Time: 25 min.
Complexity: easily
Servings: 4

Scrambled eggs with chorizo ​​are a popular Mexican breakfast that's quick and easy to make and keeps you full for hours. Traditionally, crumbled raw chorizo ​​is added to the scrambled eggs, but for a more appetizing and flavorful dish, combine the scrambled eggs with chopped fried chorizo. Serve as is, with coffee, or wrap them in a tortilla and enjoy as a breakfast burrito.

Ingredients:

• 10 large eggs
• 1/4 cup milk or cream of any fat content
• 2 tablespoons extra-virgin olive oil
• 2 medium grilled Mexican chorizo ​​sausages, cut into 1/4-inch cubes (casings removed)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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eggs, milk, chorizo ​​sausage

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Preparation:

Step 1
• In a medium bowl, beat eggs with milk, season with salt and pepper.
Step 2
• Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chorizo ​​and cook, stirring, until golden brown, about 5 minutes. Transfer the chorizo ​​to a plate with a slotted spoon. Wipe the skillet dry with paper towels.
Step 3
• Return the pan to medium heat and heat the remaining 1 tablespoon of olive oil. Add the egg mixture and cook, stirring, for about 3 minutes. Add the chorizo ​​and cook, stirring, for another 2-4 minutes, depending on your desired egg consistency. Serve immediately.

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