Chorizo And Eggs scramble with added fixings of your choice take your mini burritos from good to better! This chorizo con huevo recipe uses regularly purchased ingredients so you’ll likely have what you need to make it and my tips for great flavor.
Love having beans with chorizo? Try our easy refried beans recipe or actual chorizo refried beans to switch it up!
Ingredients
Ingredient Quick List: chorizo, eggs, butter, red onion, jalapeno or serrano, and with pepper to desired taste.
Ingredient notes / Variations
- Chorizo types – Red chorizo and Tolucan green chorizo are my go-to favorites for this yummy morning brekky burrito. I often use a veggie chorizo so I don’t get much of the extra oil.
- If using a beef or pork chorizo type, removing a bit of the excess oil is an option based on your preference.
- To do this, spoon it out carefully or use a paper towel in the pans corner and carefully absorb excess oil, then dispose napkin.
- If the artisan chorizo is leaner pork, removing excess oil won’t be an issue. Some of that grease means flavor!
Tip: This recipe can also use a veggie version of chorizo or tofu. Simply adjust cook time since veggie/tofu chorizo takes less time to heat.
- Eggs – I use large, whole eggs, but egg whites are definitely an option as well. I like to whisk them in a small bowl / cup before adding them into the hot pan. It just makes things easier when achieving that perfect soft scramble for morning breakfast.
- Butter – REAL butter, forever and always, YES! And, ghee butter, can be used in this recipe as well. Just a tiny bit makes such a difference in any sautéed and softened aromatics before cooking up your chorizo.
- I normally use unsalted butter, the kind I have on deck is always conveniently stored in my freezer and I just knick off the amount needed for recipe (I give it time to thaw).
- Salted butter is also a good option but hold off on addition of sea salt until you try how savory the chorizo is first.
Step-By-Step instructions
How to make chorizo and eggs
1. Heat a non-stick sauté pan or skillet on medium/low heat for 2-3 minutes.
2. Add 1 tsp butter to the pan followed by onions and serrano, with a non stick safe utensil stir mixture in the pan, then cover with lid and let saute for 3 minutes.
3. Remove lid, add chorizo to the pan and stir into onion and serrano mixture. Place the lid back over the pan for 3-5 minutes, on same medium/low heat.
4. Remove the lid, give the mixture (chorizo + veggies) a quick stir and spread it so it is spaced out in the pan. Pour the whisked eggs into the pan, lightly fold eggs into mixture then place lid over the pan, allow to heat on medium for 1-2 minutes until cooked.
5. Turn off the stove, fold eggs over and cover with lid until ready to eat or transfer to a plate and cover.
A printer-friendly recipe card with full instructions is at the bottom of this post.
Nice and fluffy soft chorizo breakfast is ready. Once transferred covered dish to retain moisture. It taste amazing hot and fresh!
Pro Tips / Receta Notes
Recipe yield: serves 2 plates, or 3 regular breakfast burritos.
Make comforting burritos to eat or freeze them for up to a month. They never last longer than the day around here! With a few minutes of reheating they make a convenient and cozy meal.
We love eating burritos with our Salsa Macha Recipe.
I like wrapping the burritos in wax paper followed by airtight container that is freezer storage safe, or a zip lock bag. Just pop it in your warmer on low heat and it’s ready to eat.
Why is a lid helpful in this recipe? The lid allows the heat and moisture to remain in the pan [during the cook process] and gives the scramble a soft fluffy and not overcooked texture. It prevents drying out the juices in this scramble.
Any alternatives to using the suggested lid? Your lid being an exact match to your pan is helpful but if it’s not the same size another larger and heat safe lid you have will do.
When I don’t have a lid available, I use a piece of aluminum foil and just lay it over the top of the pan and away from any flame. Pro Tip: you can repurpose the foil to wrap up the chorizo and egg burritos.
Enjoy best with Tortillas and Red or Green Salsa!
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Chorizo and Eggs [Scrambled]
DESCRIPTION
Equipment
- Non-stick saute pan or skillet
- Non stick safe Utensil
- Cooks Knife (for easy chopping of veggies)
Ingredients
- 1 teaspoon unsalted butter
- ⅓ chorizo (or your favorite veggie chorizo)
- ¼ cup red onion small chopped
- ⅓ fresh serrano pepper small chopped or finely diced
- 6 eggs whisked in a bowl
- pepper to taste
Instructions
- Heat a non-stick saute pan or skillet on medium/low heat for about 2-3 minutes.
- Add 1 tsp butter to the pan followed by onions and serrano, add mixture to pan and with a non stick safe utensil stir mixture into the butter, then cover with lid and let saute for about 3 minutes.
- Remove lid, add chorizo/veggie chorizo to the pan, let cook for a few minutes before gently breaking up the (meat) chorizo into onion and serrano mixture. Place the lid back over the pan for 3-5 minutes.*If using veggie chorizo please see recommended cook time on your chorizo packaging to avoid overcooking/drying out your tasty veggie option. It usually takes about 3-4 minutes to heat up before adding in the eggs.
- Remove the lid, give the mixture a quick stir and space it out throughout the pan. Pour the whisked eggs into the saute pan, let eggs cook for about 1 minute, then lightly fold eggs into mixture and place lid over the pan, allow to continue to cook on medium heat for 1-2 minutes.
- Turn off the stove, fold eggs over and cover with lid until ready to eat (or transfer to dish and cover if not being eaten immediately to prevent eggs from overcooking.)Tip: This is the part where we add 2 tortillas in the pan so they warm as the chorizo and eggs continue to cook out and retain all their tasty goodness.
Notes
Nutrition
Equipment
- Non stick sauté pan or skillet
- Non stick safe utensil
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