Chorizo and Eggs – flavorful, spicy, filling and quick and easy Mexican breakfast that can be served in so many ways. Low-carb, gluten-free and paleo breakfast ready in a cinch!
Morning can get a little bit too crazy especially when it’s back-to-school time. If only we could extend school vacation just a little biiit more. Nope, I don’t think it’s going to happen, especially if my little man here is so eager to see his friends. So what this Mama could do is whip up an easy breakfast that’s appealing to both kids and adults-alike.
Tadaaa!!
Presenting … one of our breakfast go-to meals that’s bursting with flavors and comes ready in no time! Mexican Chorizo and Eggs
What is Chorizo?
Chorizo is like a cousin to sausages. What we’re using today is Mexican kind of spicy pork sausage spiced up with chile powder, cumin, oregano and other Mexican herbs and spices. They’re sold fresh, uncooked and in links or casing near the meat section in grocery stores. If you haven’t tried chorizo, then you’ll going to thank me later once you make this super easy breakfast combo Chorizo and Eggs
What is the Difference Between Mexican and Spanish Chorizo?
While Mexican Chorizo is usually sold fresh and uncooked and in the meat section. Spanish Chorizo on the other hand is made from coarsely chopped pork and pork fat that is dried, cured, may contain herbs and other ingredients and ready to be eaten. This kind of chorizo is usually found in the cured meat section along with pepperoni and salami. Now don’t get confused between those two, m’kay?
How Long to Cook Chorizo?
Oh you don’t have to worry! What I love most about chorizo is that they can be cooked before all your kiddos get dressed up for school. Simply saute onions and green onions for 5 minutes, then remove the chorizo from its casing and add to the skillet. Crumble it up and saute for about 8- 10 minutes or until cooked through. That’s it! Then you proceed by cracking the eggs in the skillet into the chorizo mixture and cooking it for another for 2-3 minutes or until the eggs are cooked enough. Breakfast’s ready!
How to Store Leftover Chorizo and Eggs?
If you happen to have any leftover chorizo and eggs (which I doubt there is), you can simply store then in an airtight container in the fridge for about a week. Then reheat them when you feel like serving it for breakfast or lunch. Another option is to store them in a freezer-safe container and keep frozen for up to 2 months. Yaaay for freezer-friendly meals!
What to Serve with Chorizo and Eggs?
This breakfast combo meal is great with so many recipes, but here are favorites below:
- corn tortilla
- flatbread or this chapati
- refried beans
- breakfast potatoes
- fried plantains
- arepas
More Easy Back-to-School Breakfast Recipes
- Hashbrown Breakfast Casserole
- Chocolate Chip Pancakes
- Spinach Quiche
- Cornmeal Porridge (with video)
- Baked Plantain Frittata (with video)
How To Make Chorizo and Eggs?
Heat a large skillet over medium-high heat, pour olive oil, add chopped onions, and green onions.
Saute for about 5 minutes, until the onions have softened and become translucent.
Remove the chorizo from the casing and add to the skillet.
Using a wooden spatula, crumble it up into little pieces and saute until fully cooked through for about 8 to 10 minutes over medium-low heat. If the chorizo is super fatty and oozes out a lot of grease, feel free to drain off any excess fat.
In a small bowl, crack eggs and whisk along with a pinch of salt and pepper for about 30 seconds. Stir the eggs into the chorizo mixture and let it set for about 30 seconds.
Then continue gently stirring until the eggs are just cooked through. Do not allow the eggs to be brown. Season with salt and pepper to taste. Remove the pan from the heat and serve immediately with corn tortillas and other Mexican favorites like queso fresco, a dash of spicy salsa or refried beans.
Chorizo and Eggs - flavorful, spicy, filling and quick and easy Mexican breakfast that can be served in so many ways. Low-carb, gluten-free and paleo breakfast ready in a cinch!
- 2 tablespoons olive oil
- ¼ -½ cup chopped onion
- 1 green onion , chopped
- 2 Mexican chorizo sausage (about 8 ounce)
- 6 large eggs
- salt and pepper to taste
- tortillas to serve
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Heat a large skillet over medium-high heat, pour olive oil, add chopped onions, and green onions. Saute for about 5 minutes, until the onions have softened and become translucent.
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Remove the chorizo from the casing and add to the skillet. Using a wooden spatula, crumble it up into little pieces and saute until fully cooked through for about 8 to 10 minutes over medium-low heat. If the chorizo is super fatty and oozes out a lot of grease, feel free to drain off any excess fat.
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In a small bowl, crack eggs and whisk along with a pinch of salt and pepper for about 30 seconds. Stir the eggs into the chorizo mixture and let it set for about 30 seconds. Then continue gently stirring until the eggs are just cooked through. Do not allow the eggs to be brown. Season with salt and pepper to taste.
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Remove the pan from the heat and serve immediately with corn tortillas and other Mexican favorites like queso fresco, a dash of spicy salsa or refried beans.
- Store leftover chorizo and eggs in an airtight container in the refrigerator for about a week.
- Chorizo and eggs can be stored in a freezer-safe Ziploc bag and kept in the freezer for about 2 months.
- You can use lean chorizo to avoid excess fat.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Mexican chorizo comes in Pork or Beef. Does the chorizo change color so you know when it is done?