Jump to Recipe This simple chorizo and eggs recipe, or huevos con chorizo, is a quick way to feed a savory and filling breakfast to a crowd! Best of all, you can whip up this easy breakfast in just 15 minutes flat. Serve your chorizo and eggs with a pile of hot tortillas to make breakfast tacos, top it with some avocado, sour cream, and cheese, or just enjoy it as-is! Easy Huevos Con Chorizo If you’re looking for a quick and easy breakfast that is packed full of flavor, then you’ve come to the right place! Chorizo and eggs, or huevos con chorizo, is incredibly simple yet will still wow your family and friends! It’s also an extremely versatile recipe in that you can use it as a filling for breakfast tacos, burritos, even sandwiches, or add your favorite Mexican toppings and mix-ins. Chorizo and eggs are savory, filling, and always a hit at the breakfast table! Savory, salty chorizo sausage mixed with scrambled eggs cooked just how you like them! 🥘 Ingredients This recipe is super straightforward and only requires 4 ingredients! If you don’t have medium eggs, large or extra large will work just fine.
Vegetable Oil - 2 teaspoons.Chorizo - 9 ounces of chorizo sausage.Eggs - 6 large eggs. Salt (optional) - 1 pinch to season the eggs. Be sure to see the recipe card below for ingredients, amounts & instructions! 🔪 How To Make Chorizo And Eggs Some people prefer their scrambled eggs soft and some prefer them fully cooked and a bit more firm, it’s up to you how much you cook them! All you need is a frying pan, a wooden spoon, a bowl, and a whisk.
Cook the chorizo. Heat 2 teaspoons of vegetable oil in a large frying pan over medium heat. Once the oil is hot and beginning to shimmer, add 9 ounces of chorizo sausage to the pan. Take a wooden spoon and break up the sausage as it cooks. Continue cooking until the meat is cooked through and slightly crispy (about 7 minutes). Scramble eggs. As the chorizo cooks, crack 6 large eggs into a mixing bowl. Add a pinch of salt if desired (keep in mind that chorizo fairly salty already). Scramble the eggs with a whisk.Add eggs to pan. Pour the scrambled eggs right into the pan with the chorizo and stir to combine.Cook the eggs. Allow the eggs to cook until they are set to your liking then serve immediately. If you really want to show off, make some homemade flour tortillas from scratch! Offering a side of pico de gallo and salsa roja is always a great option. Enjoy! 💭 Angela’s Tips & Recipe Notes You can make the chorizo go further by using more eggs to serve a larger crowd (up to a dozen eggs).While I love getting my hands on really good quality chorizo, the longer chubs of them (as in the photo) are readily available at most grocery stores. Storing: Leftover chorizo and eggs should be refrigerated in an airtight container for up to 3 days. Reheat in the microwave or a skillet over medium heat.Freezing: To freeze chorizo and eggs, allow it to cool then place it in Ziplock freezer bags. Enjoy within 3 months. Thaw frozen chorizo and eggs in the refrigerator overnight.
🌮 More Great Mexican Recipes! Birria TacosElotesCaldo de PolloMexican PicadilloGuacamoleBeef Empanadas
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 5 reviews
Chorizo and Eggs (Huevos con Chorizo)
This simple chorizo and eggs recipe, or huevos con chorizo, is a quick way to feed a savory and filling breakfast to a crowd! Best of all, you can whip up this easy breakfast in just 15 minutes flat. Serve your chorizo and eggs with a pile of hot tortillas to make breakfast tacos, top it with some avocado, sour cream, and cheese, or just enjoy it as-is!
