Huevos Con Chorizo Recipe

A blue plate with Chorizo con huevos and refried beans and a flour tortilla on the side.

Huevos Con Chorizo Recipe

This huevos con chorizo recipe is quick, easy, and packed with flavor. Scrambled eggs with Mexican chorizo that comes together in one pan, any day of the week. Tested to perfection!

Course Breakfast

Cuisine Mexican

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 198kcal

Author Ana Frias

Ingredients

4 large eggs
1 Tbsp vegetable oil
⅓ cup chopped onion (about ¼ medium onion)
2 jalapeños chopped
10 ounces chorizo (homemade or store bought) you can add more or less according to taste.
salt and pepper to taste.
tortillas for serving and beans optional.

Instructions

Crack the eggs into a bowl, season with salt and pepper. Whisk with a fork until creamy. Set aside.
4 large eggs, salt and pepper to taste.
Heat the vegetable oil in a large skillet over medium-high heat.
1 Tbsp vegetable oil
Add the chopped onion and jalapeños to the skillet and cook for 2 minutes, stirring occasionally.
⅓ cup chopped onion (about ¼ medium onion), 2 jalapeños
Add the crumbled chorizo and cook, stirring occasionally, for about 5 minutes until browned and cooked through.
10 ounces chorizo (homemade or store bought)
Add the whisked eggs into the skillet, and stir gently to mix with the chorizo. Cook for about 2-3 minutes, or until the eggs are set to your liking.
Serve the huevos con chorizo hot with tortillas and beans on the side.

Notes

Store leftover chorizo and eggs in an airtight container for up to three days.
You can also freeze chorizo con huevos. You can make burritos and freeze to eat on the go! Defrost overnight in the refrigerator and heat in the microwave for a minute at the time until heated thru.
To reheat, melt some butter in a pan over medium low heat and reheat for a couple of minutes. This can also be reheating in the microwave for a couple of minutes depending on the amount of leftovers you have.

Nutrition