There is nothing better than the smell of Baked Mexican Chorizo and Eggs while I’m enjoying my coffee on a Sunday morning. I bake eggs a lot because it’s easy and I can enjoy my second cup of coffee while they are cooking. I love traditional Chorizo and Eggs, but this preparation has become a new favorite of mine. Who knows, maybe it all works out the same in the end, but I use my oven a lot around here.
On the weekends, my Mom makes Chorizo con papas y huevo or Chorizo, potatoes and eggs. Sometimes she combines the Chorizo with the potato, sometimes not. But the three always coexist somehow, someway. She always has super spicy salsa to put on it and warm flour and corn tortillas. Always a little cheese to top it off. Delicious!! I see my folks often, so I always know this is going to be on the table for one morning during my visit and I so look forward to it!
I should note and make clear, that this is a baked version of Chorizo, potato and eggs rather than cooked in a skillet. I just want to make clear that the only thing that is different, is the method of cooking this dish. All the ingredients for the traditional dish remain the same.
In this recipe use my Tia’s Chorizo recipe that is without the casing. She makes the best Chorizo and maybe I can share it with you all later, but for now, store bought Chorizo will work.
What is Chorizo?
There are two main types of Chorizo: Mexican spicy Chorizo and Spanish Chorizo. Mexican Chorizo has its variations. It’s mostly made of Pork, occasionally beef and it’s typically red. However, you can also find green Chorizo which is out of this world delicious. The green is typically made with Poblanos, herbs and spices and is most popular in the region of Toluca, Mexico. The red is typically a blend of Red chiles, predominantly Guajillo, herb and spices with a touch of vinegar. For my Baked Mexican Chorizo and Eggs, I used homemade red, pork Chorizo. If you live in Los Angeles, and you are looking for some of the best Chorizo, try Chori-Man in San Pedro. It’s artisanal Chorizo, come hungry and order a burrito when you pick up your Chorizo. Next to homemade, this is my go to Chorizo.
Now Spanish Chorizo comes in several more variations. It can be found raw, cured, semi cured, in casings and without. It has distinct flavors depending on the region you are in and of course, used differently as well. More on this later when I share my recipe for Paella with you.
Let’s make Baked Mexican Chorizo and Eggs
To make this easier, I cut my potatoes in small cubes that will cook quickly. You can buy cooked, frozen potatoes, but they must be completely thawed.
Start by cooking the potatoes with onions in a non stick pan. Once cooked through, add Chorizo that has been removed from the casings and break it up as you combine the potatoes and onion. Fully thawed Chorizo cooks up pretty fast. While that is finishing up cooking, whisk some eggs in a bowl, you can add a little milk or cream if you wish. Add a pinch of salt and pepper. Pour eggs into a buttered casserole dish, and then add Chorizo, egg and onion mixture. Spread out a little bit and bake in a 350 degree oven about 15 or so minutes.
Remove from the oven, top with Cotija cheese and serve with Avocado, crema (sour cream) and warm corn or flour tortillas. Refried Pinto or Black beans are always a good addition to this breakfast.
The eggs turn out fluffy, spicy with a good balance of meat, eggs and potato. This is an egg-celent (sorry, couldn’t resist 🍳) dish for brunch. Just use the multiplier on the right side of the recipe card for a larger group and just make sure your dish is big enough!
If you love this recipe, we made it bite sized just for you! Try Easy Baked Chorizo Egg Bites.
Inspired by this recipe? Make sure to mention us or tag us on Instagram. All content and photographs ©Claudia’s Table and claudiastable.com
Baked Mexican Chorizo and EggsMarch 6, 2021
- Non stick pan
- small casserole dish- 4 cup or 1 liter
- 4 oz Chorizo Mexican, removed from casings
- 6 large eggs whisked
- 1/2 cup onion finely diced
- 1 cup potato peeled, cut into small cubes
- pinch salt kosher
- pepper ground
- 1 tbsp canola oil
- butter for baking dish
- Avocado for serving
- Crema Mexican sour cream for serving
- Salsa for serving
- Tortillas warmed, for serving
- Cotija cheese crumbled
- Preheat oven to 350 degrees.
- Butter baking dish and set aside.
- In a hot skillet, add 1 tbsp of oil, add potatoes and onions, cook for about 10 minutes until tender.
- Add Chorizo, break up larger pieces, and combine with potatoes and onions. Cook for about 5-8 minutes.
- While the Chorizo is cooking, place eggs in a bowl and whisk until the yolks and whites are combined. Add a pinch of salt and pepper.
- Add eggs to a buttered baking dish.
- When Chorizo, eggs and potatos are ready, add to eggs, distribute Chorizo mixture evenly.
- Bake at 350 for about 15-20 minutes.
- The eggs will be nicely puffed when done. Remove from oven.
- For serving, top with crumbled Cotija, side of Avocado, salsa, crema and warm tortillas.
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
Hi! How many eggs do you put in? They’re not listed in the ingredient list.
[email protected]'s Table says
My goodness! So sorry about that! You need 6 large eggs. I will update right now. Thank you for letting me know and I hope you enjoy it!