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Chorizo Breakfast Scramble on Crispy Flour Tortillas

Chorizo Breakfast Scramble,. A delicious version of breakfast nachos featuring smoky chorizo sausage and home fried flour tortillas.

Course Breakfast/Brunch
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 556 kcal
Author Barry C. Parsons

Ingredients

  • 4 small flour tortillas cut in 1 inch strips
  • 4 tsp canola oil or peanut oil
  • 1 tbsp olive oil
  • 8 oz hard chorizo sausage chopped in small pieces. You can use loose sausage meat as well, broken up into small pieces.
  • ¼ cup red pepper finely diced
  • 2 cloves minced garlic
  • 8 beaten eggs
  • Season with salt and pepper
  • Few dashes of hot sauce optional
  • 1 cup grated cheddar or Monterey Jack cheese
  • 1/2 cup salsa approximately

Instructions

  1. Preheat oven to 375 degrees F.

  2. Begin by lining a baking sheet with parchment paper.

  3. Brush the 4 tsp canola oil evenly on both sides of the tortillas. Cut the oiled tortillas into strips or triangular wedge shapes.

  4. Place them in a single layer on the parchment lined baking sheet.

  5. Bake for 3 minutes before flipping them over and baking for another 2 or 3 minutes or until they become crisp.

  6. Sauté the chorizo sausage in the 1 tbsp oil for only a few minutes, then add the, red pepper and garlic for about a couple of minutes longer. If using loose sausage meat, be sure it is fully cooked.

  7. Add the eggs which have been whisked together with the salt, pepper and hot sauce.

  8. Cook to a soft scramble. Spoon scrambled eggs on the crispy tortilla strips on 4 serving plates.

  9. Immediately top each plate with about 1/4 cup grated cheddar or Monterey Jack cheese and some black olives. (optional)

  10. Place the plates under the broiler on low for a minute to melt the cheese.
  11. Heat your favourite salsa and spoon over the melted cheese. Serve.