Wildcat Scramble

A great brunch recipe. My rendition of Wildcat Scramble from the "Good Egg" in Scottsdale, Arizona. May be frozen and reheated in microwave for a quick breakfast. Serve with salsa, sour cream, guacomale and toasted pita bread.

• Ready In: 21 mins
• Serves: 12
• Yields: 12 large muffin tins

Ingredients

• 1⁄2 cup  diced onion
• 1  cup  semi crushed tortilla chips (fire roasted chipotle)
• 1⁄2 cup  canned green chili, diced
• 1  cup canned black beans
• 1  cup sour cream
• 3⁄4 lb  cooked chorizo sausage, crumbled
• 12  eggs
• 1⁄2 cup cilantro, chopped
•  salt and pepper
• 1 1⁄2 cups  shredded tex mex cheese

Directions

1. Mix eggs, sour cream, salt and pepper and set aside.
2. Saute onions and sausage. Drain fat.
3. Add all ingrediants to eggs except cheese.
4. Pour into greased, oversized, muffin tins, Makes 12 large.
5. sprinkle grated cheese on top.
6. Bake at 350 for 20 minutes or until set.