Best 11 Scrambled Eggs With Chorizo Recipes

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**Scrambled Eggs with Chorizo: A Flavorful and Versatile Breakfast Delight**

Indulge in the tantalizing aroma of scrambled eggs infused with the smoky and spicy flavors of chorizo. This classic breakfast dish is a symphony of textures and tastes that will elevate your morning meal to new heights. With its vibrant colors and irresistible aromas, scrambled eggs with chorizo are sure to become a family favorite. Whether you prefer a quick and easy weekday breakfast or a leisurely weekend brunch, this versatile dish can be tailored to suit your preferences. From classic scrambled eggs with chorizo to variations featuring bell peppers, onions, and cheese, the possibilities are endless. This article presents a curated collection of scrambled eggs with chorizo recipes that cater to a range of tastes and dietary needs. From traditional preparations to innovative twists, these recipes will guide you through the process of creating this delectable dish that promises to satisfy your cravings and leave you feeling energized throughout the day.

Check out the recipes below so you can choose the best recipe for yourself!

SCRAMBLED EGGS WITH CHORIZO



Scrambled Eggs with Chorizo image

This scrambled egg breakfast can also be served for lunch or dinner with a tossed salad or green vegetable such as steamed spinach. You can replace the baked tortillas with tortilla chips, if you like. -Donna Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

3 flour tortillas (6 inches)
2 tablespoons butter, divided
3 ounces uncooked chorizo or bulk spicy pork sausage
1 tablespoon diced seeded jalapeno pepper
2 garlic cloves, minced
2 plum tomatoes, seeded and chopped
1/2 teaspoon Cajun seasoning
4 eggs, lightly beaten
3 tablespoons picante sauce

Steps:

  • Cut tortillas into quarters; place on a baking sheet coated with cooking spray. Bake at 400° for 3-5 minutes or until crisp. , Meanwhile, in a small skillet, heat 1 tablespoon butter. Crumble chorizo into the pan; add jalapeno and garlic. Cook and stir over medium heat until meat is fully cooked; drain. Stir in tomatoes and Cajun seasoning., In another skillet, heat remaining butter until hot. Add eggs; cook and stir over medium heat until completely set. Divide scrambled eggs between two plates. Serve with chorizo mixture, tortillas and picante sauce.

Nutrition Facts : Calories 586 calories, Fat 39g fat (15g saturated fat), Cholesterol 493mg cholesterol, Sodium 1372mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein.

SPANISH CHORIZO AND TOMATO SCRAMBLED EGGS



Spanish Chorizo and Tomato Scrambled Eggs image

A Spanish-inspired scrambled egg dish, with cherry tomatoes and Spanish chorizo sauteed in olive oil before adding eggs. This is a deliciously different brunch dish, yet quick enough to make almost any day!

Provided by Diana Moutsopoulos

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 25m

Yield 2

Number Of Ingredients 6

2 tablespoons extra virgin olive oil
6 slices cured Spanish chorizo, chopped
1 cup halved cherry tomatoes
salt and ground black pepper to taste
4 eggs, beaten
¼ teaspoon hot paprika, or to taste

Steps:

  • Heat olive oil in a skillet over medium-high heat. Add chorizo and cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes and season with a pinch of salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes.
  • Beat eggs with salt, pepper, and paprika in a small bowl. Stir seasoned eggs into tomato mixture in the skillet. Reduce heat to medium-low and cook and stir until the eggs are set, 3 to 5 minutes.

Nutrition Facts : Calories 473.6 calories, Carbohydrate 5 g, Cholesterol 409.4 mg, Fat 40 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 11.1 g, Sodium 749.4 mg, Sugar 0.8 g

POTATO CHIP SCRAMBLED EGGS WITH CHORIZO



Potato Chip Scrambled Eggs with Chorizo image

Provided by Alejandra Ramos

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

8 large eggs
1/4 cup heavy cream
2 tablespoons olive oil
1/2 Spanish onion, diced
3 cured chorizo links, sliced (about 1/2 pound)
5 ounces kettle-cooked potato chips (about 1 medium- or 2 small-sized bags)
1/4 cup loosely packed parsley, minced
Kosher salt and freshly ground black pepper
Red pepper flakes, for garnish

Steps:

  • Whisk the eggs and cream in a large bowl until combined and set aside.
  • Heat the olive oil in a large nonstick skillet over medium heat.
  • Add the onion and cook until the onion begins to soften, about 5 minutes. Add the chorizo and cook until the fat is rendered and the chorizo is slightly charred, 3 to 5 minutes.
  • Add the potato chips and toss to coat with the onions and chorizo. Add the egg mixture and cook slowly over low heat, stirring constantly, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.)
  • Remove the scrambled eggs from the heat, divide onto four plates and garnish with the parsley. Season with the salt, pepper and red pepper flakes. Serve immediately.

