14 Delicious Scrambled Eggs with Chorizo Recipes

Oh, the joy of starting your day with a plate of fluffy scrambled eggs mixed with spicy chorizo! Whether you’re craving a quick breakfast, a hearty brunch, or even a simple dinner, these 14 scrambled eggs with chorizo recipes are here to spice up your meal routine. From classic takes to creative twists, there’s something for every home cook to love. Let’s dive into these delicious dishes that promise to delight your taste buds!

Spicy Scrambled Eggs with Chorizo and Peppers

Craving something hearty and spicy to kickstart your morning? I’ve been making these Spicy Scrambled Eggs with Chorizo and Peppers for years, especially when I need a little extra pep in my step. It’s a dish that never fails to impress, with its vibrant colors and bold flavors.

Ingredients

• 4 large eggs (I swear by room temperature eggs for fluffier results)
• 1/2 cup chorizo, diced (the spicier, the better in my book)
• 1/2 cup bell peppers, mixed colors, diced (for that sweet crunch)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• Salt to taste (though I usually go light, the chorizo brings plenty of flavor)

Instructions

1. Heat the olive oil in a non-stick skillet over medium heat (about 350°F) until shimmering.
2. Add the diced chorizo and cook for 3-4 minutes, until it starts to crisp up and release its oils.
3. Toss in the diced bell peppers and sauté for another 2 minutes, just until they begin to soften.
4. Whisk the eggs in a bowl with a pinch of salt, then pour into the skillet with the chorizo and peppers.
5. Reduce the heat to low and gently stir the mixture with a spatula, folding the eggs as they begin to set. This should take about 4-5 minutes for soft, creamy eggs.
6. Remove from heat when the eggs are just set but still slightly runny, as they’ll continue to cook from residual heat.

Ready to dive in? The creamy eggs paired with the spicy chorizo and sweet peppers create a symphony of flavors and textures. I love serving this with a side of warm tortillas or atop a slice of crusty bread for an extra satisfying meal.

Cheesy Scrambled Eggs with Chorizo and Onions

Good morning, fellow food lovers! There’s something incredibly comforting about starting the day with a hearty, flavorful breakfast, and today, I’m sharing my go-to recipe that never fails to impress. It’s a dish that combines the richness of cheese, the spice of chorizo, and the sweetness of onions in every bite.

Ingredients

• 4 large eggs (I prefer room temp eggs here for a fluffier texture)
• 1/2 cup chorizo, diced (the spicier, the better in my book)
• 1/4 cup onions, finely chopped (yellow onions are my favorite for their sweetness)
• 1/4 cup shredded cheddar cheese (sharp cheddar adds a nice tang)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt to taste (I like to use sea salt for its crunch)

Instructions

1. Heat the olive oil in a non-stick skillet over medium heat (about 350°F) until shimmering.
2. Add the diced chorizo and cook for 2-3 minutes, until it starts to release its oils and brown slightly.
3. Toss in the chopped onions and sauté with the chorizo for another 2 minutes, until the onions are translucent and soft.
4. Crack the eggs into a bowl, whisk them lightly with a fork, and pour into the skillet. Tip: Don’t overbeat the eggs; you want them to retain some texture.
5. Let the eggs sit for about 30 seconds, then gently stir with a spatula, folding the eggs over the chorizo and onions. Tip: Keep the heat medium to avoid drying out the eggs.
6. Sprinkle the shredded cheddar cheese over the eggs and continue to stir gently until the cheese is melted and the eggs are softly set, about 1-2 more minutes. Tip: Remove from heat just before they’re fully set, as they’ll continue to cook from residual heat.
7. Season with salt to taste and serve immediately.

Just like that, you’ve got a plate of cheesy scrambled eggs with chorizo and onions that’s bursting with flavors and textures. The creaminess of the eggs, the kick from the chorizo, and the slight crunch of the onions make every forkful a delight. Serve it with a side of toasted sourdough or wrap it in a warm tortilla for a breakfast burrito twist!

Scrambled Eggs with Chorizo and Avocado Toast

Finally, a breakfast that’s as exciting to make as it is to eat! I stumbled upon this combo during a lazy Sunday brunch experiment, and now it’s my go-to when I need something hearty yet simple. The spicy chorizo, creamy avocado, and fluffy eggs just work magic together.

