There was a time I didn’t have time to cook a full breakfast. Work, children, exhaustion, you name it and it was probably an obstacle that stood in my way from spending the time in the kitchen that I desired to.
I have worked fulltime since being a teenager. Sometimes, holding down a fulltime and 2-part time jobs while juggling the children and house the best I could. My life has drastically changed, I have since been blessed at the age of 50, to be able to not work any longer and simply be the wife I committed to being. Now I am free to live out my priorities the way I have imagined them to be. This gives me time to cook meals for my husband and I love it!
He enjoys a good breakfast. He is not a man that desires to quickly run out the door with a piece of fruit and cup of coffee. He likes to spend each morning sitting down, face to face at the table, while we kick off our day together with a good meal.
I despise routines and thrive on variety so I dread cooking the same breakfast meats and haven’t cooked Chorizo in a while. So, I picked up a package of Chorizo and a few fresh vegetables. I can’t think of a fresh vegetable that you can’t put in a breakfast.
I bought and prepped:
Potato, chopped (sweet potatoes can be substituted)
Red Bell pepper, chopped
Spinach, washed and trimmed stems
Hatch or Anaheim peppers, grilled, skinned and seeded
Flour tortilla, warmed
Grilling the red pepper
I don’t wake up as springy as my husband does. In fact, I cook a lot of breakfasts with one eye closed and usually continue this way until he leaves for work and I start my devotions with a cup of coffee in hand. So, I prepped these vegetables the evening before and stored them in fridge. (you can also cook the Chorizo at this time also)
I cooked the Chorizo in a medium frying pan about 15 minutes on med-high heat then lowered the heat as it got closer to being done.
I heated another skillet to med- high heat and cooked the potatoes in a little butter. Once they appeared almost done, I added the carrots, celery, onion, bell pepper and mushrooms.
Once all the vegetables were finishing up, I added the spinach. If I remembered to pick up cherry tomatoes from the store, I would add them at this time too. These two only take a few minutes.
Once everything was cooked to my satisfaction, I pushed the meat to the side of the pan and warmed up one of the Anaheim peppers that I had already grilled, peeled and seeded. (I cook these on a regular basis and always have some type of grilled pepper in my fridge) I also began the eggs, breaking the yokes.
I prefer scrambled eggs but my husband prefers fried eggs. At this point we could have added all ingredients together, including scrambled eggs but I am keeping everything separate because I may use the leftover vegetables for another purpose.
I then placed the chorizo on his plate, topped with the vegetables, grilled pepper, fried egg and cheese along with a side of avocado for a filling and flavorful breakfast.