The egg beater reminded me of the old school metal egg beater my Grandma had. I remember helping her make dishes with it as a child. This new and improved Egg Beater is easy to use (rotates and beats the egg with little effort) and is easy to clean. Can’t beat that. No pun intended.
The egg beater came in handy when making this recipe.
This Southwestern Breakfast Bake is inspired by a dish I get at our favorite local brunch spot. It mixes scrambled eggs, chorizo (which I substituted for Andouille Sausage and you can substitute for whatever you like, or leave our for a vegetarian version), potatoes, cherry tomatoes, onion, peppers, jalapeños and topped with a mixture of sharp cheddar and pepper jack. This dish has a little bit of kick (take out the jalapeños for less spice) and is a great brunch option.
Remember my story about seafood? Well Eggs and I have a love/hate relationship as well. As a child I had a bad experience with eggs and never recovered. I refused to eat any egg dishes for years. Then one day on a vacation to Panama in a mountain village called El Valle it happened. I tried eggs for the first time in probably 22 years. My husband and I were at the most peaceful mountain bed and breakfast and something about the atmosphere, the fresh ingredients the owner used and the eggs smothered in cheese begged me to give it a try (I am sure it wasn’t the cheese…). The dish was delicious and started my road to egg recovery!
While I won’t eat a plate of plain scrambled eggs, I will eat things like skillets, breakfast bakes and an occasional omelet. This dish is great for breakfast or at a brunch. The kids would even have fun helping put this one together.
- 1 medium red potato, chopped (about 1 ½ cups)
- 1 jalapeno, seeds removed and chopped
- 6 grape tomatoes, halved (about ½ cup)
- ½ medium sweet onion, chopped (about ⅓ cup)
- 1 andouille turkey sausage link, casing removed and chopped
- 4 eggs, scrambled
- ¾ cup sharp cheddar cheese, shredded
- ½ cup pepper jack cheese, shredded
- ¼ cup cilantro for garnish, stems removed
- ¼ cup green onion, green parts chopped
- Other garnish ideas: chopped avocado, sour cream, Greek yogurt
- Preheat oven to 350 degrees.
- Measure all ingredients and separate in small bowls, except for eggs.
- Heat 1 tablespoon of olive oil over medium heat and sauté your potatoes (throw a dash of salt on them), stirring and flipping from time to time, until they are slightly crisp and golden and cooked through. Set these aside in a large mixing bowl.
- In the same skillet put a little bit of olive oil in (maybe 1 teaspoon) and sauté the peppers and onion until soft and set aside in the large mixing bowl.
- Heat another 1 teaspoon olive oil in the skillet and cook the andouille sausage until cooked through (read package for instruction on how long to cook—mine was maybe 5 minutes) stirring from time to time. Remove from skillet and set aside in the large mixing bowl.
- Using your egg beater or whisk do a quick 30 seconds of mixing to get the eggs scrambled and a little frothy.
- Over medium heat add a little olive oil again and cook the eggs, whisking the whole time, until cooked through (this took maybe 4-5 minutes, basically just cook the scrambled eggs as you typically would).
- Add the eggs to the large mixing bowl, add the cherry tomatoes and chopped jalapeños and mix everything together. Transfer to an oven safe dish and top with cheese.
- Bake at 350 degrees for 10-12 minutes until cheese is bubbling.
- Remove and garnish with cilantro and green onion.
I received the OXO Egg Beater to review for free. All opinions expressed are my own and I only share products and brands I really believe in and am passionate about.