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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A good hearty breakfast from Dairy Farmers of Oregon. Ingredients:
1 lb fresh chorizo sausage |
3 tablespoons butter, divided |
1 cup onion, finely chopped |
1 medium green bell pepper, seeded and cut into strips |
8 large eggs, beaten |
1 teaspoon salt |
8 large flour tortillas |
1 cup shredded monterey jack cheese or 1 cup cheddar cheese |
guacamole |
salsa |
Directions:
1. Cook the chorizo in a skillet over medium heat, stirring frequently, until done (about 10 minutes); drain and remove.
2. Heat 1 tablespoon of the butter in a skillet over medium heat. Add the onion and bell pepper strips and saute until vegetables soften.
3. Return chorizo to pan. Add remaining 2 tablespoons butter and heat.
4. Add the eggs beaten with the salt. As eggs begin to set at bottom and sides, gently lift cooked portions with a spatula so uncooked portion can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout, but still moist (about 5 minutes).
5. Spoon even amounts of sausage and egg mixture onto each of the tortillas; top each with 2 tablespoons of the cheese. Top with guacamole and salsa. Wrap and serve.
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