SCRAMBLED EGGS WITH CHORIZO



Scrambled Eggs with Chorizo image

This is an authentic Mexican breakfast. My husband is full Mexican and he taught me this simple and delicious breakfast. This is for two people and I use no more than six eggs for the both of us. You might use less or more, it doesn't matter. Enjoy!

Provided by cupcake_sweetie

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 4

cooking spray
¼ cup Mexican-style chorizo, or more to taste
6 eggs
salt to taste

Steps:

  • Spray a large nonstick skillet with cooking spray; warm over medium-high heat. Add chorizo; cook and stir until browned, about 5 minutes.
  • Whisk eggs and salt together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 1.2 g, Cholesterol 561.1 mg, Fat 16.4 g, Protein 19.7 g, SaturatedFat 5.2 g, Sodium 331.3 mg, Sugar 1.2 g

SPICY SCRAMBLED EGGS WITH CHORIZO AND BEANS



Spicy Scrambled Eggs with Chorizo and Beans image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 ounces dried chorizo, diced (about 1 small link)
1 red bell pepper, chopped
1 jalapeno pepper, chopped (remove seeds for less heat)
1 14-ounce can no-salt-added pinto beans, drained and rinsed
3 scallions, sliced
6 large eggs plus 2 egg whites
Kosher salt and freshly ground pepper
1 cup crushed baked tortilla chips (preferably low sodium)
3/4 cup shredded low-fat cheddar cheese (about 3 ounces)
2 tablespoons chopped fresh cilantro
1 avocado, pitted, peeled and sliced
2 tablespoons low-fat sour cream

Steps:

  • Cook the chorizo in a large nonstick skillet over medium heat until it just begins to brown, about 3 minutes. Add the bell pepper and jalapeno and cook, stirring occasionally, until they begin to sizzle, about 5 minutes. Add the beans and half of the scallions and cook, stirring occasionally, until heated through, about 4 minutes.
  • Whisk the whole eggs and egg whites with 1/4 cup water and 1/8 teaspoon each salt and pepper in a bowl; add to the skillet and cook, stirring with a rubber spatula, until just beginning to set, about 2 minutes. Add the chips, cheese, half of the cilantro, and the remaining scallions and continue cooking, stirring, until the eggs are just set, about 3 more minutes.
  • Divide the eggs among plates and top with the avocado, sour cream and remaining cilantro.

Nutrition Facts : Calories 470 calorie, Fat 25 grams, SaturatedFat 7 grams, Cholesterol 297 milligrams, Sodium 672 milligrams, Carbohydrate 34 grams, Fiber 10 grams, Protein 28 grams, Sugar 4 grams

SCRAMBLED EGGS WITH CHORIZO SAUSAGE



Scrambled Eggs with Chorizo Sausage image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

10 large eggs
1/4 cup milk, half-and-half, or heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 medium-sized cooked chorizo sausages, skin removed and cut into a 1/4-inch dice

Steps:

  • In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
  • Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes. Scoop the chorizo out of the skillet with a slotted spoon and transfer to a plate. Wipe the skillet out with a paper towel.
  • Return the skillet to medium to medium-low heat and heat the remaining 1 tablespoon oil. Add the egg mixture and cook, stirring, about 3 minutes. Add the chorizo and cook, stirring, about 2 to 4 minutes more depending on the desired firmness of the eggs. Serve immediately.

SCRAMBLED EGGS WITH CHORIZO



Scrambled Eggs with Chorizo image

Provided by Aida Mollenkamp

Categories     main-dish

Time 13m

Yield 2 to 3 servings

Number Of Ingredients 5

4 ounces Mexican chorizo, removed from casing
8 large eggs, lightly beaten
3 medium scallions, thinly sliced for garnish
3 tablespoons roughly chopped fresh cilantro leaves
Sour Cream, for garnish

Steps:

  • Heat a medium nonstick pan over medium heat and add chorizo. Cook, using the back of a spoon to break it up, until cooked through, about 2 to 3 minutes. Add eggs and cook stirring occasionally, until set, about 3 more minutes. Serve garnished with scallions, cilantro, and sour cream.

