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Mexican Scramble

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“This is a good weekend hangover breakfast as well as a great weeknight dinner.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 8 large eggs
  • 13 cup water
  • 12 teaspoon salt
  • 12 teaspoon chili powder
  • 14 teaspoon cumin
  • 1 (15 1/2 ounce) can refried beans
  • 4 ounces chorizo sausages, casing removed
  • 12 cup shredded cheese (mixture of cheddar and monterey jack is best)
  • 8 corn tortillas, warmed per package directions
  • 1 cup bottled or fresh salsa

Directions

  1. Combine eggs, water, salt, chili powder and cumin in a medium bowl; whisk until blended and set aside.
  2. Heat refried beans according to directions on can.
  3. Heat a non-stick skillet over medium-high heat; add chorizo; cook, breaking up sausage into pieces, until it's cooked through, about 10 minutes; pour off all but 1 tablespoon of fat.
  4. Add eggs to skillet; cook, stirring gently, until almost set, about 4 minutes; sprinkle eggs with cheese; cook 1 minute then remove from heat.
  5. Serve warm with tortillas, salsa and beans.

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