My Recipes


User: nnss

Yield: 4 servings

Categories: main dish, mexican, vegetables, meats, breakfast

amount unit name
4 OZ chorizo sausage bulk, *
6 eggs large
1/4 C milk
1/4 TS salt
1 ds pepper
1/2 C tomato 1 md., **


* Italian Hot Sausage can be used but is not recommended. Only
if the
Chorizo is not available. ** Tomato should be peeled, seeded and
chopped. Crumble the sausage into an unheated 10-inch skillet. Slowly
cook the sausage for 15 to 20 minutes, stirring occasionally. Drain
off the excess fat. In a medium bowl beat the eggs, milk, salt and
pepper, with a fork. Pour the egg mixture over the sausage in the
skillet. Cook with out stirring over low heat until the eggs start to
set on the bottom and sides of the skillet. Lift the cooked portion
of the eggs so that the uncooked can run under the cooked portion.
Continue to lift and fold for 2 to 3 minutes until the eggs just
begin to fully set. Stir in the tomato and continue to cook as above
until the eggs are cooked through but are still glossy and moist.
Serve hot.