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MorningStar Farms® Chorizo Vegan Breakfast Nachos
MorningStar Farms® Chorizo Vegan Breakfast Nachos 1

MorningStar Farms® Chorizo Vegan Breakfast Nachos

Products Used: MorningStar Farms® Veggie Chorizo Crumbles™
Servings: 5

Ingredients

For Eggs:

  • 2 oz. Butter (unsalted)
  • 10 ea. Eggs, whisked
  • To taste Salt

Pickled Summer Squash

  • 2 cups White vinegar
  • 1 cup Sugar
  • 3 cups Water
  • 10 ea. Summer squash, sliced

(Recipe_Ingredient_SEC_8422638)

  • 2 ea. Tomatoes, diced
  • 4 oz. Red wine vinegar
  • 4 oz. Olive oil
  • 1 oz. Fingerling potatoes, diced and soft boiled
  • 3 oz. Grapeseed oil
  • 1 package MorningStar Farms® Chorizo Vegan Crumbles
  • 6 oz. Blue and yellow corn chips
  • 2 ea. Poblanos, sautéed in olive oil
  • 2 ea. Avocado, diced and salted
  • 1 oz. Jalapenos, sliced
  • 1 oz. Red onion, small diced
  • 1/2 bu. Cilantro with stems, chopped

Recipe Directions

FOR THE EGGS:
1. In a pot, add the butter, and whole eggs.
2. On high heat, mix the eggs with a spatula, once they start to curd remove them from the heat and continue mixing.
3. Add back to heat to firm, to just runnier than desired texture, then add salt and remove from heat. Remember, they will continue to cook a bit from when you remove them from the heat. You are looking for more spreadable eggs than firm eggs.
FOR THE VEGETABLES:
1. For Pickled Squash, combine vinegar, sugar, salt, and water and stir until combined. Place summer squash in the pickling liquid and put in the refrigerator overnight.
2. For tomatoes, marinade in red wine vinegar and olive oil and set aside.
3. For potatoes. boil in salt water that tastes like the sea, for about 5 minutes, then remove and sauté the potatoes in grapeseed oil until crispy.
BUILDING THE NACHOS:
1. Cook the MorningStar Farms® Chorizo Vegan Crumbles in a medium pan with water only, do not use oil, we want the chorizo to have nice texture but not be crispy.
2. Layer the chips, eggs, MorningStar Farms® Chorizo Vegan Crumbles, potatoes, tomatoes, poblanos, avocado, jalapenos, and red onion then garnish with cilantro.