South of the Border Scrambled Eggs

South of the Border Scrambled Eggs

1 tablespoon olive oil

1 tablespoon + 1 teaspoon Augason Farms™ Dehydrated Chopped Onions- rehydrated and drained

¼ pound lean Mexican chorizo sausage (removed from sausage casing)

3 tablespoons raisins- soaked in hot water for 15 minutes and drained

1 cup Augason Farms™ Dried Scrambled Egg Mix- rehydrated in 1 ½ cups warm water- mix well

Salt to taste

On medium high heat, heat olive oil in skillet. Add chopped onions and cook until softened. Set onion aside in a bowl. Break up sausage in pan. Add drained raisins. Stir until sausage is cooked through. Add onions and rehydrated eggs. Stir together until eggs are cooked, yet moist, salt to taste. Serve. Garnish with cilantro and serve with corn chips or corn bread if desired.