Big Breakfast Skillet with Chorizo

Big Breakfast Skillet with Chorizo


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This skillet will spice up your Christmas morning. If you are tired of bland flavor, this dish provides a huge kick, courtesy of the chorizo. Feel free to substitute with sausage if spicy skillets aren’t quite your cup of tea.

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Chicago, IL

Serving Size / Yield

6 servings


  • 5 corn tortillas, cut or torn into bite sized pieces
  • 1 box (5 1/4 ounce) au gratin potato mix
  • 2 1/4 cups boiling water
  • 1 cup onion, chopped
  • 1 cup Monterey Jack cheese, shredded
  • 1 lb chorizo sausage
  • 6 large eggs, slightly beaten
  • Salt and pepper to taste

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Crumble sausage into a skillet and cook over medium-high heat until evenly browned. Set aside. Warm the tortillas in a skillet over high heat for about 45 seconds per side. In a medium bowl, whisk together the eggs, salt and pepper. Spray a skillet, over medium heat, with cooking spray and pour in the eggs mixture. Add jalapeno pepper, cook until firm. Sprinkle shredded cheese into tortilla and pour in eggs and sausage. Serves 6.

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