This hearty chorizo and eggs recipe is loaded with spicy flavor.
This one pan scramble just needs a few stirs and it’s ready to serve!
This is a delicious and hearty way to start the day.
Simple Ingredients
Move over ordinary scrambled eggs, this spicy chorizo and eggs recipe will energize! Make it and enjoy in just minutes using one pan.
Chorizo – There are two kinds of chorizo – fully cooked Spanish sausage, and Mexican which is raw. This recipe calls for the Mexican variety. No chorizo? Use regular sausage and add a tablespoon of homemade southwest seasoning.
Eggs – Fresh eggs are always best. Check by dropping each egg into a glass of water. If they sink to the bottom they’re still fresh.
Variations – Feel free to add in diced bell peppers, sliced mushrooms, black olives, jalapenos, or green chiles. Blend in some shredded cheddar, Monterey jack, a Mexican blend, or cotija crumbles for a cheesy flavor!
Love Creamy Eggs?
A dash of salt will make the eggs creamier, but you can also whisk in a little half-and-half or even heavy cream for ultra creamy eggs!
How to Make Chorizo and Eggs
- Cook chorizo with onions (do not drain).
- Whisk eggs and salt and add the eggs to the chorizo (as per the recipe below).
- Cook on medium-low heat gently stirring until the eggs are set.
- Serve with fresh cilantro and slices of avocado.
Tips & Tricks
- Chorizo is best when cooked fresh, but it can be cooked in advance and kept in the refrigerator (don’t drain that delicious oil) until ready to reheat.
- Eggs and salt (or other add-ins) can be whisked together and kept in a tightly covered container. Simply give it a good shake when you’re ready to cook!
Serving Chorizo and Eggs
Tortillas: Scoop the mixture into a low-carb tortilla for a grab-and-go breakfast taco, burrito, wrap, or cheesy quesadilla. Top with avocado salsa.
Eggs & Toast: Or pile it high on toasted cloud bread and add your favorite toppings!
Casserole: Try baking it into a casserole with spinach, cheese, and diced veggies!
Low Carb Breakfast Recipes
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Chorizo and Eggs Recipe
Equipment
Ingredients
- 4 ounces Mexican style chorizo
- 2 tablespoons finely diced yellow onion
- 5 to 6 eggs
- ¼ teaspoon salt more to taste
For Serving
- cilantro for garnish optional
- 1 ripe avocado
Instructions
- Heat a medium non-stick skillet over medium-high heat. Add the chorizo and onion and cook until no pink remains.
- In a small bowl whisk eggs together with the salt.
- Reduce the heat to medium-low and add the eggs to the chorizo, gently stirring until the egg is cooked but still glossy, about 4 minutes.
- Serve with cilantro and sliced avocado.
Notes
- Different toppings for chorizo and eggs include salsa, pico de gallo, guacamole, or shredded cheese.
- Green onions can be used in place of cilantro.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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