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
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
- Heat a large skillet over medium heat.
- Remove the casing from the Mexican chorizo and crumble it into the pan.
- Cook for 5-6 minutes, stirring occasionally, until browned and fully cooked.
- 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.
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 |