This creamy Chorizo Breakfast Gravy is a spicy twist on classic sausage gravy, made with flavorful chorizo and a rich, creamy gravy that comes together fast.
Serve it hot over warm cheddar cheese biscuits for an easy breakfast or brunch that’s hearty, savory, and seriously satisfying.
Recipe Summary: Chorizo Breakfast Gravy
- ✅ Recipe Name: Chorizo Breakfast Gravy
- 🕒 Ready In: 15 minutes
- 👪 Serves: 6 (easy to scale)
- 🍽 Calories: 333 per serving
- 🥣 Main Ingredients: Chorizo sausage, milk, butter, flour
- 📖 Dietary Info: Quick and easy, make-ahead friendly
- ⭐ Why You'll Love It: This creamy Chorizo Breakfast Gravy comes together fast with just a handful of ingredients and is packed with savory, slightly spicy flavor.
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I grew up eating classic biscuits and gravy made with breakfast sausage, but this version swaps in Mexican chorizo for a richer, spicier twist. Fresh chorizo is garlicky, savory, and just spicy enough, making it perfect for a creamy breakfast gravy.
I use it all the time in recipes like my chorizo breakfast tacos and chorizo chili. Here, it makes an especially good match for warm cheddar cheese biscuits.
Why you'll love this recipe
- Quick and easy: The gravy comes together fast with just a handful of simple ingredients.
- Big flavor: Mexican chorizo adds plenty of savory, garlicky, slightly spicy flavor.
- A fun twist on a classic: It has everything you love about sausage gravy and biscuits, with a little more personality.
- Perfect for brunch: Serve it over warm cheddar cheese biscuits for a hearty breakfast or weekend brunch.
Key Ingredients
- Chorizo sausage. Use fresh, uncooked chorizo with the casings removed, not cured chorizo.
- Milk. I use 2%, but whole milk works too.
- Butter and flour. These form the roux that thickens the gravy.
See the recipe card at the end for the full list of ingredients with the quantities.
Variations
| Make it milder | Use a mild Mexican chorizo and skip the cayenne. |
| Make it spicier | Add extra cayenne, hot sauce, or a pinch of red pepper flakes. |
| Use whole milk | Whole milk makes the gravy a little richer and creamier than 2%. |
| Swap the sausage | Use breakfast sausage instead of chorizo for a more classic sausage gravy. |
How to Make Chorizo Breakfast Gravy
- Step 1: In a medium saucepan, melt the butter over medium-low heat. Add the chorizo and cook, breaking it up as it cooks, until fully cooked, about 5 minutes.
- Step 2: Add the garlic powder, cayenne (if using), and salt and pepper to taste.
- Step 3: Add the flour and stir until fully combined. Cook, stirring frequently, for 1–2 minutes.
- Step 4: Stir or whisk in the milk gradually until fully incorporated.
- Step 5: Cook over medium heat, stirring occasionally, until thickened, about 5–6 minutes.
- Step 6: Serve the hot gravy over cheddar cheese biscuits or biscuits of choice, and top with chopped scallions or chives, if desired.
Expert Tips
- Use fresh Mexican chorizo. Look for raw chorizo that needs to be cooked, not cured Spanish chorizo.
- Cook the chorizo thoroughly first. Break it up well as it cooks so you get small pieces throughout the gravy.
- Cook the flour briefly. Let the butter and flour cook for about a minute before adding the milk to get rid of the raw flour taste.
- Add the milk gradually. Pour it in a little at a time while stirring to help keep the gravy smooth.
- Adjust the thickness as needed. If the gravy gets too thick, stir in a splash of milk. If it’s too thin, let it simmer a little longer.
Chorizo Breakfast Gravy FAQs
Chorizo pairs especially well with eggs, potatoes, biscuits, cheese, and breakfast tacos. For this gravy, I love serving it over warm cheddar cheese biscuits.
Yes. Mexican chorizo is commonly served with eggs, potatoes, tacos, and other savory breakfast dishes. Its bold, spicy flavor also works really well in sausage-style breakfast gravy.
Use fresh Mexican chorizo for breakfast recipes like this one. It’s a raw, seasoned sausage that needs to be cooked, unlike cured Spanish chorizo.
More Breakfast Recipes to Try
If you tried this Chorizo Breakfast Gravy or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting today!
Chorizo Breakfast Gravy Recipe
Equipment
- Saucepan
Ingredients
- 1 lb raw chorizo sausage, casings removed
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 2 ½ cups milk, 2% or whole
- ¼ teaspoon garlic powder
- salt and pepper, to taste
- dash of cayenne, (optional- omit of not a fan of spice)
- chives , for garnish, if desired
Instructions
- In a medium saucepan, melt butter over medium-low heat. Once butter is melted, add chorizo sausage and cook, breaking the meat up as you go, until sausage is fully cooked- about 5 minutes. Add salt and pepper to taste, garlic powder and cayenne (if desired).
- Add flour and stir or whisk to fully combine flour with butter. Continue to cook, stirring frequently for 1-2 minutes.
- Stir or whisk in milk a little at a time until well incorporated, and cook on medium heat, stirring occasionally, until thickened- about 5-6 minutes.
- Serve hot gravy over cheddar cheese biscuits (or biscuits of choice) and top with chopped scallions.
Notes
- Use fresh Mexican chorizo, not cured Spanish chorizo.
- I use 2% milk, but whole milk will make the gravy slightly richer.
- If the gravy gets too thick, stir in a splash of milk. If it’s too thin, simmer for a few more minutes.
- Taste before adding extra salt, since chorizo can already be fairly salty.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently with a splash of milk to loosen the gravy.
Sharon says
I love classic sausage gravy, but the chorizo makes this version so much more flavorful. It’s a little spicy, super creamy, and ridiculously good over warm cheddar biscuits.
Lisa says
I made this today for our Father's Day brunch at home. It was a huge hit! I followed the recipe, and it was great. I will definitely make this again. Thank you for sharing this!
Sharon Farnell says
So happy to hear this, Lisa! Thanks for sharing 🙂