Sausage

Mexican Chorizo And Egg Breakfast

Name: Mexican Chorizo And Egg Breakfast
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb (450g) Mexican chorizo, sliced; 6 slices of thick-cut bacon; 4 large eggs; 1/2 cup (115g) shredded cheese, such as cheddar or Monterey Jack; 1/2 cup (115g) diced onion; 2 cloves of garlic, minced; 1 tablespoon (15g) olive oil; Salt and pepper to taste; 2 tablespoons (30g) chopped fresh cilantro; 2 tablespoons (30g) lime juice; 1 teaspoon (5g) ground cumin

By Amara Hartwell · June 19, 2026 · Sausage

Prep15 min

Cook20 min

Total40 min

Serves4

I still remember the first time I had a Mexican Chorizo And Egg Breakfast. It was at a small café in the city, and the flavors just exploded in my mouth. The combination of spicy chorizo, crispy bacon, and scrambled eggs was like nothing I had ever tasted before. From that day on, I was hooked.

As a home cook, I love experimenting with different ingredients and techniques to create delicious meals. And this Mexican Chorizo And Egg Breakfast is one of my favorites. It's perfect for a weekend brunch or a quick weeknight dinner.

The key to making this dish is to use high-quality ingredients, like fresh chorizo and thick-cut bacon. You want to be able to taste the smokiness of the chorizo and the crunch of the bacon in every bite.

This recipe is also very versatile. You can serve it with tortillas, toast, or even as a filling for breakfast burritos. And if you're feeling extra hungry, you can add some diced potatoes or black beans to make it a more filling meal.

In this recipe, I'll show you how to make a delicious Mexican Chorizo And Egg Breakfast that's sure to become a staple in your household. So let's get started!

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's a great way to start your day with a flavorful and filling meal.
The combination of chorizo, bacon, and eggs is a classic for a reason.
You can customize the recipe to your tastes by adding in different spices or ingredients.
It's a great option for a weekend brunch or a quick weeknight dinner.
The recipe is very versatile and can be served with a variety of sides or used as a filling for breakfast burritos.

Why This Recipe Works

The reason this recipe works so well is because of the balance of flavors and textures. The spicy chorizo is balanced by the richness of the eggs and the crunch of the bacon. And the best part is that it's all made in one skillet, so cleanup is a breeze.

The key to cooking the chorizo is to cook it over medium-low heat, so that the fat renders out and the sausage is crispy on the outside and juicy on the inside. Then, you add in the bacon and cook it until it's crispy, which adds a nice smoky flavor to the dish.

Finally, you add in the eggs and scramble them up with the chorizo and bacon. The eggs help to bind everything together and add a creamy texture to the dish.

Overall, this recipe is a great example of how to balance flavors and textures to create a delicious and satisfying meal.

Ingredients You’ll Need

To make this recipe, you'll need a few key ingredients, including chorizo, bacon, eggs, and cheese. You'll also need some basic pantry staples, like salt, pepper, and olive oil. Make sure to choose high-quality ingredients, like fresh chorizo and thick-cut bacon, to get the best flavor out of your dish.

When shopping for chorizo, look for a brand that is made with pork and has a good balance of spices. You can usually find chorizo in the meat department of most supermarkets.

1 lb (450g) Mexican chorizo, slicedLook for a brand that is made with pork and has a good balance of spices. You can usually find chorizo in the meat department of most supermarkets.
6 slices of thick-cut baconThick-cut bacon is best for this recipe because it holds up well to cooking and adds a nice crunch to the dish.
4 large eggsFresh eggs are best for this recipe because they have a better texture and flavor than older eggs.
1/2 cup (115g) shredded cheese, such as cheddar or Monterey JackYou can use any type of cheese you like, but a mild cheese like cheddar or Monterey Jack works well in this recipe.
1/2 cup (115g) diced onionYou can use any type of onion you like, but a sweet onion like Vidalia works well in this recipe.
2 cloves of garlic, mincedMinced garlic adds a nice flavor to the dish without overpowering the other ingredients.
1 tablespoon (15g) olive oilOlive oil is a good choice for this recipe because it has a high smoke point and a mild flavor.
Salt and pepper to tasteYou can adjust the amount of salt and pepper to your taste, but a pinch of each is a good starting point.
2 tablespoons (30g) chopped fresh cilantroChopped cilantro adds a nice freshness to the dish and helps to balance out the richness of the chorizo and bacon.
2 tablespoons (30g) lime juiceLime juice adds a nice brightness to the dish and helps to cut the richness of the chorizo and bacon.
1 teaspoon (5g) ground cuminGround cumin adds a nice warmth to the dish and helps to balance out the flavors of the chorizo and bacon.

