Scrambled Eggs with Chorizo

I remember eating this as a kid. It's a great brinner option. Very easy!

1 9-oz. package Mexican-style chorizo, either beef or pork

6 large eggs

Salt to taste

Mexican Style or Fiesta Blend shredded cheese, optional

Cook and stir chorizo in a skillet over low or medium heat until browned, about 5-10 minutes (internal temperature of at least 160°).

Whisk together eggs and salt to taste in a medium bowl until combined. Pour eggs over cooked chorizo in the skillet. Cook and stir until eggs are set, about 5 minutes.

Add shredded cheese, if desired, and stir until melted.

Serve in heated or "soft fried" corn tortillas.

This recipe is very forgiving. Use less chorizo or fewer eggs according to preference. Add cooked potatoes and put mixture in a flour tortilla for a breakfast burrito. Top with avocado, sour cream, salsa, and/or cotija cheese. The key to a successful dish is cooking the chorizo first and then adding the eggs last.

Cheesy Baked Eggs

From The Girl Who Ate Everything.

1 Tbsp. butter, melted
12 eggs, beaten
1 lb. (16 oz.) shredded cheese (see notes)
16 oz. cottage cheese
1/2 C. all-purpose flour
1/2 tsp. salt (see notes)

Preheat oven to 350 degrees and brush a 9x13-inch baking pan with the melted butter. Whisk together the eggs, cheese, cottage cheese, flour, and salt in a large bowl. Pour the mixture into the prepared baking dish. Bake in the preheated oven until eggs are completely set about 50-60 minutes (eggs should reach internal temperature of 160 degrees). Start checking eggs around 40 minutes. Cut into squares and serve with salsa, sour cream, guacamole, tomatoes, or onions, if desired.

Notes: Any type of cheese can be used in this recipe. The original recipe called for 16 oz. Pepper Jack cheese, but I used 8 oz. Monterey Jack (for melting) and 8 oz. Sharp Cheddar (for taste).

I used Lawry's Seasoned Salt. I found the dish a little salty, so I recommend using 1/2 teaspoon in the recipe, but the original recipe called for a full teaspoon.

Hard-Boiled Eggs

This recipe from Betty Crocker makes perfect hard-boiled eggs with no weird discolored ring around the yolks.

Place eggs in a single layer in pan. Add enough cold water to cover eggs by at least one inch. Heat uncovered to boiling over high heat. Remove pan from the heat. Cover with lid; let stand 18 minutes.

Immediately pour off the hot water from the eggs, then run cool water over them in the saucepan until completely cool.

Tap each egg lightly on the kitchen counter to crackle the shell. Roll the egg between your hands to loose the shell, then peel starting at the large end. If the shell is hard to peel, hold egg under cold water while peeling.

Notes: To make the eggs easier to peel, I have heard that it helps to add 1-2 Tbsp. white vinegar to the cold water before it is heated to boiling. I have also heard that it helps to use one-week old eggs.

Egg Salad

Egg salad is not complicated. I've been making it for years. Just mix hard-boiled eggs with mayo and mustard. When I was asked to make egg salad for a baby shower, I was paranoid that my basic recipe wouldn't be good enough. So I scoured the internet for a "better" recipe. I was intrigued by some avocado-based egg salads, but ultimately found my recipe from The Girl Who Ate Everything. The exact recipe is actually a deviled egg dip, but it works beautifully as an egg salad. And, guess what? The recipe wasn't so different from my novice version!

1 dozen hard-boiled eggs
1 C. light mayonnaise
1 Tbsp. prepared yellow mustard (add more if you like)
Salt and pepper
Paprika

Halve hard-boiled eggs lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl for later use. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Transfer the mixture to the bowl with the reserved egg whites. Stir until combined. Season with salt and pepper to taste. Dust top of mixture with paprika.