Scrambled Eggs with Chorizo
Mexican-style chorizo is browned in a greased nonstick skillet, then whisked eggs seasoned with salt are poured over it. Everything is cooked and stirred until the eggs are set. It's a quick, spicy, protein-packed breakfast for two.
Equipment
- Large nonstick skillet
- Medium bowl
- Whisk or fork
Ingredients
- Cooking spray
- ¼ cup Mexican-style chorizo or more to taste
- 6 large eggs the author uses no more than 6 for two people, but you can use fewer or more
- Salt to taste
Instructions
- Prep the pan: Grease the large nonstick skillet with cooking spray and warm it over medium-high heat.
- Cook the chorizo: Cook and stir the chorizo in the hot skillet until browned, about 5 minutes.
- Whisk the eggs: In the medium bowl, whisk together the eggs and salt until combined.
- Scramble: Pour the eggs over the chorizo in the skillet. Cook and stir until the eggs are set, about 5 minutes.
