Baked Mexican Chorizo and Eggs

Bold, Zesty, and Oh-So Satisfying

Let’s be honest—eggs for breakfast are great, but when you bring smoky, spicy Mexican chorizo into the mix and bake it all together? Now that’s how you start the day. This Baked Mexican Chorizo and Eggs recipe is everything you want in a morning meal: it’s hearty, flavorful, and has just enough kick to wake you up with a smile.

It’s one of those dishes that looks impressive but is secretly super simple. Everything gets baked in one skillet or baking dish, and the result is a bubbling, savory breakfast packed with juicy chorizo, perfectly baked eggs, and maybe even a little melty cheese if you’re feeling fancy. Serve it up with warm tortillas or crusty bread, and trust me—your brunch game just leveled up.

Why You’ll Love Baked Mexican Chorizo and Eggs

This recipe isn’t just about breakfast—it’s about bringing big flavor to your table with minimal effort. Here’s why it’s a favorite:

One Dish Wonder: Everything bakes in one skillet or pan—hello, easy clean-up!

Big Bold Flavor: Chorizo brings smoky, spicy, and savory notes that infuse every bite.

Perfect for Brunch: It’s a showstopper on a brunch table and pairs beautifully with fresh toppings and sides.

Customizable: Add cheese, veggies, or hot sauce to make it your own.

Protein-Packed: Between the eggs and the sausage, this dish is filling, energizing, and satisfying.

Ingredients in Baked Mexican Chorizo and Eggs

This dish is all about simple ingredients coming together for a bold, satisfying breakfast:

Mexican Chorizo

The star of the dish—spicy, flavorful, and packed with smoky paprika, garlic, and chili. Make sure to use Mexican-style chorizo (the uncooked kind), not Spanish dry-cured.

Eggs

Perfectly baked eggs nestled in the spicy chorizo mixture. They add creaminess and balance to the dish.

Onion

Sautéed until soft and golden, it adds a sweet and savory base to complement the chorizo.

Garlic

Because everything’s better with garlic. It deepens the flavor and plays beautifully with the spices in the sausage.

Tomatoes (Fresh or Canned)

They bring moisture and brightness to the dish. You can also use fire-roasted tomatoes for a smoky touch.

Jalapeño or Chili (Optional)

For an extra kick. You can control the heat depending on your preference.

Spices (Optional)

Paprika, cumin, or chili powder can be added for even more depth and warmth.

Cheese (Optional)

A sprinkle of shredded cheddar, Monterey Jack, or queso fresco on top adds a rich, melty finish.

Cilantro or Green Onions

Fresh herbs give the dish a pop of color and a bright, herby finish.

Instructions

Let’s bake up something delicious:

Preheat Your Oven

Preheat your oven to 375°F (190°C). This will ensure even baking and perfectly set eggs.

Cook the Chorizo and Veggies

In an oven-safe skillet, cook the chorizo over medium heat until browned and cooked through. Add the diced onion and cook until soft. Stir in garlic and cook for another 30 seconds, until fragrant. If you’re using tomatoes or jalapeños, toss them in here too and let everything simmer together for a few minutes.

Make Room for the Eggs

Use a spoon to create small wells in the chorizo mixture. Carefully crack an egg into each well, spacing them out evenly. If using cheese, sprinkle it over the top at this stage.

Bake It Up

Transfer the skillet to the oven and bake for 10–15 minutes, or until the egg whites are set but the yolks are still slightly runny (or cook longer if you like your yolks more firm).

Garnish & Serve

Remove from the oven and let cool for a minute or two. Top with chopped cilantro or green onions and serve immediately with warm tortillas, toast, or crusty bread for dipping.

Nutrition Facts

Servings: 4
Calories per serving: ~350–450 (depending on cheese and chorizo)

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Baked Mexican Chorizo and Eggs

This dish is versatile and so easy to pair with your favorite breakfast or brunch sides:

• Warm Tortillas: Perfect for scooping or wrapping into a quick breakfast taco.
• Crusty Bread or Toast: Use it to dip into those runny yolks and soak up all the spicy goodness.
• Avocado Slices: The creamy, cooling contrast is a perfect match for the heat of the chorizo.
• Fresh Salsa or Pico de Gallo: Adds a fresh, juicy burst of flavor.
• Hash Browns or Roasted Potatoes: Because carbs + chorizo + eggs = a breakfast dream.

Additional Tips

• Make It Spicier: Add more jalapeños or a drizzle of hot sauce before serving.
• Lower the Heat: Use sweet bell peppers instead of chilies if you want a milder version.
• Add Veggies: Try tossing in some spinach, mushrooms, or zucchini to bulk it up.
• Double It: Serving a crowd? Double the recipe and bake it in a larger pan.

FAQ Section

Q1: Can I use Spanish chorizo instead?
A1: Spanish chorizo is cured and has a different texture and flavor. Stick to Mexican chorizo (the raw, crumbly kind) for best results.

Q2: Can I make this dish ahead of time?
A2: You can prep the chorizo mixture ahead and store it in the fridge. When ready to bake, reheat it, crack in the eggs, and finish in the oven.

Q3: Can I make it dairy-free?
A3: Definitely—just skip the cheese! The chorizo and eggs have plenty of flavor on their own.

Q4: What kind of pan should I use?
A4: A cast iron skillet works beautifully, but any oven-safe pan or baking dish will do.

Q5: Can I freeze leftovers?
A5: It’s best enjoyed fresh, but you can refrigerate leftovers for up to 2 days and reheat gently in the oven or microwave.

Conclusion

Baked Mexican Chorizo and Eggs is your new favorite one-pan wonder. It’s spicy, savory, packed with flavor, and makes mornings a whole lot more exciting. Whether you’re whipping it up for a lazy weekend brunch or a fast weeknight “breakfast for dinner,” this dish hits all the right notes—bold, hearty, and full of soul. Give it a try and get ready to fall in love with every bite.

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