Chorizo Scrambled Eggs Recipe

Name: Chorizo Scrambled Eggs Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1 tablespoon butter; ½ cup diced chorizo sausage; ½ cup minced onion; 4 large eggs; 2 tablespoon milk; ⅛ teaspoon each: sea salt and pepper; ⅓ cup grated white cheddar; ¼ cup cilantro; 2 tablespoons olive oil; 1 pinch sea salt and pepper

User Reviews

5.0

90 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
2 servings
Calories
508 kcal
Course
Breakfast
Cuisine
North American

Chorizo Scrambled Eggs Recipe

Iris Warren

Report

These chorizo scrambled eggs are easy to make and they're big on taste! The bold, spicy flavor of chorizo is tossed with perfectly cooked fluffy eggs and cheddar cheese then topped with fresh cilantro pesto. It makes a great, hearty, and savory breakfast for weekdays, and it's ready in just 15 minutes!

Share:

I Made This!

67 people made this

Print

20 people printed this

Save this

54 people saved this

Ingredients

Servings

1 tablespoon butter
½ cup diced chorizo sausage see notes
½ cup minced onion
4 large eggs
2 tablespoon milk
⅛ teaspoon each: sea salt and pepper
⅓ cup grated white cheddar

Cilantro Pesto

¼ cup cilantro
2 tablespoons olive oil
1 pinch sea salt and pepper

Add to Shopping List

Instructions

Melt the butter in a large, non-stick frying pan over medium-high heat. add the chorizo and onion and cook, stirring occasionally, until both the sausage and onion have browned, about 6-7 minutes. Turn the heat down to medium and remove the pan from the heat for 2 minutes to let it cool slightly.
While the chorizo is cooking make the pesto. Finely mince the cilantro then mix it in a small bowl with the olive oil and a pinch of salt and pepper.
In a medium-sized bowl, whisk the eggs, milk, salt, and pepper.
Place the frying pan with the chorizo back on the heat and add the eggs to the pan then sprinkle the white cheddar cheese on top. Scrape the bottom of the pan slowly and continuously until the eggs are cooked through, about 3 minutes. Remove the pan from the heat and serve immediately with the pesto on top.

Notes

This recipe can easily be doubled. Just make sure to use a frying pan large enough for all the eggs.
In this recipe, we use cured (dried) chorizo sausage. This is the type of chorizo that you can slice and eat. It usually comes wrapped tightly in a thin skin. Sometimes it is edible, but other times it is very chewy. If in doubt, remove the skin.
If you have some fresh chorizo sausage on hand, you can still make this recipe. Simply remove the casing before you crumble and cook it. Also, make sure that it is fully cooked before you add the eggs. Your scrambled eggs will turn a wonderful dark red color if you use fresh chorizo.

Nutrition Information

Show Details

Serving 1 serving = ½ of the recipe Calories 508kcal (25%) Carbohydrates 5g (2%) Protein 23g (46%) Fat 44g (68%) Saturated Fat 17g (85%) Polyunsaturated Fat 4g Monounsaturated Fat 17g Trans Fat 1g Cholesterol 448mg (149%) Sodium 1368mg (57%) Potassium 223mg (6%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 1337IU (27%) Vitamin C 14mg (16%) Calcium 232mg (23%) Iron 3mg (17%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 508 kcal

% Daily Value*

Serving	1 serving = ½ of the recipe
Calories	508kcal	25%
Carbohydrates	5g	2%
Protein	23g	46%
Fat	44g	68%
Saturated Fat	17g	85%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	17g	85%
Trans Fat	1g	50%
Cholesterol	448mg	149%
Sodium	1368mg	57%
Potassium	223mg	5%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	1337IU	27%
Vitamin C	14mg	16%
Calcium	232mg	23%
Iron	3mg	17%