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Scrambled Eggs with Chorizo

Total Time

Prep/Total Time: 15 min.

Makes

2 servings

This scrambled egg breakfast can also be served for lunch or dinner with a tossed salad or green vegetable such as steamed spinach. You can replace the baked tortillas with tortilla chips, if you like. —Donna Marie Ryan, Topsfield, Massachusetts
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Ingredients

  • 3 flour tortillas (6 inches)
  • 2 tablespoons butter, divided
  • 3 ounces uncooked chorizo or bulk spicy pork 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

Directions

  1. Cut tortillas into quarters; place on a baking sheet coated with cooking spray. Bake at 400° for 3-5 minutes or until crisp.
  2. 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.
  3. 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.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 each: 586 calories, 39g fat (15g saturated fat), 493mg cholesterol, 1372mg sodium, 30g carbohydrate (6g sugars, 2g fiber), 28g protein.

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