO QUICK, and easy to make.

Here’s the goods I used for this recipe:

6 Flour Tortillas
3 eggs
3 sliced ham diced up
1/2 onion diced up
Handful shredded chedder /jack cheese
red pepper flakes
salt & pepper to taste
Hot sauce

What I did;

Sauteed ham & onion in a little bit of butter
Add whisked eggs, scrambled with the ham/onion
Add salt, pepper, red pepper flakes to taste
Add cheese, remove from heat, set aside
Put mixture in center of tortilla to roll up
Add a line of hot sauce of your choice (optional)
Add 1 TBS veggie oil to 12″ skillet, heat
Place rolled burritos seam side down in skillet, let brown for a few
Turning on each side with tongs to evenly brown
Serve with chile verde YUM!

NOTE, these are SOOOO easy and can just do plain cheese, or beans, sauteed’ veggies, chicken, rice, I have added Paella leftovers even! SO delish 😉 Pretty much, ANYTHING you want to stuff in these, you can.


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