Name: Baked Mexican Chorizo and Eggs: A Flavorful Brunch Delight
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 pound Mexican chorizo (removed from casings); 6 large eggs (traditional); 1 medium onion (finely diced); 2 cups potato (peeled and cut into small cubes); 1 teaspoon salt (kosher); 1 teaspoon pepper (ground black); 1 tablespoon canola oil (or olive oil); 1 tablespoon butter (for greasing the dish); 1 cup cotija cheese (crumbled, or feta); 1 medium avocado (sliced); 1/2 cup crema (or regular sour cream); 1 cup salsa (to taste); 4 medium tortillas (warmed for serving)

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Can you hear that sizzle? It’s the sound of Mexican mornings coming alive as you whip up a comforting dish of Baked Mexican Chorizo and Eggs. This mouthwatering casserole brings together spicy chorizo, fluffy eggs, and tender potatoes in a way that’s both easy and downright satisfying. Perfect for brunch gatherings or a cozy breakfast at home, this recipe packs big flavors without the fuss. Plus, it’s gluten-sensitive for those who need it, making it a delicious choice for everyone at the table. Ready to elevate your mornings? Let’s dive into this hearty dish that promises to fill your kitchen with warmth and smiles!

Why is this recipe a must-try?

Flavorful Delight: The medley of spicy chorizo, fluffy eggs, and seasoned potatoes creates a savory experience that will have your taste buds dancing.

Simple Preparation: This casserole blends traditional ingredients in one dish, making it a breeze to whip up for breakfast or brunch.

Family-Friendly: Perfect for everyone, even those avoiding gluten, this dish appeals to a range of dietary preferences.

Crowd-Pleasing: Whether it’s a weekend gathering or a cozy meal, this recipe is guaranteed to please both family and friends.

Versatile Serving: Pair it with creamy avocado and zesty salsa for an elevated experience, or enjoy it as is for a satisfying meal.

You’ll also love serving it alongside some Mexican Macaroni Salad for a truly festive brunch!

Baked Mexican Chorizo and Eggs Ingredients

For the Casserole

Chorizo – Provides spicy, savory meatiness; use Mexican chorizo removed from casings for best flavor.
Eggs – Acts as the main protein source; traditional large eggs work best to bind the dish.
Onion – Adds depth and aroma; finely diced for even cooking and enhanced flavor.
Potato – Provides heartiness and texture; peeled and cut into small cubes for quicker cooking, or use thawed frozen fries as a shortcut.
Salt – Enhances the overall flavor; use kosher salt for a balanced taste.
Pepper – Adds a touch of heat and depth; ground black pepper is recommended for flavor.
Canola Oil – Used for sautéing vegetables; can be substituted with olive oil if preferred.
Butter – For greasing the baking dish, ensuring easy removal of the casserole without sticking.

For the Topping

Cotija Cheese – Crumbled on top for an enriched flavor and creamy texture; feta can be used as a substitute in a pinch.
Avocado – For garnishing and serving, adding creaminess that complements the spices.
Crema – Traditional Mexican sour cream for serving; regular sour cream works as an alternative.
Salsa – Enhances the dish’s flavor profile; serve according to taste for an extra kick.
Tortillas – Warmed and served alongside, essential for a complete and hearty meal.

With these ingredients ready to go, your Baked Mexican Chorizo and Eggs will transform your breakfast or brunch into a festive celebration of flavors!

Step‑by‑Step Instructions for Baked Mexican Chorizo and Eggs

Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While the oven warms, take a small baking dish and generously butter the bottom and sides to ensure your Baked Mexican Chorizo and Eggs easily release after baking. The buttered dish adds richness to the final dish and prevents sticking.

Step 2: Sauté the Vegetables
In a non-stick skillet, heat about a tablespoon of canola oil over medium heat. Once hot, add your diced potatoes and finely chopped onions. Sauté for approximately 10 minutes, stirring occasionally until the potatoes are fork-tender and the onions are translucent, filling your kitchen with wonderful aromas.

Step 3: Cook the Chorizo
Next, add the Mexican chorizo to the skillet, breaking it into smaller pieces with a wooden spoon. Mix it well with the sautéed potatoes and onions. Continue cooking for an additional 5-8 minutes until the chorizo is cooked through and its vibrant color seeps into the mixture, ensuring an enticing blend of flavors and textures.

