Chorizo Scrambled Eggs with Cilantro Pesto

These chorizo scrambled eggs are easy to make and they’re big on taste! The bold, spicy flavor of chorizo is tossed with perfectly cooked fluffy eggs and cheddar cheese then topped with fresh cilantro pesto. It makes a great, hearty, and savory breakfast for weekdays, and it’s ready in just 15 minutes!

Keep this quick and delicious with this chorizo egg scramble. It’s a perfect recipe for those mornings when you want something hearty but you don’t have a lot of time. It has tons of flavor because the eggs are cooked in the same pan as the chorizo, then cheddar cheese is folded in.

The end result is a rich, salty, and smoky dish with a wonderful texture from the chorizo. Chorizo scrambled eggs are super versatile, too. You could easily add in some quick-cooking vegetables like zucchini, cherry tomatoes, bell peppers, or herbs you have laying around.

It uses just one pan and is ready in under 15 minutes, so you can eat and go!

What kind of chorizo should I use?

In this recipe, we use cured (dried) chorizo sausage. This is the type of chorizo that you can slice and eat. It usually comes wrapped tightly in a thin skin. Sometimes it is edible, but other times it is very chewy. If in doubt, remove the skin.

If you have some fresh chorizo sausage on hand, you can still make this recipe. Simply remove the casing before you crumble and cook it. Also, make sure that it is fully cooked before you add the eggs. Your scrambled eggs will turn a wonderful dark red color if you use fresh chorizo. 

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Chorizo Scrambled Eggs Recipe

Prep: 5 minutes mins

Cook: 10 minutes mins

Total: 15 minutes mins

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These chorizo scrambled eggs are easy to make and they're big on taste! The bold, spicy flavor of chorizo is tossed with perfectly cooked fluffy eggs and cheddar cheese then topped with fresh cilantro pesto. It makes a great, hearty, and savory breakfast for weekdays, and it's ready in just 15 minutes!

2

Ingredients

• ▢ 1 tablespoon butter
• ▢ ½ cup diced chorizo sausage (see notes)
• ▢ ½ cup minced onion
• ▢ 4 large eggs
• ▢ 2 tablespoon milk
• ▢ ⅛ teaspoon EACH: sea salt and pepper
• ▢ ⅓ cup grated white cheddar

Cilantro Pesto

• ▢ ¼ cup cilantro
• ▢ 2 tablespoons olive oil
• ▢ 1 pinch sea salt and pepper

Instructions 

• Melt the butter in a large, non-stick frying pan over medium-high heat. add the chorizo and onion and cook, stirring occasionally, until both the sausage and onion have browned, about 6-7 minutes. Turn the heat down to medium and remove the pan from the heat for 2 minutes to let it cool slightly.
  ½ cup diced chorizo sausage, ½ cup minced onion, 1 tablespoon butter
  
• While the chorizo is cooking make the pesto. Finely mince the cilantro then mix it in a small bowl with the olive oil and a pinch of salt and pepper.
  ¼ cup cilantro, 2 tablespoons olive oil, 1 pinch sea salt and pepper
  
• In a medium-sized bowl, whisk the eggs, milk, salt, and pepper.
  4 large eggs, ⅛ teaspoon EACH: sea salt and pepper, 2 tablespoon milk
  
• Place the frying pan with the chorizo back on the heat and add the eggs to the pan then sprinkle the white cheddar cheese on top. Scrape the bottom of the pan slowly and continuously until the eggs are cooked through, about 3 minutes. Remove the pan from the heat and serve immediately with the pesto on top.
  ⅓ cup grated white cheddar
  

Notes

This recipe can easily be doubled. Just make sure to use a frying pan large enough for all the eggs.

In this recipe, we use cured (dried) chorizo sausage. This is the type of chorizo that you can slice and eat. It usually comes wrapped tightly in a thin skin. Sometimes it is edible, but other times it is very chewy. If in doubt, remove the skin.

If you have some fresh chorizo sausage on hand, you can still make this recipe. Simply remove the casing before you crumble and cook it. Also, make sure that it is fully cooked before you add the eggs. Your scrambled eggs will turn a wonderful dark red color if you use fresh chorizo. 

Nutrition

Serving: 1 serving = ½ of the recipe, Calories: 508kcal (25%), Carbohydrates: 5g (2%), Protein: 23g (46%), Fat: 44g (68%), Saturated Fat: 17g (106%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 448mg (149%), Sodium: 1368mg (59%), Potassium: 223mg (6%), Fiber: 1g (4%), Sugar: 2g (2%), Vitamin A: 1337IU (27%), Vitamin C: 14mg (17%), Calcium: 232mg (23%), Iron: 3mg (17%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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