Southwestern Breakfast Scramble

• 1 cup purchased tomatillo salsa
• 1/2 cup chopped fresh cilantro
• 2 tablespoons (1/4 stick) butter
• 2 5-inch-diameter corn tortillas, cut into 1/2-inch pieces
• 8 ounces pork chorizo sausage, casing removed
• 1/2 cup chopped red onion
• 12 large eggs, beaten to blend
• 1 cup grated white cheddar cheese
• Sour cream
• 1 avocado, halved, pitted, peeled, sliced

1. Mix salsa and 1/4 cup cilantro in bowl.
2. Set salsa mixture aside.
3. Melt butter in large nonstick skillet over medium-high heat.
4. Add tortillas; saute until brown, about 3 minutes.
5. Using slotted spoon, transfer tortillas to plate.
6. Add chorizo to skillet and saute until cooked through, about 12 minutes.
7. Add onion; saute 1 minute.
8. Return tortillas to skillet.
9. Add eggs and remaining 1/4 cup cilantro and cook until eggs are softly set, stirring constantly, about 3 minutes.
10. Mix in cheese.
11. Transfer egg mixture to platter.
12. Top with sour cream and avocado.
13. Serve, passing salsa mixture.

salsa, fresh cilantro, butter, corn tortillas, pork chorizo sausage, red onion, eggs, grated white cheddar cheese, sour cream, avocado

Taken from www.epicurious.com/recipes/food/views/southwestern-breakfast-scramble-104327 (may not work)