Weekend Breakfast – Scrambled Eggs and Chorizo, Two Ways

After making tacos with homemade Coahuila Style chorizo in my previous post, cooking some with scrambled eggs was a natural next step. The balance of these two ingredients is perfect, and although toast or tortillas would be a good complement for a hearty breakfast any day, fixing them in an old-fashioned Coahuila Style Breakfast platter brings them to a different level, worth of a traditional weekend breakfast or brunch, as pictured at the top of this post.

For a more contemporary choice , an all-in-one wrap gives scrambled eggs and chorizo a clean look, yet also with great flavour:

Both dishes are delicious, and they may be prepared with pork chorizo, or plant-based, for a vegetarian option.

Coahuila Style Breakfast –

Desayuno Estilo Coahuila

Printable recipes:

Coahuila Style Breakfast – Desayuno estilo Coahuila

Mexican Coffee with Milk – Café con Leche

Ingredients (for two)

1/3 lb (150 g) fresh Mexican chorizo (click here for my recipe, or store-bought)
1 tbsp vegetable oil
4 eggs
1 cup cooked and seasoned beans, kept warm (click here for my recipe for frijoles de la olla, or canned)
Warm wheat flour tortillas (click here for my recipe, or packaged)
Freshly brewed strong coffee
Hot milk
Sugar, to taste

Add vegetable oil to a pan, and fry chorizo over medium heat, stirring occasionally until fully cooked (photo below, left). Crack eggs and add directly to the pan with the crisped chorizo (photo below, centre), stirring and breaking the eggs into chunks until firm (photo below, right):

Divide eggs and beans amongst two plates, and serve with tortillas, coffee and milk on the side:

Each person may help themselves to tortillas, and mix strong coffee and hot milk in a mug or heatproof tall glass, in equal parts, or other proportions, to taste, adding sugar, also to taste, for a sultry café con leche:

Scrambled Eggs and Chorizo Wrap –

Rollo de Huevo Revuelto con Chorizo

Printable recipe: Scrambled Egg and Chorizo Wrap

Ingredients (for two)

1/3 lb (150 g) fresh Mexican chorizo (click here for my recipe, or store-bought)
1 tbsp vegetable oil
4 eggs
2 large wheat tortilla wraps (regular, or flavoured, such as spinach)
Toppings (wash and prepare first): baby spinach, sliced avocado, chopped onions, chopped tomatoes
Mayonnaise

Cook scrambled eggs and chorizo in a pan with oil as indicated in the previous recipe. Spread mayonnaise on wraps, to taste; divide egg preparation amongst them, then top with veggies:

Roll tightly, folding edges to form a package:

Slice in half, to serve:

This wrap may be enjoyed with café con leche, as well, or a glass of orange juice.

Scrambled eggs and chorizo may be transformed further with just a few extra ingredients. For example, add cubed and cooked potatoes for a simplified version of Spanish tortilla, or other veggies for a quick omelette; and if any obdurate hot-pepper lover claims the dishes are screaming for a spicier touch, offer one of my tasty salsas on the side, or cut the scrambled eggs into pieces and dunk in simmering green sauce. They may also be cooked a la mexicana, with chopped onions, tomatoes and serrano peppers, serving as a prism to showcase Mexico’s national colours.

I am sharing my recipes at What’s for Dinner? Sunday Link-Up # 284 with Helen @ The Lazy Gastronome.

I am bringing my recipe to Over the Moon #246, graciously hosted by Bev @ Eclectic Red Barn, and Marilyn @ Marilyn’s Treats.

I am sharing my recipe at Thursday Favourite Things #461, with Bev @ Eclectic Red Barn, Pam @ An Artful Mom, Katherine @ Katherine’s Corner, Amber @ Follow the Yellow Brick Home, Theresa @ Shoestring Elegance and Linda @ Crafts a la Mode.

I am bringing my recipe to Full Plate Thursday #506 with Miz Helen @ Miz Helen’s Country Cottage.

I am joining Fiesta Friday #350 with Angie @ Fiesta Friday, co-hosting this week with Jhuls @ The Not So Creative Cook. Also, thank you so much to Angie for featuring my Coahuila Style Homemade Chorizo at this party.