Scrambled Eggs With Chorizo Sausage

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Scrambled Eggs With Chorizo Sausage
 Categories: Cheese/eggs, Main dishes, Meats, Mexican, Vegetables
      Yield: 4 servings
 
      4 oz Chorizo Sausage; Bulk, *          1/4 ts Salt
      6    Eggs; Large                         1 ds Pepper
    1/4 c  Milk                              1/2 c  Tomato; 1 Md., **
 
  *     Italian Hot Sausage can be used but is not recommended.  Only if the
  **    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.