Baked Mexican Chorizo and Eggs: Your New Favorite Easy Breakfast Casserole
There’s truly nothing quite like the comforting aroma of Baked Mexican Chorizo and Eggs wafting through the kitchen on a leisurely Sunday morning, especially when paired with a freshly brewed cup of coffee. As someone who frequently bakes eggs, I can attest to its unparalleled convenience. It allows me to enjoy a peaceful second cup of coffee while breakfast effortlessly cooks in the oven. While my heart holds a special place for traditional Chorizo and Eggs made in a skillet, this baked preparation has quickly ascended to the top of my list of favorites. Perhaps it all balances out in the end, but my oven has certainly become my best friend for these kinds of delicious, hands-off meals!
Weekends at my Mom’s house were, and still are, synonymous with her delectable Chorizo con Papas y Huevo – a delightful combination of chorizo, potatoes, and eggs. Sometimes she’d mix the chorizo directly with the potatoes, other times they’d coexist side-by-side, but the trio was always present, in some form or another. Her spread always included super spicy salsa, warm flour and corn tortillas, and a sprinkle of cheese to crown it all. Pure deliciousness! I’m fortunate to see my folks often, so I always anticipate this incredible dish gracing our breakfast table during my visits, and it’s a culinary highlight I eagerly look forward to!
It’s important to clarify that this particular recipe offers a baked version of the beloved Chorizo, potato, and egg combination, rather than the more common skillet-cooked preparation. The core difference lies solely in the method of cooking; all the authentic and cherished ingredients of the traditional dish remain wonderfully the same. This oven-baked approach lends itself beautifully to a more hands-off cooking experience, making it ideal for entertaining a crowd or simply enjoying a relaxed morning without constantly tending to the stove.
For this recipe, I often turn to my Tia’s incredible chorizo recipe, made without casings, which produces the most flavorful chorizo imaginable. While I hope to share that cherished family recipe with you all in the future, for now, a high-quality store-bought chorizo will work perfectly and still yield fantastic results. Choosing good chorizo is key to the dish’s success!
What is Chorizo? Exploring the Two Main Types
Before we dive into the recipe, let’s talk about chorizo. There are two primary categories of chorizo, each with its distinct characteristics and culinary applications: Mexican Chorizo and Spanish Chorizo. Understanding the differences is essential for appreciating this dish.
Mexican Chorizo: A Symphony of Spice and Flavor
Mexican chorizo boasts a wonderful variety, though it’s predominantly made from pork, with occasional beef variations. It’s most commonly recognized by its vibrant red hue, which comes from a blend of dried red chiles, particularly Guajillo peppers, along with a medley of herbs, spices, and a touch of vinegar. This combination gives it a unique tangy, spicy, and deeply savory profile. It’s typically sold fresh and uncooked, often in casings that are removed before cooking, resulting in a wonderfully crumbly texture perfect for incorporating into eggs, tacos, and stews.
However, Mexican chorizo isn’t limited to just red! You might also encounter green chorizo, particularly popular in the Toluca region of Mexico. This variety is truly “out of this world delicious,” made with fresh ingredients like poblano peppers, cilantro, serrano chiles, and a blend of other fresh herbs and spices, giving it a distinct earthy and herbaceous flavor profile, along with its striking green color.
For my Baked Mexican Chorizo and Eggs, I personally used homemade red pork chorizo, which offers an unparalleled depth of flavor. If you’re fortunate enough to live in the Los Angeles area and are searching for some of the finest artisanal chorizo, I highly recommend checking out Chori-Man in San Pedro. Their commitment to quality and flavor is exceptional. Make sure to come hungry and perhaps grab one of their burritos when you pick up your chorizo – it’s an experience in itself! Next to homemade, Chori-Man is my absolute go-to for authentic Mexican chorizo.
Spanish Chorizo: Cured, Smoked, and Savory
Spanish chorizo, on the other hand, comes in an even broader array of variations. It can be found raw, cured, semi-cured, both in casings and without. Its distinct flavors are heavily influenced by the region it originates from and its preparation, with smoked paprika (pimentón) being a signature ingredient that sets it apart from its Mexican counterpart. Spanish chorizo tends to be firmer, drier, and more intensely flavored, often used in slices on charcuterie boards, or diced into dishes like paella, stews, and tapas, where it adds a rich, smoky depth. We’ll delve more into this fascinating variety when I share my recipe for Paella with you!
