Austin has quite a few specialties…Mexican Martinis, Kirby Lane Queso and of course Tex Mex. Nachos, burritos , fajitas, salsa and migas! This breakfast makes for an awesome brunch and is perfect for hangovers or with a ruby red grapefruit margarita (with sugar on the rim!) During Memorial day weekend, I decided to treat Mr. RWB to several homemade meals. This epic breakfast is one of them!
Easy as scrambled eggs but way tastier, this is best with a tortilla, hot fresh salsa and something cold to drink.
1/2 lb. of chorizo
1/2 medium onion, diced
1/2 bell pepper, diced
1 clove of garlic, minced
Salt and pepper
2 oz. of Velveeta
Handful of tortilla chips
1. In a large saute pan, cook chorizo until 160 degrees internal temperature.
2. Remove chorizo and place in a bowl. Using the fat from the sausage, saute the onion, garlic, and bell peppers.
3. In a small bowl, crack eggs, add salt and pepper and lightly scramble. Add chorizo and eggs and let sit to 1 minute then lightly toss.
4. Once the eggs begin to cook, add crushed tortilla chips and cheese. Cook until eggs are firm but not dry.