Products used in this recipe
Chipotle Breakfast Scramble
Flavor-packed chipotle mashed potatoes topped with fluffy scrambled eggs and andouille sausage.
Ingredient | Weight | Measure |
---|---|---|
12 each | ||
26 oz. | ||
Chipotle peppers in Adobo sauce | 12 oz. | 1 can |
Cilantro, fresh, chopped | 3/4 cup | |
Olive oil | 2 fl. oz. | |
Eggs, scrambled | 44 each | |
Andouille sausage, 1/4-inch bias-sliced | 9 1/4 lb. |
Preparation Instructions:
Step 1
Thaw avocado according to package instructions.
Step 2
Prepare and heat mashed potatoes according to package instructions; keep warm.
Step 3
Remove chipotle peppers from can and dice; reserve adobo sauce from can. Fold peppers, adobo sauce and cilantro into mashed potatoes.
Step 4
In a large sauté pan, heat sliced andouille and keep warm. In another large sauté pan on medium-high heat, warm 2 fl. oz. of olive oil. Add eggs and scramble to desired consistency; keep warm.
Step 5
In a medium-size serving bowl, place approximately 1 cup potato mixture and top with 4 oz. of scrambled eggs. Surround eggs with 4 oz. of sliced andouille sausage. Garnish with approximately 3 avocado slices and a pinch of cilantro.