Chorizo and Eggs Recipe (Huevos con Chorizo)
This chorizo and eggs recipe is a fast, satisfying breakfast made with fresh chorizo and softly scrambled eggs. Ready in just 15 minutes and perfect with warm tortillas.
Servings: 6
Calories: 186kcal
Ingredients
- 14 ounces fresh chorizo sausage casing removed
- 14 large eggs
- 3 ½ tablespoons milk optional, for fluffier eggs
- 2 tablespoons butter optional
- Salt and pepper to taste
- Optional toppings: chopped cilantro and/or pico de gallo
Instructions
- Heat a large skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned and fully cooked, about 6–7 minutes. Drain the excess grease and return the chorizo to the skillet.
- In a bowl, whisk together the eggs and milk (if using), and season lightly with salt and pepper.
- Add the butter to the skillet with cooked chorizo and allow it to melt around the chorizo.
- Pour the eggs into the skillet with the cooked chorizo. Cook, gently stirring, until the eggs are just set, about 4–5 minutes. Serve hot with your favorite toppings and warm tortillas on the side.
Notes
- Drain excess grease from the chorizo so the eggs don’t become oily
- Cook the eggs gently and remove them from heat while they’re still slightly soft—they’ll finish setting on the plate
- Warm your tortillas before serving to make everything taste even better
- Taste the chorizo before adding salt, since it can already be well-seasoned
Nutrition
Calories: 186kcal | Carbohydrates: 1g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 393mg | Sodium: 179mg | Potassium: 156mg | Sugar: 1g | Vitamin A: 685IU | Calcium: 69mg | Iron: 2mg
