Recipe Index

Ingredients

• 8 small flour tortillas, 6” diameter, or corn tortillas for gluten free
• 12 oz chorizo sausage, casings removed if present or bacon
• 8 large eggs
• ¼ cup milk, skim or whole milk
• ¼ tsp fine sea salt
• 2 Tbsp unsalted butter
• 1 cup shredded cheddar, or Mexican cheese blend
• 1 large avocado, diced
• 1 cup Roasted Tomato Salsa, Pico De Gallo, or diced fresh tomatoes
• hot sauce, to taste
• cilantro, to garnish

Method

1. Heat the oven to 300°F, wrap the tortillas in two foil parcels and warm them for 15 minutes, keeping them wrapped until serving.
2. Cook the chorizo in a large skillet over medium-high heat, breaking it up, until browned and cooked through, then drain on paper towels.
3. Whisk the eggs with the milk and salt.
4. Melt the butter in a non-stick skillet over medium-low heat, add the eggs and pull the setting edges toward the centre with a spatula until softly set and still moist, then take off the heat.
5. Fill each tortilla with eggs and cheese, then chorizo, avocado and salsa.
6. Add hot sauce to taste, garnish with cilantro and serve.

Prep: 5 min · Cook: 15 min · Total: 20 min

Nutrition (per serving, where published)