| Ingredients |
| 9
|
oz. (3 links) Isernio’s Chorizo Sausage (removed from casings)
|
| 2 |
tbsp. chopped green onion
(use all of the onion, green included)
|
| 4 |
eggs slightly beaten
|
| 3 |
tbsp. chopped red bell pepper
|
|
Salsa and sour cream for garnish
|
| Method |
 Sauté chorizo in a skillet for 5 minutes over medium heat, crumbling the meat as it cooks.
Add the green onions and peppers and cook for 2 minutes.
|
|
Transfer ingredients to an omelet pan, add eggs and scramble. |
|
You may also make a traditional omelet by letting the eggs set before folding in the chorizo mixture.
Or, roll the mixture into hot flour tortillas for a
delicious breakfast burrito - with or without hashed
browns included. |
|
Garnish with sour cream
and salsa (optional). Serves 2 to 3.
|
|
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|
