Scrambled eggs with chorizo sausage
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Scrambled eggs with chorizo sausage
  Eggs    Sausage    Breakfast    Mexican    Vegetables  
Last updated 6/12/2012 12:56:37 AM. Recipe ID 18897. Report a problem with this recipe.
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      Title: Scrambled eggs with chorizo sausage
 Categories: Breakfast, Main dish, Meats, Mexican, Vegetables
      Yield: 4 Servings
 
      4 oz Chorizo Sausage; Bulk, *
      6    Eggs; Large
    1/4 c  Milk
    1/4 ts Salt
      1 ds Pepper
    1/2 c  Tomato; 1 Md., **
 
  *     Italian Hot Sausage can be used but is not recommended.  Only
  if the
        Chorizo is not available. ** Tomato should be peeled, seeded and
  chopped. 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 with out 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.
 




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Recipe ID 18897 (Apr 03, 2005)

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