I found this recipe in the September/October 2010 Cooking With Paula Deen magazine. I don't usually cook with chorizo and now I remember why...greasy! I made it for myself since Jimmy does not eat eggs. So, I have breakfast for tomorrow!
This tasted great. I think hashbrowns would taste great in it as would regular breakfast sausage.
1 T olive oil
3 oz chopped chorizo sausage
1/2 cup chopped tomato (I omitted)
4 large eggs, lightly beaten
1/4 cup whole milk (I used 1%)
1/4 tsp salt
2 T chopped fresh cilantro, divided (I omitted)
1/2 cup Mexican cheese blend (I used a little more)
1. Preheat oven to 400 degrees. In a small ovenproof skillet, heat oil over medium-high heat. Add sausage, and saute until browned, 2-3 minutes. Stir in tomato.
2. In a small bowl, combine eggs, milk and salt. Pour over sausage and tomato. Reduce heat to medium, stir in 1 1/2 t cilantro. Cook until eggs set in center, about 3-4 minutes.
3. Sprinkle eggs with cheese and place skillet in oven. Bake until cheese melts, about 4-5 minutes. Remove from oven and sprinkle with remaining 1/2 T cilantro. Cut inot wedges, and serve immediately.