Huevos Chorizo Scramble Chorizo Eggs
Transform your breakfast routine with this bold and savory Huevos Chorizo Scramble! This easy-to-make dish combines perfectly spiced, crumbled chorizo sausage with fluffy, creamy eggs whisked with a splash of milk for the ultimate morning comfort. A vibrant medley of sautéed red bell peppers, onions, and garlic adds a fresh and aromatic base, while melted cheddar cheese brings irresistible richness to every bite. Finished with a sprinkle of fresh cilantro and served alongside warm tortillas or crispy toast, this Mexican-inspired egg scramble is ideal for a hearty breakfast or brunch. Customize with a dollop of salsa for a zesty kick! Ready in just 25 minutes, this crowd-pleasing recipe will become your go-to for flavorful mornings.
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Recipe Information
Ingredients
- 6 ounces chorizo sausage
- 6 large eggs
- 2 tablespoons whole milk
- 1 tablespoon olive oil
- 0.5 red bell pepper, diced
- 0.5 white onion, diced
- 2 garlic cloves, minced
- 2 tablespoons fresh cilantro, chopped
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup shredded cheddar cheese
- 0.5 cup salsa (optional, for serving)
- 4 tortillas or toast (optional, for serving)
Instructions
Heat a large non-stick skillet over medium heat and add the olive oil.
Remove the casing from the chorizo (if applicable) and crumble it into the skillet. Cook for 5-7 minutes, stirring occasionally, until browned and fully cooked. Remove the cooked chorizo from the skillet and set aside.
In the same skillet, add the diced red bell pepper and onion. Sauté for 3 minutes, or until they begin to soften. Add the minced garlic and cook for another minute, stirring frequently, until fragrant.
While the vegetables cook, crack the eggs into a bowl. Add the milk, salt, and pepper, then whisk well until fully combined.
Reduce the heat to medium-low and pour the egg mixture into the skillet with the sautéed vegetables. Let the eggs cook for 30 seconds without stirring, then use a spatula to gently scrape the edges toward the center.
When the eggs are halfway cooked (still slightly wet), sprinkle in the cooked chorizo and shredded cheddar cheese. Continue gently scrambling the mixture until the eggs are fully cooked and creamy.
Remove the skillet from heat and garnish the scramble with fresh chopped cilantro.
Serve immediately with warm tortillas or toast on the side, and a spoonful of salsa if desired.
Nutrition Facts
Calories |
2334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.6 g | 191% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1332 mg | 444% | |
| Sodium | 6039 mg | 263% | |
| Total Carbohydrate | 129.8 g | 47% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 15.8 g | ||
| Protein | 113.2 g | 226% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 820 mg | 63% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 924 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
