Spicy Scrambled Eggs With Chorizo: A Flavorful Breakfast Delight

Looking for a quick, protein-packed breakfast that’s bursting with flavor? These scrambled eggs with chorizo deliver a satisfying meal that’s ready in just 15 minutes. Perfect for busy mornings or when you’re craving something hearty without the addition of cheese, this Mexican-inspired dish combines spicy chorizo sausage with fluffy scrambled eggs for a breakfast that will keep you energized throughout the day.

What Makes This Chorizo Egg Scramble Special

This recipe stands out from other breakfast options for several reasons. First, the combination of spicy chorizo and eggs creates a perfect balance of flavors and textures. The chorizo infuses the eggs with its rich, smoky taste, eliminating the need for cheese or additional seasonings. Second, it’s incredibly versatile – you can enjoy it on its own, wrap it in a tortilla for a breakfast burrito, or serve it alongside beans and rice for a more substantial meal. Finally, it’s naturally dairy-free, making it suitable for those avoiding cheese or milk products.

Mexican chorizo is the star ingredient here. Unlike Spanish chorizo, which is cured and sliced like salami, Mexican chorizo is a fresh sausage that needs to be cooked before eating. It’s seasoned with chili peppers and various spices, giving it a distinctive red color and spicy kick that perfectly complements the mild flavor of eggs.

Ingredients You’ll Need

One of the best aspects of this recipe is its simplicity. You’ll only need a handful of ingredients to create this flavorful breakfast:

• 8 ounces Mexican chorizo sausage, casings removed
• 6 large eggs
• 1 tablespoon water
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• 1 tablespoon vegetable oil
• Fresh cilantro for garnish (optional)
• Warm tortillas for serving (optional)

Step-by-Step Cooking Instructions

This chorizo and eggs recipe comes together quickly and easily, making it perfect for busy mornings when you need a substantial breakfast without spending too much time in the kitchen.

Preparing the Chorizo

The first step is to cook the chorizo properly. Here’s how:

1. Heat a large skillet over medium heat.
2. Remove the chorizo from its casing and add it to the skillet.
3. Break up the sausage with a wooden spoon or spatula as it cooks.
4. Cook for about 5-6 minutes, until the chorizo is browned and fully cooked through.
5. If there’s excess grease, you can drain some of it, but leave a little for flavor.

The chorizo will release its oils and spices as it cooks, creating a flavorful base for your eggs. You’ll know it’s ready when it’s browned, slightly crispy, and has released its vibrant red oils.

Preparing the Eggs

While the chorizo is cooking, prepare your eggs:

1. In a medium bowl, crack the 6 eggs.
2. Add 1 tablespoon of water (this helps make the eggs fluffier).
3. Season with salt and pepper to taste.
4. Beat the eggs until well combined but not overly frothy.

The addition of a small amount of water helps create steam during cooking, resulting in lighter, fluffier eggs. You can substitute the water with milk if you prefer, but it’s not necessary.

Combining and Cooking

Now comes the most important part – combining the eggs with the chorizo:

1. Once the chorizo is fully cooked, reduce the heat to medium-low.
2. Pour the beaten eggs into the skillet with the chorizo.
3. Gently stir and fold the mixture with a spatula as the eggs cook.
4. Continue cooking for 2-3 minutes, or until the eggs are set but still moist.
5. Remove from heat immediately to prevent overcooking.

The key to perfect scrambled eggs is to cook them slowly and gently. Overcooked eggs become dry and rubbery, so be sure to remove the skillet from the heat while the eggs still look slightly moist – they’ll continue cooking briefly from the residual heat.

Serving Suggestions

This versatile dish can be served in multiple ways, allowing you to customize it based on your preferences and what you have on hand:

Traditional Plated Breakfast

Serve the scramble on a plate with any of these accompaniments:

• Warm corn or flour tortillas
• Refried beans
• Mexican rice
• Sliced avocado
• Fresh salsa or pico de gallo
• Chopped cilantro

Breakfast Burrito Style

For a portable breakfast option:

• Warm large flour tortillas
• Spoon the chorizo and egg mixture into the center
• Add optional toppings like avocado slices or salsa
• Fold in the sides and roll up tightly
• Wrap in foil for an on-the-go breakfast

Breakfast Bowl Creation

For a hearty breakfast bowl:

