To make the homemade Chorizo con Huevo breakfast

• Heat a non-stick saute pan or skillet on medium/low heat for about 2-3 minutes.
• Add 1 tsp butter to the pan followed by onions and serrano, add mixture to pan and with a non stick safe utensil stir mixture into the butter, then cover with lid and let saute for about 3 minutes.
• Remove lid, add chorizo/veggie chorizo to the pan, let cook for a few minutes before gently breaking up the (meat) chorizo into onion and serrano mixture. Place the lid back over the pan for 3-5 minutes.

  *If using veggie chorizo please see recommended cook time on your chorizo packaging to avoid overcooking/drying out your tasty veggie option. It usually takes about 3-4 minutes to heat up before adding in the eggs.
• Remove the lid, give the mixture a quick stir and space it out throughout the pan. Pour the whisked eggs into the saute pan, let eggs cook for about 1 minute, then lightly fold eggs into mixture and place lid over the pan, allow to continue to cook on medium heat for 1-2 minutes.
• Turn off the stove, fold eggs over and cover with lid until ready to eat (or transfer to dish and cover if not being eaten immediately to prevent eggs from overcooking.)

  Tip: This is the part where we add 2 tortillas in the pan so they warm as the chorizo and eggs continue to cook out and retain all their tasty goodness.