WTF Do I Do With
Progressive Produce Russet Potatoes ?!

1 Preheat your oven to 350° F (175° C) and grease a 12 cup muffin tin with cooking spray or butter. This will prevent the egg bites from sticking.

2 In a skillet over medium heat, cook the diced chorizo until it’s browned and slightly crispy, about 5–7 minutes. Use a slotted spoon to remove the chorizo from the skillet and set it aside on a plate lined with paper towels to drain any excess grease.

3 In the same skillet, using the remaining chorizo grease, add the diced potatoes. Cook for about 5–7 minutes, or until they start to become tender and browned. Add the diced onion and bell peppers to the skillet and continue to cook for another 3–4 minutes until the vegetables are softened.

4 In a bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste.

5 Divide the cooked chorizo evenly among the greased muffin cups. Spoon the cooked potatoes, onion, and bell pepper mixture over the chorizo in the muffin cups. Pour the egg mixture over the ingredients in each muffin cup, filling them about ¾ full. Sprinkle shredded Cheddar cheese over the top of each egg bite and add a slice of Jalapeño for spice.

6 Bake in the preheated oven for 20–25 minutes, or until the egg bites are set and lightly golden on top. You can check for doneness by inserting a toothpick into the center of one; it should come out clean when they’re ready.

7 Allow the potato and chorizo egg bites to cool in the muffin tin for a few minutes before carefully removing them with a fork or knife. Garnish with fresh parsley, chives, or cilantro if desired.

8 Serve your potato and chorizo egg bites warm as a delicious breakfast or brunch option. Enjoy!

To learn more about Progressive Produce, visit www.progressiveproduce.com