Mexican · Brunch
Eggs Scrambled With Sausage
Soft scrambled eggs folded with crumbled Mexican chorizo, sautéed onion, jalapeño, and tomato, cooked until just set. Finished with cilantro and served alongside warm corn tortillas for a savory, protein-forward Mexican breakfast.
$4
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
568Calories
32.2gProtein
37.1gFat
21.8gCarbs
4.1gSugar
3.6gFiber
1175mgSodium
501mgChol
14.1gSat Fat
680mgPotassium
155mgCalcium
4.2mgIron
2.4mcgVitamin B12
18mgVitamin C
low-carb
spice-route
all-time-classics
quick-lunch
Instructions
1
Prep
Remove chorizo casing, beat eggs with salt, and measure onion, jalapeño, tomato, and cilantro.
2
Fry
Heat oil in a nonstick skillet over medium heat, crumble chorizo, cook 5 minutes until browned and rendered, stirring occasionally.
3
Sauté
Add onion and jalapeño, cook 2 minutes over medium heat until softened and translucent, then stir in tomato and cook 1 minute.
4
Scramble
Pour beaten eggs into the skillet over medium-low heat, stir gently 3 minutes until soft curds form with no runny liquid remains.
5
Finish
Fold in cilantro and pepper, warm tortillas in a dry pan 20 seconds per side until pliable.
6
Plate
Spoon scrambled eggs onto a plate and serve alongside warm corn tortillas.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g fresh Mexican chorizo, casing removed
- 44 large eggs
- 11 white onion
- 11 jalapeno
- 11 small tomato
- 2 tbsp2 tbsp cilantro
- 44 corn tortillas (12-inch)
- 2 tsp2 tsp vegetable oil
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
