Packed with Protein

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If you’re like me and need to feed a family healthy AND delicious meals on a budget. you are always looking for new recipe ideas and ways to update old favorite recipes. 

With my son playing sports I’m constantly looking for budget friendly, protein and carb packed meals that are quick and easy to put together, especially on game days. 

A meal favorite at our house is an Egg and Chorizo Scramble. The great thing about this meal is I can use whatever vegetables I happen to have on hand. In the past I’ve used tomatoes (make certain to seed them or you’ll end up with a lot of “juice”), onions, shallots, green onions, mushrooms, cilantro, and so on, and so on. The beauty of this dish is that it is limited only by your imagination, and taste buds! 


Start by cooking the chorizo in a frying pan, there is no need for oil the chorizo will release a little of its own.

Tip: I always keep two – three 8 ounce packages of chorizo in the refrigerator.


I prefer to dice the vegetables before I start to  cook. Once the chorizo is close to done toss in your vegetables. 

Tip: The night before a game I will dice and prep my veggies. This saves me a bit of time on game day, and as you moms out there know, every minute counts when you’re trying to get the family fed, make sure all the bags are ready to go, and get that family out the door and on the road. 


Next, I cook the eggs until they’re just about done and I turn off the heat. The heat of the pan will continue to cook the eggs, I toss some cilantro on top. 


Finally, I serve the scramble with warm tortillas. Personally I love the bright, refreshing flavor the cilantro adds to the dish. 

Tip: Keep tortillas in the refrigerator it will lengthen the shelf life. 

Egg and Chirizo Scramble

Serves 4


1 8 oz package of chorizo

1-2 tablespoons of olive oil

2 medium plum tomatoes chopped (seeded)

2-3 green onions chopped (green and white parts)

1/4 sliced mushrooms

6 eggs

Cilantro to taste


  1. Heat olive oil in a skillet or frying pan over medium-high heat. Add tomatoes, onions, and mushrooms until onions are transparent.
  2. Place vegetables aside in a bowl. 
  3. Wipe pan down and cook the chorizo over medium-high heat.
  4. In a mixing bowl, beat eggs.
  5. When chorizo is almost done add vegetables back in the frying pan.
  6. Add eggs to chorizo and vegetables. Cook until eggs are set. When eggs are almost done, add cilantro. Serve immediately with warmed tortillas.

All done! Now take a photo, comment and share. 

The Author

Hi I'm Mercedes! Born in Cuba, raised in Chicago, and eventually migrated to the suburbs. I've been married to Marc for 18 years and currently enjoying being a mom to our 18 year old son Marc. I enjoy reading, blogging, dancing, singing in the shower, cooking, a good glass of wine, attempting to be crafty, photography, traveling, gardening, and spending time with my family and friends.

1 Comment

  1. Pingback: Food On The Go | Baseball Mom Rules

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