Chorizo and Eggs

Prep 5 mins
Cook 15 mins
Total 20 mins
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Chorizo and Eggs is a perfectly-seasoned, hearty Mexican breakfast! Made with fresh Mexican chorizo and fluffy eggs, this easy meal can be plated in just 20 minutes.

An Easy & Authentic Mexican Breakfast

When it comes to quick breakfasts, the usual default is a bowl of cereal or oatmeal. And there’s nothing wrong with that. I, however, am a longtime fan of this Chorizo and Eggs recipe – even on weekdays – and I think you will become one, too.

This flavorful Mexican breakfast of spicy pork sausage and eggs may seem like more work than a bowl of cereal, but you only have to spare 20 minutes in the morning to make it! Another thing I love about this recipe is that it’s easily personalized. You can throw in veggies, cheese, or anything else that will make your morning a little brighter.

Ingredients for chorizo and eggs.

What You’ll Need

This authentic Mexican breakfast uses just five ingredients! Round up the following:

  • 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.
Two plates of chorizo and eggs.

How to Make Chorizo and Eggs

The hardest part of making this breakfast is cooking the chorizo – in other 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 essentially it.

Cook Chorizo and Onion: Heat a large frying 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 added oil because the chorizo has fat and oil in it. However, if your onions or meat start sticking, add a little olive oil as needed.) Cook for 6 to 8 minutes, or until the chorizo is cooked through and the onion is soft.

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 warm tortillas, freshly minced cilantro, pico, salsa, etc.

Tips for Success

Though making chorizo and eggs is pretty straightforward, 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.
Chorizo and eggs cooked in a pan.

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.
Garnished chorizo and eggs.

How to Store and Reheat Leftovers

Cooked chorizo and eggs can be stored in an airtight container, in the fridge, for up to 3 days. Reheat carefully in a pan because otherwise you run the risk of making your eggs rubbery.

Forkful of chorizo and scrambled eggs.
Yield: 4-6 servings

Chorizo and Eggs

Chorizo and eggs in tortillas.

Chorizo and Eggs is such a filling, hearty breakfast! This Mexican meal, made with spicy pork sausage and fluffy, scrambled eggs, can be made in just 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 large chunks of chorizo with a wooden spoon or spatula. (You should not need any added oil because the chorizo has fat and oil in it. However, if your onions or meat start sticking, add a little olive oil as needed.)

2. Cook for 6 to 8 minutes, or until the chorizo is cooked through and the onion is soft. Add the eggs and stir 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 warm tortillas, freshly minced cilantro, pico, salsa, etc.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 1679Total Fat: 120gSaturated Fat: 42gTrans Fat: 0gUnsaturated Fat: 70gCholesterol: 3113mgSodium: 2600mgCarbohydrates: 9gFiber: 0gSugar: 3gProtein: 129g

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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