EGGS & CHORIZO WRAPS
Steps:
- Remove chorizo from casings. In a large cast-iron or other heavy skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 6-8 minutes. Drain and return to pan., In a small bowl, whisk eggs and milk until blended. Add egg mixture to chorizo. Cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese. Spoon 1/2 cup egg mixture across center of each tortilla. Add toppings of your choice. Fold bottom and sides of tortilla over filling and roll up.
Nutrition Facts : Calories 519 calories, Fat 32g fat (12g saturated fat), Cholesterol 255mg cholesterol, Sodium 1121mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 2g fiber), Protein 27g protein.
CHORIZO, EGG AND CHEESE WRAPS
Made this Spanish flair wrap for breakfast. Great for a brunch or snack. Has a slight spiciness with a creamy feel from the eggs and cheese. Serve with salsa.
Provided by Rita1652
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry chorizos till crisp.
- In another pan melt butter saute onions and pepper till translucent.
- Scramble the eggs with water and add to pan with onions scramble till desired doneness.
- Season with salt and pepper.
- Warm tortillas in micro for a couple seconds.
- Place 1/4 cup cheese on each tortillas then place cooked chorizos evenly on cheese and place egg mixture on cheese.
- Roll up and serve with salsa and cilantro garnish.
Nutrition Facts : Calories 655.7, Fat 39.6, SaturatedFat 16.3, Cholesterol 344.3, Sodium 1406.4, Carbohydrate 41.1, Fiber 2.5, Sugar 2.3, Protein 31.8
CHORIZO, EGG AND CHEESE ENCHILADAS
Provided by Molly Yeh
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the sauce: Preheat the oven to 425 degrees F.
- Heat the olive oil in a large saucepan over medium heat. Add the jalapeno, onion and a pinch of salt and cook until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, oregano, crushed red pepper and black pepper and cook, stirring, for 1 minute. Stir in the sugar, chiles and stock and remove from the heat. Blend in a food processor or blender until smooth. Return it to the pan and simmer for 20 minutes. Taste and adjust the seasoning as desired.
- For the filling: Spread the tots out on a sheet pan, then sprinkle with salt and pepper. Bake until crisp, 20 to 25 minutes. Remove from the oven and set aside, then reduce the oven to 375 degrees F.
- Heat a large skillet over medium-high heat and cook the chorizo, breaking it up with a wooden spoon until fully cooked. Use a slotted spoon to transfer to a large bowl. Reserve a thin coating of fat in the skillet and discard any excess. Add the onion and a pinch of salt to the skillet and cook until softened, 5 to 7 minutes. Add the eggs and scramble, cooking until just set. (Err on the side of them being underdone, since they'll continue to cook in the oven.) Transfer to the bowl with the chorizo and fold to combine. Season to taste (you may decide not to add any salt, since the chorizo has salt).
- Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon a heaping 1/3 cup of the egg mixture onto each tortilla. Top with a handful of the cheese and 6 potato tots. Roll up the tortillas and arrange them seam-side down in the baking dish. Top evenly with the remaining sauce. Sprinkle the top with the remaining cheese. Bake until the cheese is browned, about 40 minutes.
- Top with dollops of sour cream, jalapenos, radishes and fresh cilantro and serve.
SCRAMBLED EGGS WITH CHORIZO SAUSAGE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
- Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes. Scoop the chorizo out of the skillet with a slotted spoon and transfer to a plate. Wipe the skillet out with a paper towel.
- Return the skillet to medium to medium-low heat and heat the remaining 1 tablespoon oil. Add the egg mixture and cook, stirring, about 3 minutes. Add the chorizo and cook, stirring, about 2 to 4 minutes more depending on the desired firmness of the eggs. Serve immediately.
SCRAMBLED EGGS WITH CHORIZO
This is an authentic Mexican breakfast. My husband is full Mexican and he taught me this simple and delicious breakfast. This is for two people and I use no more than six eggs for the both of us. You might use less or more, it doesn't matter. Enjoy!
Provided by cupcake_sweetie
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Spray a large nonstick skillet with cooking spray; warm over medium-high heat. Add chorizo; cook and stir until browned, about 5 minutes.
- Whisk eggs and salt together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 1.2 g, Cholesterol 561.1 mg, Fat 16.4 g, Protein 19.7 g, SaturatedFat 5.2 g, Sodium 331.3 mg, Sugar 1.2 g
CHORIZO AND EGG BURRITOS
Make and share this Chorizo and Egg Burritos recipe from Food.com.
Provided by Steve_G
Categories Breakfast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Fry a chopped onion and chorizo (broken up)together until onion is tender and translucent.
- add 6 to 8 beaten eggs after everything is nice and brown.
- Keep'em moving until cooked.
- Serve it on a sour cream coated pan-grilled tortilla, add a bit of grated Monterrey jack and avocado (if desired).
- Serve with more sour cream and hot sauce.
CHEESY CHORIZO EGG CASSEROLE
Try our Cheesy Chorizo Egg Casserole recipe for a family night dinner. With 12 servings, there's plenty Cheesy Chorizo Egg Casserole to go around!
Provided by My Food and Family
Categories Dairy
Time 13h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Layer half each of the bread cubes, chorizo, VELVEETA and tomatoes in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
- Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec. or until softened; whisk until creamy. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended. Whisk in eggs. Pour over ingredients in baking dish; cover with foil. Refrigerate overnight.
- Heat oven to 350ºF. Bake casserole (covered) 50 min. or until knife inserted in center comes out clean, uncovering for the last 20 min.
Nutrition Facts : Calories 360, Fat 24 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 210 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 0.5488 g, Sugar 0 g, Protein 18 g
SCRAMBLED EGGS WITH CHORIZO AND TORTILLAS
Provided by Ruth Cousineau
Categories Egg Breakfast Brunch Quick & Easy Sausage Tortillas Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- 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.
CHORIZO AND SCRAMBLED EGG BREAKFAST TACOS
Categories Cheese Egg Onion Breakfast Brunch Sauté Quick & Easy High Fiber Sausage Cilantro Tortillas Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.
- Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add green onions and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.
- Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and hot sauce, if desired.
CHORIZO CON HUEVOS (SPICY MEXICAN SAUSAGE WITH EGGS)
An extremely simple dish that requires no skill or added spices or ingredients! We eat this for breakfast and even sometimes for supper.
Provided by MARNIKINS
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 15m
Yield 5
Number Of Ingredients 3
Steps:
- Place chorizo sausage in a skillet over medium-high heat; cook and stir until sausage is browned and cooked through, about 5 minutes.
- Stir eggs into the sausage; cook and stir until eggs are set and scrambled with the chorizo, 3 to 5 minutes.
- Warm corn tortillas on an electric skillet until they are heated through, about 2 minutes.
- Place egg and chorizo into corn tortillas.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 13 g, Cholesterol 366.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 8.1 g, Sodium 582.3 mg, Sugar 0.9 g
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