This huevos con chorizo recipe is made with fluffy scrambled eggs and rich and spicy Mexican sausage. This easy breakfast recipe is simple yet so flavorful. It is great for a brunch dish, tasty breakfast, or easy dinner!
Why this recipe works
This recipe is:
- Limited ingredients
- Quick and easy
- Ready in under 20 minutes
- Gluten free
- Dairy free
What is huevos con chorizo?
Huevos con chorizo, or eggs with chorizo, is a classic Mexican dish. Eggs are cooked with flavorful chorizo for a delicious meal - whether it's for breakfast or dinner! I love that this simple recipe is easy to make but definitely does not lack on flavor.
Ingredients
Ground Mexican Chorizo
There are three different types of chorizo you can use.
- Rich, fatty chorizo - think Cacique brand. This kind is a lot more broken down and greasy. If you use this kind of chorizo you may have to transfer the chorizo to paper towels to absorb some of the grease prior to adding eggs. You also will not have to break down the chorizo as much in the pan because it’s mostly broken down already.
- Meaty, less fatty chorizo - think grocery store/butcher shop version. This kind is my favorite to use when making chorizo con huevos because it’s less greasy and higher in protein.
- Vegan chorizo - For a plant-based version of chorizo, I highly recommend Abbot’s Butcher Plant-Based Smoked Chorizo. You will need to add a small amount of olive oil to cook with it since it does not have the typical fat of a meat-based chorizo. I have used this brand a few times and love the taste and ingredients! I’ve also heard great things about Trader Joe’s Soyrizo plant-based chorizo, but I haven’t cooked with it yet!
Eggs - You can substitute for liquid eggs to avoid having to crack the eggs one by one. It will result in a slightly different taste but can be a great substitute. I prefer to not use egg whites alone, but you can!
Optional - You can serve huevos con chorizo as is, in corn or flour tortillas for breakfast tacos, or with Mexican breakfast potatoes. Top with avocado slices (or try my Easy 4 Ingredient Guacamole), black beans, salsa verde, queso fresco, green onions, sour cream, and/or hot sauce. If you would like to add in extra veggies, try diced green pepper and onion.
See the recipe card below for a full list of ingredients and measurements.
How to make this recipe
Heat a large skillet over medium heat on the stove. Once warm, add chorizo.
Break up chorizo into small pieces with a wooden spoon and let brown for 2-3 minutes. Stir, and allow the other sides to brown.
Cook chorizo, stirring gently, until completely cooked through (when no pink is showing).
Crack eggs into a small bowl or measuring cup. Add salt and pepper and beat quickly with a fork, until mixed.
Push the cooked chorizo to the edges of the pan and pour the beaten eggs into the middle of the hot skillet.
Using a spatula or spoon, move eggs back and forth as you would scrambled eggs. Stir the eggs gently for a couple of minutes until cooked through (or to your liking).
Serve as is or with warm tortillas and hot sauce.
Serving Suggestions
Chorizo and eggs can be served as is, like you would enjoy plain scrambled eggs! However, my favorite way to enjoy chorizo and eggs is drizzled with hot sauce and served alongside corn tortillas.
Other ways to enjoy this recipe are:
- Breakfast tacos - Top a warm tortilla with the chorizo and egg mixture, and add your favorite toppings.
- Breakfast burritos - It would make the perfect breakfast burrito, with some beans, Mexican rice, and hot sauce.
- With a Mexican breakfast potatoes
- With a side of refried beans
Expert Tips
- Too Greasy: If the chorizo results in too much oil from cooking, there are two options to drain some off the grease. You can either use a paper towel and dip it into the oil to soak up some of the chorizo, or you can pour it out from the skillet. If doing the latter, be careful that none of the fat drips down the side of the skillet.
- Storage Directions: Keep cooked chorizo con huevos in an airtight container for up to one week in the refrigerator.
- Freezing Directions: Freeze for up to 2 months.
- Reheating Directions: When in the refrigerator, microwave for 60-seconds (with a lid loosely on top if possible so the chorizo and egg fat doesn’t splatter!).
Frequently Asked Questions
Chorizo is a Mexican pork sausage. It is a little spicy, made with lots of flavorful seasonings and chili peppers.
Spanish chorizo is a cured meat, whereas Mexican chorizo is a ground meat. For this traditional Mexican recipe you should use the latter.
If you purchase chorizo in link-form, remove the skin prior to cooking. You want to cook the chorizo like a typical ground meat, like ground beef.
Certain types and brands of chorizo are more fatty than others. You do want some of the fat from the chorizo in order to cook the chorizo, but if there’s a large quantity of oil, you may want to remove some. You can either use a paper towel to soak up some of the chorizo, or you can pour it out from the skillet. If doing the latter, be careful that none of the fat drips down the side of the skillet.
Related Recipes
- Savory Mexican Breakfast Quinoa Bowl
- Authentic Mexican Chilaquiles Rojos
- Dutch Oven Carnitas (Authentic Mexican Carnitas)
- Fresh Mexican Avocado Salad
If you try this recipe, don’t forget to rate the recipe and leave me a comment below so I know what you think! Follow Elise Tries to Cook on Facebook, Instagram, and Pinterest, and Subscribe via email to receive the latest recipes!
📖 Recipe
How to Make Huevos con Chorizo
Equipment
Ingredients
- 8 oz chorizo links casings removed
- 2 large eggs
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Heat a skillet under medium heat on the stove. Once warm, add chorizo.
- Break up chorizo into medium sized chunks and let brown for 2-3 minutes. Once browned on bottom side, break into smaller chunks and allow second side to brown. Cook chorizo, stirring gently, until completely cooked through (when no pink is showing).
- Crack eggs into a small bowl or measuring cup. Add salt and pepper and beat quickly with a fork, until mixed.
- Push the cooked chorizo to the edges of the pan and pour the eggs into the middle. Using a spatula or spoon, move back and forth as you would scrambled eggs. Stir the eggs gently until cooked through (or to your liking).
- Serve as is or with warm tortillas and hot sauce.
Video
Notes
- Too Greasy: If the chorizo results in too much oil from cooking, there are two options to drain some off the grease. You can either use a paper towel and dip it into the oil to soak up some of the chorizo, or you can pour it out from the skillet. If doing the latter, be careful that none of the fat drips down the side of the skillet.
- Storage Directions: Keep cooked chorizo con huevos in an airtight container for up to one week in the refrigerator.
- Freezing Directions: Freeze for up to 2 months.
- Reheating Directions: When in the refrigerator, microwave for 60-seconds (with a lid loosely on top if possible so the chorizo and egg fat doesn’t splatter!).
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