Scrambled Eggs and Chorizo

JoSele Swopes


My husband and I love to make these and eat in a Gorditas Tortilla for breakfast...or without a Tortilla....They are great when we go camping or just at home for a quick breakfast or even dinner.....You can add some hashbrowns on the side.....


★★★★★ 5 votes

5 Min
10 Min


  • 6 oz
    mexican chorizo or spanish chorizo(sausage)
  • 2 Tbsp
    vegetable oil if using spanish chorizo
  • 10 large
  • 5
    tortillas, flour (gorditas or regular) opt
  • ·
    cilantro, fresh (chopped) garnish opt

How to Make Scrambled Eggs and Chorizo


  1. 1. If using Spanish chorizo, remove from casings brown in oil in a 12-inch nonstick skillet over moderate heat, using a fork working it constantly, and breaking up meat, 4 to 5 minutes. If using Mexican chorizo, remove from casings and cook (without oil) in skillet, working constantly with fork breaking up meat, until bubbling and completely separated, 4 to 5 minutes.

    2. Whisk eggs together in a bowl and stir into chorizo. Cook, stirring, until eggs are scrambled and just set, about 5 minutes. Serve immediately, with or without Gorditas or Tortilla...

Printable Recipe Card

About Scrambled Eggs and Chorizo

Course/Dish: Eggs, Meat Breakfast
Regional Style: Mexican

Show 24 Comments & Reviews

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