Easy Chorizo y Huevo (Mexican Chorizo and Eggs)
Chorizo y huevo is a staple Mexican breakfast dish that I grew up loving. Nowadays we like to eat it with a side of refried beans and corn tortillas. Chorizo and eggs is also great wrapped up and served as a burrito for an on-the-go breakfast or lunch. It’s our go-to meal for road-trips and picnics!
Adding Mexican chorizo to scrambled eggs takes breakfast to the next level. This classic breakfast dish reminds me so much of my father who loved to eat his huevos con chorizo with a dollop of mayonnaise – an unlikely combo that my older sister also loves (they’d even add mayo to their sopa de fideo!).
Feeling inspired? Be sure to check out more of my Mexican breakfast dishes.
WHAT IS MEXICAN CHORIZO?
Mexican chorizo, not to be confused with Spanish chorizo, is a somewhat spicy sausage that is sold raw and traditionally made out of pork meat. Today, different types of chorizo including beef, soy, and chicken are also readily available depending on where you live. In Mexico’s vibrant mercados, I’ve seen a full rainbow of chorizos made with different chiles and meats.
- Unlike Spanish chorizo, which is cured and sold whole, Mexican chorizo is typically ground up and sold in a casing that holds the ground meat and seasonings together. Traditionally, natural casings are made from cleaned animal intestines, but synthetic or plant-based casings can also be used. The casing helps shape the chorizo and keeps the ingredients contained.
- Mexican chorizo cooks similar to ground meat, but releases much more grease when cooked.
In my family, we like to switch it up and sometimes cook chorizo con huevo or add the chorizo to diced potatoes, for Chorizo con Papas. Both combinations work well to make breakfast tacos and burritos.
WHAT IS CHORIZO Y HUEVO?
Chorizo y huevo is a classic when it comes to Mexican breakfast! It’s made by cooking chorizo with whisked eggs and is often served alongside refried beans and tortillas, or in tacos or burritos. You can also add huevo con chorizo or papas con chorizo to molletes.
WHY I LOVE THIS RECIPE
- Easy to make: Quick to prepare with minimal ingredients; you can even leave out the onion and chili peppers and your huevo con chorizo will still be delicious, although I love the additional flavor both add to this dish.
- Great flavor: Chorizo adds a mild spice (more flavor than heat) that pairs perfectly with eggs.
- Hearty and filling: Perfect for a protein-packed breakfast.
WHERE TO BUY CHORIZO
My options for buying chorizo are limited in Colorado, but I can typically find it at Target, the regular grocery store, the Mexican grocery store that’s about 20 minutes away, or at Mexican meat markets. Trader Joe’s even sells it. Most mainstream grocery stores carry a few different types of Mexican chorizo (pork, beef, and soy). In California, my mom gets a really good pork chorizo from the butcher at Stater Bros!
PRO TIP: Look for chorizo near the packaged sausages or raw meats section. If all else fails, ask a butcher where to find it!
INGREDIENTS YOU’LL NEED
- Onion: White or yellow onions will work. Just avoid using sweet onions
- Jalapeño or serrano peppers (optional): Chile peppers are optional, but I love the subtle kick they add. I use serrano peppers because they’re spicier than jalapeños.
- Oil: I usually use safflower oil for frying.
- Chorizo: Beef, soy, chicken, or pork will work in this recipe.
- Eggs: If you’re serving chorizo con huevo as a main dish (with beans and tortillas!), one dozen eggs should be enough for 4-6 people. If you’re making burritos, one dozen eggs will yield between 8 and 10 breakfast burritos, depending on the size of your tortilla and how much filling you add to each burrito.
