Cal-Mex Breakfast Crumble

Recipes

Ingredients:

– 3 Jalapeños, charred, peeled and chopped – 2 pints Grape cherry tomatoes – 12 Garlic cloves, slivered – 2 pints Olive Oil – 1 pound Chorizo, casing removed – 2 Onion, finely diced – 2 pounds Kale, Swiss chard or other greens, shredded – 12 oz Corn Kernels, fresh and frozen – 2 oz Real California Panela Cheese, cubed – 4 oz Real California Queso Requeson – 4 oz Real California Oaxaca Cheese, cubed – 4 oz Real California Crema – 10 oz Eggs, whisked – Salt and pepper to taste Crumble: – 7 oz Oats – 4 1/2 oz Coarse ground cornmeal – 3 oz Almonds, chopped – 1 tbsp Turbinado or Demerara Sugar – 6 oz Real California Cotija Cheese, crumbled – 2 tsp Oregano – 3 tbsp Chili Powder – 5 oz Butter, cold, cut into small cubes – 1 tsp Salt For Garnish: – Confit tomatoes – Cilantro Sprigs – Crema :Cotija, Hispanic Dairy, Oaxaca, Cheese, Chorizo Find & Buy

Directions:

Yield: 25-35 servings

Preheat the oven to 375 F.

Prepare the Tomato Confit: Place the tomatoes, garlic and olive oil in an ovenproof dish and place in the oven for 12-15 minutes, or until the tomatoes shrivel slightly. Remove and set aside ( ½ will be for garnish).

Prepare the crumble by mixing all dry ingredients together. With you fingers, rub in the butter until just barely incorporated and you have a chunky mixture–set aside.

Char the Jalepeño over a live flame or under a broiler. Allow to cool then peel, de-seed and stem and chop coarsely.

In a large sautoir, brown the chorizo with the onions.

Add the shredded greens and cook for 4-5 minutes until the greens are wilted and cooked down.

Add the corn and cook for another 2 minutes–remove from heat and allow to cool.

Add the cheeses, crema and eggs. Carefully fold in ½ of the confit tomatoes and all of the jalepeño Season to taste. Scoop into oven proof containers or a casserole dish.

Cover each with about 2 tbsp. of crumble topping pressing down just to anchor the chunks.

Bake in a 375F oven until the crumble is golden brown and the eggs are set–about 15 minutes.

Serve warm or room temperature-garnished with crema, cilantro and a confit tomato.

Recipe courtesy of Chef Barbara Alexander / Photo credit David Siegel Insight Studio

Now you're cookin'

Real California Recipes Cookbook

It’s time to roll up your sleeves and get down to business! Our recipe book is full of the latest and greatest as well as your classic favorites. And the best part? It’s only a click away.

Free Download

See what's happening on

our farms

Visit us on: