Rating: 4 stars
13 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This breakfast dish is quick, easy and suitable for any time of the year.

Recipe Summary

cook:
20 mins
total:
40 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Cook the chorizo in a skillet over medium heat until crumbled and evenly browned, about 5 minutes; drain and set aside. Cook the onion in the same skillet until soft; stir in the eggs and scramble with the onion. Mix in the tomatoes and continue to cook and stir until eggs are nearly set; remove from heat.

  • Spread a layer of tortilla chips into a 9x13 baking dish. Scatter the chorizo and the scrambled egg mixture over the chips. Top with jalapeno slices and cover with the cheese.

  • Bake in preheated oven until cheese is melted, 7 to 10 minutes.

Nutrition Facts

1133 calories; protein 53.8g; carbohydrates 48.2g; fat 81.5g; cholesterol 387.3mg; sodium 2174.5mg. Full Nutrition
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