Hearty Chipotle Breakfast Skillet

Microwave the cubed potatoes for 7–10 minutes until just tender, then drain and set aside.

Dice the sausage and set aside.

Dice the onion, red pepper, green pepper, and jalapeño (seeds removed), then set aside.

Heat olive oil in a large skillet over medium heat, add the diced vegetables, season with salt and pepper, and sauté until they begin to soften, about 3–5 minutes.

Remove the vegetables and set aside; in the same skillet, caramelize the sausage until browned, then remove and set aside.

Add the chorizo links to the skillet and cook for 5–7 minutes until lightly browned.

Return the vegetables and sausage to the skillet, stirring in the chipotle sauce a little at a time, tasting and adjusting heat level as desired.

Fold the microwaved potatoes gently into the skillet, being careful not to mash them.

Reduce heat to low, pour the whisked eggs over the mixture, and let them set gently.

Preheat the oven to 375°F (375°F). Once the eggs are partially set, sprinkle the shredded cheese over the top and bake for 2–3 minutes until the cheese melts.

Remove from the oven, top with sour cream, a drizzle of sriracha, buttered French bread, and a sprig of cilantro before serving.