SCRAMBLED EGGS WITH CHORIZO AND TORTILLAS



Scrambled Eggs with Chorizo and Tortillas image

Provided by Ruth Cousineau

Categories     Egg     Breakfast     Brunch     Quick & Easy     Sausage     Tortillas     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

12 large eggs, lightly beaten
6 cups good-quality corn tortilla chips
1 medium onion, chopped
2 tablespoons olive oil
1/2 pound Mexican chorizo (fresh sausage), casing discarded, or 7 ounces Spanish chorizo (cured sausage), cut into 1/2-inch pieces
Accompaniment: bottled green salsa

Steps:

  • Stir together eggs and tortilla chips.
  • Cook onion in oil in a 12-inch heavy nonstick skillet over medium heat, stirring, until softened. Add chorizo and cook, breaking up any lumps, just until fresh sausage is no longer pink, about 3 minutes, or dried is heated through, about 1 minute.
  • Add egg mixture and cook over medium-high heat, stirring frequently, until set but still moist, 2 to 3 minutes.

SCRAMBLED EGGS WITH CHORIZO



Scrambled Eggs With Chorizo image

Make and share this Scrambled Eggs With Chorizo recipe from Food.com.

Provided by JustJanS

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

80 g chorizo sausages, skinnned,chopped
3 tablespoons olive oil
1 large onion, chopped finely
1 large red capsicum, cored,seeded,chopped finely
1 large green capsicum, cored,seeded,chopped finely
2 large tomatoes, peeled,seeded and chopped
3 tablespoons butter
10 large eggs, beaten lightly
salt and pepper
6 fresh basil leaves, finely shredded
4 -6 slices country bread, toasted to serve

Steps:

  • Heat 2 tablespoons olive oil in a large, heavy based pan.
  • Add the onion and red and green capsicums, cooking until soft, without browning (approx 4 minutes).
  • Add the tomatoes, heat through, transfer to oven dish and keep warm in preheated oven on low setting.
  • Add another tablespoon of oil to pan.
  • Add chopped chorizo and cook for 5 minutes to release flavours.
  • Add the sausage to onion and capsicum mixture.
  • Add butter to pan and melt.
  • Season the eggs with salt and black pepper.
  • Lightly beat,add to pan and scramble until cooked to desired firmness (not too firm though as they will continue to cook).
  • Return vegetables and sausage to pan and stir through with basil.
  • Serve with hot toast.

CHORIZO SCRAMBLED EGGS



Chorizo Scrambled Eggs image

When you don't have time to spare, our chorizo scrambled eggs are served over thick slices of bread and ready in only 15 minutes.

Provided by By Inspired Taste

Categories     Breakfast

Time 15m

Yield 4

Number Of Ingredients 5

6 oz chorizo sausage
8 eggs
2 tablespoons butter
4 slices thick-sliced bread, toasted
1/4 cup chopped fresh cilantro

Steps:

  • Remove casings from sausage. In 10- or 12-inch skillet, cook sausage over medium heat about 5 minutes, stirring and breaking up sausage, until no longer pink.
  • In medium bowl, beat eggs with whisk until blended. Add to chorizo in skillet; stir. Cook about 4 minutes, stirring constantly, until eggs are scrambled and set.
  • Spread butter on toasted slices of bread; place toast on individual plates. Spoon eggs and sausage over toast. Sprinkle with cilantro.

Nutrition Facts : ServingSize 1 Serving

CHORIZO SCRAMBLED EGGS



Chorizo Scrambled Eggs image

Categories     Egg     Pork     Breakfast     Brunch     Quick & Easy     Sausage     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

6 oz Spanish chorizo (spicy cured pork sausage) or 6 oz Mexican chorizo (spicy raw pork sausage)*
2 tablespoons vegetable oil if using Spanish chorizo
10 large eggs
Garnish: chopped fresh cilantro leaves
Accompaniment: warm corn tortillas

Steps:

  • If using Spanish chorizo, finely chop, then cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until browned, 4 to 5 minutes. If using Mexican chorizo, remove from casings and cook (without oil) in skillet, stirring and breaking up meat, until bubbling and completely separated, 4 to 5 minutes.
  • Whisk eggs together in a bowl and stir into chorizo. Cook, stirring, until eggs are scrambled and just set, about 5 minutes. Serve immediately.
  • Available at Latino markets.

Tips:

  • Use fresh eggs for the best flavor and texture.
  • Beat the eggs thoroughly before cooking to ensure even cooking.
  • Cook the eggs over medium heat, stirring constantly, to prevent them from overcooking.
  • Add the chorizo to the pan before the eggs to render the fat and add flavor.
  • Use a non-stick skillet to prevent the eggs and chorizo from sticking.
  • Serve the scrambled eggs with chorizo immediately, garnished with chopped cilantro and crumbled queso fresco.

Conclusion:

Scrambled eggs with chorizo is a quick, easy, and delicious breakfast, brunch, or lunch option. It's a great way to use up leftover chorizo, and it's also a great way to add some protein and flavor to your eggs. With just a few simple ingredients, you can have a delicious meal on the table in no time. So next time you're looking for a quick and easy meal, give scrambled eggs with chorizo a try.

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