Saucy Chorizo Skillet Baked Eggs

These Saucy Chorizo Skillet Baked Eggs are a great addition to your next Sunday brunch! It’s low-carb, paleo and Whole 30 friendly, dairy-free and most definitely delicious.

Skillet baked eggs with chorizo before serving.Skillet Egg Bake with Chorizo and Beans

This savory egg bake recipe is delicious way to start off the day! It’s almost like a southwestern version of Shakshuka, flavored with paprika, cumin, and spicy chorizo. We opted to add black beans to this skillet egg bake to round out the lower carb and dairy-free dish, but you can feel free to omit for paleo or Whole30.

Up close portion of skillet baked eggs

What ingredients you need for these easy baked eggs:

  • chorizo sausage, casing removed (or fully cooked chorizo diced)
  • onion
  • canned diced tomato
  • cumin
  • paprika
  • can black beans (optional, omit for Whole 30 or Paleo)
  • baby spinach
  • eggs

What skillet should I use for this recipe?

Any oven safe skillet will work here. If you are using cast iron, make sure it is enameled as prolonged tomato exposure can ruin the seasoning on a regular cast iron skillet.

Two portions baked eggs and chorizo on a plate.

If you like this savory breakfast recipe, check out these others:

Saucy Chorizo Skillet Baked Eggs

Prep Time 00:05 Cook Time 00:36 Total Time 00:41 Serves 4

Ingredients

  • 1 lb. chorizo sausage, casing removed (see note)
  • 1 tablespoon oil
  • 1 onion, sliced
  • 1-15 ounce can diced tomato
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1-15 oz. can black beans, rinsed and drained (optional)
  • 2 handfuls baby spinach
  • 4 eggs

Directions

  1. Preheat oven to 375ºF.
  2. Heat a large oven-safe skillet over medium-high heat. Once hot add chorizo until cooked through, about 8 minutes.
  3. Add oil and onion and and let cook for 5 minutes, stirring often until softened.
  4. Add diced tomato, salt and pepper, cumin, paprika, and beans and cook for 5 minutes.
  5. Stir in spinach until wilted.
  6. Remove from heat and using a spoon, make 4 indentations in the mixture for the eggs.
  7. Gently crack in eggs sprinkle with salt.
  8. Place skillet in oven and let bake for 15-18 minutes until eggs whites are cooked through.

Recipe Notes

  1. You can also use the fully cooked chorizo sausage here. Dice it up and cook it until it is fully heated through and then proceed to the next step.
  2. This recipe was updated on 4/24/19 to reflect a more streamlined process and it eliminated the addition of bacon in the original recipe.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Mexican Breakfast Casserole

Last week I realized that there are so many recipes that I love and/or want to conquer that aren’t on LCK in any variation. Well, I didn’t just realize this last weekend, but a little light went off in my head that reminded me to do some work on my ever-growing recipe idea list (major fun lists in the note section of my iPhone).  A sneak peek into my notes? NY-Style Coffee Crumb Cakes, Jamaican Jerk Chicken Bites, Black and White Cookies, “Spaghetti” Alfredo with Bacon and Caramelized Onions, Oreos, Mini Cheesecakes, the list goes on and on and I am certainly ready!

SAVORY SUNDAYSIf you have been here before you may already know that I love to entertain. I also love to prep meals in advance for the days ahead. Casseroles, in particular… totally missing from here! I have one bake, which I love and am now reminded that I need to make that dish way more often. They are pretty perfect for exactly what I love, having family and friends over for a nice brunch, and making a meal that last for a few days. 

Mexican Breakfast CasseroleTotally perfect. Mexican is one of my favorite cuisines, and I firmly believe it’s even better for breakfast.

Mexican Breakfast Casserole

Mexican Breakfast Casserole
Serves 4
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Ingredients
  1. 1 garlic clove, crushed
  2. 1 tsp extra-virgin olive oil
  3. 1 pound ground grass-fed beef or ground turkey
  4. 1 can organic diced tomatoes
  5. 1 tbsp paprika
  6. 1 tsp cayenne pepper (more to taste)
  7. 1 onion, sliced
  8. 1 pepper, sliced
  9. Himalayan sea salt, to taste
  10. 6-8 eggs
  11. Optional: 1 can beans, rinses and drained (not paleo)
  12. Optional: 1 cup blue potatoes or sweet potatoes, cubed
  13. Optional: 1/4 cup jalepanos, diced
For serving
  1. Sliced Avocado
  2. Homemade Guacamole
  3. Salsa
Instructions
  1. 1. Preheat oven to 350
  2. 2. In a skillet, heat oil and garlic for 30 seconds
  3. 3. Add in sliced onions and peppers and let cook for 5 minutes, mixing often (if adding in potato option, do it here)
  4. 4. Add in ground beef and cook until beef is browned
  5. 5. Add in diced tomatoes, paprika, cayenne pepper, and Himalayan sea salt (if adding in beans, do it here)
  6. 6. Taste and adjust seasoning as desired
  7. 7. Using a slotted spoon, transfer mixture to your 9 in. casserole dish (leaving excess liquid behind)
  8. 8. Crack eggs on top and bake for 25-30 minutes or until egg whites are cooked
  9. 9. Serve hot with your favorite Mexican toppings!
Nutritional Information
  1. Note: information done with grass-fed beef, servings can be split for 6 as well
  2. Servings: 4
  3. Amount Per Serving: 1
  4. Calories: 400
  5. Fat: 25g
  6. Carbs: 10g
  7. Protein: 31g
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Mexican Breakfast Casserole

Mexican Breakfast Casserole

Mexican Breakfast CasseroleNow that you’ve seen a peek into my LCK to-do list, what would you like to see? What are your all-time favorites that you wish could be made clean, light, and allergy-friendly?

Mexican Breakfast Casserole

Prep Time 5 min Cook Time 40 min Total Time 0:45

Ingredients

For serving

Directions

  • 1. Preheat oven to 350
  • 2. In a skillet, heat oil and garlic for 30 seconds
  • 3. Add in sliced onions and peppers and let cook for 5 minutes, mixing often (if adding in potato option, do it here)
  • 4. Add in ground beef and cook until beef is browned
  • 5. Add in diced tomatoes, paprika, cayenne pepper, and Himalayan sea salt (if adding in beans, do it here)
  • 6. Taste and adjust seasoning as desired
  • 7. Using a slotted spoon, transfer mixture to your 9 in. casserole dish (leaving excess liquid behind)
  • 8. Crack eggs on top and bake for 25-30 minutes or until egg whites are cooked
  • 9. Serve hot with your favorite Mexican toppings!
  • Recipe Notes

  • Note: information done with grass-fed beef, servings can be split for 6 as well
  • Servings: 4
  • Amount Per Serving: 1
  • Calories: 400
  • Fat: 25g
  • Carbs: 10g
  • Protein: 31g
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!