Ingredients for Mexican Chorizo And Egg Breakfast

Equipment You’ll Need

Large heavy skillet or cast-iron panSharp chef's knifeCutting boardMeasuring cups and spoonsInstant-read thermometerSpatula

How to Make Mexican Chorizo And Egg Breakfast

1
Heat the olive oil in a large skillet over medium-low heat. Add the sliced chorizo and cook, stirring occasionally, until the chorizo is crispy on the outside and cooked through, about 5-7 minutes.
2
Add the bacon to the skillet and cook, stirring occasionally, until the bacon is crispy, about 5-7 minutes. Remove the bacon from the skillet and set it aside on a paper towel-lined plate.
3
Add the diced onion to the skillet and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
4
Add the eggs to the skillet and scramble them up with the onion and garlic. Cook the eggs until they are set, about 3-5 minutes.
5
Add the cooked chorizo and bacon back into the skillet and stir to combine with the eggs and onion.
6
Add the shredded cheese to the skillet and stir until it is melted and well combined with the other ingredients.
7
Season the mixture with salt, pepper, and ground cumin, and stir to combine.
8
Add the chopped cilantro and lime juice to the skillet and stir to combine.
9
Cook the mixture for an additional 1-2 minutes, until the flavors are well combined and the cheese is melted and bubbly.
10
Use an instant-read thermometer to check the internal temperature of the chorizo, which should be at least 160°F (71°C).
11
Remove the skillet from the heat and let it rest for a few minutes before serving.
12
Serve the Mexican Chorizo And Egg Breakfast hot, garnished with additional chopped cilantro and lime wedges if desired.

Expert Tips

Use high-quality ingredients, like fresh chorizo and thick-cut bacon, to get the best flavor out of your dish.
Don't overcook the chorizo or bacon, as this can make them dry and tough.
Use a large skillet or cast-iron pan to cook the mixture, as this will help to distribute the heat evenly and prevent the ingredients from burning.
Don't stir the mixture too much, as this can break up the ingredients and make the dish look unappetizing.
Add the cheese at the end of cooking, as this will help to melt it and combine it with the other ingredients.
Use an instant-read thermometer to check the internal temperature of the chorizo, which should be at least 160°F (71°C).
Let the mixture rest for a few minutes before serving, as this will help the flavors to meld together and the cheese to set.

Common Mistakes to Avoid

Overcooking the chorizo or bacon, which can make them dry and tough.
Not using high-quality ingredients, which can result in a dish that lacks flavor and texture.
Stirring the mixture too much, which can break up the ingredients and make the dish look unappetizing.
Not adding the cheese at the end of cooking, which can prevent it from melting and combining with the other ingredients.
Not using an instant-read thermometer to check the internal temperature of the chorizo, which can result in undercooked or overcooked chorizo.
Not letting the mixture rest for a few minutes before serving, which can prevent the flavors from melding together and the cheese from setting.

Variations and Substitutions

Add diced bell peppers or mushrooms to the skillet with the onion and garlic for added flavor and texture.
Use different types of cheese, such as feta or goat cheese, for a unique flavor profile.
Add a sprinkle of chopped fresh herbs, such as parsley or basil, on top of the dish for added freshness.
Serve the Mexican Chorizo And Egg Breakfast with tortillas or toast for a filling and satisfying meal.
Add a dollop of sour cream or salsa on top of the dish for added creaminess and flavor.
Use cooked sausage or ham instead of chorizo for a different twist on the recipe.

What to Serve With Mexican Chorizo And Egg Breakfast

This Mexican Chorizo And Egg Breakfast is perfect for serving with tortillas, toast, or as a filling for breakfast burritos. You can also add diced potatoes or black beans to make it a more filling meal.

Some other options for serving this dish include:

Serve with tortillas or toastAdd diced potatoes or black beans for a more filling mealTop with a dollop of sour cream or salsaAdd a sprinkle of chopped fresh herbs, such as parsley or basilUse as a filling for breakfast burritosServe with a side of roasted vegetables or a green salad

Make-Ahead, Storage, Freezing and Reheating

This Mexican Chorizo And Egg Breakfast can be made ahead and stored in the refrigerator for up to 3 days. Simply cook the mixture and let it cool, then refrigerate or freeze it until you're ready to serve.

To reheat the mixture, simply microwave it or heat it in a skillet over medium heat until it's warmed through.

You can also freeze the mixture for up to 2 months. Simply cook the mixture and let it cool, then transfer it to an airtight container or freezer bag and store it in the freezer.

To thaw the mixture, simply leave it in the refrigerator overnight or thaw it in the microwave according to the manufacturer's instructions.

Frequently Asked Questions

What type of chorizo should I use for this recipe?

You can use either Mexican or Spanish chorizo for this recipe, depending on your personal preference. Mexican chorizo is typically spicier and more flavorful, while Spanish chorizo is milder and more garlicky.

Can I use cooked sausage or ham instead of chorizo?

Yes, you can use cooked sausage or ham instead of chorizo. Simply cook the sausage or ham according to the package instructions, then chop it up and add it to the skillet with the onion and garlic.

How do I know when the chorizo is cooked through?

You can check the internal temperature of the chorizo with an instant-read thermometer. It should be at least 160°F (71°C) when it's cooked through.

Can I make this recipe ahead and store it in the refrigerator?

Yes, you can make this recipe ahead and store it in the refrigerator for up to 3 days. Simply cook the mixture and let it cool, then refrigerate or freeze it until you're ready to serve.

How do I reheat the mixture?

You can reheat the mixture in the microwave or in a skillet over medium heat until it's warmed through.

Can I freeze the mixture?

Yes, you can freeze the mixture for up to 2 months. Simply cook the mixture and let it cool, then transfer it to an airtight container or freezer bag and store it in the freezer.

How do I thaw the mixture?

You can thaw the mixture in the refrigerator overnight or thaw it in the microwave according to the manufacturer's instructions.

What are some variations I can make to this recipe?

You can add diced bell peppers or mushrooms to the skillet with the onion and garlic for added flavor and texture. You can also use different types of cheese, such as feta or goat cheese, for a unique flavor profile.

The Full Recipe

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