Products used in this recipe
Chipotle Breakfast Scramble
Yield: 23 Servings
Yield: 23 Servings
Flavor-packed chipotle mashed potatoes topped with fluffy scrambled eggs and andouille sausage.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Harvest Fresh™ Avocados: Avocado Halves, Frozen 12/2lb | 12 each | |
| Simplot Farmhouse Originals™: Home Cooked Mashed Potatoes 6/4lb | 26 oz. | |
| Chipotle peppers in Adobo sauce (1 can) | 12 oz. | |
| Cilantro, fresh, chopped | 3/4 cup | |
| Olive oil | 2 fl. oz. | |
| Eggs, scrambled | 44 each | |
| Andouille sausage, 1/4-inch bias-sliced | 9-1/4 lb. |
Preparation Instructions:
- Step 1
- Thaw avocado according to package directions.
- Step 2
- Prepare and heat mashed potatoes according to package directions; keep warm.
- Step 3
- Remove chipotle peppers from can and dice; reserve adobo sauce from can. Fold peppers, adobo sauce and cilantro into mashed potatoes.
- Step 4
- In a large sauté pan, heat sliced andouille and keep warm. In another large sauté pan on medium-high heat, warm 2 fl. oz. of olive oil. Add eggs and scramble to desired consistency; keep warm.
- Step 5
- In a medium-size serving bowl, place approximately 1 cup potato mixture and top with 4 oz. of scrambled eggs. Surround eggs with 4 oz. of sliced andouille sausage. Garnish with approximately 3 avocado slices and a pinch of cilantro.
