a dish that takes no special knowledge, additional spices, or ingredients at all! We occasionally have this for supper in addition to breakfast.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 3 chorizo sausage links, casing removed and meat crumbled
- 9 eggs, beaten
- 5 (6 inch) corn tortillas
Instructions
- Place chorizo sausage in a skillet over medium-high heat; cook and stir until sausage is browned and cooked through, about 5 minutes.
- Stir eggs into the sausage; cook and stir until eggs are set and scrambled with the chorizo, 3 to 5 minutes.
- Warm corn tortillas on an electric skillet until they are heated through, about 2 minutes.
- Place egg and chorizo into corn tortillas.
Nutrition Facts
| Calories | 349 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 367 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 8 g |
| Sodium | 582 mg |
| Sugars | 1 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious. Made as directed, then placed in a tortilla lined with cheddar cheese. My husband and I loved them.
This is a tasty breakfast but I learned from my mistakes. I chose to use a tube of Cacique pork chorizo, which was a nice choice. I should have had my non-stick pan a little hotter than medium for cooking both the sausage and after adding the eggs. It turned into a muddled messy looking mixture but still tastes great. My other poor choice was to use standup taco shells because I wanted a hard shell instead of soft. I wish I had used a flat tostado hard shell instead, or else stuck with the recipe and used soft corn tortillas. Nevertheless, I topped with pepper jack cheese and some sour cream and enjoyed it. It wasn’t pretty or easy to eat, but it tasted good!
Very good! May want to add a bit of salt and pepper to season eggs, but other than that, delicious!!!
Love Chorizo and eggs…sometimes we add cheese and or sour cream.
I made it as it say and yes I will make it again
Loved It
I make this, but I take chorizo out and discard all the grease. Am I the only one to do that?
No changes i make it 3 times a week i only add. Pace medium sauce to da tacos delicious
I’ve made this since 1980. Add avocado, cheese. tomatoes, salsa. Anything you like on a taco, you can add here.
I ADD AVOCADO SLICES ON THE SIDE AND SHREDDED CHEESE AFTER ALL IS COOKED, IT LEAVES A NICE CHEESE COATING ON TOP OF THE MEAL, YUM
Its SPANISH .. from SPAIN….sausage
I have been cooking this for years and it’s very simple to make. You can add fresh vegetables or just add cheese. My family loves it breakfast but it can be eaten as a lunch or dinner dish.
I love Pork Chorizo and Eggs with cheese! Wonderful!
To keep It meat free, I used SoyRizo instead of chorizo. The flavor is incredible and it has much less fat
My husband loves this,we use flour tortillas,and my husband likes sharp cheddar in it as well,very very easy
This is a perfect dish for any time even if your camping
Great recipe! I make this often and have for years. Take note that the hard chorizo is Spanish *not* Mexican. It is delicious too but harder to find. Mexican chorizo is easy to find in certain parts of the U.S.
So easy and so good! ??
It looks to me from the picture, that you’ve added some shredded cheddar cheese. Is that correct? I’m rating this as 5 stars before I try it, only because it looks great and sounds delicious!
Sorry, but poor instructions. I’ve been making Eggs and chorizo for about 45 years now. First off… you CAN’T say “three sausage links” as chorizo links come in different sizes. There is NO STANDARD. A chorizo sausage link from the supermarket is nearly a foot long. A link from the butchers can be 3 to five inches long, AND one of the local markets deosn’t even use links. They leave the raw Meat free like hanburger chubs. Second, you didn’t specify, Beef, Pork, soy or Beef/pork mix. Other than that, the directions were OK, but if you mess up the beginning, or, the FOUNDATION, if you will, you’re gonna end up with BLECH. By the way, SPANISH chorizo is already cooked. These recipes/recomendations are for MEXICAN chorizo, which is RAW MEAT. Also, How many people know what how to tell when corn tortillas are cooked through? Somneone is liable to end up with tortilla chips! lol Corn tortillas should be warmed up till they are soft… pliable. I give FIVE STARS for the dish, but take away one for the instructions. 😉
I have scrambled chorizo and eggs a few times, but prefer chorizo and potatoes. So good! Or you can do all three, very yummy with corn tortillas, cheese and salsa or peppers.