RECOMMENDED BY LOLA FOR THIS RECIPE
LARGE CAST-IRON SKILLET
When it comes to frying, I always reach for my cast-iron skillet because it distributes heat evenly and retains it. It can also withstand high temperatures, making it ideal for achieving a consistent texture in foods, like my chorizo con huevo. VIEW PRODUCT
HOW TO MAKE CHORIZO AND EGGS
The key is to cook the chorizo first, to ensure that the sausage is not raw when you add your eggs. Beef and soy chorizo cook quickly while pork takes a little longer. I like to add onion and chopped jalapeño or serrano peppers to mine (I learned this from y aunt Stella!), but it’s just as flavorful without the onion and peppers. Since the chorizo is flavored with oregano, salt, garlic, cumin, and other herbs and spices, it doesn’t require additional seasonings or salt because it is flavorful as-is. Below you will find my step-by-step instructions for how to make perfect huevos con chorizo. ¡Provecho!
1. Prepare and cook onion and peppers
- Finely chop onion and peppers, and whisk eggs.
- Heat a cast-iron pan over medium heat. Once it’s hot, add oil.
- Next add chopped onion and chili peppers and cook until onions are translucent, about 2 minutes.
2. Add chorizo
- Add chorizo and using a wooden spatula, break it into small pieces and then spread it across the pan so that it cooks evenly. Sauté chorizo, moving frequently, until thoroughly cooked, for approximately 5 minutes (pork chorizo may take longer).
2. Add eggs
- Add whisked eggs to the pan with chorizo and lower heat to lowest setting. This will allow the eggs to cook slowly, without sticking as much to the pan, and allowing them to remain moist.
- Continue to cook eggs, breaking down any large chunks, for about 5-10 minutes (mine usually take about 7 minutes to cook over low heat).
- This is what your chorizo con huevo should look like when it’s ready.
4. Serve or store for later
- Serve warm alongside refried beans, warm corn or flour tortillas, and your favorite salsa.
HOW TO STORE AND REHEAT
Store huevo con chorizo in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat or microwave in 30-second intervals, stirring occasionally, until heated through.
FREQUENTLY ASKED QUESTIONS
What is Mexican chorizo made of?
Mexican chorizo is typically made from ground pork and seasoned with spices like paprika, chili powder, garlic, and vinegar. It’s typically raw and sold fresh, unlike Spanish chorizo, which is cured. The spicy, tangy flavor comes from the blend of seasonings and vinegar. Nowadays you can find it made out of beef, soy, and even chicken.
Is chorizo spicy?
Yes, Mexican chorizo is typically spicy, but not in the chili pepper sense. It has a lot of spice and flavor from the paprika, vinegar, chili powder, and other seasonings used to make it.
Can I make chorizo y huevo ahead of time?
Yes, it can be prepared in advance and stored in the fridge for up to 3 days.
What can I serve with chorizo and eggs?
I like to serve it with tortillas, beans, and salsa for a complete meal. I usually wrap up any leftovers into a chorizo burrito. Check out my “How to Serve Huevo con Chorizo” below for more ideas!
HOW TO SERVE HUEVO CON CHORIZO
Chorizo y huevo is best served nice and hot right when it’s prepared! If you’re hosting a special occasion or just want to create a memorable Mexican breakfast menu, below are a few ideas from appetizers and sides, to salsas and drinks. Of course, the chorizo con huevos would be the star.
- Appetizers: Granola with yogurt, Mexican fruit with yogurt, Jalapeño Deviled Eggs, Egg Bites
- Sides: Refried Beans, Frijoles de la Olla, Frijoles Charros, Frijoles Negros, Corn Tortillas, Flour Tortillas
- Salsas: Yellow Cherry Tomato Salsa Recipe, Chile Japones Salsa, Tangy Tomatillo Salsa with Chile de Arbol and Vinegar, Guacamole Salsa (Guacasalsa), Jalapeño Salsa
- Aguas frescas: Agua de Piña, Agua de Papaya, Agua de Naranja, Agua de Tamarindo, Mexican Limonada, Agua de Limón con Chía, Agua de Tuna, Agua de Melón, Agua de Piña, Agua de Tuna, Agua de Limón
- Dessert: Flan Casero, Flan de Café, Flan de Chocolate, Flan de Calabaza,Frescas con Crema, Lavender Cookies, Chocolate Clusters
LOOKING FOR MORE BREAKFAST INSPIRATION?
