Delicious By The Dozen

Scrambled, baked or sunny-side up, fresh eggs make mornings happy. Here, Field Editors take a crack at breakfasts worth crowing about.

Chorizo & Eggs Ranchero

For a big Mexi-style breakfast, my family does huevos rancheros with chorizo. Add refried beans and cheddar, and serve everything in crispy homemade tortilla bowls. —Paul Williams, Fort Mohave, AZ

Prep: 25 min. + cooling 

Cook: 10 min. 

Makes: 2 servings

2 flour tortillas (8 in.) Cooking spray 

3/4 cup refried beans

4 oz. fresh chorizo 

4 large eggs, lightly beaten

1/2 cup salsa

1/4 cup shredded cheddar cheese

1. Preheat oven to 425°. Spritz both sides of tortillas with cooking spray. Press tortillas onto bottom and up sides of two 11/2-qt. ovenproof bowls. Bake until edges are just browned, 8-10 minutes. Cool 5 minutes; remove from bowls. Cool completely. 

2. Microwave beans, covered, on high until heated through, 1-2 minutes. Spread half in each tortilla bowl. 

3. In a large nonstick skillet, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes; spoon half into each tortilla bowl. Wipe out skillet. Add the eggs; scramble, cooking until thickened and no liquid egg remains. Meanwhile, microwave salsa, covered, on high until heated through, 1 minute. 

4. Spoon egg mixture over beans; top with the salsa. Sprinkle with cheese.