Can I use store-bought chorizo instead of homemade?

Absolutely. Store-bought chorizo is often just as flavorful and will make life even easier. Just check the spiciness level to match your taste.

Can I prep this in advance for meal prep?

Yes! Prepare the scramble, divide into containers, and refrigerate. Reheat as needed—great for quick breakfasts or lunches all week.

What if I don’t eat pork?

No problem. Look for beef, chicken, or soy chorizo at the store. The cooking process stays the same and you still get loads of flavor.

It depends on your chorizo. Some chorizos are quite mild, while others pack extra heat. Sample a small bit before cooking, and add fresh jalapeño at the end only if you want extra spice.

Chorizo and Eggs Recipe

Name: Chorizo and Eggs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 tablespoon vegetable oil; 1/2 pound chorizo, homemade or store bought; 1/2 white onion, chopped; 3 cloves garlic, chopped; 1 medium tomato, chopped; 1/2 teaspoon salt; 4 large eggs, beaten; 1/3 cup chopped cilantro; 8-10 tortillas, warmed; refried beans; pico de gallo; jalapeño, thinly sliced

Start your day—or end it!—with this irresistible Chorizo and Eggs recipe. It’s a Mexican breakfast classic that couldn’t be easier to make, and it delivers bold, savory flavors in every bite. Whether you’re rushing out the door on a weekday or need a quick dinner after work, this hearty scramble comes together in about 25 minutes. Enjoy it with warm tortillas, beans, and fresh toppings for a meal that’s guaranteed to satisfy.

Why You’ll Love This Recipe

Quick and Fuss-Free: No complicated steps or mysterious ingredients—just real, simple cooking that fits perfectly into any busy schedule.
Unbeatable Flavor: That spicy, robust chorizo mingling with creamy eggs, sweet onions, and juicy tomatoes transforms basic ingredients into something truly craveworthy.
Versatile: Serve it in tacos, over a bed of beans, or piled high on toast. This dish is as flexible as you need it to be.
Protein-Packed: With both eggs and chorizo, you get a filling meal that’ll fuel you for hours.

Ingredients You’ll Need

Vegetable Oil: Used to sauté everything and help the chorizo render its spicy fat. Use whatever neutral oil you have.
Chorizo (Homemade or Store Bought): The absolute star! Fresh Mexican-style chorizo brings a big punch of flavor and color. If using Spanish-style dried chorizo, remove the casing and chop finely.
White Onion: Adds a touch of sweetness and crunch once softened.
Garlic: Brings warmth and depth—don’t skimp!
Tomato: Adds a bit of freshness and juiciness to balance the savory meat.
Salt: Essential for rounding out all the flavors; always taste and adjust at the end.
Eggs: The creamy base that soaks up all of that spiced chorizo goodness.
Optional Toppings: Chopped cilantro for brightness, tortillas to wrap it all up, refried beans for creaminess, pico de gallo for freshness, jalapeño slices for extra heat.

Note: For a milder dish, use less chorizo or make sure it’s a low-heat variety.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to make this recipe your own? Here are some fun twists:

Cheesy Chorizo and Eggs: Sprinkle shredded cheese over the finished eggs for melty richness.
Veggie Boost: Toss in diced bell peppers, spinach, or zucchini with the onion for added color and nutrition.
Meat-Free: Try soy chorizo or a vegan sausage for a plant-based version—still delicious!
Breakfast Burritos: Roll the mixture up with beans, cheese, and salsa in a tortilla for a portable meal.

How to Make Chorizo and Eggs

Step 1: Brown the Chorizo

Heat the vegetable oil in a frying pan over medium-high heat. Crumble in the chorizo and cook, stirring occasionally, for about 5 minutes. The chorizo should release its fat, deepen in color, and develop a rich aroma.

Step 2: Add Onions and Garlic

Reduce the heat to medium. Stir in the chopped onions and garlic. Sauté until the onions turn soft and translucent, about 2-3 minutes.

Step 3: Soften Tomatoes

Add the chopped tomato to the pan, stirring gently. Let it cook for 3-5 minutes, until the tomato softens and blends into the mixture—it should almost melt and add just the right amount of juiciness.

Step 4: Scramble the Eggs

Pour the beaten eggs right into the pan. Now, gently stir and fold with a spatula, making sure the chorizo and vegetables are evenly mixed into the eggs. Cook for about 4 minutes, just until the eggs are just set. You want them soft and creamy, not dry. Season with salt to taste.

Step 5: Serve and Top

Divide the chorizo and eggs among plates or tortillas. Top with cilantro, a spoonful of pico de gallo, some refried beans, and a scatter of fresh jalapeño slices for a zesty kick. Serve immediately with warm tortillas.

Pro Tips for Making the Recipe

Use Fresh Mexican Chorizo: For the most flavor, opt for soft (uncooked) Mexican chorizo. Spanish chorizo will work, but the flavor is quite different.
Don’t Overcook the Eggs: For creamy, tender eggs, cook until just set. They’ll finish cooking from residual heat—no one wants rubbery eggs here!
Let the Tomato Break Down: Give the tomato time to soften and mix in; this is where a lot of the dish’s juicy, satisfying texture comes from.
Warm Tortillas are Key: Wrap them in a damp towel and microwave for a few seconds, or toast on a skillet for best results.

How to Serve

Chorizo and eggs are a meal all on their own, but serving it right elevates the experience:

Tacos: Spoon the mixture into warm tortillas and top with fresh cilantro, pico de gallo, and jalapeños.
On Toast: Try it piled high on crusty bread or sourdough for a hearty breakfast or brunch.
With Sides: Pair with creamy refried beans and some sautéed potatoes for a complete plate.
Breakfast Bowls: Layer with beans, rice, avocado, and salsa for a filling morning bowl.

This dish also makes an excellent filling for breakfast burritos!

Make Ahead and Storage

Storing Leftovers

Transfer any leftovers to an airtight container and refrigerate for up to 3 days. The flavors even deepen a bit overnight.

Freezing

For best quality, freeze the scramble in individual portions for up to 1 month. Thaw overnight in the fridge or defrost gently in the microwave.

Reheating

Reheat gently in a nonstick skillet over low heat or in the microwave, just until warmed through. Add a splash of milk to keep the eggs moist.

FAQs

Can I use store-bought chorizo instead of homemade?

Absolutely. Store-bought chorizo is often just as flavorful and will make life even easier. Just check the spiciness level to match your taste.
Can I prep this in advance for meal prep?

Yes! Prepare the scramble, divide into containers, and refrigerate. Reheat as needed—great for quick breakfasts or lunches all week.
What if I don’t eat pork?

No problem. Look for beef, chicken, or soy chorizo at the store. The cooking process stays the same and you still get loads of flavor.
Is this dish spicy?

It depends on your chorizo. Some chorizos are quite mild, while others pack extra heat. Sample a small bit before cooking, and add fresh jalapeño at the end only if you want extra spice.

Final Thoughts

There’s just something so satisfying about chorizo and eggs, especially when you’ve only got a few minutes to get dinner (or breakfast) on the table. The flavors are bold, the texture is rich, and the entire meal is as easy as stirring a pan. Don’t be afraid to experiment with your mix-ins or toppings—make it yours and have fun with it. Give this recipe a try and see just how simple and delicious busy weeknight meals can be!