Chorizo And Eggs

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.

1. 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).
2. 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.
3. Add eggs to pan. Pour the scrambled eggs right into the pan with the chorizo and stir to combine.
4. 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 Pro 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 Tacos
• Elotes
• Caldo de Pollo
• Mexican Picadillo
• Guacamole
• Beef Empanadas

📖 Recipe Card