Description
This Baked Mexican Chorizo and Eggs dish is a savory, protein-packed breakfast or brunch option featuring spicy chorizo, tender potatoes, fluffy eggs, and classic Mexican toppings like crema, avocado, and cotija cheese. It’s baked to perfection and perfect for serving with warm tortillas.
Ingredients
Units
Scale
- 4 oz Mexican chorizo, removed from casings
- 6 large eggs, whisked
- 1/2 cup onion, finely diced
- 1 cup potato, peeled and cut into small cubes
- Pinch kosher salt
- Ground pepper, to taste
- 1 tbsp canola oil
- Butter, for greasing baking dish
- Avocado, for serving
- Mexican crema (sour cream), for serving
- Salsa, for serving
- Warm tortillas, for serving
- Cotija cheese, crumbled, for serving
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish with butter and set aside.
- In a skillet over medium heat, add canola oil and sauté the diced onions and potatoes until the potatoes are tender and golden, about 8–10 minutes.
- Add the chorizo to the skillet and cook until fully browned, breaking it apart as it cooks, about 5 minutes.
- Season the mixture with a pinch of salt and ground pepper.
- Transfer the cooked chorizo and potato mixture into the prepared baking dish and spread it evenly.
- Pour the whisked eggs over the chorizo mixture in the baking dish.
- Bake for 20–25 minutes, or until the eggs are set in the center.
- Remove from oven and let it cool slightly before serving.
- Serve with avocado slices, a dollop of crema, your favorite salsa, crumbled cotija cheese, and warm tortillas on the side.
Notes
- You can prep the chorizo and potato mixture the night before to save time in the morning.
- For a spicier version, add diced jalapeños or hot sauce to the egg mixture.
- This dish is great for meal prep and reheats well throughout the week.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 295mg