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  • Yield: 4 people 1x


You can omit the Chorizo is you are vegetarian


  • 1 link chorizo sausage (skin removed, crumbled)
  • 4 large eggs
  • 2 tbs milk
  • 2-3 tbs pico de gallo
  • 1 handful tortilla chips (roughly crushed by hand)
  • 2 tbs cilantro (chopped)
  • 1/4 cup shredded cheddar cheese
  • 1 tbs butter


  1. Heat a medium skillet over medium heat with a tiny bit of oil.
  2. Add the chorizo and cook until browned.
  3. Remove the chorizo from the pan to a paper towel to drain and set aside.
  4. Add the pico to the pan the chorizo was cooked in and heat, stirring to pick up any brown bits of chorizo.
  5. Add the crushed tortilla chips and stir to coat with seasoning.
  6. Turn heat to medium-low and cook tortilla chips until just beginning to brown.
  7. In a small bowl, beat the eggs with the milk.
  8. Add the chorizo to the pan, then push all the ingredients to one side of the pan.
  9. In the empty side of the pan, add the butter and heat until melted.
  10. Pour the eggs into the butter side of the pan and cook, stirring frequently to prevent sticking.
  11. When eggs are cooked but still slightly soft, stir the tortilla/chorizo mixture into the eggs and spread out across the pan.
  12. Turn the heat to low, sprinkle cheese across the top of the egg mixture, and cover.
  13. Turn heat off and allow to sit on the stove until the cheese is melted.
  14. Serve topped with cilantro. Eat with tortillas and guacamole if desired.


Source:  Sherry Scott

  • Category: Main Dish
  • Cuisine: Mexican/South American


  • Calories: 215
  • Sugar: 1
  • Sodium: 349
  • Fat: 17
  • Saturated Fat: 8
  • Carbohydrates: 2
  • Fiber: 0.2
  • Protein: 12
  • Cholesterol: 232
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