Be sure to check out more of my delicious breakfast recipes! A few of my favorites include:
- Papitas (Mexican Breakfast Potatoes)
- Papitas con Chorizo (Potatoes with Mexican Chorizo)
- Lola’s Breakfast Molletes with Potatoes and Chorizo
- Classic Molletes with Pico de Gallo
- Huevos Divorciados
- Easy Breakfast Tostadas
- Challah French Toast
- Papas con Carne
- How to Build a DIY Breakfast Tostada Bar
How to Make a Delicious Homemade Chorizo Burrito
Equipment
- Cast-iron pan or other non-stick pan
Ingredients
- 1 tablespoon oil
- ½ small onion finely chopped
- 2 jalapeño or serrano peppers optional, finely diced
- 9 ounces chorizo beef, soy, or pork chorizo
- 12 eggs whisked
- 10 flour tortillas
Instructions
- Prepare and cook onion and peppers. Finely chop onion and peppers, and whisk eggs. Heat a cast-iron pan over medium heat. Once it’s hot, add oil. Next add chopped onion and chili peppers and cook until onions are translucent, about 2 minutes.
- Add chorizo. Add chorizo and using a wooden spatula, break it into small pieces and then spread it across the pan so that it cooks evenly. Sauté chorizo, moving frequently, until thoroughly cooked, for approximately 5 minutes (pork chorizo may take longer).
- Add eggs. Add whisked eggs to the pan with chorizo and lower heat to lowest setting. This will allow the eggs to cook slowly, without sticking as much to the pan, and allowing them to remain moist. Continue to cook eggs, breaking down any large chunks, for about 5-10 minutes (mine usually take about 7 minutes to cook over low heat).
- Prepare chorizo burrito. Continue this process until you have used up all of the filling. Warm the tortilla: Heat tortilla over a comal or flat pan for a few seconds to make it pliable.Add filling: Place about 3-4 tablespoons of the chorizo con huevo mixture in the center of the tortilla, leaving space at the edges.Fold the sides: Fold the left and right sides toward the middle.Tuck and roll: Tuck the bottom edge over the filling, then roll tightly.Seal: Ensure everything is securely wrapped.
- Serve or store for later. Serve warm or refrigerate for later. You can also freeze them at this point (see “How to Store and Reheat” section below).
A Note from Lola
HOW TO STORE AND REHEAT
When preparing chorizo and eggs, I usually make a big batch and either refrigerate the leftovers in a glass container with a lid or make burritos.- To Refrigerate: Line an airtight container with a paper towel. Then arrange burritos in a single layer. If refrigerating more than one layer of burritos, place a paper towel in between each layer. Paper towels prevent the tortillas from getting moist or soggy when stored.
- To Freeze: First place burritos de chorizo in a single layer on a baking sheet and place them in the freezer until completely frozen. Then store them in an airtight container or bag (I love reusable Stasher bags for this).
- To Reheat: If thawed, microwave for 30 seconds. If frozen, microwave for 60 seconds. If using an oven or air fryer to reheat burritos de chorizo, wrap them in foil and bake at 350°F (175°C) for 10-15 minutes. You can also use a panini press to reheat your burritos – I love how this crisps up the tortilla a little, too.
Nutrition
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This recipe was originally published on August 19, 2022 and updated with step-by-step instructions and photos on September 25, 2024.
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
I love chorizo and eggs fried together with diced nopales and a side of fried potatoes and beans. Delicious!!
One of my favorite breakfasts! Love the addition of the onions and peppers!
That’s how my aunt makes it and I love the extra little layer of flavor they add to the burritos de chorizo con huevo!
This chorizo and eggs in a burrito is a road trip staple in our family and they’re usually gone before we get on the freeway.
Reminds me of my classic to go burrito! Love the chorizo, adds the perfect flavor.
It’s the perfect breakfast burrito with just the right amount of protein and flavor!
Mi favorito desde niña.
Excelente en burritos para dia de campo.
chorizo con huevo es un clásico para el desayuno , pero no había probado agregarle los chiles y la cebolla, quedo muy rico!
Ni yo hasta que mi tía me lo hizo y me encantó.