Baked Mexican Chorizo and Eggs

If there’s one dish that never lets me down, it’s this Baked Mexican Chorizo and Eggs. You know how sometimes you want something really satisfying but also quick and low-effort? This is that recipe. It’s rich, a little spicy, and packed with flavor—but it comes together in under 30 minutes and only dirties one pan. It’s got the smoky heat of Mexican chorizo, the creaminess of baked eggs, and a cheesy, golden top that gets just a little bubbly in the oven. What’s not to love?

I make this all the time. Weeknights when I don’t feel like cooking but still want real food? Done. A weekend brunch where I want to impress people with very little effort? Absolutely. Lunch meal prep that I’ll actually look forward to eating all week? This has become one of my top go-tos. It checks every box.

This recipe came into my life during one of those moments where you stare into your fridge hoping for inspiration and stumble into something magical. I had leftover chorizo from tacos, a few eggs, and not much else. I sautéed the chorizo with some onion, tossed in tomatoes, cracked a few eggs on top, sprinkled cheese, and baked it until everything looked irresistible. I didn’t expect it to become a favorite—but here we are, and now it’s a dish I share with everyone who walks into my kitchen asking, “What’s that smell?” It smells like heaven, by the way.

Why You’ll Love This Recipe

Let me break it down, because there are so many reasons this deserves a spot in your rotation.

• It’s fast. You can have this on the table in about 30 minutes, start to finish. Most of that time is hands-off while it bakes in the oven. No complicated techniques, no marathon prep.
• Bold flavor. Mexican chorizo is already super flavorful—it’s spiced, seasoned, and totally delicious right out of the package. Pair that with the creamy yolk of a baked egg and some melty cheese, and it’s basically flavor fireworks.
• Naturally gluten-free and low-carb. No need for special swaps—this dish fits into gluten-free and low-carb diets as-is. Serve it with tortillas if you want carbs, or eat it straight with a fork for a lower-carb option.
• One pan wonder. Everything happens in a single oven-safe skillet. That means fewer dishes and less cleanup, which I will always get behind.
• Totally customizable. Don’t have chorizo? Use another protein. Want more veggies? Toss them in. Like it spicier? Add jalapeños or hot sauce. You can tweak this based on what’s in your fridge.
• Meal-prep friendly. Make it once, eat it for days. It reheats well, which makes it an easy option for breakfast, lunch, or dinner all week long.
• It impresses. Whether it’s a lazy brunch or a casual dinner with friends, this dish looks rustic and beautiful straight out of the oven. Top it with a little cilantro and avocado and it’s restaurant-worthy.

Ingredients You’ll Need

Here’s everything you’ll need to make this comforting baked chorizo and eggs skillet:

• Mexican chorizo (raw, fresh) – This is the kind that comes in a casing and crumbles like ground beef. Look for it in the meat section or Latin foods aisle. Don’t use cured Spanish-style chorizo here—it’s a totally different texture and flavor.
• Eggs – You can use as many as will fit in your pan. I usually go with 4 to 6. They bake up beautifully and add richness that balances the spice of the chorizo.
• Yellow onion – Adds sweetness and depth. Red onion or even shallots would also work.
• Garlic – A couple cloves go a long way. It makes everything smell and taste amazing.
• Cherry tomatoes (or any chopped tomato) – These add a fresh, juicy brightness that balances the richness of the chorizo.
• Shredded cheese – A combo of Monterey Jack and cheddar is perfect. You want something that melts well and gets bubbly on top.
• Cilantro – Totally optional, but a little sprinkle on top at the end adds freshness and color.
• Olive oil – Just a splash for sautéing your veggies.
• Salt and pepper – Keep it light—chorizo is usually well-seasoned, so taste before adding too much.
• Optional toppings – Sliced avocado, jalapeños, hot sauce, sour cream, or even a squeeze of lime. Whatever you like!

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It

Step 1: Prep your ingredients
Start by dicing your onion, mincing your garlic, and halving the tomatoes. Crack your eggs into a bowl if you like to have them ready to go. This little bit of prep up front makes the cooking process smooth and easy. Turn on your oven and preheat it to 375°F (190°C).

