Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

I mean, the eggs are a pretty important part of the dish named "scrambled eggs and chorizo."

I make a dish that I call "Pig-stuffed pig-wrapped pig" that you might like.  It's a pork tenderloin, stuffed with chorizo, and wrapped in bacon.  I like to BBQ mine but you can bake it or grill it, too.

I slit it and pound it out a little, but still just fold over and toothpick it back together, which also helps to hold the bacon onto the outside.  But doing a full roulade would likely work well and would distribute the filling more evenly  throughout-- I've thought about doing that but haven't ever taken the time to bother.

And yes brown the chorizo first, I also include some finely chopped onion and jalapeno and saute in with the chorizo, and then usually a little bit of cheese (whatever I have lying around but the strong flavor of gruyere works well here and it's one of my favorite cheeses) before layering onto the meat as the filling.

My son used to not like tomatoes, onion, or cilantro...

...but loved salsa.