Delicious, spicy and filling, chorizo and eggs is a Mexican twist on boring old breakfast standards. You don't need to learn how to make anything complicated to enjoy the warm, savory flavors of this Mexican-inspired dish.
Basic kitchen tools and just a few standard pantry ingredients make up the main bulk of this recipe, but the real star is the tasty chorizo sausage.
They're essentially a spicy, Mexican style scrambled egg recipe. I think you'll also like my recipe for Grandma's scrambled eggs and hamburger scrambled eggs.
If you're a fan of sausage and eggs for breakfast, continue on.
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What is Chorizo and Eggs?
Chorizo and eggs is simply a breakfast dish consisting of scrambled eggs fried together with Mexican chorizo sausage.
Ingredients
- eggs
- canola oil - Canola oil is a great and naturally flavorless choice for the sauté step, picking up the character of the onion and chorizo and infusing it throughout the dish.
- white onion - You can also use yellow onion.
- red and green bell pepper - You can change it up with your favorite color of bell pepper. Choose any variety of bell peppers you like for bright flecks of color in the finished dish.
- ground chorizo sausage meat - without the casings
- fresh parsley - Look for the flat leaf Italian parsley rather than curly parsley for better flavor, or even dress it up with a little cilantro!
This low-carb/keto recipe is rounded out with onions, peppers and fresh parsley for some bright garden freshness.
For a hash-style version and a boost of carbs, try adding some diced potatoes. Just add them to the pan with the vegetables.
Chorizo Sausage Types
Not all chorizo is created equally! There are a few different styles of this unique ingredient and your recipe success depends on choosing the right kind. The two main styles of chorizo are Spanish and Mexican.
Both are made from pork and hot spices, but while Spanish chorizo is a smoky, cured and fully cooked sausage that is often found in a dry log like a salami, Mexican chorizo is a tangy raw sausage closer to the consistency of ground beef.
While both are delicious, they are not interchangeable. The style you want for this recipe is the Mexican kind of chorizo for that delectable savory sizzle.
How to Cook Chorizo and Eggs
- Beat the eggs in a small bowl with a fork, until the yolks and egg whites are blended.
- Preheat a frying pan to medium heat and add the canola oil.
- Once the oil is hot, fry the onion and peppers for 2 minutes.
- Crumble the chorizo into the pan and fry for about 5 minutes, until fully cooked. Remove excess grease, if needed.
- Pour the beaten eggs into the pan with the chorizo mixture. Let the eggs sit in the pan and cook for 1 minute, without stirring. Then, gently stir until the eggs are just cooked. Add salt, to taste.
- Serve with fresh parsley, if desired. It can also be served in warm tortillas or tacos.
Serving Tips
Chorizo and eggs tastes amazing on its own. However, it’s not uncommon to serve with tacos or in warm tortillas with refried beans for a delicious breakfast burrito.
Try serving these spicy scrambled eggs with some salsa or hot sauce for a flavor boost!
FAQ
As long as the chorizo and eggs are stored in an airtight container in the refrigerator, they should last up to 3 to 4 days.
When you add the chorizo you might see an excess of that beautiful bright fat cooking out, just like bacon. Remove this carefully with a spoon for a less greasy dish, or leave a little behind for gloriously rich and spicy chorizo and eggs.
One serving of this chorizo and eggs contains about 21 grams of protein, so it can be considered a high-protein dish.
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📋Recipe
Mexican Chorizo and Eggs Breakfast
Ingredients
- 4 eggs
- 1 tablespoon canola oil
- ½ cup white onion - chopped
- ½ cup green bell pepper - chopped
- ½ cup red bell pepper - chopped
- 1 cup ground chorizo sausage meat - without the casings
- salt - to taste
- fresh parsley - chopped--to garnish
Instructions
- Beat the eggs in a small bowl with a fork, until the yolks and egg whites are blended.
- Preheat a frying pan to medium heat and add the canola oil.
- Once the oil is hot, fry the onion and peppers for 2 minutes.
- Crumble the chorizo into the pan and fry for about 5 minutes, until fully cooked. Remove excess grease, if needed.
- Pour the beaten eggs into the pan with the chorizo mixture. Let the eggs sit in the pan and cook for 1 minute, without stirring. Then, gently stir until the eggs are just cooked. Add salt, to taste.
- Serve with fresh parsley, if desired. It can also be served in warm tortillas or tacos.
Equipment
Notes
- As long as the chorizo and eggs are stored in an airtight container in the refrigerator, they should last up to 3 to 4 days.
- When you add the chorizo you might see an excess of that beautiful bright fat cooking out, just like bacon. Remove this carefully with a spoon for a less greasy dish, or leave a little behind for gloriously rich and spicy chorizo and eggs.
- Try serving these spicy scrambled eggs with some salsa or hot sauce for a flavor boost! It’s not uncommon to serve with tortillas, tacos or refried beans in a delicious breakfast burrito.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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