Spicy Chorizo with Brandy Frittata

A Breakfast with Bold Flavor

We're all about simple recipes that bring folks together at breakfast table. Bacon & eggs belong together.

Serves 4


  • 1 small white onion, sliced thin
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small red tomato - chopped
  • 1 jalapeno pepper, seeded and diced fine
  • 2 slices sandwich bread, cut or torn into small pieces
  • 2 links North Country Smokehouse certified humane, Chorizo with Brandy sausage - diced
  • 8 eggs
  • 4 oz. diced cheese (we used Jack but any firm cheese would work)
  • 1/3 C olive oil, divided
  • Salt and pepper to taste


1. Pre-heat the oven to 350 F.

2. In a large cast-iron pan, heat ½ of the olive oil over medium-high heat. When hot, add the red, green, tomato, and jalapeno peppers and a pinch of salt. Cook 2 minutes, then add the diced North Country Smokehouse sausage.

3. Cook together until the vegetables are softened and the diced sausage starts to color lightly on the edges. Remove from the heat and allow to cool slightly.

4. Meanwhile, beat the eggs in a medium bowl until well beaten and uniform in color. Add the bread and diced cheese.

5. Once the vegetable mixture has cooled slightly, add it all to the eggs and stir to combine.

6. Wipe out the cast iron pan and add the second ½ of the oil. Heat over medium heat, then add the contents of the bowl and spread into an even layer. Cook over medium heat for about 2 minutes, until the edges of the frittata, pull away slightly from the pan.

7. Transfer to the oven and bake for 12-15 minutes until the center is set. Allow to cool an additional 10-15 minutes before removing from the pan intact, or slicing and serving. Serve with fruit, hot coffee, a simple green salad.