Chorizo and Eggs
One bite and it’s flavor overload! Sorry bacon, but it’s chorizo’s time to shine.
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As a breakfast enthusiast, I enjoy starting my day off with a classic plate of bacon and eggs. But sometimes, I like to switch up my meals. While changing your breakfast routine can feel daunting, a new meal doesn’t have to be complicated. In fact, this chorizo and eggs recipe is as simple as it gets!
Chorizo is a type of sausage, but it differs from your typical breakfast sausage. The main components that set chorizo apart are its spiciness and deep red pigment. While it’s a great protein for any time of day, pairing it with eggs is one of my favorite ways to enjoy it. For my spice lovers out there, it provides just enough kick to start your day with a smile. If you haven’t yet enjoyed chorizo with eggs, you are in for a delicious treat.
Is Chorizo and Eggs Healthy?
Chorizo and eggs are high in protein and low in carbs, making it a great way to meet your macro goals early in the day. However, with 23g of fat and 8g of saturated fat, chorizo and eggs are high in fat and, therefore, not the healthiest meal option. If you are trying to reduce your fat intake or manage your heart health, chorizo and eggs may not be a good breakfast. But if a low-carb, high protein diet is your goal, then I think chorizo and eggs would be a tasty way to start your day. Like many dishes, the healthiness is relative to your own dietary needs and goals.
How to make chorizo and eggs more nutritious?
A simple way to improve the healthiness of your chorizo and eggs right off the bat is to drain the excess grease from the skillet once your chorizo has finished cooking. Make sure to do this before you add your eggs, as they will soak up the additional grease. Chorizo grease is high in saturated fat and sodium, which can affect your digestion and heart health and promote weight gain. So, by removing the excess, you can enjoy chorizo and eggs more and worry less.
Another great way to increase the nutritional value of your chorizo and eggs is by adding some vegetables. Onions, bell peppers, spinach, garlic, and cilantro would all be great choices to enhance the flavor and overall health. By adding in veggies, you’re creating a dish similar to an omelet. An omelet but with scrambled eggs—or, as I like to call it, a scramlet.
INGREDIENTS
- 1/2 pound Mexican chorizo, casing removed
- 6 large eggs
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil
INSTRUCTIONS
Cook
Brown chorizo in skillet.
Mix
Whisk and add eggs to chorizo.
Scramble
Cook until eggs are set.
Devour!
FAQs & Tips
To enjoy leftover chorizo and eggs, simply follow the recipe below, allow your chorizo and eggs to cool slightly, and then place them in an airtight container. Stored in the fridge, your chorizo and eggs should last for up to 5 days. If stored in a freezer-safe airtight container, you can keep your chorizo and eggs in the freezer for up to 2 months.
If time is limited, you can always purchase ground chorizo that has already been removed from the casing. This way, you can simply drop your chorizo in your skillet and get to cooking. Be aware that this type of chorizo tends to cost more, so to stick to your time management AND budgeting goals. I recommend getting the chorizo links in the casing and removing them ahead of time. Once you remove the casing, put your chorizo in an airtight container in your fridge for the morning to grab.
One of the best aspects of chorizo and eggs is its versatility. If you don’t prefer scrambled eggs, you can 100% switch to fried, poached, or maybe even omelet style. I bet the runny yolk of an over-easy egg would complement the chorizo really well. Get creative!
Serving Suggestions
Chorizo and eggs with a side of sourdough or garlic toast would be a tasty and filling yet simple breakfast to help start your day. Additionally, a side of peppers would be a great way to increase the nutrients in the dish. You could even sauté the peppers with your chorizo and eggs, making it a classic one-pan meal. If you’d like more carbs to balance your protein, a side of rice or coconut cilantro lime rice would be fantastic. I prefer short-grain sushi rice, but brown rice would also be lovely. And lastly, if you enjoy a good hash just as much as I do, you’d appreciate a side of potatoes. Delicious egg, spicy chorizo, and hearty potato? The perfect bite.
Chorizo and Eggs
Ingredients
- 1/2 pound Mexican chorizo casing removed
- 6 large eggs
- Salt to taste
- Black pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a skillet over medium heat. Add chorizo and cook until it’s fully browned, breaking it into small pieces as it cooks.
- In a bowl, whisk the eggs with salt and black pepper. Pour the eggs over the cooked chorizo in the skillet.
- Stir the mixture gently until the eggs are fully cooked and scrambled, about 3-4 minutes. Adjust seasoning with salt and pepper if needed.
Nutrition
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