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Scrambled Eggs with Chorizo

 Scrambled Eggs with Chorizo
"This scrambled egg breakfast can also be served for lunch or dinner with a tossed salad or green vegetable such as steamed spinach," suggests Donna Ryan of Topsfield, Massachusetts. "You can replace the tortillas with taco chips, if you like."
2 ServingsPrep/Total Time: 15 min.


  • 3 flour tortillas (6 inches)
  • 2 tablespoons butter, divided
  • 3 ounces uncooked chorizo or Johnsonville® Hot Ground Sausage
  • 1 tablespoon diced seeded jalapeno pepper
  • 2 garlic cloves, minced
  • 2 plum tomatoes, seeded and chopped
  • 1/2 teaspoon Cajun seasoning
  • 4 eggs, lightly beaten
  • 3 tablespoons picante sauce


  • Cut tortillas into quarters; place on a baking sheet coated with
  • cooking spray. Bake at 400° for 3-5 minutes or until crisp.
  • Meanwhile, in a small skillet, heat 1 tablespoon butter. Crumble
  • chorizo into the pan; add jalapeno and garlic. Cook and stir over
  • medium heat until meat is fully cooked; drain. Stir in tomatoes and
  • Cajun seasoning.
  • In another skillet, heat remaining butter until hot. Add eggs; cook
  • and stir over medium heat until completely set. Divide scrambled
  • eggs between two plates. Serve with chorizo mixture, tortillas and
  • picante sauce. Yield: 2 servings.
Nutritional Facts: 1 serving equals 586 calories,

2 of 2

Scrambled Eggs with Chorizo (continued)

Nutritional Facts: 39 g fat (15 g saturated fat), 493 mg cholesterol, 1,372 mg sodium, 30 g carbohydrate, 2 g fiber, 28 g protein.