Chorizo Scrambled Eggs Recipes

SCRAMBLED EGGS WITH CHORIZO

Scrambled Eggs with Chorizo image

This scrambled egg breakfast can also be served for lunch or dinner with a tossed salad or green vegetable such as steamed spinach. You can replace the baked tortillas with tortilla chips, if you like. -Donna Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

3 flour tortillas (6 inches)
2 tablespoons butter, divided
3 ounces uncooked chorizo or bulk spicy pork sausage
1 tablespoon diced seeded jalapeno pepper
2 garlic cloves, minced
2 plum tomatoes, seeded and chopped
1/2 teaspoon Cajun seasoning
4 eggs, lightly beaten
3 tablespoons picante sauce

Steps:

Cut tortillas into quarters; place on a baking sheet coated with cooking spray. Bake at 400° for 3-5 minutes or until crisp. , Meanwhile, in a small skillet, heat 1 tablespoon butter. Crumble chorizo into the pan; add jalapeno and garlic. Cook and stir over medium heat until meat is fully cooked; drain. Stir in tomatoes and Cajun seasoning., In another skillet, heat remaining butter until hot. Add eggs; cook and stir over medium heat until completely set. Divide scrambled eggs between two plates. Serve with chorizo mixture, tortillas and picante sauce.

Nutrition Facts : Calories 586 calories, Fat 39g fat (15g saturated fat), Cholesterol 493mg cholesterol, Sodium 1372mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein.

CHORIZO SCRAMBLED EGGS

Chorizo Scrambled Eggs image

When you don't have time to spare, our chorizo scrambled eggs are served over thick slices of bread and ready in only 15 minutes.

Provided by By Inspired Taste

Categories Breakfast

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

6 oz chorizo sausage
8 eggs
2 tablespoons butter
4 slices thick-sliced bread, toasted
1/4 cup chopped fresh cilantro

Steps:

Remove casings from sausage. In 10- or 12-inch skillet, cook sausage over medium heat about 5 minutes, stirring and breaking up sausage, until no longer pink.
In medium bowl, beat eggs with whisk until blended. Add to chorizo in skillet; stir. Cook about 4 minutes, stirring constantly, until eggs are scrambled and set.
Spread butter on toasted slices of bread; place toast on individual plates. Spoon eggs and sausage over toast. Sprinkle with cilantro.

Nutrition Facts : ServingSize 1 Serving

CHORIZO SCRAMBLED EGGS

Chorizo Scrambled Eggs image

Categories Egg Pork Breakfast Brunch Quick & Easy Sausage Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

6 oz Spanish chorizo (spicy cured pork sausage) or 6 oz Mexican chorizo (spicy raw pork sausage)*
2 tablespoons vegetable oil if using Spanish chorizo
10 large eggs
Garnish: chopped fresh cilantro leaves
Accompaniment: warm corn tortillas

Steps:

If using Spanish chorizo, finely chop, then cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until browned, 4 to 5 minutes. If using Mexican chorizo, remove from casings and cook (without oil) in skillet, stirring and breaking up meat, until bubbling and completely separated, 4 to 5 minutes.
Whisk eggs together in a bowl and stir into chorizo. Cook, stirring, until eggs are scrambled and just set, about 5 minutes. Serve immediately.
Available at Latino markets.

SCRAMBLED EGGS WITH CHORIZO

Scrambled Eggs with Chorizo image

Provided by Aida Mollenkamp

Categories main-dish

Time 13m

Yield 2 to 3 servings

Number Of Ingredients 5

Ingredients

4 ounces Mexican chorizo, removed from casing
8 large eggs, lightly beaten
3 medium scallions, thinly sliced for garnish
3 tablespoons roughly chopped fresh cilantro leaves
Sour Cream, for garnish

Steps:

Heat a medium nonstick pan over medium heat and add chorizo. Cook, using the back of a spoon to break it up, until cooked through, about 2 to 3 minutes. Add eggs and cook stirring occasionally, until set, about 3 more minutes. Serve garnished with scallions, cilantro, and sour cream.

