If you’re looking for a bold and savory breakfast, chorizo and eggs is the perfect dish to start your day. This Mexican-inspired recipe is packed with spicy, smoky flavors from chorizo and the creamy, fluffy texture of scrambled eggs. Ready in just 15 minutes, this one-pan meal is great for busy mornings or a brunch favorite for the whole family.
Why You’ll Love This Delicious Breakfast
- Quick & Easy . Ready in just 15 minutes with minimal prep.
- Packed with Flavor . The rich, spicy chorizo infuses the eggs with incredible taste.
- Protein-Packed . A satisfying high-protein breakfast that will keep you full.
- Versatile . Serve it with tortillas, toast, or avocado for a complete meal.
What Does Chorizo And Eggs Taste Like?
Chorizo and eggs, also known as “huevos con chorizo,” is a classic Mexican dish made by cooking crumbled chorizo sausage and scrambling eggs into the flavorful mixture.
The result is a savory, smoky, and satisfying breakfast that pairs well with tortillas, beans, and fresh toppings like salsa or avocado.
Ingredients You’ll Need
- Chorizo sausage - The star of the dish, Mexican chorizo is a spicy, smoky, and flavorful sausage that infuses the eggs with rich seasoning. Since it’s uncooked, it crumbles easily when browned. Soy chorizo is a great vegetarian alternative that still delivers bold flavors.
- Eggs - The foundation of the dish, eggs provide a fluffy, creamy texture that balances the intense spice of the chorizo. Scrambling them into the sausage mixture creates a hearty and satisfying meal.
- Olive oil - Prevents everything from sticking to the pan and adds a slight richness to enhance the flavors.
- Salt - Helps bring out the natural flavors, making every bite more savory.
- Black pepper - Adds a mild heat and warmth that complements the smoky and spicy notes of the chorizo.
- Smoked paprika - Optional but highly recommended for an extra smoky depth, enhancing the already bold flavors of the chorizo.
- Cilantro - Provides a fresh, herby contrast that balances the richness of the dish and adds a pop of color.
Each ingredient plays a crucial role in making chorizo and eggs a bold, flavorful, and satisfying breakfast dish.
How To Make Chorizo And Eggs
- Cook the Chorizo . Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chorizo, breaking it apart with a spatula. Cook for 5-7 minutes, stirring occasionally, until fully cooked and browned.
- Whisk the Eggs . In a bowl, whisk together the eggs, salt, black pepper, and smoked paprika until combined. Whisking thoroughly makes the eggs light and fluffy.
- Combine the Eggs and Chorizo . Reduce the heat to low-medium, then pour the egg mixture over the cooked chorizo. Let the eggs cook for 30 seconds, then gently stir with a spatula. Continue cooking and stirring occasionally until the eggs are fully set but still soft, about 3-4 minutes.
- Serve and Enjoy . Remove from heat and sprinkle with fresh cilantro. Serve with warm tortillas, avocado, salsa, or refried beans for a complete meal.
Tips And Tricks
By following these tips, you’ll get perfectly cooked chorizo and eggs every time—fluffy, flavorful, and not too greasy:
- Use Fresh Chorizo . Mexican chorizo is uncooked and crumbly, unlike Spanish chorizo, which is cured and firm. If using soy chorizo, follow the same cooking method.
- Whisk the Eggs Well . This ensures they are fluffy and light rather than dense.
- Cook Eggs on Low Heat . Eggs cook quickly, so stir gently on low heat to prevent overcooking.
- Drain Excess Grease . Chorizo can be greasy, so if needed, drain some fat before adding the eggs.
- Add Cheese for Extra Flavor . Try cheddar, Monterey Jack, or queso fresco for a cheesy twist.
Variations
These variations let you customize your chorizo and eggs to match your preferences, whether you like it cheesy, spicy, or packed with veggies:
- Cheesy - Stir in ½ cup shredded cheese just before the eggs are fully cooked.
- Spicy - Add diced jalapeños or a sprinkle of red pepper flakes.
- Chorizo Breakfast Tacos - Serve inside warm tortillas with salsa, avocado, and crumbled cheese.
- Chorizo and Potatoes - Add diced, pan-fried potatoes for extra heartiness.
- Vegetarian - Use soy chorizo for a plant-based option.
