Scrambled Eggs with Chorizo and Tortillas

Scrambled Eggs with Chorizo and Tortillas
Scrambled Eggs with Chorizo and Tortillas
Breakfast, lunch, dinner—this recipe (known in Mexico as migas) is the all-in-one answer for leftover tortilla chips. A light crunch and the punch of chorizo makes it irresistible any time of day.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Egg Breakfast Brunch Quick & Easy Sausage Tortillas Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • Carbohydrate 65 g(22%)
  • Cholesterol 598 mg(199%)
  • Fat 55 g(85%)
  • Fiber 5 g(19%)
  • Protein 34 g(68%)
  • Saturated Fat 12 g(62%)
  • Sodium 913 mg(38%)
  • Calories 895

Preparation Stir together eggs and tortilla chips. Cook onion in oil in a 12-inch heavy nonstick skillet over medium heat, stirring, until softened. Add chorizo and cook, breaking up any lumps, just until fresh sausage is no longer pink, about 3 minutes, or dried is heated through, about 1 minute. Add egg mixture and cook over medium-high heat, stirring frequently, until set but still moist, 2 to 3 minutes.

Preparation Stir together eggs and tortilla chips. Cook onion in oil in a 12-inch heavy nonstick skillet over medium heat, stirring, until softened. Add chorizo and cook, breaking up any lumps, just until fresh sausage is no longer pink, about 3 minutes, or dried is heated through, about 1 minute. Add egg mixture and cook over medium-high heat, stirring frequently, until set but still moist, 2 to 3 minutes.