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

Cook Time: 10

Total Time: 15

Servings: 2 Servings

Calories: 241kcal

Author :Angela Morris

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

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.