Low Carb Chorizo and Cabbage Breakfast Skillet
How to Make It
Step 1
Slice the chorizo sausage into ½” pieces and slice the cabbage into skinny strips about ⅛” thickness. Heat a large nonstick skillet over medium-high heat until hot. Add the sliced chorizo sausage and cook until nicely golden brown and rendered. This process will take about 10 minutes. Be sure to turn the heat down to medium heat if they are browning too quickly.
Step 2
Add in the sliced cabbage and gently fold it into the cooked chorizo. Cook for 2-3 minutes or until the cabbage has wilted. Taste the mixture adding salt to taste. There is not an amount of salt listed because different brands of chorizo have varying saltiness.
Step 3
Crack the eggs evenly over the top of the skillet. Sprinkle them with ¼ tsp kosher salt and the black pepper (use freshly cracked black pepper if possible). Cover the skillet with a large lid or use a sheet tray.
Step 4
Cook the eggs until the whites are opaque and the yolks are to the doneness you would like; this will take about 1-2 minutes.
Step 5
Sprinkle the entire skillet with cotija cheese.
Ingredients
- Kiolbassa Chorizo Mexican Style Sausage – 18.5 oz
- Cabbage – 1 pound
- Raw Egg – 6 large
- Queso Cotija Cheese – 1 tablespoon
- Coarse Kosher Salt by Morton – ¼ tsp
- Black Pepper – ⅛ teaspoon