Mexican Breakfast Skillet

A warm, savory breakfast makes weekends special. This recipe for Mexican breakfast skillet brings together the bold flavors we love in an easy preparation. Made with Mexican chorizo, potatoes, onions, green chiles, eggs, and cheese, this one-skillet breakfast comes together in under 30 minutes with minimal cleanup. For breakfast lovers, it’s just as satisfying as our migas or breakfast quesadillas.

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What is Chorizo?

There are really two types of chorizo – Spanish chorizo and Mexican chorizo, and both are made from pork. Spanish chorizo is typically seasoned with garlic, salt, and smoked paprika which is where its intense red color comes from. There are many varieties of Spanish chorizo with different spices and herbs, and it is usually smoked and cured, meaning it doesn’t need to be cooked before eating. It’s great on a charcuterie board, tapas plate, or cooked as part of a paella. Mexican chorizo is made from pork seasoned with herbs, spices, chile peppers, and vinegar and then stuffed in a casing. It is typically sold raw and needs to be removed from the casing before cooking. It is traditional for breakfast, but it can also be added to soups, queso, as a topping for nachos, or even as a pizza topping.

Key Ingredients and Substitutions

This hearty and flavorful cast iron skillet breakfast needs just a few ingredients, most of which you probably already have in your pantry or fridge.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Chorizo. We like locally-made, Mexican-style chorizo in our breakfast skillet, but a breakfast sausage could be substituted.
• Potatoes: We prefer baby potatoes (usually Yukon Gold or red) since they have thinner skins and tend to be creamer. Regular Yukon gold potatoes or red potatoes can be used, but be sure to dice them into small three-quarter-inch cubes. Alternatively, you can also use sweet potatoes if you prefer.
• Green Chiles: For this recipe, we used green chiles in a can, which are available in most grocery stores in the Mexican or Hispanic food section. When in season, we use freshly roasted Hatch chiles – you can learn How to Roast Hatch Chiles at home with our step-by-step guide.
• Cheese: We used shredded cheddar cheese, but you can substitute any shredded cheese you like – Colby jack, Monterey jack, and pepper jack are all great choices. The key is grating the cheese yourself since store-bought shredded cheese contains additives such as potato starch to keep the cheese from clumping. This can prevent the cheese from completely melting, leaving the top of the casserole rubbery.

How to Make Mexican Breakfast Skillet

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Crack the eggs one at a time into a small bowl before adding them to the breakfast skillet. If a piece of the shell gets into one or if there is a rotten egg, it won’t ruin the dish.

1. Cook the Chorizo: Remove it from its casing and cook it in a large cast iron skillet over medium heat. Using a wooden spoon, break it apart, allowing it to cook evenly for approximately 6-8 minutes or until it has browned. Remove it from the skillet and set aside, letting it drain in a paper towel to reduce the greasiness.

2. Cook the Onions: Leave just enough chorizo grease in the skillet to saute the onions until they are translucent, approximately 5 minutes. Remove the onions from the skillet and set aside.

3. Cook the Potatoes: Quarter the baby potatoes and add them to the skillet, including a tablespoon of olive oil if there isn’t enough chorizo grease after sautéing the onions. Cook the potatoes until they are golden brown and crispy.

4. Cook the Eggs: Add the green chiles to the cooked potatoes in the skillet, along with the cooked onions and chorizo, mixing well to combine. Make 4 holes in the chorizo-potato mixture and crack one egg into each well or hole you created. Season the eggs with additional salt and pepper, if desired. Cover the skillet and cook for 5-8 minutes until the eggs are done to your liking, then top with cheese.

5. Serving: Topped the breakfast skillet with salsa, spicy pico de gallo, grilled guacamole, and/or cilantro. Serve immediately.

Make-Ahead and Storage

Make-Ahead: The chorizo, potatoes, and onions can all be cooked and then refrigerated a day in advance. Transfer the pre-cooked ingredients to a cast iron pan to heat up, add the green chiles, and stir well to combine. The rest of the recipe can be followed as instructed.

How to Store: Leftovers can be stored in an air-tight container in the refrigerator for 2-3 days. In a freezer-safe container, it can be frozen for up to 3 months. 

How to Reheat: Allow it to thaw in the refrigerator, then transfer it to an oven-safe dish. Cover with foil and reheat at 350°F for about 20 minutes or until well warmed throughout. To reheat in a microwave, transfer it to a microwave-safe dish, cover it, and heat it in one-minute increments until thoroughly warmed. Leftovers can also be reheated in a frying pan on medium heat for approximately 6 to 8 minutes, and leftovers also make great breakfast tacos.

Recipe Tips and Notes

• To get the crispiest potatoes, make sure they are completely dry after washing.
• If you don’t have a cast-iron pan, you can use a large non-stick pan.
• Drain excess chorizo grease from the pan before cooking the onions and potatoes.
• Use a slotted spoon to remove the chorizo from the skillet and place it on a paper towel-lined plate to get rid of excess grease.

Frequently Asked Questions