Scrambled Eggs with Chorizo Sausage
Yield
4 servingsPrep
7 minCook
25 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
chorizo sausage
bulk |
|
| 6 | large |
eggs
|
|
| ¼ | cup |
milk
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| ½ | cup |
tomatoes
peeled, seeded and chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
chorizo sausage
bulk |
|
| 6 | large |
eggs
|
|
| 59 | ml |
milk
|
|
| 1.3 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 118 | ml |
tomatoes
peeled, seeded and chopped |
|
Directions
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 without 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.
