The eggs will continue to set even after being removed from the heat, so be careful not to overcook. Serve with hot sauce for an extra kick.
1 tablespoon olive oil
2 (4-ounce) chicken and chorizo sausage links, casings removed
1/4 cup chopped white onion
1 tablespoon minced jalapeño pepper
6 large eggs
2 tablespoons water
1/4 teaspoon freshly ground black pepper
2 whole-wheat English muffins, split and toasted
1/4 cup diced tomato
2 tablespoons chopped fresh cilantro
2 ounces crumbled queso fresco (about 1/2 cup)
How to Make It
Heat a large nonstick skillet over medium-high heat. Add oil to pan. Add sausage, onion, and jalapeño; cook 5 minutes, stirring frequently. Combine eggs, water, and black pepper, stirring with a whisk. Add egg mixture to pan; cook 1 1/2 minutes, stirring frequently.
Place half a muffin on each of 4 plates. Top muffins evenly with egg mixture. Sprinkle evenly with tomato, cilantro, and cheese. Serve immediately.