Step 2: Cook the chorizo
Heat a drizzle of olive oil in a large, oven-safe skillet over medium heat. Remove the chorizo from its casing and crumble it into the pan. Cook for about 6–8 minutes, breaking it up with a wooden spoon as it browns. Once it’s fully cooked and slightly crispy in spots, transfer it to a bowl and leave a bit of the rendered fat in the skillet for the next step.

Step 3: Sauté your aromatics
In the same skillet, add your diced onion. Sauté for about 5 minutes until it becomes soft and lightly golden. Add the garlic and cook for 30 seconds more—just until fragrant. Stir in the halved cherry tomatoes and cook another 2–3 minutes until they start to soften and burst. You’re building flavor here, so take your time and enjoy the smells.

Step 4: Add the chorizo back in
Return the cooked chorizo to the skillet and stir everything together. Taste and season with salt and pepper if needed—chorizo is already salty and spiced, so you might not need much. Use a spoon to make small wells in the mixture, one for each egg.

Step 5: Add the eggs
Gently crack an egg into each well. Try to keep the yolks intact if you can—it looks nice and gives you that luscious, runny center when it’s baked. If one breaks, no worries, it’ll still taste great. Sprinkle the shredded cheese all over the top and nestle it into the mixture.

Step 6: Bake it
Transfer the whole skillet to your preheated oven and bake for 10–12 minutes. Keep an eye on it—you want the whites to set but the yolks to stay a little runny (unless you prefer them firmer, in which case give it another minute or two). The cheese should be melted and just starting to brown in spots.

Step 7: Top and serve
Once it’s done, carefully take the skillet out of the oven (those handles are hot, trust me). Let it cool for a minute or two. Top with chopped cilantro, sliced avocado, or whatever toppings you like. Serve it straight from the pan with warm tortillas or crusty bread to scoop everything up.

Helpful Tips

Want to make this recipe work even harder for you? Here’s how to get the most out of it.

Meal prepping:
This dish is a superstar for meal prep. Let it cool completely, then divide it into portions and store in airtight containers in the fridge. It’ll last up to 4 days and makes for an easy grab-and-go breakfast or lunch.

Reheating tips:
Microwave it gently—about 45 to 60 seconds, covered with a damp paper towel, to keep the eggs from drying out. You can also reheat it in a 300°F oven for 10–15 minutes, covered with foil.

Freezing:
You can freeze this, though the eggs might get a little firm when thawed. If you plan to freeze it, underbake the eggs slightly so they don’t go rubbery during reheating. Wrap tightly and freeze for up to a month.

Switch it up:
Not into chorizo? Try ground turkey or even lentils with taco seasoning. Want to add greens? Stir in spinach or kale when you sauté the onions. You can also fold in cooked black beans, diced sweet potatoes, or corn to change the texture and flavor.

Serving ideas:
This is great with warm flour or corn tortillas, tortilla chips for scooping, or just on its own. For brunch, serve with a simple side salad, fresh fruit, or roasted potatoes. For drinks, try horchata, limeade, or micheladas for a fun twist.

Frequently Asked Questions

Can I make this ahead of time?
Definitely. You can cook the chorizo and veggie mixture in advance and store it in the fridge for up to 3 days. When you’re ready to eat, warm it in a skillet, crack in the eggs, and bake fresh.

Can I freeze it?
Yes, though it’s best eaten fresh. If you want to freeze it, underbake the eggs a little so they don’t overcook when reheated. Let it cool completely, then wrap tightly and freeze for up to a month.

I don’t eat pork—what can I use instead?
Try turkey chorizo, soy chorizo, or seasoned ground beef.

You can even go vegetarian with mushrooms or lentils plus some smoked paprika and chili flakes for that same flavor vibe.

Is it good for meal prep?
Absolutely. It holds up well in the fridge, and the flavors deepen over time. Just reheat gently to keep the eggs from drying out.

How can I make it vegetarian or vegan?
Use a plant-based chorizo (like soy or seitan-based ones), skip the eggs or use a vegan egg alternative, and use dairy-free cheese. You’ll still get those bold, smoky flavors without the animal products.

I honestly make this at least once a week—sometimes twice. It’s the kind of recipe you turn to when you want something cozy, filling, and easy but don’t want to sacrifice flavor. I love pairing it with fresh tortillas and a squeeze of lime, but it’s also great straight out of the pan with a spoon (no judgment here).

Give it a try and let me know how it turns out—this one’s become a staple in our kitchen, and I hope it earns a spot in yours too!