I love chorizo in the morning. It packs a spicy punch to any breakfast dish, and this leek scramble is no exception. Don’t be intimidated by cooking your own sausage in the morning! It’s actually a fairly simple process, and if you cook up one pound, you can add it to your scrambles over the next few days. If you are interested in the breakfast potatoes pictured, you can find the recipe to this link here!
Ground Chorizo Sausage
Salt and Pepper
Optional- hot sauce and/or sharp cheddar
*Portioned for one scramble, adjust proportions accordingly
Sauté chorizo in a large pan over medium-high heat for ~5 minutes or until cooked through. Remove meat from pan and set on a plate.
Turn a small frying pan to low-medium heat. Melt 1 tablespoon of butter in the pan.
Dice enough leeks to fill ⅛ of a cup. Add to saucepan with butter and saute for 2-3 minutes until leeks are tender.
Meanwhile, crack two eggs in a bowl and whisk with a fork. Push leeks to one side of pan and pour eggs into pan. Sprinkle with salt and pepper, and let eggs set for 1-2 minutes, until the edges start to firm up. Using a spatula, swirl to combine the leeks with the eggs and continue cooking. Add desired amount of chorizo (and sharp cheddar if you like) and saute for another 1-2 minutes until eggs are cooked through. Enjoy!