Baked Eggs with Chorizo and Potatoes
8
on Jan 03, 2022
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Baked Eggs with Chorizo and Potatoes is a hearty combination of spicy chorizo, crispy potatoes, and eggs—cooked and baked in a cast-iron skillet is a perfect breakfast for a crowd or to make ahead for busy school mornings.
Every school morning, I blare Latin music and sing loudly to get my kids out of bed, all while dancing in the kitchen as I pack lunches and make breakfast. If loud music and my horrible singing doesn’t wake them up, the aroma of something delicious baking will surely entice them to get out of bed.
If you are an early bird and want to bake this dish in the morning, you can get a head start by boiling the potatoes and refrigerating them the night before, and then all that is needed is to cook your homemade chorizo and bake the skillet in the morning.
Papas con chorizo (potatoes and chorizo) is my quick go-to meal for breakfast. I usually scramble it with eggs and serve it rolled up in a warm flour tortilla. This dish is inspired by that classic recipe, but instead of scrambling the eggs I cracked eggs right on top of the diced potato and chorizo mixture, then baked the eggs in the oven.
This one-skillet Mexican breakfast is quick, easy, and lightly spicy packed with bold flavors.
How to make this Baked Egg Skillet Breakfast
Make ahead
The potatoes can be boiled a day ahead and refrigerated.
For an easy breakfast for busy back-to-school mornings, make this skillet on Sunday and then reheat servings in the microwave throughout the week.
If you are rushing out the door and you don’t have time to eat at home before heading out to school, scoop out a serving and bundle it in a flour tortilla or wrap for the ultimate grab-and-go breakfast.
Or you can even make freezer burritos for a quick and easy morning breakfast. Make a bunch ahead of time, heat and go!
Customize this skillet breakfast
- Add more vegetables: red bell pepper, zucchini, mushrooms, or even some jalapeño.
- Use soy chorizo.
- Add your favorite seasoning, or some red pepper flakes for some heat.
Other Breakfast Ideas
- Rosca de Reyes (Three Kings Bread)
- Chile Verde Benny
- Huevos Divorciados
- Huevos a la Mexicana
- Chilaquiles Verdes
If you make this Baked Eggs with Chorizo and Potatoes recipe, please let me know! Leave a 
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Baked Eggs with Chorizo and Potatoes
Ingredients
Instructions
- Preheat oven to 375 degrees F.
- Place potatoes in a large saucepan filled with salted cold water, enough to cover all of the potatoes.
- Place potatoes soaking in waterover medium-high heat, checking in at the ten-minute mark. If they are tender but not firm, then remove from the heat. You do not want to overcook the potatoes. If they are too firm to be pierced with a fork, continue to boil for about 5 minutes longer. Using a colander, strain the potatoes but do not rinse.
- Meanwhile, heat a 12-inch cast-iron skillet on the stovetop over medium to high heat. While warming, add the chorizo and break it into chunks with a wooden spoon. Cook over medium heat, turning until cooked through and lightly browned, about 8 minutes. Add the garlic and cook, stirring, about 2 minutes.
- Add the potatoes, season with salt and pepper, and cook over medium heat. Gently combine until potatoes are coated with chorizo, about 3 minutes. Do not stir too much or the potatoes will get mushy.
- Remove the skillet from heat.
- Crack an egg into the center and 4 additional eggs around the skillet.
- Bake the skillet in the middle of the oven for about 12 to 18 minutes, or until the egg whites are set or until eggs are cooked to your desire. You can reduce the total back time if you prefer for your yolks to be runny.
- Serve with toasted bolillos or tortillas and salsa of your choice.
Video
Notes
- The potatoes can be boiled a day ahead and refrigerated.
- Don't want to bake eggs? Cover skillet and let eggs cook over low heat until egg whites are set, about 8-10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
Originally published: October 2019.
I can’t wait to try this
I made this. I read the comments beforehand and a couple people complained that the eggs were rubbery. So, I did the oven time for 10 minutes, as Yvette does suggest in Step 8. She says that if you want runnier yolks, bake less than the 12-18 minutes. She also suggests that you can cook eggs separately.
I usually do my eggs on stovetop, but I wanted to make less work for me in cooking and clean-up, so I did the bake thing.
That worked out for me. My son said it was 10 out of 10 and he’d eat it again.
The eggs came out bad for me. Next time I will cook them separate to ensure over easy instead of rubbery over hard
We loved this dish. I substituted vegan sausage (Beyond Meat) and adjusted the spices.
Unfortunately this recipe didn’t work out for me, the eggs came out rubbery . If I try it again I will keep a closer eye on the eggs, I don’t know if it was the length of baking time or oven temperature.
Every oven must be checked to ensure how it is heating, where the hot and cooler spots are, and variations between shorter and longer times.
Our last oven got to where I could set it exactly for 300 degrees F., and it could be 225 or 475 degrees.
Ugh. The landlord wouldn’t fix or replace it. We bought an air fryer oven (not the smaller device the size of a large blender or so.) We are hooked on the air fryer-dehydrator-broiler-baker, &c., machine. Oh yes, know your stove.
This looks yummy. Do you use beef or pork Mexican Chorizo?
Going to try this looks delicious