Chorizo and Eggs Scramble

Chorizo and Eggs Scramble

This delicious chorizo and eggs 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.

5 from 3 votes

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Category: Breakfast

Cuisine: Western

Keyword: breakfast, chorizo, eggs, keto, scramble

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Calories: 415kcal

Author: Vanessa Gengaroli

Ingredients

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

US Customary - Metric

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. Drain any excess fat that is released from cooking the chorizo.
Add spinach and eggs. Then add the spinach and stir through until wilted. Next, add the eggs and a pinch of salt to 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.

If you use Mexican chorizo, you don't need to pre-slice it. You will need to remove it from the casing and add to the skillet. Then you will need to crumble the chorizo with a wooden spoon as you are browning it.

Nutrition