Step 4: Whisk the Eggs
In a separate mixing bowl, crack in the large eggs and season them with a pinch of kosher salt and freshly ground black pepper. Whisk the eggs vigorously until the yolks and whites are fully combined, creating a fluffy mixture that will bind the dish beautifully when baked.

Step 5: Assemble the Casserole
Pour the whisked eggs into the prepared buttered baking dish, spreading them evenly across the bottom. Then, take the chorizo, potato, and onion mixture and carefully layer it over the eggs, ensuring even distribution for optimal flavor in every bite of your Baked Mexican Chorizo and Eggs.

Step 6: Bake Until Set
Slide the assembled casserole into your preheated oven and bake for 15-20 minutes. Keep an eye on it, and once the eggs are puffed and set—looking cozy and slightly golden on top—it’s time to take your meal out of the oven and bask in the delightful aroma of your handiwork.

Step 7: Finish with Cotija
After removing the casserole from the oven, immediately sprinkle crumbled cotija cheese on top, allowing it to melt slightly in the residual heat. This creamy topping adds depth and a rich flavor that perfectly complements the spicy chorizo and fluffy eggs.

Step 8: Serve with Garnishes
To serve your Baked Mexican Chorizo and Eggs, enjoy it warm with sliced avocado, a dollop of crema, and zesty salsa on the side for customizable flavor. Don’t forget to warm some tortillas to accompany this hearty dish, making your brunch experience truly delicious!

What to Serve with Baked Mexican Chorizo and Eggs

Start your morning with a delightful spread that complements the savory stacks of chorizo and eggs.

Creamy Avocado: Sliced avocado adds a refreshing creaminess, balancing the spice in the casserole and bringing a cool contrast to every bite.
Zesty Salsa: Whether you choose homemade or store-bought, a dollop of salsa enhances the flavor profile, adding tang and a bit of extra heat.
Warm Tortillas: Soft, warm tortillas can be used to scoop up the casserole, making every mouthful a delightful hand-held treat.
Crispy Hash Browns: A side of crispy hash browns introduces contrast in texture while providing a hearty satisfaction alongside the casserole. They offer a satisfying crunch, making the meal feel complete.
Frijoles Negros (Black Beans): These tender, seasoned beans bring an extra layer of protein and a slightly earthy flavor, pairing beautifully with the chorizo.
Fresh Fruit Salad: A vibrant fruit salad, bursting with seasonal fruits, serves as a sweet contrast, refreshing your palate after the rich flavors of the dish.
Light Green Salad: A mixed green salad with a zesty vinaigrette provides a crisp, fresh touch to your brunch table, cutting through the richness of the casserole.
Coffee or Fresh Juice: Complement the meal with a steaming cup of coffee or a glass of freshly squeezed juice, enhancing the morning experience.
Churros: For a delightful finish, serve warm churros dusted with cinnamon and sugar; their sweetness will round out your meal perfectly.

Make Ahead Options

These Baked Mexican Chorizo and Eggs are perfect for busy home cooks looking to save time during the week! You can prepare the chorizo, potato, and onion mixture up to 3 days in advance by cooking it as directed, letting it cool, and then storing it in an airtight container in the refrigerator. The whisked eggs can also be prepared up to 24 hours ahead; just give them a gentle re-whisk before incorporating. When you’re ready to serve, simply layer the cooked mixture into a buttered baking dish, pour the whisked eggs on top, and bake as instructed. This way, you’ll enjoy restaurant-quality brunch with minimal effort and maximum flavor!

Baked Mexican Chorizo and Eggs Variations

Feel free to tweak this recipe to suit your tastes and dietary needs, creating your unique twist on this flavorful dish!

