Chorizo and eggs

This authentic recipe is full of Spanish flavors thanks to the crumbled chorizo, sauteed onions, garlic, and fresh tomatoes. These scrambled eggs are a hearty protein-packed breakfast that’s easy to make! Ready in under 30 minutes chorizo and eggs make a simple and flavorful breakfast perfect for lazy weekend mornings or stuffing into a warm tortilla as a quick breakfast burrito.

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Why We Love This Recipe

• Super easy to make, this simple breakfast skillet is ready in under 30 minutes!
• A healthy protein-packed breakfast the whole family will love.
• Full of authentic flavors from the Mexican chorizo.
• Very versatile, can be served on their own, or stuffed into a tortilla as a simple breakfast burrito.

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What is Chorizo and Eggs

Chorizo and eggs is an authentic recipe made from tender crumbled Mexican chorizo, sauteed onions and tomatoes, and fluffy scrambled eggs. Unlike Spanish chorizo, the ground pork in Mexican chorizo is cooked with plenty of dried chilies, Mexican spices, and vinegar, giving it a ton of flavour that it packs into these scrambled eggs.

Topped with your choice of toppings like fresh cilantro, refried beans, sour cream, or sliced jalapeno, this easy skillet makes a hearty and zesty breakfast on its own, or stuffed into a soft tortilla for a protein packed breakfast taco.

Chorizo and Egg Variations

There are endless ways to spice up this authentic Mexican scramble to make it your own and add some variety.

• Add some cheese – Adding some of your favorite shredded cheese to this recipe will create a gooey melted flavor bomb that will take your breakfast to the next level! Try some sharp cheddar, cotija, or spicy queso.
• Add more vegetables – In addition to the onions and tomatoes in this recipe, try adding some sauteed peppers, mushrooms, or hot chilies to pack in even more healthy nutrients and flavor.
• Make it vegetarian – Instead of authentic chorizo, use your favorite plant based sausage to make this a healthy vegetarian breakfast.

Tips for Making Chorizo and Eggs

• Make sure you are using the freshest eggs available. You can tell if eggs have gone bad with the float test. Place the eggs in a large bowl of water, gently place the eggs in the water and see if it sinks or floats. If it floats, it’s old and not as fresh.
• Cook the chorizo in a pan until it turns from red to a reddish brown and has become slightly firm. When in doubt remove a chunk from the pan and cut it open to see if it’s cooked through, This should take between 5 and 8 minutes.
• Depending on the chorizo you are using there may be a lot of grease left over in the pan. To avoid overly greasy chorizo and eggs, drain some or all of the grease from the pan before adding the remaining ingredients.
• Be mindful to not overcook the eggs, they will only take a few minutes to cook properly. Stir regularly to make sure they aren’t burning and remove the pan from the heat just before the eggs are fully cooked and still soft. The residual heat from the pan will finish cooking the eggs.

Best Way to Store Leftovers

Chorizo and eggs can be made ahead or stored as leftovers in the fridge for up to 4 days.

Let the chorizo and eggs cool to room temperature before sealing in an airtight container. Store in the fridge until ready to use.

Reheat over low heat in a frying pan with some butter until warmed through.

It is not recommended to freeze chorizo and eggs as the texture of the eggs will change once thawed.

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Chorizo and eggs

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Crumbled chorizo, sauteed onions, garlic, and fresh tomatoes make these scrambled eggs a hearty protein packed breakfast. Easy to make and ready in under 30 minutes this recipe makes a simple and flavorful breakfast.

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Ingredients 

• 1 tablespoon vegetable oil
• 1/2 pound chorizo, homemade or store bought
• 1/2 white onion, chopped
• 3 cloves garlic, chopped
• 1 medium tomato, chopped
• 1/2 teaspoon salt
• 4 large eggs, beaten

For serving (optional)

• 1/3 cup chopped cilantro
• 8-10 tortillas, warmed
• refried beans
• pico de gallo
• jalapeño, thinly sliced

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Instructions

• Heat vegetable oil in a frying pan over medium high heat. Once hot, add the crumbled chorizo and fry for about 5 minutes until cooked through.
  
• Turn down the heat to medium and add the chopped onions and garlic. Saute until the onions have softened and add in the chopped tomato. Saute for 3-5 minutes, stirring occasionally until the tomato has broken down.
  
• Add the beaten eggs to the pan and stir gently for around 4 minutes until the eggs are just cooked. Season to taste with salt and pepper.
  
• Serve hot, garnished with chopped cilantro, pico de gallo, refried beans, and jalapeno, with warm tortillas.
  

Nutrition

Calories: 457kcal | Carbohydrates: 33g | Protein: 20g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 199mg | Sodium: 513mg | Potassium: 237mg | Fiber: 3g | Sugar: 4g | Vitamin A: 786IU | Vitamin C: 6mg | Calcium: 120mg | Iron: 4mg