Mexican Longaniza Breakfast Scramble

Ingredients:

• ½ lb longaniza sausage (casings removed)

• 6 large eggs

• ¼ cup whole milk or cream (optional, for fluffier eggs)

• ½ small white onion, diced

• 1 small jalapeño or serrano, minced (optional, for heat)

• 1 small tomato, chopped (or ¼ cup canned fire-roasted tomatoes)

• ½ cup crumbled queso fresco or shredded cheese (like Oaxaca or Monterey Jack)

• Salt and pepper, to taste

• 1–2 tablespoons oil (if needed)

To serve (optional but excellent):

• Warm corn tortillas or crispy tostadas

• Sliced avocado or guacamole

• Cilantro

• Hot sauce

• Lime wedges

Instructions:

1. Cook the longaniza:
   In a large skillet over medium heat, cook the longaniza, breaking it apart with a wooden spoon. It should be fully cooked and slightly crisp in spots—about 5–7 minutes. If there’s a lot of rendered fat, drain off some (but leave a bit for flavor).

2. Sauté the aromatics:
   Push the sausage to one side of the pan and add the diced onion and jalapeño. Cook until softened, about 2–3 minutes, then stir in the chopped tomato and cook for another minute until just softened.

3. Beat the eggs:
   In a bowl, whisk the eggs with a splash of milk or cream (if using) and a pinch of salt and pepper.

4. Add the eggs to the pan:
   Lower the heat slightly and pour the eggs into the skillet. Let them sit for a few seconds to start setting, then gently fold and stir with a spatula. Cook until just set and fluffy, about 2–3 minutes. Don’t over-stir—you want a bit of texture.

5. Add cheese:
   Sprinkle in the cheese just before the eggs finish cooking and fold gently to incorporate.

6. Taste and adjust:
   Add salt and pepper as needed. A squeeze of lime at this stage wakes everything up.

7. Serve hot:
   Spoon the scramble into warm tortillas, over tostadas, or serve it plated with avocado and cilantro. Add hot sauce or salsa as desired.