Green Chorizo: Swap traditional red chorizo for green chorizo for a unique flavor burst and vibrant color.
Sweet Potatoes: Replace regular potatoes with sweet potatoes for a hint of sweetness and added nutrients. This small change can transform your dish, making it a bit heartier and more nutritious.
Cheese Swap: Use shredded cheddar or Monterey Jack instead of cotija cheese for a creamier taste that melts beautifully. Both cheeses add a rich flavor that complements the spices.
Vegetable Boost: Add spinach or bell peppers to the chorizo and potato mix for extra vitamins and a pop of color, enhancing both nutrition and flavor. A well-rounded dish is even more inviting!
Spicy Kick: Incorporate jalapeños or a sprinkle of cayenne pepper for an extra layer of heat. Adjust the heat to your liking, ensuring all your guests can enjoy it.
Dairy-Free: Use almond or oat milk instead of regular milk for a dairy-free version that still maintains creaminess, perfect for lactose-sensitive guests. With this twist, you’re not sacrificing taste!
Herb Infusion: Mix in fresh cilantro or parsley for a burst of freshness as a topping, enhancing the overall flavor and presentation. Fresh herbs can elevate nearly any dish!
Tortilla Change: Try serving this casserole with corn tortillas for a classic twist, or enjoy it with crispy tortilla chips for a fun and crunchy sidekick. Both options bring different textures to your meal!

Feel inspired to give these variations a try! And if you’re looking for more delicious baked recipes, don’t forget to explore my Cheesy Baked Ziti or Oven Baked Lemon Garlic Salmon for delightful options!

Storage Tips for Baked Mexican Chorizo and Eggs

Fridge: Store any leftovers in an airtight container for up to 3 days. This ensures that your Baked Mexican Chorizo and Eggs stay fresh and delicious for later enjoyment.

Freezer: If you wish to keep it longer, freeze in portions for up to 2 months. Make sure to wrap tightly or use freezer-safe containers to prevent freezer burn.

Reheating: To reheat, thaw overnight in the fridge, then warm in the oven at 350°F (175°C) for about 15 minutes, or microwave for 1-2 minutes until heated through.

Serving Suggestions: Reheat with a sprinkle of fresh cotija cheese on top to enhance flavors before serving again; this will make your dish taste freshly made every time!

Expert Tips for Baked Mexican Chorizo and Eggs

Perfectly Fluffy Eggs: Whisk your eggs until the yolks and whites are completely combined. This ensures fluffy eggs that bind your casserole beautifully.

Avoid Overcooking: Keep an eye on your casserole while baking. Remove it from the oven when the eggs are just puffed and set to prevent dryness.

Chorizo Choice: Use fully thawed chorizo if using frozen. This helps it cook faster and blend better with the other ingredients in your Baked Mexican Chorizo and Eggs.

Layering Flavor: Distribute the chorizo and potato mixture evenly over the eggs to ensure every bite is packed with flavor and texture.

Use Quality Ingredients: Opt for high-quality cotija cheese and fresh eggs to elevate the taste of your dish. Quality ingredients can make a noticeable difference!

Baked Mexican Chorizo and Eggs Recipe FAQs

What type of chorizo should I use?
Absolutely! For this dish, it’s recommended to use Mexican chorizo, removed from its casings for the best flavor. Homemade chorizo can elevate your meal even more, but a good quality store-bought version will work perfectly too.

How should I store leftovers of the Baked Mexican Chorizo and Eggs?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s super simple! Just make sure it’s sealed well to keep it fresh and flavorful for your next meal.

Can I freeze Baked Mexican Chorizo and Eggs?
Yes, you can absolutely freeze it! Pour portions into freezer-safe containers or wrap tightly with plastic wrap and aluminum foil. It will keep well in the freezer for up to 2 months. When you’re ready to eat, thaw it overnight in the fridge, then reheat in the oven at 350°F (175°C) for about 15 minutes or in the microwave for about 1-2 minutes until heated through.

What if the eggs don’t set while baking?
If you find that your eggs aren’t setting, it might be due to uneven baking. Be sure to spread your chorizo and potato mixture evenly over the eggs in the baking dish. If you notice the edges cooking faster, you can rotate the dish halfway through baking. Just keep an eye on it to avoid overcooking!

Are there any dietary considerations for pets or allergies?
Definitely. Ensure you keep the finished dish away from pets, especially if the chorizo contains spices that can be harmful to them. For allergies, the main ingredients to watch out for are eggs and dairy, particularly cotija cheese. You could replace cheese with dairy-free alternatives if someone is lactose intolerant or looking for a vegan option!

How should I check the ripeness of my ingredients?
For potatoes, choose ones that are firm and without dark spots or blemishes. Fresh onions should be dry and free of soft spots. When selecting your chorizo, check the packaging dates and look for a vibrant red color, indicating freshness. Fresh ingredients always make a tastier dish!