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.

Baked Beans

From The Girl Who Ate Everything.

1-1/2 lbs. ground beef

1 small onion, finely chopped

1 red or green bell pepper, cored, seeded, and finely chopped

2 cans (16 oz. each) pork and beans

1/2 C. barbecue sauce

1/2 C. ketchup

2 Tbsp. spicy brown mustard

2 Tbsp. Worcestershire sauce

1 Tbsp. soy sauce

4 Tbsp. brown sugar

6 to 8 slices bacon, cut into pieces and cooked

Preheat the oven to 350 degrees and spray a 9x13 baking dish with cooking spray.

In a large saucepan, brown the ground beef. When beef is about halfway done add the onions and bell peppers. Continue to cook until beef is done and the veggies are soft. Drain meat mixture.

Add the pork and beans, barbecue sauce, ketchup, mustard, Worcestershire sauce, soy sauce, and brown sugar to the mixture. Simmer mixture for five minutes. Transfer the mixture to the prepared 9x13 baking dish. Sprinkle the bacon pieces over the top of the casserole.

Cover the dish with aluminum foil and bake for 40-45 minutes. Remove the foil and continue to bake for an additional 10 minutes. Let dish sit for 10 minutes before serving.

Whipped Lime Frosting

From Pillsbury.

1 C. heavy cream

1 C. powdered sugar

1 Tbsp. fresh lime juice

2 tsp. grated lime peel

Beat cream and powdered sugar in large bowl with electric mixer on low speed until mixture begins to thicken. Add lime juice and lime peel. Beat on high speed until stiff peaks form. Chill until ready to use.

Sausage Balls

From @cookinginthemidwest on Instagram.

2-1/2 C. pancake mix (like Hungry Jack or Bisquick)

2 C. shredded cheddar cheese
1 lb. breakfast sausage
1/4 C. milk

Preheat oven to 350 degrees. In a mixer, mix together pancake mix, cheese, sausage, and milk.

Once everything is well combined, use a cookie scoop to scoop mixture into balls.

Place sausage balls on a parchment-lined sheet pan.

Bake for 20-30 minutes. Dip in syrup or jelly.

Creamed Corn

From the Internet.

2 packages (10 oz. each) frozen corn, thawed

1 C. heavy cream

1 C. whole milk

1 tsp. salt

5 Tbsp. sugar

4 Tbsp. butter

4 Tbsp. flour

Combine corn, cream, milk, salt, and sugar in a saucepan and bring to a gentle boil over medium heat. Reduce heat to low. Simmer five minutes. Watch carefully; do not scorch.

In a separate pan, melt butter and add flour to make a thickener.

Stir thickener into corn mixture using whisk. Bring to a gentle boil, stirring constantly. Remove from heat when smooth.

Amish Breakfast Casserole

From Taste of Home.

1 pound pork sausage

1 medium sweet onion, chopped

6 large eggs, lightly beaten

4 C. frozen shredded hash brown potatoes, thawed

2 C. shredded cheddar cheese

1-1/2 C. 4% cottage cheese

1-1/4 C. shredded Swiss cheese

Preheat oven to 350 degrees. In a large skillet, cook sausage and onion over medium heat until sausage is brown and reaches internal temperature of 160 degrees; drain.

In a large bowl, combine remaining ingredients; stir in sausage mixture. Transfer to a 9x13-inch baking dish.

Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.

Note: May substitute 1 pound sliced bacon (diced) for sausage.

Chorizo Queso

From @cookinginthemidwest on Instagram.

2 C. pepper Jack cheese, shredded

1 C. white cheddar cheese, shredded

8 oz. (one block) cream cheese, cut into cubes

8 oz. (half block) Velveeta cheese, cut into cubes

1 can (12 oz.) evaporated milk

1 can (16 oz.) refried beans

1-2 pkg. (14 oz.) chorizo (any combination of pork or beef), cooked and drained from fat

Spray a slow cooker with cooking spray. Add all ingredients to the slow cooker. Cook on low for a few hours, stirring occasionally once everything starts melting.

Serve with chips and pico de gallo.

Note: Cook chorizo over medium to medium-high heat for about 6-9 minutes or until internal temperature is 160 degrees.