Chorizo and Eggs Breakfast Skillet: Spicy Mexican Style

Looking for a flavorful and satisfying breakfast? This Mexican chorizo and eggs skillet, or Huevos con Chorizo, delivers a spicy kick and bold taste in one easy pan. Enjoy this traditional Mexican favorite with warm tortillas for a protein-packed start to your day!

  • Mexican Chorizo and Eggs Recipe: Easy and authentic breakfast skillet.
  • Spicy Breakfast Ideas: Bold flavors to kickstart your morning.
  • Huevos con Chorizo Recipe: Classic Mexican egg and sausage dish.
  • Quick Breakfast Skillet: Ready in minutes for a fast, filling meal.
  • High-Protein Breakfast Recipes: Fuel your day with this satisfying dish.

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

DifficultyEasy

Servings4

Prep time5 minutes

Cook time15 minutes

Total time20 minutes

Mexican-Chorizo-and-Eggs-Breakfast-Skillet-From-Above-Spicy-and-Satisfying-Breakfast-Meal

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

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

Calories320
Carbohydrates10g
Fat24g
Fiber2g
Protein22g
Sugar1g

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