Chorizo Egg Scramble with Cheese

Chorizo Egg Scramble with Cheese is the perfect low carb breakfast! It is certainly delicious. Isn’t this just a Mexican scrambled egg dish? Well, if you were here this morning when Joanie made her version and smelled the aroma in our kitchen you would know, it is so much more. Some ingredients just blend perfectly together. Chorizo and scrambled eggs are two of those ingredients!

Many years ago, before we met, Joanie lived in Los Angeles. She learned to prepare many Mexican recipes that she now makes with an added unique Southwestern touch. Her Chorizo Egg Scramble is not one – it has stood the test of time! She has never varied the three simple ingredients – chorizo, eggs, and cheese.


The key ingredient is the chorizo. She uses Mexican pork chorizo. We have found a beef version and one made in Arizona in various supermarket versions, but do not waste your time. They are not the same. We actually love Spanish chorizo, but it is more of a link style breakfast sausage with a much heavier flavor of smoked paprika and much sweeter. Mexican pork chorizo has the perfect blend of flavor and fat that will crumble well and blend into every bite of your breakfast scramble.

There are two brands of chorizo that we feel are the best. They both offer a similar Mexican taste, crumble well, and are easily found. Cacique Pork Chorizo was used for this recipe and we find it locally at most supermarkets. You can purchase Cacique by clicking the link below.

For the cheese, Joanie likes to use Monterey Jack or Mexican Cotija cheese. Both add the perfect creaminess to the scramble. You could certainly use cheddar if you have it available or Queso Fresco. Again, start with the amount shown in the recipe – it just works well.

We garnished our Chorizo Egg Scramble with sliced green onions. You could use cilantro as an alternative garnish. The crunch and onion flavor is a nice touch and plates well for your guests. By the way, this is a perfect breakfast for guests and families.

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Preparation Tips

Joanie used a non-stick skillet for this breakfast delight. Cast iron skillets work well, also. Just make sure that your heat is low enough if you grab your trusty cast iron skillet. You do not want the ingredients to cook too quickly. Crumbling the meat and allowing the fats to be released and then permeate every bite does take a little time. Be patient and allow the flavors to meld.

Add the cheese and eggs at the same time and be sure to stir gently while the cheese melts to mix with the chorizo in every inch of the dish. Joanie uses a tablespoon of water to the beaten eggs – this makes the eggs fluffy and light. Once the eggs begin to form, continue to stir until your breakfast is ready to plate. She also cooks the dish on medium-low heat. It turns out perfectly every time. No need to add salt or pepper or any other spices because the sausage has it all. If you want added heat, simply add more. We find three ounces is perfect!

Garnish with your chopped green onion and get ready to enjoy a Tasty Low Carb breakfast that is creamy, delicious, and with only 2g of carbs per serving. Five eggs, 3 ounces of chorizo, and 1/2 cup of cheese is the perfect blend to make two healthy breakfasts.

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Chorizo Egg Scramble with Cheese - Better Than Bacon and Eggs for Breakfast

Grab your favorite breakfast drink, serve this one hot out of the pan, and get ready to enjoy a truly simple, delightfully tasty, and definitely low-carb breakfast treasure! This Chorizo Egg Scramble with Cheese is one of our best recipes!

Chorizo Egg Scramble with Cheese

Recipe by Joanie and Chris
4.9 from 35 votes
Course: BreakfastCuisine: MexicanDifficulty: Easy


Prep time


Cooking time




Net Carbs


Total time



What's better than bacon and eggs for breakfast? Try our Keto chorizo and egg scramble - delicious!

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  • 5 5 Eggs beaten

  • 3 ounces 85 g Pork chorizo Cacique or El Mexicano

  • 1/2 cup 57 g Monterey Jack grated

  • 1 tablespoon 1 tablespoon Water

  • 1 stalk 1 stalk Green onion garnish


  • Use a non-stick skillet over medium heat. Cook the chorizo breaking up with a wooden spoon until browned for approximately 5 minutes. No need to add any oil to your pan.
  • Beat eggs together with one tablespoon of water in a separate bowl.
  • Turn down to medium-low heat and add beaten eggs and grated cheese. Stir occasionally for approximately 5 minutes until cooked and fluffy.
  • Plate and sprinkle chopped green onion for garnish.  Serve hot.


Chef's Notes

  • You can also use cilantro as a garnish if your prefer.

Nutrition Facts

  • Calories: 264.6kcal
  • Carbohydrates: 1.4g
  • Protein: 20.9g
  • Fat: 19g
  • Saturated Fat: 8.8g
  • Trans Fat: 0g
  • Cholesterol: 434.3mg
  • Sodium: 327mg
  • Potassium: 191.2mg
  • Fiber: 0.2g
  • Sugar: 0.7g
  • Vitamin A: 870IU
  • Vitamin C: 1.2mg
  • Calcium: 276.9mg
  • Iron: 2.8mg
Cacique Pork Chorizo - 9 oz (6 Pack)
  • 6 Pack
  • The Pork Chorizo is a highly seasoned meat and perfect to infuse recipes with the robust, spicy flavors known throughout Mexico.

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  1. Yum! I made it with vegan soyrizo and it was a big hit. Will be working this into my regular weekend breakfast rotation, thanks!

    • Joanie and Chris

      Sounds like you made a statement change to adapt to your lifestyle – BRAVO! So pleased my recipe proved to be a hit. I hope will try others and comment. Thank you . . . Joanie.

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