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 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.

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.

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

• Breakfast Fried Rice
• Everything Bagel Hummus Breakfast Toast
• Sheet Pan Classic Breakfast Bake (Eggs, Bacon, & Home Fries!)
• Fall Hash Brown Breakfast Skillet

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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.

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Yield 4
Prep Time 5 minutes
Cook Time 36 minutes
Total Time 41 minutes

Recipe Type: breakfast, brunch
Cuisine gluten-free, paleo, whole30, low carb

Author: Lexi

Scale This Recipe

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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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Saucy Chorizo Skillet Baked Eggs

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!

If 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. 

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

[yumprint-recipe id=’114′]

Now 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?

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Mexican Breakfast Casserole

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Prep Time 5 min
Cook Time 40 min
Total Time 45 minutes

Author: Lexi

Scale This Recipe

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Ingredients

• 1 garlic clove, crushed
• 1 tsp extra-virgin olive oil
• 1 pound ground grass-fed beef or ground turkey
• 1 can organic diced tomatoes
• 1 tbsp paprika
• 1 tsp cayenne pepper (more to taste)
• 1 onion, sliced
• 1 pepper, sliced
• Himalayan sea salt, to taste
• 6-8 eggs
• Optional: 1 can beans, rinses and drained (not paleo)
• Optional: 1 cup blue potatoes or sweet potatoes, cubed
• Optional: 1/4 cup jalepanos, diced

For serving

• Sliced Avocado
• Homemade Guacamole
• Salsa

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

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