This Chorizo and Rice Breakfast Scramble is the mecca of brunch recipes. Just think, seared chorizo bits, soft scrambled egg, hearty white rice, and stewed tomatoes– all stuffed in a warm tortilla. If that’s not the perfect way to start your Sunday, we don’t know what is.
Prepare rice as per package directions. Heat a large non-stick skillet over medium heat.
Add chorizo and cook 10 minutes, or until fully cooked.
Stir in cooked rice and tomatoes and cook 2 more minutes.
Pour eggs over rice mixture and stir lightly to blend. Cover and reduce heat to low.
Cook 5 minutes or until eggs are set. Add cheese and stir gently.
Serve with warm tortillas.
Switch up your typical sausage and egg breakfast with this chorizo scramble. A Mexican-style breakfast recipe made with mouth-watering chorizo, fragrant spices and served with warm tortillas, we’re not hesitant to say, it’s in a league of its own.
This unique morning meal takes longer than your average scrambled eggs and bacon, making it the perfect brunch option. With tasty morsels of seared chorizo, diced tomatoes, and lightly beaten eggs, it makes the perfect lazy weekend grub. But, before you get the pan out, read up on the steps we take to ensure the ideal scramble for your Sunday morning.
This recipe starts by cooking up our long grain white rice. Once it’s ready, it’s time for cooking up the chorizo. After removing the sausage from its casing, sear up these spicy lumps of ground meat until cooked entirely through. Then, add your cooked rice and tomatoes and cook this mixture for about two minutes.
Now, time to get scramblin’. Add in the eggs, blend them into this hearty concoction, and allow them to cook through for about five minutes. Then add your cheese and enjoy!
Get creative! Add your favorite Mexican toppings to this tasty scramble including avocado slices, hot sauce, or freshly chopped cilantro or spice it up by switching your cheddar for Pepper Jack cheese.