Let’s Make Baked Mexican Chorizo and Eggs: A Step-by-Step Guide
Preparing this Baked Mexican Chorizo and Eggs casserole is surprisingly simple, designed for maximum flavor with minimal effort. The key to ensuring the potatoes cook quickly and evenly is to cut them into small, uniform cubes. While you can opt for pre-cooked, frozen potatoes for convenience, just make sure they are completely thawed before you begin.
To start, heat a non-stick pan with a tablespoon of oil over medium-high heat. Add your diced potatoes and finely chopped onions, cooking them until they are tender and slightly golden, which usually takes about 10 minutes. This browning step is crucial as it develops a deeper flavor for your dish. Once the potatoes are tender, add the chorizo, which you’ve removed from its casings, and break it up with a spoon as you combine it with the cooked potatoes and onions. Fully thawed chorizo cooks relatively fast, usually within 5-8 minutes, so keep an eye on it until it’s browned and cooked through.
While your chorizo and potato mixture is finishing up, whisk a generous amount of eggs in a separate bowl. For an extra touch of richness and fluffiness, feel free to add a splash of milk or cream. Season the eggs with a pinch of salt and freshly ground pepper. Pour the whisked eggs into a buttered casserole dish, then carefully spoon the cooked chorizo, potato, and onion mixture over the eggs. Gently spread it out a little to ensure an even distribution of all the delicious components. Pop it into a preheated 350-degree Fahrenheit oven for about 15 to 20 minutes, or until the eggs are set and beautifully puffed.
Once baked to golden perfection, remove the casserole from the oven and immediately top it with a generous crumbling of Cotija cheese. Serve this magnificent dish alongside creamy avocado slices, a dollop of tangy Mexican crema (or sour cream), a side of your favorite spicy salsa, and warm corn or flour tortillas. For an even heartier breakfast or brunch, refried pinto or black beans are always a fantastic and authentic addition. The result is a truly satisfying meal: fluffy, spicy eggs perfectly balanced with the savory depth of chorizo and tender potatoes. This is truly an “egg-cellent” dish for brunch – I couldn’t resist the pun! If you’re feeding a larger group, simply use the multiplier on the recipe card below and ensure your baking dish is appropriately sized.
If you’re a fan of this recipe and want to try a bite-sized version, be sure to check out our Easy Baked Chorizo Egg Bites – they’re perfect for meal prep or appetizers!
We absolutely love seeing your culinary creations! If you’re inspired by this recipe, please make sure to mention or tag us on Instagram. All content and photographs ©Claudia’s Table and claudiastable.com.
Baked Mexican Chorizo and Eggs
Ana | Claudia’s Table
March 6, 2021
Pin Recipe
Equipment
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Non stick pan
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small casserole dish- 4 cup or 1 liter
Ingredients
- 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
For serving
- Avocado for serving
- Crema Mexican sour cream for serving
- Salsa for serving
- Tortillas warmed, for serving
- Cotija cheese crumbled
Instructions
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Preheat oven to 350 degrees F (175 C).
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Butter your baking dish thoroughly and set it aside.
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In a hot non-stick skillet, add 1 tablespoon of canola oil. Add the diced potatoes and onions and cook for about 10 minutes, stirring occasionally, until they are tender and slightly golden.
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Add the Mexican chorizo (removed from its casings) to the skillet. Break up any larger pieces with a spoon and combine it well with the potatoes and onions. Cook for about 5-8 minutes, or until the chorizo is fully cooked and browned.
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While the chorizo mixture is cooking, crack the eggs into a bowl and whisk vigorously until the yolks and whites are thoroughly combined and slightly frothy. Season with a pinch of kosher salt and ground pepper.
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Pour the whisked eggs into your prepared buttered baking dish.
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Once the chorizo, potatoes, and onions are cooked, carefully spoon this mixture evenly over the eggs in the baking dish. Gently spread it out to ensure all components are well distributed.
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Bake in the preheated oven for about 15-20 minutes.
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The eggs will be beautifully puffed, golden, and set in the center when done. Remove the casserole from the oven.
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For serving, generously top with crumbled Cotija cheese, and serve with sides of fresh avocado, your favorite salsa, a dollop of Mexican crema, and warm corn or flour tortillas. Enjoy immediately!
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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