Ingredients

• 4 large eggs (I swear by room temp eggs for fluffier results)
• 1/2 cup chorizo, diced (the spicier, the better in my book)
• 1 ripe avocado (because who can resist that creamy texture?)
• 2 slices of sourdough bread (toasted to perfection)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• Salt and pepper (to season, but let’s not go overboard)

Instructions

1. Heat the olive oil in a non-stick skillet over medium heat (about 350°F) for about 1 minute until shimmering.
2. Add the diced chorizo to the skillet. Cook for 3-4 minutes, stirring occasionally, until it’s nicely browned and crispy.
3. While the chorizo cooks, crack the eggs into a bowl and whisk them lightly with a fork. Tip: A pinch of salt here makes them taste even better.
4. Push the chorizo to one side of the skillet. Pour the whisked eggs into the other side. Let them sit for 20 seconds before stirring.
5. Gently stir the eggs every 20 seconds for about 2 minutes until they’re softly set but still a bit runny. They’ll continue to cook off the heat.
6. Meanwhile, toast your sourdough bread until golden and crisp. Smash the avocado onto the toast, seasoning lightly with salt and pepper.
7. Divide the scrambled eggs and chorizo between the two avocado toasts. Serve immediately.

Ready to dig in? The contrast between the spicy, crispy chorizo and the smooth, rich avocado is unreal. Sometimes, I’ll add a sprinkle of feta on top for an extra tangy kick. Trust me, it’s a game-changer.

Scrambled Eggs with Chorizo and Sweet Potatoes

Unbelievably, this dish was born out of a lazy Sunday morning when all I had were some chorizo, sweet potatoes, and eggs. It’s become my go-to breakfast for its perfect balance of spicy, sweet, and savory flavors, not to mention how it fills the kitchen with an irresistible aroma.

Ingredients

• 4 large eggs (I swear by room temperature eggs for fluffier scrambled eggs)
• 1/2 cup diced chorizo (the spicy kind gives the best kick)
• 1 cup peeled and diced sweet potatoes (about 1 small potato)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• Salt to taste (I like to use sea salt for its subtle crunch)

Instructions

1. Heat the olive oil in a non-stick skillet over medium heat (about 350°F) until shimmering.
2. Add the diced sweet potatoes to the skillet, spreading them out in a single layer for even cooking. Cook for 5 minutes, stirring occasionally, until they start to soften.
3. Toss in the diced chorizo with the sweet potatoes. Cook for another 5 minutes, or until the chorizo is slightly crispy and the sweet potatoes are tender. Tip: Don’t overcrowd the pan to ensure everything gets nicely browned.
4. In a bowl, whisk the eggs with a pinch of salt until well combined. Tip: Whisking the eggs thoroughly incorporates air, making them fluffier when cooked.
5. Pour the whisked eggs over the chorizo and sweet potato mixture in the skillet. Let them sit for a moment before gently stirring with a spatula. Cook for 2-3 minutes, stirring occasionally, until the eggs are softly set but still moist. Tip: Removing the eggs from the heat just before they’re fully cooked ensures they don’t dry out, as they’ll continue to cook from residual heat.

You’ll love how the creamy scrambled eggs contrast with the crispy chorizo and the sweetness of the potatoes. Serve it straight from the skillet for a rustic presentation, or top with avocado slices for an extra layer of creaminess.

Scrambled Eggs with Chorizo and Spinach

Oh, how I love starting my day with a dish that packs both flavor and nutrition! Scrambled Eggs with Chorizo and Spinach is my go-to when I need something quick yet satisfying. It’s a dish that reminds me of lazy Sunday mornings, where the aroma of chorizo fills the kitchen, promising a delicious start to the day.

