The best thing about the holidays is sleeping in and then indulging in a big brunch! This breakfast skillet hits all the flavor spots while filling you up. Warning: Start with the biggest cast iron skillet you’ve got – no matter how big I make it, its always all gone!

Ingredients

• Finely chopped red onions
• Diced potatoes
• Spices – freshly ground cumin, paprika, garlic, ginger, crushed red pepper, black pepper, Kirkland Signature Organic No-Salt Seasoning
• Baby spinach
• Diced bell pepper
• Frozen Trader Joe’s Roasted Corn or sweet corn
• 365 No Salt Added Organic Black Beans carton
• Cherry tomatoes
• Eggs
• Homemade Mexican chorizo (recipe credit below)
• Swiss cheese
• Cilantro

Method

Start with the biggest cast iron skillet you can (I am serious!!).

• Add some oil to the skillet over medium heat. When warm, start with finely chopped red onions. Saute for a couple of minutes till soft.
• Add diced potatoes.
• Add all the spices to coat the potatoes. Cover to cook the potatoes and then finish roasting uncovered till the potatoes are soft with a nice crust on them.
• Add the baby spinach. saute for a couple of minutes.
• Add the diced bell peppers, corn, black beans and halved cherry tomatoes.
• Next, add eggs. You can leave them to cook as is or scramble them. If you are nervous that the eggs will stick to the skillet, you can choose to cook them separately and add them to the skillet.
• When the eggs are almost done, add the homemade Mexican chorizo (Recipe credit: @IsabelEats).
• Top with Swiss cheese and cilantro.

Gorgeous! And no salt added so far!! Every ingredient adds another element to the flavors in this skillet.

Plate with warm Mission corn tortillas, sliced avocados, a squeeze of lime and a gigantic portion of the skillet. If you must, you can sprinkle a pinch of kosher salt over the plate and if you really love heat, add sliced jalapeños on top. Your friends and family will sing your praises for a long long time!