A spicy and protein-packed breakfast, Chorizo Scrambled Eggs are flavorful and easy to make. Perfect for a quick morning meal or a weekend brunch!
Table of Contents
Ingredients:
- 4 large eggs
- ½ cup chorizo, crumbled (Mexican or Spanish chorizo)
- 2 tablespoons milk or heavy cream (optional, for creamier eggs)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil or butter
- ¼ cup onion, finely chopped
- ¼ cup bell pepper, finely chopped (optional)
- ¼ teaspoon smoked paprika (optional)
- ¼ cup shredded cheese (cheddar, Monterey Jack, or cotija, optional)
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions:
Step 1: Cook the Chorizo
- Heat a skillet over medium heat and add the crumbled chorizo.
- Cook for 4-5 minutes, stirring occasionally, until fully browned and crispy.
- Remove excess grease if necessary, leaving about 1 tablespoon in the pan.
Step 2: Sauté Vegetables (Optional)
- Add chopped onions and bell peppers to the skillet.
- Sauté for 2-3 minutes until softened.
Step 3: Prepare the Eggs
- In a bowl, whisk the eggs with milk, salt, black pepper, and smoked paprika.
- Pour the egg mixture into the skillet with the chorizo and vegetables.
- Stir gently, cooking on low heat until the eggs are just set and creamy.
Step 4: Add Cheese & Serve
- Sprinkle shredded cheese over the eggs and let it melt.
- Remove from heat and garnish with fresh cilantro.
- Serve hot with toasted bread, tortillas, or avocado slices.
Tips for the Best Chorizo Scrambled Eggs
- Use Fresh Chorizo: If using Mexican chorizo, remove the casing before cooking.
- Don’t Overcook the Eggs: Cook on low heat for soft, fluffy scrambled eggs.
- Customize with Add-ins: Add jalapeños, spinach, or tomatoes for extra flavor.
- Pair with Sides: Serve with refried beans, breakfast potatoes, or warm tortillas.
Nutrition Facts (Per Serving):
- Calories: 320 kcal
- Protein: 18g
- Carbohydrates: 3g
- Fat: 26g
- Fiber: 1g
- Sugar: 1g
Enjoy your spicy and delicious Chorizo Scrambled Eggs!