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Baked Eggs with Chorizo and Potatoes

Baked Eggs with Chorizo and Potatoes is a hearty combination of spicy chorizo, crispy potatoes, and eggs—cooked and baked in a cast-iron skillet is a perfect breakfast for a crowd or to make ahead for busy school mornings.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 5
Calories: 259 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 russet potato washed, peeled, and cut into 1⁄4-inch cubes
  • 1 teaspoon salt
  • 10 ounces Mexican pork or beef chorizo casings removed
  • 1 clove garlic minced
  • salt
  • pepper
  • 5 eggs
  • Toasted sliced bolillos or warm tortillas for serving

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F.
  2. Place potatoes in a large saucepan filled with salted cold water, enough to cover all of the potatoes.
  3. Place potatoes soaking in waterover medium-high heat, checking in at the ten-minute mark. If they are tender but not firm, then remove from the heat. You do not want to overcook the potatoes. If they are too firm to be pierced with a fork, continue to boil for about 5 minutes longer. Using a colander, strain the potatoes but do not rinse.
  4. Meanwhile, heat a 12-inch cast-iron skillet on the stovetop over medium to high heat. While warming, add the chorizo and break it into chunks with a wooden spoon. Cook over medium heat, turning until cooked through and lightly browned, about 8 minutes. Add the garlic and cook, stirring, about 2 minutes.
  5. Add the potatoes, season with salt and pepper, and cook over medium heat. Gently combine until potatoes are coated with chorizo, about 3 minutes. Do not stir too much or the potatoes will get mushy.
  6. Remove the skillet from heat.
  7. Crack an egg into the center and 4 additional eggs around the skillet.
  8. Bake the skillet in the middle of the oven for about 12 to 18 minutes, or until the egg whites are set or until eggs are cooked to your desire. You can reduce the total back time if you prefer for your yolks to be runny.
  9. Serve with toasted bolillos or tortillas and salsa of your choice.

Notes

  • The potatoes can be boiled a day ahead and refrigerated.
  • Don't want to bake eggs? Cover skillet and let eggs cook over low heat until egg whites are set, about 8-10 minutes.

Nutrition Information

Calories 259kcal (13%) Carbohydrates 8g (3%) Protein 16g (32%) Fat 17g (26%) Saturated Fat 6g (30%) Cholesterol 199mg (66%) Sodium 1208mg (50%) Potassium 238mg (7%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 440IU (9%) Vitamin C 3mg (3%) Calcium 30mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 259

% Daily Value*

Calories 259kcal 13%
Carbohydrates 8g 3%
Protein 16g 32%
Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 199mg 66%
Sodium 1208mg 50%
Potassium 238mg 5%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 440IU 9%
Vitamin C 3mg 3%
Calcium 30mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.