Ingredients

• 4 large eggs (I swear by room temperature eggs for fluffier results)
• 1/2 cup chorizo, diced (the spicier, the better for me)
• 1 cup fresh spinach, roughly chopped (because who doesn’t love a bit of green?)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• Salt to taste (though I’m generous with it)

Instructions

1. Heat the extra virgin olive oil in a non-stick skillet over medium heat (about 350°F).
2. Add the diced chorizo to the skillet, cooking until it’s nicely browned and releases its oils, about 3-4 minutes.
3. Tip: Don’t rush this step; the chorizo’s flavor deepens as it caramelizes.
4. Throw in the chopped spinach, stirring until it wilts, roughly 1 minute.
5. Tip: Spinach cooks down a lot, so don’t be shy with the amount.
6. In a bowl, whisk the eggs with a pinch of salt until well combined.
7. Pour the eggs over the chorizo and spinach in the skillet.
8. Using a spatula, gently stir the mixture, letting the eggs cook slowly to form soft curds, about 2-3 minutes.
9. Tip: Low and slow is the key to creamy scrambled eggs.
10. Once the eggs are just set but still slightly runny, remove from heat; they’ll continue to cook from residual heat.

Rich in flavors and textures, this dish is a beautiful mess of spicy, creamy, and slightly earthy notes. I love serving it straight from the skillet with a side of crusty bread to soak up all the goodness.

Scrambled Eggs with Chorizo and Black Beans

Waking up to the aroma of chorizo sizzling in the pan is one of my favorite ways to start the day. This scrambled eggs with chorizo and black beans dish is a hearty, flavorful breakfast that’s sure to wake up your taste buds. It’s a staple in my kitchen, especially on lazy weekends when I have a bit more time to savor the cooking process.

Ingredients

• 4 large eggs (I prefer room temp eggs here for fluffier scrambled eggs)
• 1/2 cup chorizo, diced (the spicier, the better in my book)
• 1/2 cup black beans, rinsed and drained (I love the creaminess they add)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup shredded cheddar cheese (because everything’s better with cheese)
• Salt to taste (I usually go for a pinch)
• Fresh cilantro for garnish (adds a fresh pop of color and flavor)

Instructions

1. Heat the olive oil in a non-stick skillet over medium heat (about 350°F) until shimmering.
2. Add the diced chorizo to the skillet, cooking until it’s nicely browned and releases its oils, about 3-4 minutes. Tip: Don’t stir too often to get a good sear.
3. Toss in the black beans, stirring gently to warm them through, about 1 minute.
4. In a bowl, whisk the eggs with a pinch of salt until well combined. Tip: Whisking vigorously introduces air, making the eggs fluffier.
5. Pour the eggs over the chorizo and beans, letting them sit for a few seconds before gently folding with a spatula. Cook to your preferred doneness, about 2-3 minutes for soft scrambled eggs. Tip: Remove from heat when they’re slightly underdone as they’ll continue to cook.
6. Sprinkle the cheddar cheese over the top, covering the skillet for about 30 seconds to let the cheese melt.
7. Garnish with fresh cilantro before serving.

Zesty and rich, this dish is a beautiful mess of flavors and textures, with the creaminess of the eggs, the spice of the chorizo, and the earthiness of the black beans. Serve it with a side of warm tortillas or avocado slices for an extra touch of indulgence.

Scrambled Eggs with Chorizo and Mushrooms

Waking up to the aroma of sizzling chorizo and earthy mushrooms is my idea of a perfect morning. This scrambled eggs dish is my go-to when I crave something hearty yet simple, and it’s packed with flavors that wake up the senses.

Ingredients

• 4 large eggs (I swear by room temperature eggs for fluffier results)
• 1/2 cup chorizo, diced (the spicier, the better in my book)
• 1 cup mushrooms, sliced (cremini are my favorite for their meaty texture)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• Salt to taste (I’m generous here to balance the chorizo’s spice)
• Freshly ground black pepper (a few twists for that extra kick)

Instructions

1. Heat the olive oil in a non-stick skillet over medium heat until shimmering, about 1 minute.
2. Add the diced chorizo and cook, stirring occasionally, until it starts to crisp, about 3 minutes. Tip: Don’t overcrowd the pan to ensure even crisping.
3. Toss in the sliced mushrooms and cook until they’re golden and have released their moisture, about 4 minutes. Tip: Resist the urge to stir too often for a better sear.
4. In a bowl, whisk the eggs with a pinch of salt and pepper until just combined. Tip: Over-whisking can make the eggs tough.
5. Reduce the heat to low and pour the eggs over the chorizo and mushrooms. Let them sit for 20 seconds before gently stirring with a spatula.
6. Continue cooking, stirring occasionally, until the eggs are softly set but still slightly runny, about 2 minutes. They’ll finish cooking off the heat.

