Chorizo and Poblano Breakfast Potato Bake

Robust Mexican pork chorizo cooked with golden red potatoes and roasted poblano, baked with fluffy eggs and melted cheddar cheese.

• Prep: 10 min
• Cook: 25 min
• Total: 35 min
• Servings: 3
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• High-Protein
• Low-Sugar
• Low-Calorie

Tags

• one-pot
• bake
• spicy
• comfort food
• crowd-pleaser
• smoky
• rich

Ingredients

• 8 ounce Mexican pork chorizo (casings removed)
• 1 pound red potatoes (cut into 1/2-inch cubes)
• 1 poblano pepper (medium, seeded and diced)
• 5 eggs (large)
• 0.25 cup whole milk
• 0.5 teaspoon salt
• 0.5 cup shredded sharp cheddar cheese
• 2 green onions (medium, thinly sliced)

Instructions

1. Preheat oven to 375°F. Heat an oven-safe 10-inch or 12-inch cast-iron skillet over medium heat.
2. Add 8 ounces Mexican pork chorizo and cook for 4 minutes, breaking it apart until rendered and browned.
3. Add 1 pound diced red potatoes and 1 diced poblano pepper to the chorizo and rendered fat. Sauté for 6 minutes until potatoes begin to soften.
4. In a medium bowl, whisk together 5 large eggs, 1/4 cup whole milk, and 1/2 teaspoon salt. Pour the egg mixture evenly over the potatoes and chorizo in the skillet.
5. Top with 1/2 cup shredded sharp cheddar cheese. Transfer skillet to the preheated oven and bake at 375°F for 15 minutes until eggs are fully set and cheese is bubbly.
6. Garnish with 2 sliced green onions, slice into 3 wedges, and serve.

Notes

An ideal make-ahead breakfast: bake on Sunday, slice into portions, and refrigerate in foil or glass containers for up to 4 days. Reheats perfectly in the microwave or toaster oven.

Nutrition (per serving)

• Calories: 485
• Protein: 31.2 g
• Carbohydrates: 28.1 g
• Fat: 27.6 g
• Fiber: 2.9 g
• Sodium: 810 mg
• Saturated Fat: 11.2 g
• Sugar: 2.8 g
• Cholesterol: 360 mg