Main Dishes

Tex-Mex Scramble

Janet Markley
January 17, 2015

Try this family favorite for breakfast. It would make a quick skillet supper too!

6
8 oz. chorizo sausage
4 green onions, chopped
1 large jalapeno, minced
1 medium habanero, minced fine
6 small (6” diameter” corn tortillas, cut into 1” squares
1 tbsp. vegetable oil
½ tsp. garlic powder
1 tsp. Southwest Chipotle Seasoning (we use ½ tsp. SW Chipotle + ½ Sonoran Spice Mix)
¼ tsp. salt
8 large eggs, beaten
2 oz. (1/2 c.) Monterey Jack cheese, shredded (or Cheddar or blend)
1 can green chile sauce with pork (for serving, optional)
In a large skillet, brown sausage, breaking up into small pieces and then drain. Add onions and peppers; sauté briefly. Add tortillas and oil. Add spices and salt. Add eggs and cheese; continue cooking until eggs are set. Serve with green chile, which has been heated. Tips: When we make soft-shelled tacos (fried in vegetable oil), we save the oil to use again. For this recipe, we substitute the vegetable oil with “Taco” oil. The “heat”, or spiciness of this recipe can be regulated by using smaller (or no) jalapeno and habanero chile peppers.
Nutritions

Calories
532

Sodium
1186mg
49% DV

Fat
32g
49% DV

Protein
31g
63% DV

Carbs
29g
10% DV

Fiber
6g
25% DV
Pork Breakfast American

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345

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2 c uncooked elbow macaroni
1 1/2 c chopped broccoli florets
1 T olive oil
13 oz smoked sausage ( such as kielbasa )
1/2 c finely diced onion
2 T butter
2 T all purpose flour
1 1/2 c half and half
8 oz sharp cheddar
4 oz smoked gouda
1/2 t dry mustard
Kosher salt and pepper
6
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Nutritions

Calories
756

Sodium
738mg
30% DV

Fat
39g
61% DV

Protein
31g
62% DV

Carbs
62g
21% DV

Fiber
4g
18% DV