Mornings can get a bit crazy, especially on school days. So it’s a little bit challenging for this Mama to whip up a quick breakfast that is both healthy and appealing to kids and adults alike. This chorizo and eggs recipe is one of my go-to breakfast meals because it’s bursting with flavors and is ready in no time. And a highly nutritious, high-protein meal is essential for our growing kids. Woohoo! On the other hand, Spanish chorizo is cured and smoked ground pork infused with spices typical to Spain. And since it’s smoked, you can eat it even without cooking. All varieties of chorizo are a gorgeous red because of dried, ground red peppers. Of course, the Mexican red peppers are hotter than what they use in Spain and Portugal.
Recipe Ingredients
This recipe is basically scrambled eggs with sauteed chorizo. Simple and easy yet super tasty. Fancy a breakfast ready in less than 20 minutes?
How to Make Chorizo and Eggs
Saute the Chorizo and Add the Eggs
Saute – Heat a large skillet over medium-high heat, pour olive oil, and add chopped onions and green onions. Saute for about 5 minutes until the onions have softened and become translucent. (Photos 1-2)Crumble the Chorizo and Cook – Remove the chorizo from the casing and add it to the skillet. Using a wooden spatula, crumble it into little pieces and saute until fully cooked for about 8 to 10 minutes over medium-low heat. If the chorizo is super fatty and oozes out a lot of greases, feel free to drain off any excess fat. (Photos 3-4)Add Eggs – In a small bowl, crack the eggs and whisk with a pinch of salt and pepper for about 30 seconds. Stir the eggs into the chorizo mixture and let it set for about 30 seconds. Continue gently stirring until the eggs are just cooked through. Do not allow the eggs to be brown. Then season with salt and pepper to taste. (Photos 5-6)Serve – Remove the pan from the heat and serve immediately with corn tortillas and other Mexican favorites like queso fresco, a dash of spicy salsa, or refried beans.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
This dish is easy to prepare and also great for make-ahead meal prep. You can cook it the night before and reheat it in the morning for a quick fix breakfast. You can also make a big batch and pack it in small portions before freezing for easy thawing and reheating.
Serving and Storage Instructions
There are many ways to serve chorizo and eggs. One of my favorites is making it into a tortilla wrap. However, you can enjoy it with rice or bread, such as dinner rolls and white bread. You can store the leftover chorizo and eggs in an airtight container in the fridge for about a week, then reheat it when you feel like serving it for breakfast or lunch. Another option is to store it in a freezer-safe container and freeze it for up to two months. Yaaay for freezer-friendly meals!
What to Serve with Chorizo and Eggs
This breakfast combo meal is fantastic with so many recipes, but here are some of my favorites:
FlatbreadTortilla ChipsBreakfast PotatoesFried PlantainsArepasCornbread
More Easy Back-to-School Breakfast Recipes
Hashbrown Breakfast CasseroleChocolate Chip PancakesSpinach QuicheCornmeal PorridgeBaked Plantain Frittata
Conclusion
Making breakfast doesn’t need to be stressful. You only need a few tricks to create an easy and delicious breakfast meal. Would you like more ideas? Here are 30 Fuss-Free Egg Recipes for Breakfast for more ideas. 😉 This blog post was originally published in September 2019 and has been updated with additional tips.