Author | Angela
Servings: 4 servings Calories: 217kcal Prep 5 minutes Cooking 10 minutes Total Time 15 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 2 teaspoon vegetable oil▢ 9 oz chorizo sausage▢ 6 large eggs▢ 1 pinch salt (optional)
InstructionsHeat the vegetable oil in a large frying pan over medium heat. Once the oil is heated and beginning to shimmer, add the chorizo to the pan. Use a wooden spoon to break up the sausage as it cooks. Continue until the chorizo is cooked through and just slightly crispy (about 7 minutes). 9 oz chorizo sausage, 2 teaspoon vegetable oilMeanwhile, crack the eggs into a bowl and scramble them with a whisk. Add a pinch of salt, if desired. 6 large eggs, 1 pinch saltPour the eggs into the frying pan with the chorizo. Stir to combine. Cook until the scrambled eggs are set to your liking, then serve immediately. Equipment You May NeedMixing BowlFrying PanWooden Spoon Notes You can make the chorizo go further by using more eggs to serve a larger crowd (up to a dozen eggs). While I love getting my hands on really good quality chorizo, the longer chubs of them (as in the photo) are readily available at most grocery stores.
NutritionCalories: 217kcal (11%) | Carbohydrates: 1g | Protein: 14g (28%) | Fat: 17g (26%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 291mg (97%) | Sodium: 1042mg (45%) | Potassium: 91mg (3%) | Sugar: 1g (1%) | Vitamin A: 678IU (14%) | Vitamin C: 12mg (15%) | Calcium: 50mg (5%) | Iron: 2mg (11%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! Breakfast Recipes, chorizo and eggs, easy breakfasts, huevos con chorizo Course Breakfast, Brunch RecipesCuisine MexicanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
This simple chorizo and eggs recipe, or huevos con chorizo, is a quick way to feed a savory and filling breakfast to a crowd! Best of all, you can whip up this easy breakfast in just 15 minutes flat. Serve your chorizo and eggs with a pile of hot tortillas to make breakfast tacos, top it with some avocado, sour cream, and cheese, or just enjoy it as-is!
Easy Huevos Con Chorizo
If you’re looking for a quick and easy breakfast that is packed full of flavor, then you’ve come to the right place! Chorizo and eggs, or huevos con chorizo, is incredibly simple yet will still wow your family and friends!
It’s also an extremely versatile recipe in that you can use it as a filling for breakfast tacos, burritos, even sandwiches, or add your favorite Mexican toppings and mix-ins. Chorizo and eggs are savory, filling, and always a hit at the breakfast table!
🥘 Ingredients
This recipe is super straightforward and only requires 4 ingredients! If you don’t have medium eggs, large or extra large will work just fine.
- Vegetable Oil - 2 teaspoons.Chorizo - 9 ounces of chorizo sausage.Eggs - 6 large eggs. Salt (optional) - 1 pinch to season the eggs.
Be sure to see the recipe card below for ingredients, amounts & instructions!
🔪 How To Make Chorizo And Eggs
Some people prefer their scrambled eggs soft and some prefer them fully cooked and a bit more firm, it’s up to you how much you cook them! All you need is a frying pan, a wooden spoon, a bowl, and a whisk.
- Cook the chorizo. Heat 2 teaspoons of vegetable oil in a large frying pan over medium heat. Once the oil is hot and beginning to shimmer, add 9 ounces of chorizo sausage to the pan. Take a wooden spoon and break up the sausage as it cooks. Continue cooking until the meat is cooked through and slightly crispy (about 7 minutes). Scramble eggs. As the chorizo cooks, crack 6 large eggs into a mixing bowl. Add a pinch of salt if desired (keep in mind that chorizo fairly salty already). Scramble the eggs with a whisk.Add eggs to pan. Pour the scrambled eggs right into the pan with the chorizo and stir to combine.Cook the eggs. Allow the eggs to cook until they are set to your liking then serve immediately.
If you really want to show off, make some homemade flour tortillas from scratch! Offering a side of pico de gallo and salsa roja is always a great option. Enjoy!
💭 Angela’s Tips & Recipe Notes
- You can make the chorizo go further by using more eggs to serve a larger crowd (up to a dozen eggs).While I love getting my hands on really good quality chorizo, the longer chubs of them (as in the photo) are readily available at most grocery stores. Storing: Leftover chorizo and eggs should be refrigerated in an airtight container for up to 3 days. Reheat in the microwave or a skillet over medium heat.Freezing: To freeze chorizo and eggs, allow it to cool then place it in Ziplock freezer bags. Enjoy within 3 months. Thaw frozen chorizo and eggs in the refrigerator overnight.
🌮 More Great Mexican Recipes!