SCRAMBLED EGGS WITH CHORIZO SAUSAGE

Scrambled Eggs with Chorizo Sausage image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

Ingredients

10 large eggs
1/4 cup milk, half-and-half, or heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 medium-sized cooked chorizo sausages, skin removed and cut into a 1/4-inch dice

Steps:

In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes. Scoop the chorizo out of the skillet with a slotted spoon and transfer to a plate. Wipe the skillet out with a paper towel.
Return the skillet to medium to medium-low heat and heat the remaining 1 tablespoon oil. Add the egg mixture and cook, stirring, about 3 minutes. Add the chorizo and cook, stirring, about 2 to 4 minutes more depending on the desired firmness of the eggs. Serve immediately.

SCRAMBLED EGGS WITH CHORIZO

Scrambled Eggs with Chorizo image

This is an authentic Mexican breakfast. My husband is full Mexican and he taught me this simple and delicious breakfast. This is for two people and I use no more than six eggs for the both of us. You might use less or more, it doesn't matter. Enjoy!

Provided by cupcake_sweetie

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 4

Ingredients

cooking spray
¼ cup Mexican-style chorizo, or more to taste
6 eggs
salt to taste

Steps:

Spray a large nonstick skillet with cooking spray; warm over medium-high heat. Add chorizo; cook and stir until browned, about 5 minutes.
Whisk eggs and salt together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 1.2 g, Cholesterol 561.1 mg, Fat 16.4 g, Protein 19.7 g, SaturatedFat 5.2 g, Sodium 331.3 mg, Sugar 1.2 g

SPANISH CHORIZO AND TOMATO SCRAMBLED EGGS

Spanish Chorizo and Tomato Scrambled Eggs image

A Spanish-inspired scrambled egg dish, with cherry tomatoes and Spanish chorizo sauteed in olive oil before adding eggs. This is a deliciously different brunch dish, yet quick enough to make almost any day!

Provided by Diana Moutsopoulos

Categories Breakfast and Brunch Eggs Scrambled Egg Recipes

Time 25m

Yield 2

Number Of Ingredients 6

Ingredients

2 tablespoons extra virgin olive oil
6 slices cured Spanish chorizo, chopped
1 cup halved cherry tomatoes
salt and ground black pepper to taste
4 eggs, beaten
¼ teaspoon hot paprika, or to taste

Steps:

Heat olive oil in a skillet over medium-high heat. Add chorizo and cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes and season with a pinch of salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes.
Beat eggs with salt, pepper, and paprika in a small bowl. Stir seasoned eggs into tomato mixture in the skillet. Reduce heat to medium-low and cook and stir until the eggs are set, 3 to 5 minutes.

Nutrition Facts : Calories 473.6 calories, Carbohydrate 5 g, Cholesterol 409.4 mg, Fat 40 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 11.1 g, Sodium 749.4 mg, Sugar 0.8 g

SCRAMBLED EGGS WITH CHORIZO AND TORTILLAS

Scrambled Eggs with Chorizo and Tortillas image

Provided by Ruth Cousineau

Categories Egg Breakfast Brunch Quick & Easy Sausage Tortillas Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

12 large eggs, lightly beaten
6 cups good-quality corn tortilla chips
1 medium onion, chopped
2 tablespoons olive oil
1/2 pound Mexican chorizo (fresh sausage), casing discarded, or 7 ounces Spanish chorizo (cured sausage), cut into 1/2-inch pieces
Accompaniment: bottled green salsa

Steps:

Stir together eggs and tortilla chips.
Cook onion in oil in a 12-inch heavy nonstick skillet over medium heat, stirring, until softened. Add chorizo and cook, breaking up any lumps, just until fresh sausage is no longer pink, about 3 minutes, or dried is heated through, about 1 minute.
Add egg mixture and cook over medium-high heat, stirring frequently, until set but still moist, 2 to 3 minutes.

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