Baked Eggs with Chorizo and Potatoes

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Baked Eggs with Chorizo and Potatoes is a hearty combination of spicy chorizo, crispy potatoes, and free-range eggs—cooked and baked in a cast-iron skillet is a perfect breakfast for a crowd or to make ahead for busy school mornings. 

Baked Eggs with Chorizo and Potatoes in an iron skillet on a colorful striped linen  

For make-ahead meals, it’s essential that you use quality ingredients that hold their nutrients and flavor better, particularly eggs, so I’ve selected Certified Humane eggs from Nellie’s Free Range.

Say it isn’t so, I blinked and my kids are back in school. I was just getting used to our summer routine, and now it’s time to get ready for a new school year. I can’t believe Maya is a senior in high school and Blake a sixth grader in middle school.

School mornings are crazy, especially the first weeks, so I wanted to share with you an easy back to school breakfast recipe.

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.

homemade chorizo in an iron skillet

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!

Baked Eggs with Chorizo and Potatoes and toasted bolillo slices with a carton of eggs

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 Nellies Free Range Eggs right on top of the diced potato and chorizo mixture, then baked the eggs in the oven.

The quality of these eggs is obvious, and it’s apparent in the appearance alone – just look at those beautiful, gold yolks. Nellie’s Free Range Eggs always taste fresh, and the flavor of the yolks are rich and comforting when baked, making this a quick, easy, and lightly spicy dish packed with bold flavors.

Baked Eggs with Chorizo and Potatoes showcasing deep golden egg yolks from free range eggs


Baked Eggs with Chorizo and Potatoes

Baked Eggs with Chorizo and Potatoes is a hearty combination of spicy chorizo, crispy potatoes, and free range eggs—cooked and baked in a cast-iron skillet is a perfect breakfast for a crowd or to make ahead for busy school mornings.
overhead shot of a breakfast egg skillet with chorizo and potaoes
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4.5 from 4 votes
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  • 1 Russet potato, washed, peeled, and cut into 1⁄4-inch cubes
  • 1 teaspoon salt
  • 10 ounces Mexican chorizo, casings removed
  • 1 clove garlic, minced
  • salt
  • pepper
  • 5 Nellie’s Free Range Eggs
  • Toasted sliced bolillos or warm tortillas, for serving


  • 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 a Nellie’s Free Range egg into the center and 4 additional eggs around the skillet.
  • Bake the skillet in the middle of the oven for about 18 minutes, or until the egg whites are set. 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.


Calories: 259kcal, Carbohydrates: 8g, Protein: 16g, Fat: 17g, Saturated Fat: 6g, Cholesterol: 199mg, Sodium: 1208mg, Potassium: 238mg, Fiber: 1g, Sugar: 1g, Vitamin A: 440IU, Vitamin C: 3mg, Calcium: 30mg, Iron: 2mg

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Photography by Jenna Sparks 

This post is in partnership with Nellie’s Free Range Eggs. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.