Description
Baked Mexican Chorizo and Eggs is a hearty, flavorful dish combining spicy chorizo sausage with eggs, cheese, and seasonings—all baked to perfection. It’s great for breakfast or brunch and can be served with tortillas or crusty bread.
Ingredients
Scale
- 8 oz Mexican chorizo (casings removed if needed)
- 6 large eggs
- 1/2 cup diced onion
- 1/2 cup diced bell pepper (any color)
- 1/4 cup milk or heavy cream
- 1/2 tsp garlic powder
- 1/4 tsp ground cumin
- Salt and pepper to taste
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1 tbsp olive oil
- Fresh cilantro and sliced jalapeños for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9-inch baking dish or cast iron skillet.
- In a skillet over medium heat, add olive oil and cook the chorizo for 5–6 minutes, breaking it up as it cooks. Once browned, add onion and bell pepper. Cook another 3–4 minutes until softened.
- In a mixing bowl, whisk together eggs, milk or cream, garlic powder, cumin, salt, and pepper.
- Add the cooked chorizo and veggies to the prepared baking dish. Pour the egg mixture over the top and stir gently to combine.
- Sprinkle cheese evenly over the top.
- Bake for 20–25 minutes or until eggs are set and the top is golden.
- Remove from oven and let sit for 5 minutes. Garnish with fresh cilantro and sliced jalapeños if desired. Serve warm with tortillas, toast, or avocado slices.
Notes
- You can substitute Mexican chorizo with plant-based chorizo for a vegetarian version.
- For a spicier version, add hot sauce or extra jalapeños before baking.
- This dish can be made ahead and reheated for meal prep.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of dish
- Calories: 330
- Sugar: 2g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 240mg