What To Eat With Chorizo And Eggs
Chorizo and eggs are delicious on their own, but pairing them with sides and toppings makes the meal even better:
- Warm tortillas - Make tacos or burritos.
- Fresh avocado slices - Adds creaminess and balances the spice.
- Refried beans or black beans - A traditional side for extra protein.
- Roasted potatoes or hash browns - A crispy side for a heartier meal.
- Salsa or hot sauce - Brightens up the dish with extra heat.
- Crumbled queso fresco or Cotija cheese - A salty, mild cheese that enhances the eggs.
How Long Does It Last?
Store leftover chorizo and eggs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave for 30-45 seconds.
Can You Freeze It?
While best enjoyed fresh, you can freeze chorizo and eggs for up to 2 months—just thaw in the refrigerator overnight before reheating.
More Of Our Best Breakfast Recipes
- Cinnamon French Toast
- Banana Oatmeal Muffins
- Zucchini Pancakes
- Homemade Granola Bars
- Breakfast Quiche
- Bacon Quiche
- Eggs Benedict
Chorizo And Eggs | Huevos Con Chorizo
Ingredients
- ▢ 8 ounces Chorizo Sausage
- ▢ 6 Eggs , beaten
- ▢ 1 tbsp Olive Oil
- ▢ 1/4 tsp Kosher Salt
- ▢ 1/4 tsp Ground Black Pepper
- ▢ 1/2 tsp Smoked Paprika
- ▢ 1/4 cup Fresh Cilantro
Instructions
- Cook the Chorizo . Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chorizo, breaking it apart with a spatula. Cook for 5-7 minutes, stirring occasionally, until fully cooked and browned.
- Whisk the Eggs . In a bowl, whisk together the eggs, salt, black pepper, and smoked paprika until combined. Whisking thoroughly makes the eggs light and fluffy.
- Combine the Eggs and Chorizo . Reduce the heat to low-medium, then pour the egg mixture over the cooked chorizo. Let the eggs cook for 30 seconds, then gently stir with a spatula. Continue cooking and stirring occasionally until the eggs are fully set but still soft, about 3-4 minutes.
- Serve and Enjoy . Remove from heat and sprinkle with fresh cilantro. Serve with warm tortillas, avocado, salsa, or refried beans for a complete meal.
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Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
If you’re looking for a bold and savory breakfast, chorizo and eggs is the perfect dish to start your day. This Mexican-inspired recipe is packed with spicy, smoky flavors from chorizo and the creamy, fluffy texture of scrambled eggs. Ready in just 15 minutes, this one-pan meal is great for busy mornings or a brunch favorite for the whole family.
Why You’ll Love This Delicious Breakfast
- Quick & Easy . Ready in just 15 minutes with minimal prep.
- Packed with Flavor . The rich, spicy chorizo infuses the eggs with incredible taste.
- Protein-Packed . A satisfying high-protein breakfast that will keep you full.
- Versatile . Serve it with tortillas, toast, or avocado for a complete meal.
What Does Chorizo And Eggs Taste Like?
Chorizo and eggs, also known as “huevos con chorizo,” is a classic Mexican dish made by cooking crumbled chorizo sausage and scrambling eggs into the flavorful mixture.
The result is a savory, smoky, and satisfying breakfast that pairs well with tortillas, beans, and fresh toppings like salsa or avocado.
Ingredients You’ll Need
- Chorizo sausage - The star of the dish, Mexican chorizo is a spicy, smoky, and flavorful sausage that infuses the eggs with rich seasoning. Since it’s uncooked, it crumbles easily when browned. Soy chorizo is a great vegetarian alternative that still delivers bold flavors.
- Eggs - The foundation of the dish, eggs provide a fluffy, creamy texture that balances the intense spice of the chorizo. Scrambling them into the sausage mixture creates a hearty and satisfying meal.
- Olive oil - Prevents everything from sticking to the pan and adds a slight richness to enhance the flavors.
- Salt - Helps bring out the natural flavors, making every bite more savory.
- Black pepper - Adds a mild heat and warmth that complements the smoky and spicy notes of the chorizo.
- Smoked paprika - Optional but highly recommended for an extra smoky depth, enhancing the already bold flavors of the chorizo.
- Cilantro - Provides a fresh, herby contrast that balances the richness of the dish and adds a pop of color.
