How to Make Huevos con Chorizo

A skillet of huevos con chorizo topped with cilantro.

5 from 1 vote

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.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American, Mexican

Keyword: 15-minutes, 4-ingredient, breakfast, mexican

Servings: servings

Calories: 246kcal

Author: Elise Shivamber

Equipment

Skillet

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!).

Nutrition