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. This low-carb/keto recipe is rounded out with onions, peppers and fresh parsley for some bright garden freshness.
I think you'll also like my recipe for Grandma's scrambled eggs and ground beef scrambled eggs. If you're a fan of sausage and eggs for breakfast, continue on.
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What is Chorizo and Eggs?
It's simply a breakfast dish consisting of scrambled eggs fried together with Mexican chorizo sausage.
Ingredients
- eggs - I use large 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. You can either buy it loose or remove the casings yourself.
- 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!
*Check recipe card for ingredient amounts.
Chef's Note: 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.
Pro Tip: Chorizo sausage is usually well-seasoned, so be mindful of adding too much salt. Taste before seasoning!
Serving Tips
- This dish 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.
- Toast or crusty bread complements the soft texture of the scrambled eggs.
- Try serving these spicy scrambled eggs with some salsa or hot sauce for a flavor boost!
- Add crumbled cotija, queso fresco, or shredded cheddar or Monterey jack cheese after cooking to make it even more creamy and flavorful.
- This dish is versatile, so feel free to adapt it to your needs, whether it’s for breakfast, brunch, or even a quick, simple dinner!
Recipe FAQs
As long as they 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 breakfast.
One serving of this dish contains about 21 grams of protein, so it can be considered a high-protein dish.
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📋Recipe
Mexican Chorizo and Eggs
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.
- Chorizo sausage is usually well-seasoned, so be mindful of adding too much salt. Taste before seasoning!
- 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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