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Summer Breakfast Skillet

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Total Time
Prep: 20 min. Cook: 15 min.

By Taste Of Home Editorial Team

Recipe by Andrea Rivera, Westbury, New York

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jun. 27, 2023

Sizzle up spicy chorizo, veggies and eggs with this breakfast skillet recipe that keeps you going all morning. If I want something handheld, I turn it into tacos. —Andrea Rivera, Westbury, New York

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Summer Breakfast Skillet Tips

How can you tell if chorizo is cooked?

Time and temperature. Ground chorizo cooks in a skillet over medium heat in about five minutes. If you're unsure, check your temperature and make sure it's at least 160°F. Here's more on how to cook chorizo.

Is chorizo really spicy?

Some chorizo can be spicy. If you're unsure about using it, try a chorizo labeled "mild" or use a mild breakfast sausage instead.

How should I serve this summer breakfast skillet?

Use a large serving spoon to grab one egg per serving plus a healthy helping of the chorizo and vegetables. Serve immediately, and add a tortilla to make it handheld or spoon over a bed of steamed rice for an even heartier breakfast. You can also make this an autumn breakfast skillet by substituting roasted root vegetables like sweet potatoes, parsnips and carrots for the peppers.

Research contributed by Elizabeth Harris

Watch How to Make Summer Breakfast Skillet

Test Kitchen Approved

Summer Breakfast Skillet

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Prep Time 20 min
Cook Time 15 min
Yield 4 servings

Ingredients

  • 1/2 pound fresh chorizo or bulk spicy pork sausage
  • 1 medium sweet yellow pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium onion, chopped
  • 3 medium tomatoes, chopped
  • 2 small zucchini, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded cheddar cheese
Text Ingredients

Directions

  1. In a large skillet, cook chorizo, peppers and onion over medium heat until chorizo is cooked through, 4-6 minutes, breaking chorizo into crumbles; drain. Stir in tomatoes, zucchini, garlic and paprika; cook, covered, until vegetables are tender, 5-7 minutes longer.
  2. With back of spoon, make four wells in vegetable mixture; break an egg into each well. Sprinkle eggs with salt and pepper. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes.
  3. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, 5 minutes.

Nutrition Facts

1 serving: 399 calories, 27g fat (10g saturated fat), 250mg cholesterol, 1012mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 24g protein.

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