• Start with a base of Mexican rice or roasted potatoes
• Top with the chorizo and egg scramble
• Add black beans or refried beans
• Garnish with avocado, cilantro, and lime wedges

Variations and Substitutions

While this basic recipe is delicious on its own, there are many ways to customize it according to your taste preferences:

Vegetable Additions

Add more nutrition and flavor by incorporating vegetables:

• Diced bell peppers (cook with the chorizo)
• Chopped onions (cook with the chorizo)
• Diced tomatoes (add just before the eggs are done)
• Baby spinach (fold in just before the eggs are done)
• Sliced mushrooms (cook with the chorizo)

Spice Level Adjustments

Control the heat level according to your preference:

• For milder flavor: Use less chorizo and more eggs
• For extra heat: Add diced jalapeños or a dash of hot sauce
• For a smoky flavor: Add a pinch of smoked paprika

Protein Alternatives

If you can’t find Mexican chorizo, consider these alternatives:

• Soyrizo (vegetarian chorizo)
• Italian sausage with added paprika and chili powder
• Ground pork seasoned with chili powder, paprika, oregano, and garlic

Make-Ahead and Storage Tips

This chorizo and egg scramble can be prepared in advance for busy mornings:

Refrigeration

Store leftovers properly for quick reheating:

• Allow the scramble to cool completely
• Transfer to an airtight container
• Refrigerate for up to 3 days
• Reheat in the microwave for 1-2 minutes, stirring halfway through

Freezing

For longer storage, you can freeze portions:

• Cool the scramble completely
• Portion into individual servings in freezer-safe containers or bags
• Freeze for up to 1 month
• Thaw overnight in the refrigerator before reheating

Meal Prep Options

Prepare components in advance for faster assembly:

• Cook the chorizo ahead of time and refrigerate
• Beat eggs and store in a sealed container in the refrigerator (up to 2 days)
• Prepare breakfast burritos and freeze individually wrapped in foil

Nutritional Information

This protein-rich breakfast provides substantial energy to start your day right. Here’s an approximate nutritional breakdown per serving (recipe makes 4 servings):

Note that the nutritional values may vary depending on the specific brands of chorizo used and any additional ingredients added to the recipe.

Why This Recipe Works

The success of this scrambled eggs with chorizo recipe lies in its simplicity and the perfect marriage of flavors. The spicy, savory chorizo infuses the eggs with its seasonings, creating a dish that needs minimal additional ingredients. The eggs provide a neutral canvas that absorbs the chorizo’s flavors while tempering its heat with their creamy texture.

Another reason this recipe works so well is its versatility. You can serve it for breakfast, brunch, or even dinner. It works equally well on its own, in a breakfast burrito, or as part of a larger spread. And since it doesn’t rely on cheese or dairy, it’s naturally suitable for those with lactose intolerance or dairy restrictions.

Frequently Asked Questions

Q: Can I use Spanish chorizo instead of Mexican chorizo?

A: Spanish chorizo is cured and doesn’t crumble like Mexican chorizo. For this recipe, Mexican chorizo works best, but if you only have Spanish chorizo, you can dice it finely and cook it before adding the eggs.

Q: How do I know when the eggs are perfectly cooked?

A: The eggs should be just set but still look slightly moist. They’ll continue cooking from residual heat after you remove the pan from the stove. If they look dry in the pan, they’ll be overcooked when served.

Q: Can I make this recipe vegetarian?

A: Yes, you can substitute the chorizo with soyrizo or another plant-based chorizo alternative. The cooking process remains the same.

Q: Why add water to the eggs instead of milk?

A: Water creates steam during cooking, resulting in fluffier eggs. Milk adds richness but can make eggs heavier. This recipe uses water to keep the dish dairy-free and lighter.

Q: Is this recipe spicy?

A: The spice level depends on the chorizo you use. Most Mexican chorizo has some heat, but you can control the spiciness by choosing mild chorizo or using less of it.

This chorizo and egg scramble is more than just a breakfast – it’s a versatile, protein-rich meal that can be enjoyed any time of day. With just a handful of ingredients and minimal cooking time, it delivers maximum flavor that will satisfy your hunger and delight your taste buds. Whether you’re cooking for yourself or feeding a family, this recipe is sure to become a regular part of your meal rotation.

Author

medha deb

 

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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