Easy Chorizo And Eggs Breakfast Skillet - Inspired Taste

This easy chorizo and eggs recipe is incredibly flavorful thanks to the chorizo and you can make it in under 20 minutes.

Fresh chorizo is one of our favorite ingredients. It’s ultra-flavorful, spicy, and perfect with eggs. Our family loves this recipe for breakfast and dinner! So quick, easy, and flavorful!

Most often, we pile these eggs onto warm tortillas for an amazing breakfast taco! We love using our recipes for homemade corn tortillas or flour tortillas.

Key Ingredients

• Chorizo: For this breakfast skillet, choose fresh Mexican chorizo. You can buy it in casings or as bulk sausage. If you can’t find fresh chorizo, use spicy Italian sausage or this homemade breakfast sausage instead. (Cured chorizo from Spain is different and not suitable for this recipe.)
• Eggs: I scramble my eggs for this recipe. To see more tips about scrambling eggs, see my scrambled eggs recipe.
• Onion: I love a little crunch and cook the chorizo with sliced onion. White, yellow, or sweet onions work great. You can add other veggies, too, like bell peppers, potatoes, and tomatoes.

Find the full recipe with measurements below.

How to Make Chorizo and Eggs

Tip 1: Cook the chorizo sausage. Remove the fresh chorizo from its casings and crumble it into a hot pan. Cook over medium heat until the fat renders and the sausage is browned and slightly crisp. As it cooks, use a wooden spoon to break it into small crumbles. Add sliced onions and sauté until soft, sweet, and golden.

Tip 2: Adjust the fat before adding eggs. When the sausage is cooked, take a quick look at the pan. A little chorizo fat adds incredible flavor, but too much can make your eggs greasy. If there’s more than a thin coating, spoon out the excess before continuing.

Tip 3: Make soft, creamy scrambled eggs. Lower the heat to medium-low before adding your eggs. If the pan is too hot, wait a minute or two. Then, gently scramble the eggs, stirring them around the pan until they’re just set and creamy. Here are more tips for how to scramble eggs.

Serving Suggestions

I usually serve chorizo and eggs family-style with warm tortillas. If you’re up for it, try homemade flour tortillas or corn tortillas.

I also love offering a few toppings, like chopped cilantro, cojita cheese, avocado slices, or homemade guacamole, and salsa (pico de gallo, Mexican salsa verde, or this roasted tomato salsa are my favorites). And, don’t forget some lime wedges for the side, I love squeezing them over the eggs.

More Breakfast Recipes

• Seriously Good Breakfast Tacos
• Breakfast Sausage
• Our Favorite Breakfast Quesadillas

Chorizo and Eggs

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• PREP 5 mins
• COOK 15 mins
• TOTAL 20 mins

Chorizo and eggs are a fantastic combination and work perfectly for this easy breakfast skillet. Chorizo is a flavorful, spice-packed pork sausage. It comes in two forms: fresh and cured. For this breakfast skillet, use fresh chorizo.

Makes 4 servings

You Will Need

6 ounces fresh chorizo sausage, casings removed

1/2 cup sliced onion

6 large eggs

Pinch salt

Handful cilantro leaves

Cotija cheese or Queso fresco for serving

Lime wedges, for serving

Tortillas, warmed for serving, try homemade corn tortillas

Directions

1Cook sausage: Heat a wide non-stick skillet over medium-low. Add the chorizo and cook for 5 minutes, breaking it up with a wooden spoon.

2Add onions: Stir in the sliced onions and cook, stirring occasionally, until the sausage is cooked through and crispy, 5 to 6 minutes more.

3Whisk eggs: Meanwhile, crack eggs into a bowl, add a pinch of salt, and whisk until well blended.

4Scramble the eggs: Take the pan off the heat for a minute so it cools slightly. Check how much fat has been rendered from the sausage. If it is more than a tablespoon, remove some from the pan.

5Place the pan back over medium-low heat. Pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and small curds begin to form, about 30 seconds. Change from making circles to making long sweeps across the pan until you see larger, creamy curds, about 20 seconds (see us do this in our scrambled eggs video).

6When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking.

7To serve: Give a final stir and serve with the tortillas, a few lime wedges, cilantro leaves, and cheese scattered on top.

Adam and Joanne's Tips

• If you cannot find chorizo, try Italian sausage as a substitute.
• The nutrition facts provided below are estimates. We did not include tortillas.

Nutrition Per Serving Serving Size 1/4 of the skillet / Calories 336 / Total Fat 24.5g / Saturated Fat 7.3g / Cholesterol 354mg / Sodium 725.9mg / Carbohydrate 2.1g / Dietary Fiber 0.4g / Total Sugars 1g / Protein 25g AUTHOR: Adam Gallagher