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.