Baked Eggs with Chorizo and Potatoes
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 the 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
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 rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.
Baked Eggs with Chorizo and Potatoes
- 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.
- 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.
Photography by Jenna Sparks
Originally published: October 2019.