I grew up eating chorizo and eggs on the weekends. It reminds me of my family. When we are together on the weekends, we still eat it. I don’t know if other people commonly eat this meal, but they should! It is so easy and so good!
Chorizo is a Mexican sausage that can be mild or hot. It is a spiced sausage that is super flavorful. There are different varieties. You can generally find it in the refrigerated section near the other sausages or in the deli in bulk.
This is a simple meal to make and requires so few ingredients. Really, you could make this with 2 ingredients if you wanted. I like to add a few extras to make it even better like cheese and tortillas. Cheese makes everything better, right?
This weekend, I made a batch of chorizo and eggs, wrapped them up in tortillas and stored the tacos in the refrigerator to server to my husband throughout the week. Breakfast for dinner. Easy, ready to go lunches.
Next time you’re looking to change up your traditional breakfast, try this out!
1/2 lb ground chorizo
1/2 cup shredded cheese
2 Tbsp milk
In a large skillet, brown the ground chorizo as you would ground beef. This will take approximately 7 or 8 minutes. Once it is cooked through, let it cool and drain the excess grease. I like to tilt one side of the pan then soak up the grease with paper towels.
While the chorizo cools, crack the eggs in a bowl and mix up like scrambled eggs. Add the milk to the eggs to make them light and fluffy.
Once the chorizo is cool, turn the stove back on medium low and poor in the eggs. Scramble the eggs and sausage together for 5-10 minutes or until the eggs are cooked through.
Serve as is or portion the mixture into tortillas and top with cheese.