Each ingredient plays a crucial role in making chorizo and eggs a bold, flavorful, and satisfying breakfast dish.
How To Make Chorizo And Eggs
- Cook the Chorizo . Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chorizo, breaking it apart with a spatula. Cook for 5-7 minutes, stirring occasionally, until fully cooked and browned.
- Whisk the Eggs . In a bowl, whisk together the eggs, salt, black pepper, and smoked paprika until combined. Whisking thoroughly makes the eggs light and fluffy.
- Combine the Eggs and Chorizo . Reduce the heat to low-medium, then pour the egg mixture over the cooked chorizo. Let the eggs cook for 30 seconds, then gently stir with a spatula. Continue cooking and stirring occasionally until the eggs are fully set but still soft, about 3-4 minutes.
- Serve and Enjoy . Remove from heat and sprinkle with fresh cilantro. Serve with warm tortillas, avocado, salsa, or refried beans for a complete meal.
Tips And Tricks
By following these tips, you’ll get perfectly cooked chorizo and eggs every time—fluffy, flavorful, and not too greasy:
- Use Fresh Chorizo . Mexican chorizo is uncooked and crumbly, unlike Spanish chorizo, which is cured and firm. If using soy chorizo, follow the same cooking method.
- Whisk the Eggs Well . This ensures they are fluffy and light rather than dense.
- Cook Eggs on Low Heat . Eggs cook quickly, so stir gently on low heat to prevent overcooking.
- Drain Excess Grease . Chorizo can be greasy, so if needed, drain some fat before adding the eggs.
- Add Cheese for Extra Flavor . Try cheddar, Monterey Jack, or queso fresco for a cheesy twist.
Variations
These variations let you customize your chorizo and eggs to match your preferences, whether you like it cheesy, spicy, or packed with veggies:
- Cheesy - Stir in ½ cup shredded cheese just before the eggs are fully cooked.
- Spicy - Add diced jalapeños or a sprinkle of red pepper flakes.
- Chorizo Breakfast Tacos - Serve inside warm tortillas with salsa, avocado, and crumbled cheese.
- Chorizo and Potatoes - Add diced, pan-fried potatoes for extra heartiness.
- Vegetarian - Use soy chorizo for a plant-based option.
What To Eat With Chorizo And Eggs
Chorizo and eggs are delicious on their own, but pairing them with sides and toppings makes the meal even better:
- Warm tortillas - Make tacos or burritos.
- Fresh avocado slices - Adds creaminess and balances the spice.
- Refried beans or black beans - A traditional side for extra protein.
- Roasted potatoes or hash browns - A crispy side for a heartier meal.
- Salsa or hot sauce - Brightens up the dish with extra heat.
- Crumbled queso fresco or Cotija cheese - A salty, mild cheese that enhances the eggs.
How Long Does It Last?
Store leftover chorizo and eggs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave for 30-45 seconds.
Can You Freeze It?
While best enjoyed fresh, you can freeze chorizo and eggs for up to 2 months—just thaw in the refrigerator overnight before reheating.
More Of Our Best Breakfast Recipes
- Cinnamon French Toast
- Banana Oatmeal Muffins
- Zucchini Pancakes
- Homemade Granola Bars
- Breakfast Quiche
- Bacon Quiche
- Eggs Benedict
Chorizo And Eggs | Huevos Con Chorizo
Ingredients
- ▢ 8 ounces Chorizo Sausage
- ▢ 6 Eggs , beaten
- ▢ 1 tbsp Olive Oil
- ▢ 1/4 tsp Kosher Salt
- ▢ 1/4 tsp Ground Black Pepper
- ▢ 1/2 tsp Smoked Paprika
- ▢ 1/4 cup Fresh Cilantro
Instructions
- Cook the Chorizo . Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chorizo, breaking it apart with a spatula. Cook for 5-7 minutes, stirring occasionally, until fully cooked and browned.
- Whisk the Eggs . In a bowl, whisk together the eggs, salt, black pepper, and smoked paprika until combined. Whisking thoroughly makes the eggs light and fluffy.
- Combine the Eggs and Chorizo . Reduce the heat to low-medium, then pour the egg mixture over the cooked chorizo. Let the eggs cook for 30 seconds, then gently stir with a spatula. Continue cooking and stirring occasionally until the eggs are fully set but still soft, about 3-4 minutes.
