Chorizo Scramble Recipe

Prepare eggs

Crack the 3 eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk until fully combined and slightly frothy. Set aside.

Cook chorizo

Heat a 10-inch nonstick or cast-iron skillet over medium heat. Add 1 teaspoon vegetable oil. When shimmering, add 4 oz crumbled all-beef house-made chorizo. Break up the chorizo with a spatula and cook, stirring occasionally, until browned and cooked through, about 4–6 minutes. If chorizo releases a lot of fat, tilt the pan and spoon off excess, leaving enough to flavor the eggs (~1 teaspoon).

Scramble eggs

Reduce heat to medium-low and add 1 tablespoon unsalted butter to the skillet with the cooked chorizo, swirling to melt. Pour the whisked eggs over the chorizo. Allow eggs to set undisturbed for about 10–15 seconds, then using a heatproof spatula, gently push cooked edges toward the center, letting uncooked egg flow out. Continue folding gently and intermittently, forming soft curds, until eggs are mostly set but still slightly glossy, about 1–2 minutes total. Remove pan from heat just before fully firm, as carryover heat will finish them.

Add cheese

Sprinkle 1/2 cup shredded sharp cheddar evenly over the hot eggs and chorizo in the skillet. Let sit for 20–30 seconds so cheese melts, then gently fold once to incorporate and create cheesy ribbons.

Finish and garnish

Spoon 3 tablespoons salsa over or alongside the scramble. Sprinkle 1 tablespoon chopped fresh cilantro and 1 tablespoon thinly sliced scallions on top. If desired, squeeze the optional lime wedge over the dish and add a dash of hot sauce to taste.

Serve the chorizo scramble immediately on a warmed plate, with 2 warmed corn or flour tortillas on the side for making breakfast tacos, or serve over toasted bread. Offer extra salsa, hot sauce, and lime wedges at the table.