Mexican Style Skillet

Loaded breakfast skillet with scrambled eggs, hash browns, chorizo and guacamole.

  1. Place potatoes in 375°F deep fryer. Cook 10 minutes, or until crisp. Remove from fryer and drain. Immediately sprinkle with salt.
  2. In small bowl, mix eggs with cream, half of the sliced green onions and ½ tsp. salt.
  3. Heat oil in sauté pan over medium heat. Add egg mixture. Soft-scramble eggs.
  4. On oval plate, arrange scrambled eggs in middle. Top eggs with red chili sauce, ½ cup fried potatoes, chorizo, white cheese sauce and corn. Arrange remaining fried potatoes around eggs.
  5. Top with guacamole and sour cream. Sprinkle with remaining green onions.

  • For a spin on traditional Chilaquiles, serve over tortilla chips
  • Daypart suggestion: breakfast through late night

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