Scrambled Eggs with Chorizo |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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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. Ingredients:
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 |
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. Yield: 2 servings.
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