Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 oz (225 g) raw Mexican chorizo
- 1/2 medium yellow onion (about 100 g), finely diced
- 8 large eggs
- 2 tbsp (30 ml) whole milk or heavy cream
- 1/4 tsp kosher salt (use 1/8 tsp if chorizo is very salty)
- 1/8 tsp freshly ground black pepper
- 1 tbsp (14 g) unsalted butter
- 1/2 cup (2 oz / 56 g) shredded sharp cheddar (optional)
- 2 tbsp chopped cilantro (optional)
Do This
- 1) Brown chorizo in a skillet over medium-high heat, 5–6 minutes, until cooked through (160°F / 71°C).
- 2) Add onion; cook over medium heat 3–4 minutes until softened.
- 3) Whisk eggs + milk + salt + pepper.
- 4) Lower heat to medium-low; melt butter in the pan with the chorizo-onion mixture.
- 5) Pour in eggs; gently scramble, pushing soft curds across the pan, 2–4 minutes.
- 6) (Optional) Sprinkle in cheddar during the last 30 seconds.
- 7) Take off heat while still slightly glossy; top with cilantro and serve hot.
Why You’ll Love This Recipe
- Big, bold flavor: Spicy, smoky chorizo seasons the entire scramble as it cooks.
- Hearty and filling: Protein-packed eggs plus savory sausage make a satisfying breakfast (or breakfast-for-dinner).
- Fast and low-fuss: One skillet, about 20 minutes, and minimal chopping.
- Soft eggs, not dry: Gentle heat and butter keep the scramble tender and creamy.
Grocery List
- Produce: 1/2 medium yellow onion, cilantro (optional)
- Dairy: 8 large eggs, whole milk or heavy cream, unsalted butter, sharp cheddar (optional)
- Pantry: Kosher salt, black pepper
Full Ingredients
For the Chorizo and Onion Base
- 8 oz (225 g) raw Mexican chorizo (casings removed if needed)
- 1/2 medium yellow onion (about 100 g), finely diced
For the Eggs
- 8 large eggs
- 2 tbsp (30 ml) whole milk or heavy cream
- 1/4 tsp kosher salt (reduce to 1/8 tsp if your chorizo is very salty)
- 1/8 tsp freshly ground black pepper
- 1 tbsp (14 g) unsalted butter
Optional Add-Ins and Serving
- 1/2 cup (2 oz / 56 g) shredded sharp cheddar (stir in at the end)
- 2 tbsp chopped fresh cilantro (for topping)
- Warm flour tortillas or toast, for serving
- Hot sauce, for serving
Step-by-Step Instructions
Step 1: Prep your ingredients
Dice 1/2 medium onion finely so it softens quickly and blends into the scramble. In a bowl, whisk together the 8 eggs, 2 tbsp milk or cream, kosher salt, and black pepper until the mixture looks uniform and slightly frothy (about 20–30 seconds).
Set everything near the stove; once the eggs go in, the scramble moves fast.
Step 2: Brown the chorizo
Place a 10-inch skillet (cast iron or nonstick both work) over medium-high heat. Add the 8 oz chorizo and break it up with a wooden spoon into small crumbles.
Cook for 5–6 minutes, stirring occasionally, until it is deeply browned in spots and the chorizo is fully cooked. If you’re checking with a thermometer, aim for 160°F (71°C).
Step 3: Soften the onions in the chorizo drippings
Reduce heat to medium. Add the diced onion directly to the pan. Cook for 3–4 minutes, stirring often, until the onion is softened and turning translucent.
If there is an excessive amount of rendered fat, spoon some off so you have roughly 1 tbsp of drippings left in the pan for flavor and for scrambling the eggs.
Step 4: Lower the heat and add butter
Turn the heat down to medium-low. Add 1 tbsp butter to the skillet and stir until melted and glossy. This is your insurance policy for soft, tender eggs.
Step 5: Add the eggs and scramble gently
Pour the egg mixture into the skillet. Let it sit undisturbed for 20–30 seconds so the bottom starts to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds. Continue cooking over medium-low heat for 2–4 minutes, stirring slowly and scraping the pan as needed.
For the best texture, stop cooking while the eggs still look slightly glossy and just barely loose in places; they’ll finish setting from residual heat.
Step 6: Add cheese (optional) and finish off the heat
If using, sprinkle in the 1/2 cup shredded cheddar during the last 30 seconds of cooking and fold gently until just melted.
Turn off the heat and remove the skillet from the burner to avoid overcooking.
Step 7: Serve hot
Spoon the scramble onto plates right away. Top with 2 tbsp chopped cilantro if you like, and serve with warm tortillas, toast, and hot sauce.
Pro Tips
- Keep the heat gentle for the eggs: After the chorizo is browned, medium-low heat is the key to soft curds instead of dry, crumbly eggs.
- Season lightly at first: Chorizo varies a lot in salt level. Start with 1/8–1/4 tsp salt, then adjust at the table.
- Don’t over-stir: Slow, deliberate folding makes larger, creamier curds.
- Stop early: Pull the pan when the eggs look slightly underdone; carryover heat finishes the job in about 1 minute.
- Control the richness: If the pan looks very greasy after browning the chorizo, spoon off excess fat before adding eggs.
Variations
- Breakfast burrito style: Spoon into warm flour tortillas and add 1/2 cup (120 g) warmed black beans and 1/2 cup (120 g) salsa.
- Potato upgrade: Add 1 cup (150 g) cooked diced potatoes (leftover roasted or pan-fried) to the onion step and heat through before adding eggs.
- Veggie boost: Sauté 1/2 cup (75 g) diced bell pepper with the onion for extra sweetness and color.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat until warmed through (about 3–5 minutes), adding 1–2 tsp water to keep the eggs from drying out. For best texture, avoid microwaving; if you must, microwave at 50% power in 30-second bursts until just warm.
You can dice the onion and whisk the eggs (without salt) up to 24 hours ahead; refrigerate separately. Salt the eggs right before cooking for the most tender curds.
Nutrition (per serving)
Approximate, based on 4 servings (without tortillas or hot sauce): Calories: 360; Protein: 22 g; Carbohydrates: 4 g; Fat: 28 g; Fiber: 0.5 g; Sodium: 780 mg.
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