THE RECIPE JOURNAL · Breakfast
Scrambled Chorizo with Tortillas
This flavorful dish combines spicy chorizo with fluffy scrambled eggs for a quick and satisfying meal. Perfect for breakfast or brunch, it pairs wonderfully with warm tortillas for a delicious, easy-to-make treat.
FROM THE KITCHEN • Scrambled Chorizo with Tortillas
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Chicken Butterfly Finger Foods
Something delicious to watch next.
01
Step 1
Start by beating the eggs in a small bowl and set them aside for a moment. Heat up a skillet over medium heat and toss in the tortilla slices along with the chorizo. Stir everything around and let it cook until the tortillas get nice and crispy, which should take about five minutes. Once that’s done, lay the cheese slices on top of the chorizo and tortillas, then pour the beaten eggs over everything. Turn the heat down to low and gently stir as the eggs cook through, about three minutes. Season with a little salt and pepper to your liking, and finish it off with some chopped chives for a fresh touch.
Why you’ll love it
This dish is packed with bold, spicy flavors that wake up your taste buds. The combination of savory chorizo and fluffy scrambled eggs creates a satisfying meal any time of day. It’s quick to make and perfect for a comforting breakfast or a simple dinner.
How to serve
Serve with fresh salsa, avocado slices, or a dollop of sour cream for extra creaminess. A sprinkle of chopped cilantro and a squeeze of lime adds a bright, fresh touch. Pair with beans or rice to make it a complete meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out the eggs. Tortillas are best stored separately and warmed just before serving.
