Baked Mexican Chorizo and Eggs
Indulge in this hearty Baked Mexican Chorizo and Eggs casserole—perfect for brunch or a satisfying breakfast. Loaded with spicy chorizo, tender potatoes, and fluffy eggs, it's topped with creamy avocado, tangy cotija cheese, and served with warm tortillas.
Ingredients
- 4 oz Mexican chorizo casings removed
- 6 large eggs whisked
- ½ cup finely diced onion
- 1 cup potato peeled and cut into small cubes
- Pinch of kosher salt
- Ground black pepper to taste
- 1 tbsp canola oil
- Butter for greasing the baking dish
- For serving:
- Avocado slices
- Mexican crema or sour cream
- Salsa
- Warmed tortillas
- Crumbled cotija cheese
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and lightly butter a baking dish.
- Cook the potatoes: In a skillet, heat canola oil over medium heat. Add diced potatoes and cook until just tender and golden, about 8–10 minutes.
- Sauté the onions: Add finely diced onion to the skillet and cook for another 2–3 minutes until softened.
- Brown the chorizo: Add chorizo to the skillet, breaking it up with a spoon. Cook until browned and fully cooked through, about 5–6 minutes.
- Season: Season the mixture with kosher salt and ground black pepper to taste. Remove from heat.
- Assemble in baking dish: Spread the chorizo-potato-onion mixture evenly in the prepared baking dish.
- Add eggs: Pour the whisked eggs over the top and gently stir to distribute.
- Bake: Place the dish in the oven and bake for 15–20 minutes, or until eggs are set and lightly golden.
- Serve: Serve warm with slices of avocado, a dollop of Mexican crema or sour cream, salsa, warm tortillas, and a sprinkle of crumbled cotija cheese.
Notes
- For a spicier kick, consider adding diced jalapeños or a dash of hot sauce to the chorizo mixture.
- This dish pairs wonderfully with a side of fresh pico de gallo or refried beans for an authentic Mexican breakfast experience.