Fluffy, spicy, and utterly satisfying, this dish is a breakfast of champions. Serve it atop toasted sourdough or wrap it in a warm tortilla for a quick breakfast taco—either way, it’s a winner.

Scrambled Eggs with Chorizo and Tomatoes

Unbelievably, it was a chilly morning when I first whipped up this Scrambled Eggs with Chorizo and Tomatoes dish, and now it’s my go-to for a quick, satisfying breakfast. The combination of spicy chorizo with the freshness of tomatoes and creamy eggs is just unbeatable.

Ingredients

• 4 large eggs (I swear by room temperature eggs for fluffier results)
• 1/2 cup chorizo, diced (the spicier, the better in my book)
• 1/2 cup cherry tomatoes, halved (they’re sweeter and juicier)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• Salt to taste (I like to use sea salt for its texture and flavor)

Instructions

1. Heat the extra virgin olive oil in a non-stick skillet over medium heat (about 350°F).
2. Add the diced chorizo to the skillet and cook for 3-4 minutes, until it starts to crisp up and release its oils.
3. Toss in the halved cherry tomatoes and cook for another 2 minutes, just until they start to soften.
4. In a bowl, whisk the eggs with a pinch of salt until well combined.
5. Pour the eggs into the skillet with the chorizo and tomatoes, reducing the heat to low.
6. Gently stir the mixture with a spatula every 30 seconds, allowing the eggs to slowly set but remain creamy.
7. Remove from heat when the eggs are just set but still slightly runny, as they’ll continue to cook from residual heat.

Just like that, you’ve got a dish that’s bursting with flavors and textures—creamy eggs, spicy chorizo, and sweet tomatoes. Serve it straight from the skillet with a side of crusty bread to soak up all the deliciousness.

Scrambled Eggs with Chorizo and Cilantro

Zesty mornings call for a breakfast that packs a punch, and that’s exactly what this Scrambled Eggs with Chorizo and Cilantro dish delivers. I remember the first time I whipped this up on a lazy Sunday; the aroma alone was enough to get everyone out of bed!

Ingredients

• 4 large eggs (I prefer room temp eggs here for fluffier results)
• 1/2 cup chorizo, diced (the spicier, the better in my book)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup fresh cilantro, chopped (because fresh herbs make all the difference)
• Salt to taste (I like to use sea salt for its subtle crunch)

Instructions

1. Heat the extra virgin olive oil in a non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced chorizo to the skillet and cook until it starts to crisp around the edges, roughly 3-4 minutes. Tip: Stir occasionally to ensure even cooking.
3. In a bowl, whisk the eggs with a pinch of salt until well combined. Tip: Whisking introduces air, making the eggs lighter.
4. Pour the whisked eggs over the chorizo in the skillet. Let them sit for about 20 seconds before gently stirring with a spatula.
5. Continue to cook and stir the eggs until they’re softly set but still slightly runny, about 2-3 minutes. Tip: Removing them from the heat a bit early ensures they don’t overcook.
6. Fold in the chopped cilantro just before the eggs are fully set, allowing the residual heat to wilt the herbs slightly.

Delightfully spicy and herby, this dish is a vibrant start to any day. Serve it with warm tortillas or atop avocado toast for an extra layer of texture and flavor.

Scrambled Eggs with Chorizo and Garlic

Every morning, I find myself reaching for the same skillet, the one with just the right amount of wear to know it’s been loved. It’s the perfect partner for my go-to breakfast: scrambled eggs with chorizo and garlic. There’s something about the spicy kick of chorizo paired with the creamy eggs that just wakes me up better than coffee ever could.

