Mexican Chorizo and Eggs Breakfast Skillet – A Spicy and Satisfying Morning Meal

A Traditional Mexican Breakfast with Bold Flavors

Few breakfast dishes are as comforting and satisfying as Huevos con Chorizo, a classic Mexican-style egg and sausage recipe that’s bursting with bold flavors. Made with spicy Mexican chorizo, scrambled eggs, and warm corn tortillas, this one-pan breakfast skillet is both easy and delicious.

Chorizo con huevos is a staple in many Mexican households, often served with refried beans, avocado, and salsa. This dish originates from Northern Mexico and has become a popular breakfast across the United States and Latin America. It’s known for its rich, smoky, and slightly spicy taste, making it the perfect high-protein breakfast to fuel your day.

Whether you’re making a quick weekday breakfast or serving a hearty weekend brunch, this Mexican chorizo and eggs recipe is a must-try. Pair it with warm tortillas, crispy potatoes, or fresh pico de gallo for an authentic meal that’s ready in just 20 minutes.

Mexican Chorizo and Eggs Breakfast Skillet – A Spicy and Satisfying Morning Mea

DifficultyEasy

Servings4

Prep time5 minutes

Cook time15 minutes

Total time20 minutes

Print Recipe

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Let's Get Cooking!

For the Chorizo and Eggs:

• 8 oz Mexican chorizo, (fresh, uncooked)
• 6 large eggs
• 1/4 cup whole milk , (optional, for fluffier eggs)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil , (if needed)

For Serving:

• 6 corn tortillas , (warmed)
• 1/2 cup diced onions
• 1/2 cup chopped fresh cilantro
• 1 jalapeño, sliced (optional)
• 1/2 cup crumbled queso fresco or cotija cheese
• 1/2 cup refried beans, (optional)
• Salsa or pico de gallo , for topping

Let's Get Cooking!

Instructions:

• 1

  Cook the Chorizo

  1. Heat a large skillet over medium heat.
  2. Remove the casing from the Mexican chorizo and crumble it into the pan.
  3. Cook for 5-6 minutes, stirring occasionally, until browned and fully cooked.
  4. If the chorizo releases excess grease, drain some, but leave a little for flavor.
• 2

  Scramble the Eggs

  • In a bowl, whisk together the eggs, milk (if using), salt, and black pepper.
  • Pour the egg mixture into the skillet with the cooked chorizo.
  • Stir gently with a spatula, cooking for 3-4 minutes until the eggs are fully set but still soft.
• 3

  Assemble and Serve

  • Warm the corn tortillas on a hot skillet or directly over an open flame for a slight char.
  • Spoon the chorizo and eggs onto each tortilla.
  • Garnish with diced onions, cilantro, jalapeños, and crumbled queso fresco.
  • Serve with refried beans and salsa for an authentic Mexican breakfast.

Equipment

• Large non-stick or cast iron skillet
• Whisk
• Mixing bowl
• Spatula

Tips and Variations:

• For a milder version, use chicken or turkey chorizo instead of pork.
• Make it keto-friendly by serving it without tortillas and adding sliced avocado.
• Want it extra cheesy? Add shredded Monterey Jack or Oaxaca cheese while the eggs are cooking.
• Spice it up with a few dashes of hot sauce or extra jalapeños.
• Turn it into a burrito by wrapping everything in a large flour tortilla with extra toppings!

Nutrition

Calories	320
Carbohydrates	10g
Fat	24g
Fiber	2g
Protein	22g
Sugar	1g