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These chorizo scrambled eggs are loaded with cheese, pickled jalapenos, scallions, and cilantro. The ultimate breakfast or brunch recipe!
If you’re looking for a quick and easy breakfast that’s packed with flavor, then look no further. These chorizo scrambled eggs were super fluffy, cheesy, and so tasty. I highly recommend enjoying it with warm tortillas, avocado, and hot sauce. For more egg recipes, check out these soft scrambled eggs and scrambled eggs with peppers and onions.
Ingredient Notes
- Eggs – Fresh free-range eggs are best but feel free to use whatever eggs you have on hand.
- Chorizo – Mexican or Spanish chorizo works for this recipe!
- Cilantro – Elevates the flavor but feel free to use fresh parsley instead.
- Pickled Jalapenos – Adds a little bit of a kick but not too much.
- Scallions – You can use any kind of onion such as white, yellow, or red.
- Cheese – I used a combination of Mexican blend shredded cheese and goat cheese. Goat cheese is completely optional.
How To Make Chorizo Scrambled Eggs
- Remove the chorizo from the casing and place it in a skillet. Cook over medium heat, breaking it apart with a wooden spoon. Cook for 6-7 minutes.
- In a large bowl whisk the eggs and 1 tbsp of water until well combined.
- Once the chorizo is hot and a bit crispy, add 2 tbsp of butter and the whisked eggs. Wait for the edges to start to set then gently push the eggs from the side to the center with a rubber spatula. Don’t overmix the eggs, fold them gently.
- Once the eggs are soft and fluffy turn off the heat and fold in the remaining ingredients. Check for seasoning and add salt and pepper, if needed. Enjoy!
Top Tips
- This recipe is super versatile and can be adjusted to your liking. Not a fan of an ingredient I suggested? Swap it out with another ingredient or simply omit it.
- If you want to incorporate some veggies, feel free to add red bell peppers, red onions, or mushrooms. Just make sure to precook the veggies before adding the eggs, so the eggs don’t become mushy.
More Breakfast Recipes You’ll Love
- Blueberry Pancakes
- Spinach and Goat Cheese Frittata
- Buttermilk Belgian Waffles
- Baked Cinnamon Sugar Donuts
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Chorizo Scrambled Eggs
Ingredients
- 3 chorizo links , casings removed
- 6 eggs
- 1 tbsp water
- 2 tbsp scallions
- 1/2 tbsp cilantro
- 2 tbsp pickled jalapenos , optional
- 1/4 cup Mexican blend shredded cheese
- 2 tbsp goat cheese , optional
- 2 tbsp butter
- salt and pepper to taste
- hot sauce , optional
Instructions
- Remove the chorizo from the casing and place it in a skillet. Cook over medium heat, breaking it apart with a wooden spoon.
- In a large bowl whisk the eggs and 1 tbsp of water until well combined.
- Once the chorizo is hot and a bit crispy, add 2 tbsp of butter and the whisked eggs. Wait for the edges to start to set then gently push the eggs from the side and bottom to the center with a rubber spatula. Don't overmix the eggs, fold them gently.
- Once the eggs are soft and fluffy turn off the heat and fold in the remaining ingredients. Check for seasoning and add salt and pepper, if needed. Enjoy!
Notes
- This recipe is super versatile and can be adjusted to your liking. Not a fan of an ingredient I suggested? Swap it out with another ingredient or simply omit it.
- If you want to incorporate some veggies, feel free to add red bell peppers, red onions, or mushrooms. Just make sure to precook the veggies before adding the eggs, so the eggs don’t become mushy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
