Tex-mex Scramble
![photo by Bergy](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/10/59/34/picTlWy57.jpg)
photo by Bergy
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/sushi.png)
![photo by Bergy](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/10/59/34/picfYCW3S.jpg)
![photo by Bergy](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/10/59/34/picVZHei2.jpg)
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 8 ounces chorizo sausage, casing removed
- 6 -8 green onions, sliced (include some of the green part)
- 2 cloves garlic, minced
- 8 large eggs
- 2 tablespoons water
- salt and pepper
- 1⁄2 - 3⁄4 cup shredded monterey jack cheese
- 1⁄4 cup chopped fresh cilantro or 1/4 cup parsley
- 1⁄2 cup sour cream
directions
- Cook the chorizo sausage in a big skillet over medium-high heat for about 5 minutes or until browned; break sausage up so that it is crumbled.
- Add in green onions and garlic; saute/stir for 2 minutes or until vegetables are tender; at this point, I drain some of the excess drippings.
- In a mixing bowl, add eggs, water, salt, and pepper; whisk to combine.
- Lower heat to medium; Add egg mixture to skillet; let set for 20 seconds.
- Cook and stir 3-4 minutes or until light and fluffy.
- Add cheese and cilantro; stir to blend.
- Transfer mixture to serving plates or use as filling for a flour tortilla; add a dollop of sour cream on top if desired.
Questions & Replies
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