------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
      Title: Scrambled Eggs With Chorizo Sausage
 Categories: Eggs Main dish Meats Mexican Vegetables 
   Servings:  4
       4 oz Chorizo Sausage; Bulk, * 
       6 ea Eggs; Large 
     1/4 c  Milk 
     1/4 ts Salt 
       1 ds Pepper 
     1/2 c  Tomato; 1 Md., ** 
   *     Italian Hot Sausage can be used but is not recommended.  Only if the
         Chorizo is not available.
   **    Tomato should be peeled, seeded and chopped.
   Crumble the sausage into an unheated 10-inch skillet.  Slowly cook the
   sausage for 15 to 20 minutes, stirring occasionally.  Drain off the excess
   fat.  In a medium bowl beat the eggs, milk, salt and pepper, with a fork.
   Pour the egg mixture over the sausage in the skillet.  Cook with out
   stirring over low heat until the eggs start to set on the bottom and sides
   of the skillet.  Lift the cooked portion of the eggs so that the uncooked
   can run under the cooked portion.  Continue to lift and fold for 2 to 3
   minutes until the eggs just begin to fully set.  Stir in the tomato and
   continue to cook as above until the eggs are cooked through but are still
   glossy and moist.  Serve hot.