Mexican Breakfast Chilaquiles

6 lg. eggs
1/4 tsp. Saltwest Onion & Chive Sea Salt
1/2 Tbsp. Chipotle Olive Oil (for more kick, substitute Cayenne Olive Oil)
2 - 3 links Unger Meats Chorizo sausage, thinly sliced
5 oz. La Cocina tortilla chip
1 c. Monterey Jack Cheese, shredded
1 avocado, thinly sliced
1 c. Pico de Gallo (try our version here!) 
2 Tbsp. cilantro, chopped
sour cream, for serving
lime wedges, for serving

Beat eggs with 1/4 tsp. salt, set aside.

In oven safe 12" nonstick skillet, heat Chipotle Olive Oil on medium. Cook the chorizo pieces until crispy.

Drain some grease, then add the eggs and gently scramble 3 to 4 minutes or until set. Transfer to bowl and set aside, wipe skillet mostly clean.

Preheat broiler. Spread half of the chips in the same skillet. Sprinkle with half of cheese. Top with remaining chips and cheese, then eggs and chorizo.

Broil until cheese as melted and chips begin to brown, 1 - 2 minutes. Remove from oven and top with avocado, Pico de Gallo and cilantro.

Serve with sour cream and lime wedges if desired. Serves 4.

*Tested in our Brunch Cooking Class.

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