Sean and I are attempting to diversify our breakfasts more. Grok wouldn’t have been able to eat eggs and bacon everyday so neither should we. This week I made some Open-Faced Chorizo Breakfast Quesadillas. I made the filling/topping all at once and then reheated it a bit every morning for breakfast. It tastes the best the first day you make it, but it tastes fine reheated as well.

Ingredients (for 6-8 servings)

2 whole sweet potatoes, cooked

2 chorizo links, casings removed

1 yellow onion, chopped

1 large bag of frozen mixed bell peppers

1-2 jalapenos, chopped

grass-fed butter or bacon grease for cooking

1 egg per serving

Directions

Cut up the sweet potatoes into cubes and throw them on a skillet with some butter/grease to get the outsides brown & crispy. When they are done set them aside.

In a skillet cook the chorizo, breaking it up into chunks. When done, add to the sweet potatoes. Cook the onion and jalapenos in the chorizo grease until tender & browned. Then, add to the sweet potato and chorizo mixture.

Cook the peppers in a skillet. When I cook the frozen bagged peppers I don’t put any butter or grease in the pan. I just put it on medium-low until they start to defrost and then the water gives them something to simmer in. When they’re done add them to the filling/topping mix. If there is still a lot of water in the pan, be sure to drain it first.

So that makes the filling/topping; that’s what I would heat up every morning for breakfast. To make the “tortilla” for the topping all I did was cook one scrambled egg in a small non-stick skillet. It can be kinda hard to get one omelet-style egg off a pan, but the key is to add a good amount of butter/grease and to cover the pan while it’s cooking. That way the top of the egg starts to cook so it’s kind of fluffy when you try to flip it/pick it up. If the top of the egg is still wet you’re not going to be able to flip it without breaking it.

Anyways, you cook your egg patty then add your toppings and it’s ready to eat!