Chorizo Egg Scramble

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This delicious chorizo egg scramble makes the perfect breakfast or brunch. It combines eggs, Spanish chorizo, baby spinach and red onion in this easy to make one-skillet meal.

Eggs have long been one of my breakfast staples and I have shared many seriously tasty egg recipes. When I saw these chorizo scrambled eggs on Epicurious, I knew I had to give them a try.

I loved it so much, I decided to make another variation of my popular scrambled eggs.

plate of chorizo egg scramble and fry pan with the rest of the chorizo egg scramble

RECIPE INGREDIENTS

This super chorizo and egg scramble is made in one medium sized skillet and you only need five ingredients:

Olive oil
Red onion
Chorizo (use the Spanish variety)
Baby Spinach
Eggs

TIPS & FAQS

I am following a keto lifestyle, what do I need to omit from the recipe?

This breakfast is perfect for low carb or paleo lifestyles. However, if you are following a keto lifestyle then simply omit the red onion.

Looking for other egg recipes? Try these:

Super Easy Spinach Scrambled Eggs

Turmeric Scrambled Eggs with Spinach

Shakshouka

Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.

Yield: Serves 2-3

Chorizo Egg Scramble

This delicious chorizo egg scramble makes the perfect breakfast or brunch. It combines eggs, chorizo, baby spinach and red onion in this easy to make one-skillet meal.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

1 tablespoon olive oil
1 small red onion, sliced
250 grams Spanish chorizo, sliced into smaller pieces
2 cups baby spinach
6 eggs, lightly whisked

Instructions

Cook onion and chorizo. Add oil and onion to a medium sized skillet on low-moderate heat. Next, add the chorizo and cook for 5-6 minutes or until the chorizo has browned.
Add spinach and eggs. Then add the spinach and stir through until wilted. Next, add the eggs and a pinch of salt t o the pan.
Finish cooking. Using a spatula or wooden spoon, move the mixture to the center of the pan. Keep doing that every 30 seconds or so until the eggs are cooked. It should only take 2-3 minutes for them to cook to a beautiful soft consistency. Remove from the heat and serve.

Notes

If you are following a keto lifestyle then simply omit the red onion

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 575Total Fat: 46gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 445mgSodium: 1188mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 33g