Spicy and rich chorizo and eggs makes the yummiest breakfast to start your day! Serve them with tortillas or use it in breakfast burritos and tacos.
classic Chorizo Breakfast
If you’ve never heard of Chorizo, it’s a spicy Mexican sausage that is used in many hispanic breakfast recipes.
If chorizo is new to you, you’re definitely going to thank me once you make this recipe. It’s a breakfast staple at our house. The smell of the sausage cooking fills the house and brings everyone to the kitchen ready to devour it!
How to Make Chorizo and Eggs
Cooking chorizo eggs is a cinch!
Just heat a pan over medium-high heat and add one pound of chorizo. Cook for about 4-5 minutes until the color has browned. Once the meat is browned, add in six eggs and scramble with a spatula. Make sure not to scramble too much—you still want to have big chunks of eggs visible in the chorizo.
At this point, add in some shredded cheddar cheese if you want to! Adding the cheese also brings down the spice of the chorizo, so it’s a great way to make it more mild.
Sprinkle a little chopped cilantro on top before serving. Serve with mini flour or corn tortillas warmed up.
NOTE: Most stores carry a few different kinds of chorizo, but we typically pick up the Mexican chorizo which is found near the sausage of the meat section at the store. We don’t have a favorite brand and usually pick up the store-brand version of the meat.
Storing + Serving
How to store leftover chorizo and eggs? Keep any leftover chorizo and eggs in an airtight container. It will stay good in the fridge for up to a week. Heat it up and reuse it for other breakfast foods! You can also freeze it by storing in a freezer-safe Ziploc bag and keeping it in the freezer for up to 2 months.
What to use Chorizo and eggs in? what to serve with? Chorizo is great with so many recipes, but here are the favorites we like to serve it with:
You can even add some breakfast potatoes on the side to round off the meal.
We hope you like this classic Mexican dish as much as we do! We’ve loved it for years and think it’s a great addition to any breakfast – especially during the holidays.
For more Mexican recipes, check out:
- Taco Casserole
- Red Cheese Enchiladas
- Cream Cheese and Chicken Taquitos
- Cream Cheese Bean Dip
- Taco Dip
Chorizo and Eggs Recipe
- 1 pound chorizo
- 6 eggs
- flour tortillas mini
- Cook up chorizo. Add eggs and scramble - don’t scramble too much that you don’t see the eggs anymore.
- Add cheese if desired (we typically omit) and serve with warm tortillas. Sprinkle with chopped cilantro if desired.