Name: Chorizo and Mushroom Breakfast Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 12 ounces Mexican chorizo, casings removed if in links; 8 ounces cremini or button mushrooms, sliced; 1 small yellow onion, diced; 2 tablespoons avocado oil or olive oil; 6 large eggs; 1/2 teaspoon sea salt, plus more to taste; 1/4 teaspoon black pepper, plus more to taste; 2 cloves garlic, minced (optional)

Description

Spicy chorizo browns with earthy mushrooms and onions in a skillet, finished with beaten eggs for a protein-packed low-carb meal. Fully cooked and cooled before portioning, it maintains texture and flavor through freezing and reheating. Ready in roughly 25 minutes.

Cultural Background

Chorizo originated in Spain and Portugal on the Iberian Peninsula, where it was traditionally made from pork seasoned with paprika and other spices, often as part of family pig-slaughtering traditions like the matanza. Spanish settlers brought chorizo to Mexico in the 16th century, where it evolved into a spicier fresh variety commonly used in breakfast dishes such as chorizo con huevos, a popular scrambled egg preparation served in tacos, burritos, or on its own. This skillet draws from Mexican traditions of combining chorizo with eggs for a flavorful, hearty morning meal.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

12 ounces Mexican chorizo, casings removed if in links
8 ounces cremini or button mushrooms, sliced
1 small yellow onion, diced
2 tablespoons avocado oil or olive oil
6 large eggs
1/2 teaspoon sea salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
2 cloves garlic, minced (optional)

Instructions

Heat a large cast-iron or nonstick skillet over medium heat and add the avocado oil. Once shimmering, add the diced onion and cook for 2-3 minutes until softened and translucent, stirring occasionally.
Add the sliced mushrooms and minced garlic (if using) to the skillet. Cook for 4-5 minutes, stirring frequently, until the mushrooms release their moisture and begin to brown.
Crumble the chorizo into the skillet with the vegetables. Increase heat to medium-high and cook for 6-8 minutes, breaking it up with a wooden spoon, until the chorizo is fully browned, cooked through, and slightly crispy in spots. Drain excess fat if desired for a leaner dish.
In a bowl, whisk the eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined. Pour the beaten eggs evenly over the chorizo-mushroom mixture in the skillet.
Reduce heat to medium-low and gently stir the eggs into the mixture with a spatula, cooking for 2-3 minutes until the eggs are just set but still moist and creamy. Do not overcook. Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat immediately.

Tips

- For optimal freezing, cool the fully cooked skillet completely to room temperature before portioning into airtight, freezer-safe containers or bags; label with date and reheat instructions, then freeze for up to 2 months.
- To reheat from frozen, thaw overnight in the refrigerator and warm in a skillet over medium heat with a splash of oil for 5-7 minutes, stirring occasionally, or microwave in 30-second intervals until hot; avoid high heat to prevent drying out the eggs.
- Common mistake to avoid is overcooking the eggs, which leads to a rubbery texture—remove from heat while they are still slightly glossy. Substitution suggestion: Use ground pork seasoned with smoked paprika, cumin, and chili powder if compliant chorizo is unavailable.

Nutrition

Calories: 380
Protein: 22g
Carbs: 6g
Fat: 30g