After 4-H yesterday we stopped by Maurice Bonneau's Sausage Kitchen, a small-family owned business that sells locally made, all-natural sausage. I bought a package of Smoked Chorizo and a package of Italian Sausage with Sun Dried Tomatoes & Black Olives. This morning I made some scrambled eggs with Smoked Chorizo and cheese curds. It was so filling and delicious!
2 1/4 cups sliced mushrooms
2 eggs
1/3 cup Chorizo diced (skins removed)
1/3 cup Cheese Curds
Kale, ripped up (optional)
Fresh Parsley for garnish
Spray a skillet with cooking spray. In a bowl scramble the eggs. Cook the mushrooms in the skillet over medium-high heat for 2 minutes, stirring often. Add the scrambled eggs, the Chorizo, Kale (optional) and the fresh cheese curds. Scramble the mixture until the eggs are cooked through. Remove to a plate and garnish with fresh parsley. Makes 1-2 servings.
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