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Chorizo Scramble
with eggs / carrots / bell peppers / green onions

Active: 25 Total: 25

This spicy breakfast-for-dinner was last featured in a meal plan back in 2017. We love the comforting flavors and easy prep for this super weeknight-friendly meal.



Chorizo Scramble with Bell peppers:
  • Onions, medium - 1/2 , diced
  • Bell peppers, any color - 1 , diced
  • Carrots - 1/2 lb , diced
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Avocados - 1 , sliced
  • Eggs - 8 , whisked
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Chorizo - 1 lb
  • Hot sauce - for serving


  1. Onions / Bell peppers / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)

  2. Green onions / Avocados - Prep as directed. Keep green and white parts of green onions separate.

  3. Eggs - Whisk eggs with some salt and pepper.

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  1. Heat a skillet over medium heat. Add first part of oil and then onions, bell peppers, carrots, and white parts of green onions to heated oil with a pinch of salt. Saute for ~3 minutes, until softened. Add in chorizo (remove from casing). Saute until chorizo is cooked through, 4 to 6 minutes. Set aside and wipe out skillet.

  2. Add second part of oil and then eggs. Lightly scramble until you get them to the consistency you want. Remove from heat.

  3. Spoon chorizo mixture over eggs. Top with avocado, hot sauce, and green parts of green onions. Enjoy!



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