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After a busy week, we like to start our weekends to start with a delicious, savory breakfast. This recipe for Mexican breakfast skillet has all the flavors we crave in an easy preparation. Made with Mexican chorizo, potatoes, onions, green chiles, eggs, and cheese, it is an easy one-skillet breakfast that is ready in less than 30 minutes with little clean-up.
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 lots of 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 that is 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, a topping for nachos, or even as 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 to use 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 fire-roasted hatch green chiles that we get at our local market or from a large batch of fresh ones we grilled ourselves.
- 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 cheese 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 with the exact ingredients in the recipe card below.
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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 the chorizo 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 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, or until the eggs are done to your liking, then top with cheese.
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 to a microwave-safe dish, cover, and heat 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 on a paper towel-lined plate to get rid of excess grease.
Frequently Asked Questions
Yes, there are lots of varieties of soy chorizo that actually taste quite authentic.
Absolutely. Follow all the same recipe instructions substituting out the chorizo for any style of breakfast sausage. Depending on the fat content of the sausage, additional oil may need to be added when cooking the potatoes and onions.
Yes, if your chorizo is raw or uncured, and in sausage links, you’ll want to remove the casing before cooking.
No. It’s just an extra step and another pan to clean. The key to perfectly cooked skillet potatoes is to cut them to the right size (small is usually better). To ensure the potatoes are cooked through you can also cover the pan while they are cooking to help trap the steam. For baby potatoes, we found that it was not necessary to cover the pan.
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Mexican Breakfast Skillet
This recipe may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
- 1 Large Cast-Iron Skillet (10 inches)
- 6 ounces chorizo sausage, casing removed
- 1 cup yellow onion, chopped
- 1 tablespoon olive oil, if necessary
- 1 pound baby potatoes, quartered
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 4-ounce can of diced green chiles, drained
- ½ cup shredded cheese
- 4 eggs
- salsa, optional
- cilantro, optional
- avocado, optional
- In a large cast iron skillet over medium heat cook the chorizo, breaking it apart with a wooden spoon until brown, approximately 6-8 minutes. Remove it from the skillet and set aside.
- Add the onions to the skillet and cook in the chorizo grease until onions are translucent, approximately 5 minutes. Remove the onions from the skillet and set aside.
- Add olive oil to the skillet, if necessary and the baby potatoes. Season with salt and pepper. Cook the potatoes until they are golden brown and crispy.
- Add the green chiles along with the cooked onions and chorizo back to the skillet. Stir to combine.
- Make 4 holes in the chorizo potato mixture and crack one egg into each well or hole. Season with additional salt and pepper, if desired. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking. Top with cheese.
- Serve topped with salsa, pico de gallo, avocado, and/or cilantro.