- Serve and Enjoy . Remove from heat and sprinkle with fresh cilantro. Serve with warm tortillas, avocado, salsa, or refried beans for a complete meal.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Chorizo And Eggs | Huevos Con Chorizo
Ingredients
- 8 ounces Chorizo Sausage
- 6 Eggs beaten
- 1 tbsp Olive Oil
- 1/4 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- 1/2 tsp Smoked Paprika
- 1/4 cup Fresh Cilantro
Instructions
- Cook the Chorizo . Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chorizo, breaking it apart with a spatula. Cook for 5-7 minutes, stirring occasionally, until fully cooked and browned.
- Whisk the Eggs . In a bowl, whisk together the eggs, salt, black pepper, and smoked paprika until combined. Whisking thoroughly makes the eggs light and fluffy.
- Combine the Eggs and Chorizo . Reduce the heat to low-medium, then pour the egg mixture over the cooked chorizo. Let the eggs cook for 30 seconds, then gently stir with a spatula. Continue cooking and stirring occasionally until the eggs are fully set but still soft, about 3-4 minutes.
- Serve and Enjoy . Remove from heat and sprinkle with fresh cilantro. Serve with warm tortillas, avocado, salsa, or refried beans for a complete meal.
Chorizo And Eggs | Huevos Con Chorizo https://twosleevers.com/chorizo-and-eggs/
If you’ve never tried making homemade ricotta cheese, you’re in for a treat. This simple, foolproof method produces the creamiest, freshest ricotta, far superior to anything store-bought. With just four basic ingredients, you can create a rich, velvety cheese perfect for pasta dishes, lasagna, cannoli, or even spreading on toast with honey.
Why You’ll Love Making It At Home
- Easy & Quick . Ready in less than 30 minutes with minimal effort.
- Simple Ingredients . No preservatives, just fresh milk, cream, lemon juice (or vinegar), and salt.
- Creamy & Delicious . A richer, fresher taste compared to store-bought ricotta.
- Versatile . Use it in pasta, desserts, dips, or simply spread on toast.
- Customizable . Easily adjust the texture to be thicker or creamier based on your preference.
Whether you’re looking for a cost-effective alternative to store-bought ricotta or just love the satisfaction of making cheese from scratch, this recipe is a must-try.
What Does Homemade Ricotta Cheese Taste Like?
Ricotta is a soft, creamy cheese made from curdled milk proteins, resulting in a mild, slightly sweet, and rich texture. Traditional ricotta is made from whey, but this easy homemade version uses whole milk and heavy cream to achieve a luscious, creamy consistency without any complicated steps.
Whether you’re using it for savory or sweet dishes, fresh ricotta is a delicious and versatile addition to your kitchen.
Ingredients You’ll Need
- Whole Milk - The main ingredient that provides the base structure of the ricotta. Contains proteins and fats that curdle when combined with an acid, forming soft, fluffy cheese curds.
- Heavy Cream - Adds richness and creaminess, resulting in a luxuriously smooth ricotta. Helps create a softer, more spreadable texture.
- Fresh Lemon Juice- Acts as the curdling agent, separating the milk solids (curds) from the liquid (whey). Essential for forming the soft, fluffy curds that define ricotta cheese.
- Salt - Enhances the natural creaminess and sweetness of the ricotta.
Each ingredient works in harmony to create a light, fluffy, and creamy homemade ricotta that’s better than store-bought and incredibly easy to make at home.
How To Make Homemade Ricotta Cheese
- Heat the Milk and Cream . In a large pot, combine whole milk and heavy cream over medium heat. Stir occasionally and heat until the mixture reaches 185°F to 195°F. If you don’t have a thermometer, look for small bubbles forming around the edges (do not let it boil).
- Add the Acid & Form Curds . Once the milk is heated, remove it from heat and stir in the lemon juice (or vinegar). Let the mixture sit undisturbed for 5-10 minutes while curds form. You’ll see the milk separating into curds (solid) and whey (liquid).
- Strain the Ricotta . Line a fine-mesh sieve or colander with cheesecloth and place it over a bowl. Gently pour the curdled mixture into the sieve, allowing the whey to drain. Let it drain for 5-10 minutes for a creamy ricotta or 15-20 minutes for a thicker, firmer ricotta.