Ingredients

• 4 large eggs (I swear by room temp eggs for fluffier results)
• 1/2 cup chorizo, diced (the spicier, the better in my book)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 2 cloves garlic, minced (because more garlic is always the answer)
• Salt to taste (I like a pinch of flaky sea salt for texture)

Instructions

1. Heat the olive oil in a non-stick skillet over medium heat until shimmering, about 1 minute.
2. Add the diced chorizo to the skillet. Cook, stirring occasionally, until the chorizo is crispy and has rendered its fat, about 5 minutes.
3. Toss in the minced garlic and cook for another 30 seconds, just until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
4. Crack the eggs into a bowl, whisk them lightly with a fork until just combined. Tip: Over-whisking can make the eggs tough.
5. Pour the eggs into the skillet with the chorizo and garlic. Let them sit undisturbed for about 20 seconds.
6. Using a spatula, gently fold the eggs from the edges towards the center, creating large, soft curds. Cook until the eggs are just set but still slightly runny, about 2 minutes. Tip: They’ll continue to cook off the heat, so err on the side of underdone.
7. Remove from heat and season with a pinch of salt.

Let me tell you, the texture is everything—creamy eggs with bits of crispy chorizo and a hint of garlic in every bite. I love serving this on a warm tortilla with a sprinkle of fresh cilantro for a quick breakfast taco that never disappoints.

Scrambled Eggs with Chorizo and Cheese Quesadilla

Last weekend, I found myself craving something hearty yet easy to whip up for breakfast, and that’s when this Scrambled Eggs with Chorizo and Cheese Quesadilla came to life. It’s the perfect blend of spicy, cheesy, and comforting, all wrapped in a crispy tortilla.

Ingredients

• 4 large eggs (I swear by room temperature eggs for fluffier results)
• 1/2 cup chorizo, diced (the spicier, the better in my book)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 2 large flour tortillas (homemade or store-bought, both work)
• 1 tbsp extra virgin olive oil (my go-to for that rich flavor)
• Salt to taste (I like to keep it light since chorizo is already salty)

Instructions

1. Heat olive oil in a non-stick skillet over medium heat (about 350°F).
2. Add diced chorizo and cook until it’s nicely browned, about 5 minutes. Tip: Stir occasionally to prevent sticking.
3. In a bowl, whisk the eggs with a pinch of salt until well combined.
4. Pour the eggs into the skillet with the chorizo. Tip: Keep the heat medium to avoid drying out the eggs.
5. Stir gently until the eggs are softly scrambled, about 3 minutes. They should still be slightly runny.
6. Remove the egg and chorizo mixture from the skillet and set aside.
7. In the same skillet, place one tortilla and sprinkle half of the cheese evenly over it.
8. Spread the scrambled eggs and chorizo over the cheese, then top with the remaining cheese.
9. Place the second tortilla on top and press down lightly. Tip: Use a spatula to press the quesadilla for even cooking.
10. Cook for about 2 minutes on each side, or until the tortillas are golden brown and the cheese is melted.

When you cut into this quesadilla, the melted cheese stretches beautifully, and the chorizo adds a spicy kick that wakes up your taste buds. Serve it with a dollop of sour cream or a slice of avocado for an extra layer of flavor.

Scrambled Eggs with Chorizo and Jalapenos

Finally, a dish that wakes up your taste buds as much as your alarm clock does! I stumbled upon this Scrambled Eggs with Chorizo and Jalapenos recipe during a lazy Sunday brunch experiment, and it’s been a game-changer for my mornings ever since. The spicy kick from the jalapenos paired with the rich chorizo turns ordinary eggs into something spectacular.

Ingredients

• 4 large eggs (I swear by room temp eggs for fluffier results)
• 1/2 cup chorizo, diced (the spicier, the better in my book)
• 1 jalapeno, finely chopped (seeds in if you dare)
• 1 tbsp extra virgin olive oil (my go-to for everything)
• Salt to taste (I use a pinch, but you do you)

Instructions

1. Heat the olive oil in a non-stick skillet over medium heat (about 350°F).
2. Add the diced chorizo to the skillet, cooking until it’s nicely browned and releases its oils, about 5 minutes.
3. Toss in the chopped jalapeno, stirring for another 2 minutes until it softens slightly.
4. Whisk the eggs in a bowl with a pinch of salt until well combined.
5. Pour the eggs into the skillet, reducing the heat to low.
6. Gently stir the eggs every 30 seconds, allowing them to cook slowly for creamy, soft curds.
7. Once the eggs are just set but still slightly runny, remove from heat—they’ll continue to cook from residual heat.

