I’m not sure exactly when I made the breakfast mind change. I suspect it was right after the cleanse I did in 2011. Either way, I used to absolutely detest breakfast…I mean haaaated it! I remember getting in trouble with my trainer several times for not eating breakfast before a morning workout. He may have even sent me home once, not sure. So it literally blows my mind that I now, am blogging breakfast for dinner! I also kind of judge those people who say “I can’t eat breakfast (insert excuse)”. Color me changed! So welcome to the twilight zone, I hope you enjoy my breakfast!

Pico De Gallo

Ingredients
5 small tomatoes, seeded and diced small
¼ red onion, diced small
½ jalapeno, minced
Juice of ½ lime
Pinch of S&P

Directions
Mix all ingredients together and let sit while you cook the egg cups.

Chorizo Egg Cups

Ingredients
½ sweet potato, sliced paper thin
*I used a mandolin
1 lb homemade chorizo
*See recipe I used
2 poblano peppers, roasted and cut
12 eggs
Coconut oil spray
Pico de gallo
Sliced avocado

Directions
Microwave slices of sweet potato for 5 minutes to get them soft and flexible. Spray 2 muffin tins with coconut oil spray and line them with potatoes. You may have to squish them down with a small measuring cup like I did. Spray the tops with coconut spray as well. Bake the tins with just potatoes at 400 degrees for 10-15 minutes or just browned on top. Meanwhile roast the poblano peppers. To do this, lay them directly over the fire of a gas stove or grill until parts of them are black and bubbly. Put the peppers in a Ziploc bag to steam for about 10 minutes. Then wipe off the blackened parts, remove the stems and seeds and dice roughly. Brown the chorizo, then drain, and place about 1-2 Tbsp in each muffin tin on top of the potato. Layer on the poblano peppers next and then crack an egg on top of each muffin tin. You’ll want to do the eggs slowly so they don’t run over. Salt and pepper the eggs and bake at 350 degrees for about 15 minutes or until the egg whites have solidified. No one likes raw egg whites. Garnish with avocado slices and your super easy pico de gallo.

So here’s my assessment. All egg dishes should be lined with sweet potatoes! I’ve done it before (see Jingle Bell Brunch) and it kills it every time! I especially liked it this time with the chorizo which had a bit of cinnamon, so the combo was on point!