There is nothing better than the scent of baked Mexican chorizo and eggs while sipping coffee on a slow Sunday morning. I bake eggs often because it’s simple and gives me time to enjoy a second cup while they finish in the oven. I adore traditional chorizo and eggs made on the stovetop, but this baked version has quickly become a new favorite. The ingredients remain the same as the classic dish—what changes is only the cooking method, which makes it especially convenient when you want hands-off cooking and a fluffy, well-balanced breakfast casserole.
On weekends my mother cooks chorizo con papas y huevo—chorizo, potatoes and eggs. Sometimes she mixes the chorizo with the potatoes, sometimes she keeps them separate, but the three always appear together in some form. She serves it with a very spicy salsa, warm flour and corn tortillas, and usually a bit of cheese on top. It’s a family favorite and a breakfast I always look forward to during visits.
For this baked version I use chorizo removed from its casing. If you make chorizo from scratch, even better, but good-quality store-bought Mexican chorizo works perfectly. The method here is the same as the traditional skillet recipe—potatoes and onions cooked first, chorizo added, then combined with whisked eggs and baked until puffy and set.
What is chorizo?
Chorizo comes in two main varieties: Mexican and Spanish. Mexican chorizo is usually spicy, often made with pork (sometimes beef) and typically red from dried chiles like guajillo. There is also green chorizo—fabulous, often made with poblano chiles, herbs, and spices, popular in regions around Toluca. Spanish chorizo differs: it can be raw, cured or semi-cured, and varies by region in flavor and preparation. For this baked Mexican chorizo and eggs recipe, use a flavorful Mexican-style chorizo, removed from the casing.
Let’s make baked Mexican chorizo and eggs
This dish is best when the potatoes are cut into small cubes so they cook quickly and evenly. If you prefer, use thawed cooked frozen potatoes, but be sure they’re completely thawed before cooking. Below I’ve laid out a straightforward method and tips to get fluffy, spicy eggs with a balanced ratio of meat and potato.
Start by heating a nonstick skillet and adding a tablespoon of oil. Sauté diced onion and the cubed potatoes until tender, about 8–10 minutes. Add the chorizo (removed from its casing) and break it up with a spoon, combining it with the potatoes and onions. The chorizo cooks quickly—about 5–8 minutes—until browned and fully cooked through.
While the chorizo finishes cooking, whisk six large eggs in a bowl. You can add a splash of milk or cream for extra creaminess if you like. Season with a pinch of salt and a few grinds of black pepper. Butter a small casserole dish (about 4 cups / 1 liter), pour in the whisked eggs, then add the cooked chorizo, potatoes and onions, distributing the mixture evenly.
Bake in a 350°F (175°C) oven for about 15–20 minutes, or until the eggs are puffed and set. Remove from the oven and top with crumbled Cotija cheese. Serve with sliced avocado, crema or sour cream, warm corn or flour tortillas, and a side of refried pinto or black beans if desired. The result is a flavorful, slightly spicy breakfast casserole with tender potatoes and tender, fluffy eggs.
This casserole scales easily—use the serving multiplier to increase quantities and make sure your baking dish is large enough. It’s a perfect dish for brunch or a hearty weekend breakfast, and leftovers reheat well.
Equipment
- Nonstick pan or skillet
- Small casserole dish (about 4 cups / 1 liter)
Ingredients (serves 2)
- 4 oz Mexican chorizo, removed from casings
- 6 large eggs, whisked
- 1/2 cup finely diced onion
- 1 cup potato, peeled and cut into small cubes
- Pinch of kosher salt and ground black pepper
- 1 tbsp canola or neutral oil
- Butter for greasing the baking dish
For serving
- Avocado, sliced
- Crema or sour cream
- Salsa or hot sauce
- Warm tortillas (corn or flour)
- Crumbled Cotija cheese
Instructions
- Preheat oven to 350°F (175°C). Butter the baking dish and set aside.
- Heat the skillet, add 1 tbsp oil, then cook potatoes and onion until tender, about 8–10 minutes.
- Add the chorizo, breaking up large pieces, and combine with the potatoes and onion; cook 5–8 minutes until fully cooked.
- Whisk eggs with a pinch of salt and pepper (and optional milk or cream).
- Pour eggs into the buttered baking dish, then add the chorizo, potato and onion mixture, distributing evenly.
- Bake for 15–20 minutes, until eggs are puffed and set.
- Remove from oven, top with crumbled Cotija cheese, and serve with avocado, crema, salsa and warm tortillas.
Nutrition
Approximate calories per serving: 326 kcal. Nutritional values are estimates and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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