Recipe: Chorizo Breakfast Scramble

Ingredients

  • 10 eggs
  • 1 lb. Kettle Club Bulk Mexican chorizo
  • 1 small white onion
  • 2 plum tomatoes
  • 1 clove garlic
  • 1 tbsp cooking oil
  • 2 to 16 corn or flour tortillas

Instructions

  1. Finely chop the onion, tomato and garlic
  2. Crack the eggs into a mixing bowl and beat with a fork for 30 seconds
  3. Preheat a large frying pan to medium
  4. Add the cooking oil and the onion to the frying pan and cook for 1 minute
  5. Add the tomato and garlic, stir and cook for 1 minute
  6. Crumble the chorizo into the frying pan. Cook for about 5 minutes until most of the fat from the chorizo has cooked off
  7. Pour the eggs into the chorizo, onion, tomato, garlic mixture. Let the eggs set for 1 minute then gently stir the mixture.
  8. Cook, stirring occasionally, until the eggs are just cooked
  9. While the eggs are still cooking, heat the tortillas on a griddle or in the oven 10. Top with cheese and serve with warm tortillas

 

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