Cheesy Scrambled Eggs with Chorizo, Mushrooms, and Onion These eggs are hearty, savory and delicious. They come out best when the eggs are cooked at a low heat and scrambled while cooking. Add the cheese while the eggs are cooking slowly and cook as well done as you like them. They are delicious and easy!







4 ounces Mexican chorizo, removed from casing and chopped
8 large eggs, lightly beaten
1 medium onion, chopped
1/2 cup gouda cheese, grated
1 cup mushrooms, sliced thin
2 tablespoons olive oil
salt and pepper, to taste
Sour Cream and salsa, for garnish

Heat a medium nonstick pan over medium heat and add chorizo, onion and mushroom in oil. Cook, using the back of a spoon to break it up, until cooked through, about 4-5 minutes. Lower heat to low setting, add eggs and cook on low heat stirring consistantly, about 3-4 minutes, until desired. Add cheese, salt and pepper while stirring. Serve garnished with salsa and sour cream.

Serves 3-4

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Filed under: Breakfast • Low Carb Recipes • Quick Recipes

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