Goooood mornin’ y’all! Take a break from the usual bacon and egg breakfast, and rustle up some Sunny Scrambled Eggs with Chorizo Sausage!
This is one of my family’s favorite breakfasts! Somethin’ about this chorizo scramble just reminds me of Texas! The best breakfasts are delicious, quick to make, and require simple ingredients. After all, I don’t wanna be following a crazy complicated recipe first thing in the morning before I’ve even had my first cup of coffee! My Sunny Scrambled Eggs with Chorizo Sausage only calls for 5 simple ingredients: chorizo sausage, eggs, milk, salt and pepper! I usually make this recipe with 2% or whole cow’s milk, but feel free to use a dairy-free alternative like soy milk or rice milk!
Chorizo sausage is a delightfully spicy pork sausage. A staple in both Mexican and Spanish cuisine, it has a distinctly smoky, slightly spicy flavor. Mexican-style chorizo is typically seasoned with vinegar and chili peppers, while Spanish-style chorizo is made with garlic and pimentón (Spanish smoke paprika, either sweet or hot). Mexican and Spanish chorizo aren’t interchangeable – they taste pretty different! But they’re both sooooo tasty in anything from tacos to scrambles!
The trick to getting the fluffiest scrambled eggs is to fold ’em, not stir ’em! Start out like you’re makin’ an omelette. Let the bottom layer of eggs cook until the bottom and sides begin to set. Then, take your fork and start to fold. Lift up your eggs so the uncooked eggs on the top run into the bottom of the pan, and begin to cook. Keep folding until your eggs are cooked through, but be careful not to overcook! The perfect scrambled eggs are fluffy, glossy and moist. You want ’em to be cooked through without getting stiff, dry, or tough. It takes a little practice, but Mama has faith in you, sugar!
- 4 oz Chorizo Sausage
- 6 Eggs, Large
- 1/4 Cup Milk
- 1/4 tsp Salt
- 1 pinch Pepper
- Crumble the chorizo sausage into an unheated 10-inch skillet. Place the skillet on the stove top on low-medium heat and slowly cook the sausage for 15 to 20 minutes, stirring occasionally. Drain off the excess fat.
- In a medium bowl beat the eggs, milk, salt and pepper with a fork. Pour the egg mixture over the sausage in the skillet. Cook without stirring over low heat until the eggs start to set on the bottom and sides of the skillet.
- Lift the cooked portion of the eggs so that the uncooked eggs can run underneath the cooked portion.
- Continue to lift and fold the eggs for 2 to 3 minutes until the eggs just begin to fully set. Your eggs should be cooked through but still glossy and moist.
- Serve hot. Enjoy!