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Recipe Card
ingredients
- 1/2 bag (28 ounces) Alexia Crispy Seasoned Potato Puffs with Roasted Garlic & Cracked Black Pepper
- 8 oucnes plant-based chorizo crumbles
- 5 eggs
- 1/3 cup shredded mild cheddar cheese
- 1/3 cup shredded Monterey jack cheese
- 1/4 cup sour cream
- 3 sliced green onions
- 2 tablespoon chopped fresh cilantro
- 1/2 large avocado, sliced
- Salsa for serving (optional)
Method
Step 1
Preheat oven to 425 degrees F. Layer half a bag (14 ounces) of Alexia Crispy Seasoned Potato Puffs with Roasted Garlic & Cracked Black Pepper onto a small baking sheet.
Step 2
Place potato puffs in preheated oven for 20 minutes, flipping halfway through for maximum crispiness.
Step 3
Meanwhile, whisk together eggs in a medium bowl. In a skillet over medium-low heat, soft scramble the eggs until almost set.
Step 4
Prepare plant-based chorizo according to package directions [*Note: If not vegetarian, substitute regular chorizo or breakfast sausage of your choice. Cook as directed on the package before adding to the potato puff layer.] cooking to an internal temperature of 165 degrees F.
Step 5
Remove potato puffs from the oven and spread cooked chorizo evenly over the top. Dot with soft-cooked eggs and sprinkle with mild cheddar and Monterey jack cheeses.
Step 6
Return baking sheet to the oven for 5 minutes, or until cheese is melted.
Step 7
Remove the backing sheet and finish with sour cream, sliced green onions and avocado. Serve with salsa on the side (optional).