Breakfast on the Grill, Cabo Style

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  • Level: Easy
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 3 to 6 servings
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2 chorizo sausages (recommended: Aidells, chicken and turkey chorizo)

8 eggs, beaten

1/4 teaspoon cayenne pepper

1/4 teaspoon freshly cracked black pepper

1/4 teaspoon granulated garlic

1/2 cup queso seco, crumbled

Nonstick cooking spray

8 flour tortillas

Grilled Salsa, recipe follows

1/2 cup sour cream

2 avocados, sliced

1/4 cup chopped cilantro leaves

Preheat grill to medium-high.

Grilled Vegetable Salsa:

3 tablespoons canola oil

3 cloves garlic, finely chopped

1 poblano pepper

1 jalapeno pepper

1 ear corn

1 chayote squash, cut in flat slices, 1/2-inch thick

2 limes, cut in 1/2

5 Roma tomatoes, cut in 1/2

1 bunch green onions

1 tablespoon white vinegar

Sea salt

Freshly cracked black pepper


Special equipment:
Grill and nonstick loaf pan
  1. Grill chorizo until heated through, remove to a cutting board and chop, let cool. Lower grill to medium.
  2. In a medium bowl, beat eggs and spices with a whisk. Add the crumbled cheese and fold in chorizo.
  3. Spray loaf pan with nonstick spray. Put loaf pan on grill and let heat for 2 minutes, pour in egg mixture, in even amounts. Close the lid on the grill and let cook for 2 minutes. Then carefully begin to stir eggs with a small fork. Continue until eggs are cooked through, stirring, closing lid, letting cook 1 minute, stirring, repeat.
  4. Heat tortillas on grill. Scoop out egg mix and place equal amounts in center of each tortilla, top with 1 tablespoon of salsa, 1 tablespoon sour cream, avocado slice and a sprinkle of cilantro. Fold, closing 1 end, wrap in a paper towel and serve immediately.

Grilled Vegetable Salsa:

  1. Preheat grill to high.
  2. In a small bowl, combine oil and garlic and set aside.
  3. Place the poblano and jalapeno on the grill and cook for approximately 8 to 9 minutes or until skin is blackened, remove from heat and place in a resealable bag and set aside. Reduce heat to medium-high.
  4. Brush vegetables with garlic oil. Add corn and chayote squash to the grill and cook for 4 minutes, then add limes, tomatoes, and green onions and cook for 4 minutes more, turning the vegetables, as necessary for even cooking. Remove all items from grill to a chopping board. Peel poblano and jalapeno, discard seeds and stems and dice. Chop tomatoes, chayote, green onions and remove corn from cob. In a medium bowl, combine vegetables, squeeze in lime juice, add vinegar and season with salt and pepper. Remove garlic from oil and add to the salsa, serve warm with eggs.