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Hatch Chile Breakfast Skillet

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 4

Ingredients

  • 1 head fresh cauliflower
  • 2 tablespoons Full Circle Market Organic Olive Oil, divided
  • 1 (8-ounce) bag Full Circle Market Plant-Based Meatless Breakfast Patties
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 (4-ounce) cans hatch green chiles, chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon Full Circle Market Organic Cumin
  • 1 cup Full Circle Market Plant-Based Shredded Cheddar Cheese Alternative
  • 4 large sunny-side-up eggs, for serving (optional)
  • 1 sliced scallion, for garnish
  • Lime wedges, for garnish

How to Make:

    Step 1

  1. Prepare riced cauliflower using a box grater or food processor.

    2. Step 2

  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add breakfast patties and break into bite-size pieces with a wooden spoon. Cook for 5 minutes, or until heated through. Transfer to a plate and set aside.

    3. Step 3

  3. In the same skillet, heat remaining tablespoon olive oil and sauté onion and bell pepper until just beginning to soften, about 5 minutes. Add hatch chiles, salt, cumin, reserved cooked breakfast patties and cauliflower rice. Sauté, stirring frequently, until heated through. Top with plant-based cheese shreds and cover until melted.

    4. Step 4

  4. Top with sunny-side-up eggs, if using. Garnish with sliced scallions and lime, and serve immediately.

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