Description
A hearty and flavorful breakfast dish featuring spicy Mexican chorizo baked with creamy eggs, melty cheese, and fresh herbs. This comforting one-pan meal brings the warmth of traditional Mexican flavors straight to your table.
Ingredients
Scale
- 8 ounces Mexican chorizo
- 6 large eggs
- 1 small onion, finely diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1/2 cup cheddar cheese, shredded
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
- In a skillet, heat olive oil over medium heat. Add onion, garlic, and red bell pepper. Cook for about 5 minutes until softened.
- Add chorizo to the skillet, breaking it apart with a spatula. Cook until browned and cooked through. Drain excess fat.
- Spread the chorizo and vegetable mixture evenly in the prepared baking dish. Make small wells and crack the eggs into each one. Sprinkle cheese on top.
- Bake for 12–15 minutes, or until egg whites are set but yolks remain soft.
- Remove from the oven, rest for 5 minutes, then garnish with fresh cilantro.
- Serve warm with toasted bread or warm tortillas.
Notes
- Use fresh Mexican chorizo for the best flavor and texture.
- Don’t overbake the eggs to keep yolks creamy.
- Add jalapeños or hot sauce for extra spice.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 3g
- Sodium: 760mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 190mg
Keywords: baked chorizo and eggs, Mexican breakfast, one pan brunch, oven baked eggs