Scrambled Eggs with Chorizo Sausage

Name: Scrambled Eggs with Chorizo Sausage
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 10 large eggs; 1/4 cup milk, half-and-half, or heavy cream; Kosher salt and freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 2 medium-sized cooked chorizo sausages, skin removed and cut into a 1/4-inch dice

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

Ingredients

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10 large eggs

1/4 cup milk, half-and-half, or heavy cream

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 medium-sized cooked chorizo sausages, skin removed and cut into a 1/4-inch dice

Directions

In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes. Scoop the chorizo out of the skillet with a slotted spoon and transfer to a plate. Wipe the skillet out with a paper towel.
Return the skillet to medium to medium-low heat and heat the remaining 1 tablespoon oil. Add the egg mixture and cook, stirring, about 3 minutes. Add the chorizo and cook, stirring, about 2 to 4 minutes more depending on the desired firmness of the eggs. Serve immediately.