- Season and Store . Transfer the ricotta to a bowl and stir in salt to taste. Enjoy immediately or store in an airtight container in the refrigerator for up to 4 days.
Tips And Tricks
Making homemade ricotta cheese is incredibly simple, but a few key tips and tricks can ensure the best texture, flavor, and yield. Follow these pro tips for perfectly creamy, fresh ricotta every time.
- Use Fresh, High-Quality Milk . Avoid ultra-pasteurized milk, as it won’t form curds properly.
- Do Not Overheat the Milk . Keep it between 185°F and 195°F to get the best texture.
- Choose the Right Acid . Lemon juice adds a mild tang, while white vinegar is more neutral.
- Adjust the Texture . Drain longer for firmer ricotta or less for a creamier version.
- Save the Whey . Use leftover whey in smoothies, soups, or as a substitute for water in baking.
Variations
Homemade ricotta is delicious on its own, but you can easily customize it with different flavors and textures. Whether you prefer it creamier, tangier, or infused with herbs and spices, these variations will help you make the perfect ricotta for any dish:
- Herb & Garlic - Mix in chopped fresh basil, thyme, and roasted garlic for a savory twist.
- Whipped- Blend ricotta with olive oil and honey for a light, airy texture.
- Sweet Ricotta- Add powdered sugar and vanilla extract for a perfect cannoli filling.
- Extra Creamy- Use more heavy cream and let it drain for a shorter time.
What To Use Homemade Ricotta Cheese For
Homemade ricotta is creamy, fresh, and incredibly versatile, making it perfect for both savory and sweet dishes. Here are some of the best ways to enjoy it:
- Pasta Dishes - Stir into lasagna , stuffed shells , or creamy ricotta pasta.
- Pizza - Dollop onto homemade pizza for a rich, creamy bite.
- Bruschetta - Spread onto toasted bread with tomatoes, honey, or herbs.
- Eggs & Omelets - Mix into scrambled eggs for an extra creamy texture.
- Pancakes & Waffles - Spoon over warm pancakes with berries and honey.
How Long Does It Last?
Homemade ricotta cheese lasts for up to 4 days when stored properly in an airtight container in the refrigerator. Since it is made without preservatives, it has a shorter shelf life compared to store-bought versions.
To keep it fresh, always store ricotta in the coldest part of the fridge and avoid leaving it at room temperature for extended periods.
If you notice excess liquid separation, a sour smell, or a change in texture, it’s best to discard it.
Can You Freeze It?
Freezing ricotta is not recommended, as it can alter the texture, making it grainy and less creamy once thawed.
For the best taste and quality, enjoy homemade ricotta within a few days of making it, using it in pasta, desserts, or as a spread for fresh bread.
More Super Simple Recipes
- Green Beans and Potatoes
- Spinach Soup
- Smoked Sausage And Rice
- Air Fryer Bok Choy
- Chorizo And Eggs
Homemade Ricotta Cheese Recipe | Fresh And Creamy Ricotta
Ingredients
- ▢ 4 cups Whole Milk
- ▢ 1 cup Heavy Cream
- ▢ 3 tbsp Lemon Juice
- ▢ 1/2 tsp Kosher Salt
Instructions
- Heat the Milk and Cream . In a large pot, combine whole milk and heavy cream over medium heat. Stir occasionally and heat until the mixture reaches 185°F to 195°F. If you don’t have a thermometer, look for small bubbles forming around the edges (do not let it boil).
- Add the Acid & Form Curds . Once the milk is heated, remove it from heat and stir in the lemon juice (or vinegar). Let the mixture sit undisturbed for 5-10 minutes while curds form. You’ll see the milk separating into curds (solid) and whey (liquid).
- Strain the Ricotta . Line a fine-mesh sieve or colander with cheesecloth and place it over a bowl. Gently pour the curdled mixture into the sieve, allowing the whey to drain. Let it drain for 5-10 minutes for a creamy ricotta or 15-20 minutes for a thicker, firmer ricotta.
- Season and Store . Transfer the ricotta to a bowl and stir in salt to taste. Enjoy immediately or store in an airtight container in the refrigerator for up to 4 days.
