Chorizo Plantain Breakfast Pie – CrossFit Series

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Rick is back with another great review of a recipe coming at you from the CrossFit Series. This time it is a breakfast option, but let’s be serious, this meal will work for anytime of the day. Here’s what the Hevener Family thought of this wonderful dish:

The Chorizo Plantain Breakfast Pie is a similar idea to the Deep Dish Breakfast Pizza, which provides variety, is super tasty, and simple to prepare. Nick was right when he said that this recipe would expose us to two ingredients that we hadn’t used before with the chorizo and plantains. Like the Deep Dish, this one will also take you from feeling a little sickly, to moving large loads, long distances, quickly!

I made one on Saturday, and another one tonight. They go together a little faster each time, and everyone in the family really likes it! This one is a keeper for sure!
Thank you!
The Hevener Family

Chorizo Plantain Breakfast Pie

Ingredient List for the Pie:

  • 11 eggs,  cracked and whipped until uniform
  • 9oz. Chorizo
  • 4 cups onions, diced
  • 4 cups bell peppers, diced
  • 3 cups mushrooms, sliced
  • 2 black plantains, peeled and diced
  • 1 tablespoon olive oil
  • Kosher salt, to taste
  • Black pepper, to taste

Ingredient List for the Guac:

  • 1 avocado, peeled, pitted and halved
  • ½ Serrano chile, finely chopped (seeds removed if you don’t like heat)
  • Juice of ½ lime
  • Small handful of fresh cilantro, roughly chopped
  • ½ Roma tomato, diced
  • Kosher salt, to taste

Preparation Instructions for the Pie:

  1. Preheat a cast iron skillet over medium-high heat.
  2. Add a drizzle of olive oil and garlic the chorizo to the pan. Break chorizo up a bit and allow it to render down, releasing some of the contained fat.
  3. After 2-3 minutes, add the plantains to the pan and stir to incorporate.  Cook for 3 minutes.
  4. Add the onions a peppers and a dash of salt, stir and cook for 2 minutes.
  5. Add the mushrooms and another dash of salt.
  6. Place a lid on your pan and cook for 4 minutes.
  7. Remove lid, stir, scrape any stuck on bits from the bottom of the pan and add eggs.
  8. Cook for 3-5 minutes or until the eggs are set up. While the eggs cook, prepare your guacamole (see below).
  9. Remove the lid and place the pan under the broiler on high for five minutes. When the top is dried up and slightly golden, the breakfast pie is done.
  10. Use a cutting board and a piece of parchment paper to invert the pan. Tap on the bottom of the pan to release the pie, then remove the pan. 
  11. Slice the pie into 8 pieces, top with guacamole and enjoy!
  12. You can also package this up in containers or wrap it in plastic and refrigerate for up to one week or freeze for up to 6 months. This reheats well in the microwave or toaster oven.

Preparation Instructions for the Guac:

  1. Combine all guacamole ingredients in a mixing bowl, except tomatoes.
  2. Use a spoon to break up avocado and mix to a chunky consistency. 
  3. Gently fold in tomatoes.
  4. Season with kosher salt.

“Keep It Paleo!”

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