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chorizo scrambled eggs with cheese and hot sauce on top.
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5 from 1 vote

Chorizo Scrambled Eggs

These chorizo scrambled eggs are loaded with cheese, pickled jalapenos, scallions, and cilantro. The ultimate breakfast or brunch recipe!
Prep Time10 minutes
Cook Time9 minutes
Total Time19 minutes
Course: Breakfast
Cuisine: Tex Mex
Servings: 2
Calories: 608kcal

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

Calories: 608kcal | Carbohydrates: 2g | Protein: 36g | Fat: 49g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 640mg | Sodium: 2657mg | Potassium: 237mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2247IU | Vitamin C: 28mg | Calcium: 224mg | Iron: 4mg