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.
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.