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Chorizo Breakfast Skillet

Prep 10 mins Cooking 30 mins Serves 4

Chorizo Breakfast Skillet
Breakfast Chorizo Mexican Skillet Free Range


  • 4 Born Free Eggs
  • 1 lb. chorizo
  • 1 jalapeno finely diced
  • 1 onion diced
  • 2 Russet potatoes diced, partly cooked
  • 2 poblano peppers diced
  • salt
  • pepper
  • 1 tbsp. unsalted butter
  • 1/2 cup Monterey Jack cheese
  • 1 15 oz. can diced tomatoes


Total Fat
218.3 g
Saturated Fat
87.9 g
1,219.7 mg
4,066.4 mg
7,066.4 mg
Total Carbohydrate
208.1 g
169.4 g


  1. Start by cooking the chorizo in the skillet. Once cooked through, remove from the pan and set aside.
  2. Next, cook the onion and jalapeño in the pan until translucent. Then remove from the pan and set aside.
  3. Finally, you will cook the diced potato in the skillet until it is soft. I find it best to par cook the potato before dicing, such as putting it in the microwave for 5-6 minutes (make sure to poke a few holes in it if you do this).
  4. Once potatoes are cooked, add chorizo, onion, and jalapeño back to the skillet and mix. Place cheese over the top.
  5. Next, create little pockets where the eggs will sit in while they cook. Crack eggs and place in the pockets.
  6. Cook until eggs are desired doneness. Serve using a large spoon.