- Birria TacosElotesCaldo de PolloMexican PicadilloGuacamoleBeef Empanadas
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 5 reviews
Chorizo and Eggs (Huevos con Chorizo)
This simple chorizo and eggs recipe, or huevos con chorizo, is a quick way to feed a savory and filling breakfast to a crowd! Best of all, you can whip up this easy breakfast in just 15 minutes flat. Serve your chorizo and eggs with a pile of hot tortillas to make breakfast tacos, top it with some avocado, sour cream, and cheese, or just enjoy it as-is!
Author | Angela
Servings: 4 servings Calories: 217kcal Prep 5 minutes Cooking 10 minutes Total Time 15 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 2 teaspoon vegetable oil▢ 9 oz chorizo sausage▢ 6 large eggs▢ 1 pinch salt (optional)
InstructionsHeat the vegetable oil in a large frying pan over medium heat. Once the oil is heated and beginning to shimmer, add the chorizo to the pan. Use a wooden spoon to break up the sausage as it cooks. Continue until the chorizo is cooked through and just slightly crispy (about 7 minutes). 9 oz chorizo sausage, 2 teaspoon vegetable oilMeanwhile, crack the eggs into a bowl and scramble them with a whisk. Add a pinch of salt, if desired. 6 large eggs, 1 pinch saltPour the eggs into the frying pan with the chorizo. Stir to combine. Cook until the scrambled eggs are set to your liking, then serve immediately. Equipment You May NeedMixing BowlFrying PanWooden Spoon Notes You can make the chorizo go further by using more eggs to serve a larger crowd (up to a dozen eggs). While I love getting my hands on really good quality chorizo, the longer chubs of them (as in the photo) are readily available at most grocery stores.
NutritionCalories: 217kcal (11%) | Carbohydrates: 1g | Protein: 14g (28%) | Fat: 17g (26%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 291mg (97%) | Sodium: 1042mg (45%) | Potassium: 91mg (3%) | Sugar: 1g (1%) | Vitamin A: 678IU (14%) | Vitamin C: 12mg (15%) | Calcium: 50mg (5%) | Iron: 2mg (11%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! Breakfast Recipes, chorizo and eggs, easy breakfasts, huevos con chorizo Course Breakfast, Brunch RecipesCuisine Mexican
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 5 reviews
Chorizo and Eggs (Huevos con Chorizo)
Author | Angela
Servings: 4 servings
Calories: 217kcal
Prep 5 minutes
Cooking 10 minutes
Total Time 15 minutes
Ingredients US CustomaryMetric1x2x3x▢ 2 teaspoon vegetable oil▢ 9 oz chorizo sausage▢ 6 large eggs▢ 1 pinch salt (optional)
InstructionsHeat the vegetable oil in a large frying pan over medium heat. Once the oil is heated and beginning to shimmer, add the chorizo to the pan. Use a wooden spoon to break up the sausage as it cooks. Continue until the chorizo is cooked through and just slightly crispy (about 7 minutes). 9 oz chorizo sausage, 2 teaspoon vegetable oilMeanwhile, crack the eggs into a bowl and scramble them with a whisk. Add a pinch of salt, if desired. 6 large eggs, 1 pinch saltPour the eggs into the frying pan with the chorizo. Stir to combine. Cook until the scrambled eggs are set to your liking, then serve immediately.
Equipment You May NeedMixing BowlFrying PanWooden Spoon
Notes You can make the chorizo go further by using more eggs to serve a larger crowd (up to a dozen eggs). While I love getting my hands on really good quality chorizo, the longer chubs of them (as in the photo) are readily available at most grocery stores.
Nutrition
Calories: 217kcal (11%) | Carbohydrates: 1g | Protein: 14g (28%) | Fat: 17g (26%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 291mg (97%) | Sodium: 1042mg (45%) | Potassium: 91mg (3%) | Sugar: 1g (1%) | Vitamin A: 678IU (14%) | Vitamin C: 12mg (15%) | Calcium: 50mg (5%) | Iron: 2mg (11%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Breakfast, Brunch RecipesCuisine Mexican
US CustomaryMetric
