Chorizo and Eggs
This Chorizo and Eggs recipe is an easy to make Mexican breakfast full of delicious authentic flavors ready in under 25 minutes! (low carb, paleo, gluten free, vegetarian option available)
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4 servings
- 1 teaspoon olive oil
- 1/2 medium yellow onion, chopped
- 7 1/2 ounces fresh Mexican chorizo (about 2 sausage links)*
- 6 large eggs, beaten
- salt and pepper, to taste
Heat a large skillet over medium-high heat. Add the olive oil and chopped onions. Saute for about 5 minutes, until the onions have softened and become translucent.
Remove the chorizo from the casing and add to the skillet. Using your spatula, crumble it up into little pieces and saute until fully cooked through, about 8 to 10 minutes. If the chorizo is super fatty and let out a lot of grease, feel free to drain off any excess fat.
Add the beaten eggs along with a pinch of salt and pepper. Stir the eggs into the chorizo mixture and let cook for about 30 seconds. Then continue gently stirring until the eggs are just cooked through.
Remove the pan from the heat and serve immediately with corn tortillas and other Mexican favorites like queso fresco, a dash of spicy salsa or refried beans.
*If using Trader Joe's soy chorizo, I recommend using half the package, about 6 ounces.
Chorizo and Eggs
Amount Per Serving (1 /4th of recipe)
Calories from Fat 153
% Daily Value*
Saturated Fat 5g25%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Vitamin A 450IU9%
Vitamin C 1.7mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1/4th of recipe | Calories: 237kcal | Carbohydrates: 3g | Protein: 17g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 309mg | Sodium: 362mg | Potassium: 122mg | Fiber: 0g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 1.7mg | Calcium: 50mg | Iron: 1.6mg