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Baked Mexican Chorizo and Eggs

Baked Mexican Chorizo and Eggs
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Baked Mexican Chorizo and Eggs is a vibrant, flavorful dish that combines spicy Mexican chorizo with creamy baked eggs in one easy and visually stunning pan. Ready in under 30 minutes, this recipe is perfect for a quick breakfast, brunch, or even a comforting dinner, bringing bold flavors and minimal cleanup with every bite.

Ingredients

Scale

Main Ingredients

  • 8 oz fresh Mexican chorizo
  • 6 large eggs
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 cup bell peppers, diced (optional but recommended)
  • Salt and pepper, to taste

Garnishes (Optional)

  • 1/4 cup shredded cheese (queso fresco, Monterey Jack, or sharp cheddar recommended)
  • Fresh cilantro, chopped

Instructions

  1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a baking dish to prevent sticking and for easy cleanup. Chop the onion, garlic, and bell peppers so they are ready for cooking.
  2. Cook the Chorizo and Veggies: In a skillet over medium heat, cook the Mexican chorizo, breaking it up as it browns. Add the chopped onions, garlic, and bell peppers and cook until softened and fragrant, about 5 minutes. This allows the chorizo oils to release and flavors to blend.
  3. Transfer and Prepare for Eggs: Transfer the cooked chorizo and vegetable mixture into the prepared baking dish, spreading it out evenly. Create small wells in the mixture sized to hold the eggs separately without mixing them in.
  4. Add the Eggs: Crack an egg into each well, keeping the yolks intact for a beautiful presentation. Season the eggs lightly with salt and pepper.
  5. Bake to Perfection: Place the dish in the oven and bake for 12 to 15 minutes, or until the egg whites are set but the yolks remain slightly runny. For firmer yolks, bake a little longer, checking often to avoid overcooking.
  6. Garnish and Serve: Once baked, sprinkle with fresh cilantro and shredded cheese if desired. Serve warm directly from the oven for a comforting and delicious meal.

Notes

  • Use fresh Mexican chorizo for the best flavor, avoiding dried or cured varieties.
  • Do not overcook the eggs; watch carefully to keep yolks creamy and tender.
  • Spread the chorizo mixture evenly to ensure uniform baking of eggs.
  • Let the dish rest a minute after baking to allow flavors to meld and to cool slightly for better serving.
  • Adjust the spiciness by adding extra chili powder or fresh peppers if preferred.
  • Vegetables like tomatoes, jalapeños, zucchini, or spinach can be added to boost nutrition and texture.
  • For a dairy-free version, omit cheese or use a plant-based alternative.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze the chorizo mixture without eggs for up to 2 months; add eggs fresh when reheating.
  • Reheat gently in the oven or microwave, covering baked eggs with foil to prevent drying out.

Nutrition

Keywords: Mexican chorizo, baked eggs, breakfast, brunch, spicy, one-pan, quick recipe, gluten free

Find it online: https://cherrycooks.com/baked-mexican-chorizo-and-eggs/