Scrambled eggs and spicy pork chorizo sausage are served with warm tortillas for a hot and hearty breakfast everyone will love.
Ingredients for Chorizo and Eggs
Chorizo: Be sure to squeeze the chorizo out of the casing and break it into small pieces as it cooks. I love to use my meat chopper to create perfectly crumbly ground meat. You can also use cured chorizo, chop it into small pieces, and heat it in the skillet in Step 1. Eggs: Use whole, fresh eggs, eggs in a carton, or all egg whites for more protein. Tortillas: Make these with flour or corn tortillas. While I prefer to use corn tortillas for this recipe, both will work great.
Variations:
Add chopped bacon, ground pork, or ground beef to the chorizo for extra flavor. Sprinkle with a four-cheese Mexican blend or crumbled cotija. Top with black olives, sliced green onions, tomatoes, jalapenos, or green chiles. Serve with my favorite homemade guacamole, salsa, refried beans, or sour cream. Make it a hearty breakfast with diced potatoes or hashbrowns.
How to Cook Chorizo and Eggs
Serve with tortillas, garnish with cilantro, and top with your favorite toppings.
Leftovers?
Keep leftover Mexican chorizo and eggs in an airtight container in the refrigerator for up to 4 days. Reheating these tacos is easy! Pop the chorizo and egg mixture in the microwave or top with cheese and bake under the broiler until the cheese is melted. Freezing this recipe isn’t recommended since the texture of the eggs will change.
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