Now, the moment of truth: the eggs should be creamy with a spicy punch from the chorizo and jalapeno. I love serving this on a warm tortilla with a sprinkle of fresh cilantro for an extra layer of flavor. Never underestimate the power of a well-seasoned skillet and the magic of slow-cooked eggs to turn breakfast into a feast.

Scrambled Eggs with Chorizo and Corn Tortillas

This morning, I found myself craving something hearty yet simple, a dish that reminds me of lazy weekend brunches at my grandma’s house. That’s when I decided to whip up some scrambled eggs with chorizo and corn tortillas—a meal that’s as comforting as it is flavorful.

Ingredients

• 4 large eggs (I prefer room temp eggs here for fluffier scrambled eggs)
• 1/2 cup chorizo, crumbled (the spicier, the better in my book)
• 2 corn tortillas, cut into strips (homemade if you have the time)
• 1 tbsp extra virgin olive oil (my go-to for almost everything)
• Salt to taste (I like to use sea salt for a bit of texture)

Instructions

1. Heat the olive oil in a non-stick skillet over medium heat (about 350°F).
2. Add the chorizo to the skillet, breaking it apart with a spoon, and cook until it’s nicely browned, about 5 minutes.
3. While the chorizo cooks, whisk the eggs in a bowl with a pinch of salt until well combined.
4. Push the chorizo to one side of the skillet and pour the eggs into the other side.
5. Let the eggs sit for about 30 seconds, then gently stir them, incorporating the chorizo as you go.
6. Add the tortilla strips to the skillet, mixing them in with the eggs and chorizo, and cook for another 2 minutes until everything is heated through.
7. Remove from heat when the eggs are just set but still slightly creamy.

Combining the crispy tortilla strips with the creamy eggs and spicy chorizo creates a texture and flavor contrast that’s absolutely divine. Serve it straight from the skillet for a rustic touch, or plate it up with a side of fresh avocado slices for a bit of coolness against the heat.

Scrambled Eggs with Chorizo and Sour Cream

Remember those lazy Sunday mornings when you crave something hearty yet easy to whip up? That’s exactly how this Scrambled Eggs with Chorizo and Sour Cream came to be a staple in my kitchen. It’s the perfect blend of spicy, creamy, and utterly comforting.

Ingredients

• 4 large eggs (I swear by room temperature eggs for fluffier results)
• 1/2 cup chorizo, diced (the spicier, the better in my book)
• 2 tbsp sour cream (full-fat for that rich, creamy texture)
• 1 tbsp unsalted butter (because everything’s better with butter)
• Salt to taste (I like to keep it light since the chorizo is already salty)

Instructions

1. Heat a non-stick skillet over medium heat and add the diced chorizo. Cook for about 3 minutes, or until it starts to release its oils and gets slightly crispy.
2. Add the butter to the skillet with the chorizo, letting it melt completely. This is my secret to adding a rich depth of flavor.
3. In a bowl, whisk the eggs lightly with a pinch of salt. Pour them into the skillet with the chorizo and butter.
4. Using a spatula, gently stir the eggs and chorizo together, scraping the bottom of the skillet to form soft curds. This should take about 2 minutes for perfectly creamy eggs.
5. Remove the skillet from the heat and fold in the sour cream. The residual heat will warm it through without curdling.

Velvety and rich, these scrambled eggs with chorizo and sour cream are a game-changer. Serve them on warm tortillas for a breakfast taco twist, or alongside crispy hash browns for the ultimate comfort meal.

Conclusion

These 14 Delicious Scrambled Eggs with Chorizo Recipes offer a fantastic way to spice up your breakfast routine. Whether you’re craving something smoky, spicy, or just packed with flavor, there’s a recipe here for you. We’d love to hear which one becomes your go-to! Don’t forget to leave a comment with your favorite and share this roundup on Pinterest for fellow food lovers to enjoy. Happy cooking!