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Chorizo and Egg Bake

Chorizo and Egg Bake

A hearty and flavorful Chorizo and Egg Bake that combines spicy Mexican chorizo with fluffy eggs, perfect for breakfast or dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings servings
Course: Breakfast
Cuisine: Mexican
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 lb Mexican Chorizo, removed from casings and crumbled
  • 12 large eggs, preferably pasture-raised
  • 1/2 cup heavy cream
  • 1 medium red bell pepper, diced finely
  • 1/2 medium yellow onion, diced finely
  • 1.5 cups shredded Monterey Jack cheese
  • 1/4 cup fresh cilantro, chopped for garnish
  • Salt and black pepper to taste
  • 1 tbsp olive oil for sautéing vegetables

Method
 

  1. Preheat the oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. Cook the crumbled chorizo in a skillet over medium-high heat for 5 to 7 minutes until browned and crispy. Drain on paper towels.
  3. Sauté the diced onions and bell peppers in the chorizo fat for 4 to 5 minutes until softened.
  4. In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth.
  5. Layer the cooked chorizo and sautéed vegetables in the baking dish, then sprinkle 1 cup of cheese on top.
  6. Pour the egg mixture over the layers and gently mix to ensure even distribution.
  7. Sprinkle the remaining 1/2 cup of cheese on top.
  8. Bake for 25 to 30 minutes until the center is set and edges are lightly browned.
  9. Let it rest for 5 to 10 minutes before garnishing with fresh cilantro and serving.

Notes

Ensure to drain the chorizo well to avoid greasiness. Use room-temperature eggs for better mixing. Avoid overbaking to keep the eggs fluffy.