Golden Gluten-Free Breakfast Scramble with Chorizo and Sweet Potatoes
Okay, let's get cooking! I'm so excited to share one of my absolute favorite gluten-free breakfast recipes with you – it's a dish that's been a game-changer in my kitchen and I think it will be in yours too. This isn't just any gluten-free breakfast, it's a hearty and satisfying affair that proves going without gluten doesn't mean sacrificing flavor or enjoyment. I actually stumbled upon this recipe on a particularly dreary morning when my usual gluten-free toast routine just wasn't cutting it. I needed something…more. Something that felt like a big, warm hug. And boy, did this deliver! It's become my go-to for weekend brunches, quick weekday starts, and those days I just need a little extra comfort. Honestly, I think it might replace your current morning staples too! Get ready to meet: my Golden Gluten-Free Breakfast Scramble with Chorizo and Sweet Potatoes.
Recipe Card
Ingredients:
- 1 tbsp olive oil
- 4 oz chorizo, crumbled
- 1 medium sweet potato, diced
- ½ medium yellow onion, chopped
- ½ red bell pepper, chopped
- 2 cloves garlic, minced
- 4 large eggs
- 2 tbsp milk
- ¼ tsp smoked paprika
- ¼ tsp salt
- ⅛ tsp black pepper
- 2 cups spinach
Instructions:
- Sauté chorizo in olive oil until crisp. Remove chorizo.
- Cook diced sweet potato until softened in same skillet.
- Add onion, bell pepper, and garlic, cook until softened.
- Whisk eggs, milk, paprika, salt, and pepper.
- Pour eggs into skillet, combine with veggies, cook over medium-low heat.
- Fold in spinach, cooked chorizo and cook until eggs are set but moist.
- Serve hot, add optional toppings.
Ingredients
* 1 tablespoon olive oil * 4 ounces chorizo, removed from casing and crumbled (or use a plant-based alternative) * 1 medium sweet potato, peeled and diced into small cubes * ½ medium yellow onion, finely chopped * ½ red bell pepper, finely chopped * 2 cloves garlic, minced * 4 large eggs * 2 tablespoons milk (dairy or non-dairy, like almond or oat) * ¼ teaspoon smoked paprika * ¼ teaspoon salt * ⅛ teaspoon black pepper * 2 cups fresh spinach * Optional toppings: crumbled feta cheese, fresh cilantro, a dollop of sour cream or Greek yogurt, hot sauce
Instructions
Okay, let's do this! Don't worry, it isn't complicated at all. We're going to build amazing layers of flavor, step by simple step.
- Get Started with the Good Stuff: Heat the olive oil in a large skillet (I absolutely swear by my cast-iron skillet for this, it distributes heat so perfectly) over medium heat. Add the crumbled chorizo and let it get nice and crispy, about 5-7 minutes, stirring occasionally. Remove the chorizo from the skillet and set aside to drain on a paper towel-lined plate - trust me, this step helps keep it perfectly firm and not the least bit greasy.
- Sweet Potato Prep: Add the diced sweet potato to the skillet and cook for about 8-10 minutes, stirring occasionally, until softened and lightly browned. No one likes a crunchy sweet potato in their scramble! If you find they are sticking to the pan a bit, you can add a tiny splash more olive oil.
- Veggie Power!: Stir in the chopped onion and bell pepper and cook for another 5 minutes or so, until they've softened and are starting to get a little translucent. Then, add the minced garlic and cook for just one more minute until fragrant. A little tip here, be careful not to burn the garlic. A little bit makes this meal absolutely sing!
- Egg Magic: While your veggies are cooking, whisk the eggs, milk, smoked paprika, salt, and pepper together in a medium bowl until everything is well combined and slightly frothy. This little extra step makes for fluffy scramble.
- Mix It All Together: Pour the egg mixture into the skillet, working around the vegetables, and cook over medium-low heat, stirring gently to combine with the veggies. Now, you're in the home stretch.
- Spinach Time and Finishing Touches: Once the eggs begin to set, gently fold in the fresh spinach and cooked chorizo. It cooks quickly at this point so keep your eye on it!. Cook until the eggs are fully set but still moist, about 3-5 minutes. Take care not to overcook them because that is no good. Use your own judgment and pull it off the heat before they get dry!
- Serve and Enjoy: Serve hot, immediately. This is where you can go crazy with your toppings if you please. I love a sprinkle of feta, a dollop of sour cream, and a dash of hot sauce. Feel free to adjust those based on your own personal preferences, so play around!
Tips & Tricks:
- Chorizo Alternatives: If chorizo isn't your jam, or if you're vegetarian, feel free to swap it out for some spicy Italian sausage (also works great!) or a plant-based chorizo alternative. Even some crumbled, well-seasoned firm tofu would do the trick here and give you a protein boost!
- Spice it Up: Want a little more kick? Add a pinch of red pepper flakes or a dash of your favorite hot sauce into the egg mixture.
- Customize Your Veggies: This scramble is super versatile! Feel free to add other veggies, like mushrooms, zucchini, or kale.
- Make-Ahead Magic: If you're in a hurry in the mornings, you can prep all your vegetables (pre-dice the onions, peppers, and sweet potato) the night before to save time.
- Serving Crowd: This recipe is easily doubled, tripled, or more! It works well for a crowd, it is my go to option for brunch with friends.
- Cheese Please: If you're not feeling the feta, try shredded cheddar or jack cheese for a different flavor.
Product Recommendations
This recipe is made even easier when you have the right tools in your kitchen. I highly recommend a good quality non-stick skillet, especially if you're newer to cooking. If you are cooking for a large crowd a good quality cutting board will definitely make your prep smooth and convenient . I also find that a great set of, measuring cups and spoons makes getting all your ingredients together quick and precise. And a small whisk to make sure your eggs get nice and fluffy is a must. All the links provided will take you to my Amazon affiliate links.
So, there you have it! A complete gluten-free breakfast that's packed with flavor, easy to prepare, and infinitely customizable. I hope you love this recipe as much as I do. Happy cooking, my friends! And please let me know in the comments what you think, and any modifications you try!
0 Comments