Chorizo Scrambled Eggs

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Add spicy, flavorful chorizo to your breakfast routine with these easy Chorizo Scrambled Eggs. Try something a little different this morning!

Chorizo scrambled eggs

I make scrambled eggs quite often, thanks to the fact that they’re the perfect low-carb breakfast, but they can be a little boring too. Adding chorizo is one of my secret ingredients to mix things up a bit.

Chorizo comes in different levels of heat, so choose the spice level you prefer.

Why You’ll Love It

  • Quick and Easy Preparation: This recipe is perfect for busy mornings when you want a delicious and satisfying breakfast without spending too much time in the kitchen.
  • Protein-Packed Start: With the protein from both the eggs and chorizo, this dish provides a hearty and filling beginning to your day, keeping you energized until your next meal.
  • Versatility at Its Best: Chorizo Scrambled Eggs can be enjoyed on their own or as part of a larger breakfast spread. Serve with your favorite breakfast sides for a complete meal.

» You might also like these Avocado Scrambled Eggs.

Ingredients You’ll Need

Ingredients for Chorizo scrambled eggs
  • Pork Chorizo – You want the ground chorizo that resembles ground beef, not the chorizo in the tube.
  • Butter – Butter adds richness to the scrambled eggs.
  • Large Eggs – Eggs form the base of this dish, providing a protein-packed and creamy texture.
  • Salt – Adjust the quantity based on personal preference.

Equipment Needed

  • Frying pan
  • Silicone spatula
Chorizo scrambled eggs

Helpful Tips

  • To maximize flavor, cook the chorizo first until it’s browned and releases its aromatic oils. This step infuses the eggs with a rich, spicy taste.
  • After cooking the chorizo, consider draining excess oil if needed. This ensures the scrambled eggs aren’t overly greasy.
  • Whisk the eggs thoroughly before adding them to the skillet. This ensures a consistent texture and even distribution of the yolks and whites.
  • Cook the scrambled eggs over medium heat, stirring continuously. Cooking low and slow prevents overcooking and results in creamy, velvety eggs.

How to Make Chorizo Scrambled Eggs

Step 1: Cook the Chorizo

Cooked chorizo in a pan

Start by heating a pan over medium heat. Toss in the chorizo and break it apart while stirring. Let it sizzle for about 5 minutes. If there’s extra grease, go ahead and drain it off.

Step 2: Add eggs

Scrambled uncooked eggs in a bowl

Next, turn the heat down to medium-low and add butter to the pan, letting it melt into the chorizo. Crack the eggs into a bowl, give them a good whisk until they’re all mixed up, and pour them into the pan.

Grab a silicone spatula and gently stir the eggs in small circles. Keep stirring without a break. In about 30 seconds, you’ll notice the eggs getting thicker and forming little curds.

Cooking chorizo scrambled eggs on the stove

Sprinkle in some salt for flavor. Then, change your stirring to longer swipes to make bigger curds. This should take about 20 seconds.

Step 3: Remove from pan

Chorizo scrambled eggs in a pan on the stove

When the eggs are softly set but still a bit runny, take the pan off the heat. Let it sit for a bit to finish cooking. Give it one more stir, and then it’s ready to serve! Add more salt and a twist of black pepper if you like, and enjoy your meal!

How to Store & Reheat

Allow any leftover Chorizo Scrambled Eggs to cool to room temperature before refrigerating. Consume refrigerated leftovers within 2-3 days for the best flavor and safety.

For the best results, reheat on the stovetop over low to medium heat. Use a non-stick skillet and stir frequently to maintain the creamy texture.

If using a microwave, reheat in short intervals, stirring in between. Microwaving for too long can result in overcooked and rubbery eggs.

To revive moisture, add a splash of milk or cream while reheating. This helps prevent the eggs from becoming dry.

Chorizo scrambled eggs

Questions About the Recipe

How do I know when the eggs are cooked perfectly?

The eggs are done when they are just set but still slightly moist. Avoid overcooking, as the residual heat will continue to cook the eggs even after they are removed from the heat.

Can I freeze chorizo scrambled eggs?

Freezing may affect the texture of scrambled eggs. It’s not recommended to freeze the completed dish, but you can freeze cooked chorizo separately and mix it with freshly cooked eggs when ready to serve.

Can I make a larger batch for a crowd?

Yes! Simply multiply the ingredients accordingly. Consider using a larger skillet to ensure even cooking and stir frequently to maintain the creamy texture.

How can I make this dish more kid-friendly?

To make it kid-friendly, you can use mild chorizo, add a bit of shredded mild cheese, and serve with a side of ketchup or a mild salsa.

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Chorizo scrambled eggs

Chorizo Scrambled Eggs

Add spicy, flavorful chorizo to your breakfast routine with these easy Chorizo Scrambled Eggs. Try something a little different this morning!
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 Servings
Calories: 241kcal

Equipment

  • Frying pan
  • Silicone spatula

Ingredients

  • 1/4 cup (28 g) Mexican-style chorizo
  • 1/2 tablespoon (7 g) butter
  • 4 large eggs
  • 1/2 teaspoon (3 g) salt or more to taste

Instructions

  • In a pan over medium heat, cook the chorizo, stirring and breaking it up as it cooks, about 5 minutes.
  • Drain any excess grease from the chorizo.
  • Turn down the heat to medium-low. Melt the butter in the pan with the chorizo.
  • Crack eggs into a bowl and whisk until blended.
  • Pour the eggs into the pan and use a silicone spatula to swirl it in small circles around the pan, without stopping, until the eggs look slightly thickened and small curds begin to form, about 30 seconds.
  • Season with salt.
  • Begin to make long swipes across the pan until you see larger curds form, about 20 seconds.
  • When the eggs are softly set and slightly runny in places, remove the pan from the heat and let sit for a few seconds to finish cooking. Stir and serve immediately. Serve with more salt and a grind of black pepper, if desired.

Notes

  • To maximize flavor, cook the chorizo first until it’s browned and releases its aromatic oils. This step infuses the eggs with a rich, spicy taste.
  • After cooking the chorizo, consider draining excess oil if needed. This ensures the scrambled eggs aren’t overly greasy.
  • Whisk the eggs thoroughly before adding them to the skillet. This ensures a consistent texture and even distribution of the yolks and whites.
  • Cook the scrambled eggs over medium heat, stirring continuously. Cooking low and slow prevents overcooking and results in creamy, velvety eggs.

Nutrition

Calories: 241kcal | Carbohydrates: 2g | Protein: 15g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 353mg | Sodium: 940mg | Potassium: 122mg | Sugar: 0.3g | Vitamin A: 721IU | Calcium: 50mg | Iron: 2mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Chorizo Scrambled Eggs

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