Ingredients:

  • 1 Tbsp Olive Oil (or neutral oil)
  • 12 oz Bulk Chorizo (or breakfast sausage)
  • 1 cup Yellow Onion, diced
  • 5 cups Bell Peppers (mixed colours), diced
  • 3 cloves Garlic, minced
  • 1 tsp Chili Powder (mild)
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Smoked Paprika
  • Salt & Black Pepper (To Taste)
  • 12 Large Eggs
  • 1/4 cup Milk (Whole or 2%) or Heavy Cream
  • 1 cup Shredded Cheddar or Monterey Jack Cheese
  • 1/4 cup Fresh Coriander (Cilantro), chopped
  • 16 Small Corn or Flour Tortillas (Street Taco size)

Instructions:

  1. Mise en Place: Dice the onion, peppers, and garlic. Whisk the eggs, milk/cream, 1/2 tsp salt, and 1/2 tsp pepper thoroughly in a bowl until slightly frothy.
  2. Cook the Meat: Heat oil in a large skillet over medium-high heat. Add the chorizo/sausage and break it up. Cook until fully browned and rendered, about 6-8 minutes.
  3. Drain: Remove the cooked meat using a slotted spoon and set aside. Leave approximately 1 tablespoon of rendered fat in the pan (drain off the rest).
  4. Sauté the Veg: Reduce the heat to medium. Add the diced onion and peppers to the skillet. Cook until softened, about 5-7 minutes.
  5. Bloom the Spices: Add the minced garlic, chili powder, cumin, and smoked paprika. Stir continuously for 1 minute until fragrant. Season with salt and pepper to taste.
  6. Combine Base: Return the cooked chorizo to the skillet and stir well to mix with the vegetables and spices. Transfer this entire mixture to a clean bowl and wipe the skillet clean.
  7. The Pour: Return the clean skillet to medium-low heat. Pour the whisked egg mixture into the warm pan. Let the eggs set slightly around the edges (about 30 seconds).
  8. The Gentle Fold: Using a rubber spatula, gently push the cooked egg from the edges toward the center, tilting the pan so the uncooked egg runs underneath. Continue this folding/pushing motion.
  9. The 'Wet Scramble' Stop: Stop cooking the eggs when they are about 85% done—they should still look noticeably moist and slightly wet on the surface. They will continue cooking from residual heat.
  10. Final Mix: Immediately add the reserved chorizo/vegetable mixture and the shredded cheese into the skillet. Gently fold everything together until just combined and the cheese has begun to melt slightly.
  11. Finish: Stir in the fresh coriander (cilantro). Perform a final taste test and adjust seasoning if necessary.
  12. Cool Quickly: Spread the entire scramble mixture onto a large baking tray lined with parchment paper. Allow the filling to cool completely (about 30 minutes) before portioning into 8 individual meal prep containers for refrigeration or freezing.