Chorizo and Eggs is a perfectly-seasoned, hearty Mexican breakfast ! Made with bracing Mexican chorizo and downy eggs, this easy meal can be plated in just 20 minutes .
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An Easy & Authentic Mexican Breakfast
When it comes to quick breakfasts, the usual default is a bowl of cereal or oatmeal. And there ’ mho nothing ill-timed with that. I, however, am a longtime fan of this Chorizo and Eggs recipe – even on weekdays – and I think you will become one, besides .
This flavorful Mexican breakfast of blue pork barrel sausage and eggs may seem like more work than a bowl of cereal, but you only have to spare 20 minutes in the dawn to make it ! Another thing I love about this recipe is that it ’ south easily personalized. You can throw in veggies, cheese, or anything else that will make your dawn a little bright .
What You ’ ll Need
This authentic Mexican breakfast uses just five ingredients ! Round up the play along :
- Chorizo: Check out my recipe for Homemade Chorizo – it’s super easy to make! If you’re short on time you could also use store-bought chorizo.
- Onion: I used 1 small white onion (about 1 cup), diced.
- Eggs: Crack 10 large eggs into a bowl before starting.
- Seasoning: Salt and pepper, to taste.
How to Make Chorizo and Eggs
The hardest partially of making this breakfast is cooking the chorizo – in early words, this is a super easy process. First you ’ ll cook the sausage through and saute the onions, then you ’ ll add in the eggs, and that ’ s basically it .
Cook Chorizo and Onion: Heat a large fry pan over medium-high heat and add the chorizo and onion. Cook stirring and crumbling any large chunks of chorizo with a wooden spoon or spatula. ( You should not need any add oil because the chorizo has fat and oil in it. however, if your onions or meat beginning stick, add a little olive oil as needed. ) cook for 6 to 8 minutes, or until the chorizo is cooked through and the onion is balmy .
Add the Eggs: And stir to combine. Cook for 3 to 4 more minutes or until the eggs are cooked through. Add salt and pepper to taste .
Serve and Enjoy: Serve as desired with quick tortillas, impertinently minced coriander, pico, salsa, etc .
Tips for success
Though making chorizo and eggs is pretty aboveboard, I do have some tips and tricks on how to get the best results :
- Scrambling the Eggs: The more you scramble the eggs, the less visible they’ll be in the mixture. If you want large chunks of egg mixed in with your meat, scramble the eggs for a shorter period of time.
- Can I Use Spanish Chorizo? It’s best to stick to Mexican chorizo – Spanish chorizo has been smoked and cured, and is more like a log of pepperoni than a ground meat.
- If There is Too Much Fat: You may need to drain excess fat from the frying pan before adding the eggs.
Servings Suggestions
Need some ideas on what to serve with your chorizo and eggs ? here are some of my favorite additions :
- Tortillas: Make yourself a breakfast burrito-style meal.
- Salsa: Top your breakfast with pico de gallo, salsa, sour cream, hot sauce, or anything else that you’d like!
- Refried Beans: Beans pair really well with this filling breakfast.
How to Store and Reheat Leftovers
Cooked chorizo and eggs can be stored in an airtight container, in the electric refrigerator, for up to 3 days. Reheat carefully in a pan because otherwise you run the risk of making your eggs rubbery .
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Yield: 4-6 servings
Chorizo and Eggs
Chorizo and Eggs is such a filling, hearty breakfast ! This mexican meal, made with blue pork blimp and downy, scrambled eggs, can be made in good 20 minutes .
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 1 ½ pounds homemade ground chorizo
- 1 small white onion (about 1 cup), diced
- 10 large eggs, cracked into a bowl
- Salt and pepper, to taste
Instructions
1. Heat a large frying pan over medium-high heat and add the chorizo and onion. Cook stirring and crumbling any big chunks of chorizo with a wooden smooch or spatula. ( You should not need any add petroleum because the chorizo has fat and petroleum in it. however, if your onions or kernel start adhere, add a little olive petroleum as needed. ) 2. cook for 6 to 8 minutes, or until the chorizo is cooked through and the onion is balmy. Add the eggs and raise to combine. 3. Cook for 3 to 4 more minutes or until the eggs are cooked through. Add salt and pepper to taste.
4. Serve as desired with strong tortillas, impertinently minced coriander, pico, salsa, etc.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories:
1679
Total Fat:
120g
Saturated Fat:
42g
Trans Fat:
0g
Unsaturated Fat:
70g
Cholesterol:
3113mg
Sodium:
2600mg
Carbohydrates:
9g
Fiber:
0g
Sugar:
3g
Protein:
129g
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