Chorizo Breakfast Gravy Recipe

Chorizo breakfast gravy served over cheddar scallion biscuits.

5 from 2 votes

Chorizo Breakfast Gravy Recipe

This easy Chorizo Breakfast Gravy is rich, creamy, and packed with savory Mexican chorizo flavor. Serve it hot over biscuits for a quick, hearty breakfast or brunch.

Prep Time2

Cook Time13

Total Time15

Course: Breakfast, Brunch

Cuisine: American, Mexican

Keyword: breakfast, chorizo, gravy

Servings:

Calories: 333kcal

Author: Sharon Farnell

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.

Nutrition