Fuel the day with flavor-packed chorizo and eggs.
Scrambled eggs and spicy pork chorizo sausage are served with warm tortillas for a hot and hearty breakfast everyone will love.
Chorizo and Eggs Is the Best Breakfast Because…
- This quick and easy recipe is filling and delicious.
- One skillet and a few minutes is all it takes to make this spicy breakfast or brunch scramble.
- This is an adaptable recipe, great for add-ins and extras. Check out my favorite variations below.
- Take these portable breakfast tacos on the go. Top with a tangy cilantro slaw for extra flavor.
Ingredients for Chorizo and Eggs
Chorizo: Be sure to squeeze the chorizo out of the casing and break it into small pieces as it cooks. I love to use my meat chopper to create perfectly crumbly ground meat. You can also use cured chorizo, chop it into small pieces, and heat it in the skillet in Step 1.
Eggs: Use whole, fresh eggs, eggs in a carton, or all egg whites for more protein.
Tortillas: Make these with flour or corn tortillas. While I prefer to use corn tortillas for this recipe, both will work great.
Variations:
- Add chopped bacon, ground pork, or ground beef to the chorizo for extra flavor.
- Sprinkle with a four-cheese Mexican blend or crumbled cotija.
- Top with black olives, sliced green onions, tomatoes, jalapenos, or green chiles.
- Serve with my favorite homemade guacamole, salsa, refried beans, or sour cream.
- Make it a hearty breakfast with diced potatoes or hashbrowns.
How to Cook Chorizo and Eggs
- Cook chorizo with onion. Do not drain (recipe below).
- Whisk eggs with milk and salt and pour into the frying pan with the chorizo.
- Cook over medium heat until eggs are set.
Serve with tortillas, garnish with cilantro, and top with your favorite toppings.
Leftovers?
- Keep leftover Mexican chorizo and eggs in an airtight container in the refrigerator for up to 4 days.
- Reheating these tacos is easy! Pop the chorizo and egg mixture in the microwave or top with cheese and bake under the broiler until the cheese is melted.
- Freezing this recipe isn’t recommended since the texture of the eggs will change.
My Favorite Ways to Use Chorizo
Did you make this Chorizo and Eggs recipe? Leave us a rating and a comment below!
Chorizo and Eggs
Equipment
Ingredients
- 4 ounces ground chorizo
- 2 tablespoons finely diced yellow onion
- 6 eggs
- 1 tablespoon milk
- ¼ teaspoon salt more to taste
- cilantro for garnish
- tortillas for serving
Instructions
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Heat a 10-inch non-stick skillet over medium-high heat. Add the chorizo and onion and cook, breaking it up with a spoon, for 5 to 6 minutes or until no pink remains.
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Reduce the heat to medium low.
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In a medium bowl, whisk the eggs, milk, and salt.
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Add the eggs to the chorizo and let it set for 1 minute. Gently stir, cooking until the egg is set but still glossy, about 4 minutes.
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Serve alongside warmed tortillas. Garnish with cilantro if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American, Mexican
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LEFTOVERS?????? WHAT LEFTOVERS??
On my homestead, which is multi-generational for a total of 18 of us, most of us being mixed-race (Mexican-American), there are NEVER any leftovers when eating Chorizo and Eggs, which we serve with fresh handmade tortillas, refried beans made that morning and sprinkled with either Chihuahua or Cotija cheese. Only problem is that we usually have to triple or even quadruple the portions for my horde of hungry folks that live here.
But this is a great easy to make recipe and definitely a good one.
Thanks Holly!
I agree! There are never many leftovers when we make this recipe either. I am glad you enjoyed it, Larry!
So good!! So easy to make for a delicious breakfast or anytime you’re hungry for some yummy Mexican cuisine!!
One of our favorites too Mary!