Huevos con Chorizo is about to become your new favorite brunch dish. Think scrambled eggs and lots of chorizo rolled into tortillas and topped with cotija cheese and fresh salsa. Everything you love about taco night for breakfast. And they only take about 15 minutes to make!
My Over Hard Eggs or Egg & Sausage Casserole are other super easy breakfast ideas.
- Mexican brunch recipe
- Less than 30 minutes start to finish
- Loads of flavor from chorizo and spices
- Customize your toppings to your taste
- Better than your traditional breakfast burrito
- White Onion: Swap for yellow or sweet onions.
Complete list of ingredients and amounts is located on the recipe card below.
before you start
- Prepare your garnishes. Have the garnish ready so the filling is served hot.
Step 1: In a large skillet on medium high heat, sauté the onions and chorizo until cooked through.
Step 2: Turn the heat to medium. Add the salt, oregano, garlic, and cumin. Sauté for 1-2 minutes until fragrant.
Step 3: On medium low heat, add eggs and slowly scramble. Gently fold and move them around the pan until they are cooked through. Remove from heat immediately.
Step 4: Fill tortillas with egg and chorizo mixture.
TIP - Keep the heat low so the eggs don’t overcook. You want them to be slightly moist when you take them off the heat.
- Use raw ground chorizo. Chorizo sometimes comes in pre-cooked links. This won’t break up to sauté. Look for raw chorizo so it will incorporate nicely into the eggs.
- Don’t overcook the eggs. Eggs dry out very easily so you need to keep the heat low and stir them frequently. This will prevent a crust from forming.
- Warm the tortillas. Toasting tortillas in a hot skillet is the way to go, but at a minimum throw them in the microwave.
- Don’t forget the toppings. Some of my favorite toppings for these tacos are cotija or queso fresco cheese, sour cream, fresh chunky salsa, or pickled onions. Basically anything you would put on a traditional taco.
This dish does not reheat very well. The eggs dry out pretty easily in the microwave. If you think the recipe will yield leftovers, feel free to half it. But if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Huevos con chorizo simply means scrambled eggs with chorizo. Chorizo is a spanish pork spiced sausage.
Yes definitely! This dish is great just served as a scramble with all of the garnished on top.
No. The chorizo has a high fat content and as soon as it begins to cook the oils will release into the pan.
The chorizo will go from a dark red/pink tone to more of a brown tone. It will begin to crumble and become less sticky. It takes a similar amount of time to cook as ground beef. If you are concerned about its doneness, use a meat thermometer.
Since there is no other oil or butter in this recipe, no. The chorizo releases enough oil to coat the pan and is the perfect amount of fat to scramble the eggs in. If you think there is way too much oil, you can drain some of it. If it seems really dry, add a little oil or butter.
Huevos con Chorizo (Scrambled Eggs with Spanish Sausage)
- ½ cup diced white onion*
- 8 ounces raw ground chorizo
- ¾ teaspoon salt
- ½ teaspoon oregano
- ½ teaspoon garlic
- ½ teaspoon cumin
- 6 eggs, beaten
- 6-8 corn or flour tortillas
- chopped cilantro, pico de gallo, crema, cotija cheese
- Review all recipe notes and instructions before beginning.
- In a large skillet on medium high heat, sauté the onions and chorizo until cooked through.
- Turn the heat to medium. Add the salt, oregano, garlic, and cumin. Sauté for 1-2 minutes until fragrant.
- On medium low heat, add eggs and slowly scramble. Gently fold and move them around the pan until they are cooked through. Remove from heat immediately.
- Fill tortillas with egg and chorizo mixture.
Absolutely delicious and hearty!