Spicy Chorizo Green Chile Breakfast Skillet in 25 Minutes

Oh, how I love a lazy weekend morning when I can whip up my Chorizo Green Chile Breakfast Skillet – it’s become our family’s go-to “special breakfast” that feels indulgent but takes barely any effort. Just the smell of chorizo sizzling with those vibrant green chiles gets everyone out of bed faster than any alarm clock! This hearty one-pan wonder combines spicy sausage, crispy potatoes, and perfectly cooked eggs in a way that’ll make you swear off boring scrambled eggs forever. What I adore most (besides the flavor explosion) is how adaptable it is – dial up the heat with extra chiles, swap in sweet potatoes, or go wild with cheese toppings. It’s the kind of dish that looks like you fussed for hours but honestly comes together before your coffee finishes brewing.

Why You’ll Love This Chorizo Green Chile Breakfast Skillet

Let me count the ways this skillet breakfast steals my heart every single time I make it! First off, it’s packed with flavor – the smoky chorizo, earthy green chiles, and crispy potatoes create layers of deliciousness in every bite. But beyond taste, here’s why it’s become my weekend staple:

• One-pan wonder: Minimal cleanup means more time savoring that second cup of coffee
• Customizable heat: Control the spice level by adjusting those glorious green chiles
• Protein powerhouse: Keeps you full way past lunchtime (no mid-morning snack attacks!)
• Brunch hero: Looks impressive enough for guests but easy enough for sleepy-eyed cooks

Trust me, once you try this skillet, you’ll understand why I make it nearly every Saturday. It’s that good.

Ingredients for Chorizo Green Chile Breakfast Skillet

Here’s everything you’ll need to make this flavor-packed skillet come to life:

• 1 lb chorizo sausage (remove casings if needed – I prefer fresh Mexican-style)
• 1 cup diced potatoes (about 1/2-inch cubes – Yukon Golds are my go-to)
• 1/2 cup chopped onion (white or yellow, diced small)
• 1/2 cup diced green chiles (I use canned Hatch chiles for convenience, but fresh-roasted are amazing)
• 4 large eggs (room temperature cracks easier!)
• 1/2 cup shredded cheese (cheddar or Monterey Jack melt beautifully)
• 1 tbsp olive oil (for that perfect crisp on potatoes)
• Salt and pepper to taste (don’t skip – chorizo needs balance)

Ingredient Substitutions

No stress if you’re missing something – here’s how to adapt:

• Chorizo: Turkey chorizo works (less greasy) or spicy Italian sausage in a pinch
• Green chiles: Poblano peppers for milder heat or jalapeños for extra kick
• Potatoes: Sweet potatoes add nice color and slight sweetness
• Cheese: Queso fresco or Cotija for authentic Mexican flair

The beauty? These swaps still deliver incredible flavor – just different personality!

The Right Tools for Your Chorizo Green Chile Breakfast Skillet

You don’t need fancy gear for this recipe – just a few trusty kitchen staples:

• 10-inch cast-iron skillet (my absolute favorite – develops the best crust!)
• Sturdy spatula (for flipping potatoes without casualties)
• Sharp knife (to tackle those potatoes and onions)

Bonus if you have a lid – helps melt that cheese beautifully over the eggs. But hey, a baking sheet works in a pinch too!

How to Make Chorizo Green Chile Breakfast Skillet

Alright, let’s get cooking! This skillet comes together in three easy stages – and I promise, once you smell that chorizo hitting the pan, you’ll be hooked. The key is getting each layer perfect before moving to the next.

Step 1: Cook the Chorizo

First, heat that olive oil in your skillet over medium heat – too hot and the chorizo will burn before rendering its delicious fat. Add your chorizo (casings removed if needed) and break it into small crumbles with your spatula. Cook until it’s beautifully browned and crispy around the edges – about 5 minutes. Pro tip: If there’s excess grease (Mexican chorizo tends to be fatty), drain a bit off but leave enough to cook those potatoes!

Step 2: Sauté Potatoes and Onion

Now toss in your diced potatoes and onions – the potatoes will soak up all that chorizo flavor! Cook for about 8-10 minutes, stirring occasionally, until the potatoes are fork-tender with golden edges. Patience here pays off – undercooked potatoes ruin the texture. About halfway through, add your green chiles and stir to distribute evenly.

Step 3: Add Eggs and Cheese

Here’s the fun part! Use your spatula to create four little wells in the mixture. Crack an egg into each well – careful not to break those yolks if you like them runny (and trust me, you do). Cover the skillet and cook for 3-5 minutes until the egg whites are set but yolks are still jiggly. Immediately sprinkle cheese over everything, cover again for just 30 seconds to melt, then serve hot. The residual heat will finish cooking the eggs perfectly!

Tips for Perfect Chorizo Green Chile Breakfast Skillet

After making this dish dozens of times (okay, maybe hundreds), I’ve picked up some tricks that make all the difference:

• Dry those potatoes! Pat them dry with paper towels before cooking – moisture is the enemy of crispy golden edges
• Medium heat is key – too high and the chorizo burns before the fat renders out properly
• Covered means perfect eggs – that lid traps steam to cook the egg whites while keeping yolks gloriously runny
• Let it rest – just 2 minutes off heat before serving lets flavors settle and eggs finish gently

These little details take this skillet from good to “can I have thirds?” amazing!

Serving Suggestions for Chorizo Green Chile Breakfast Skillet

Oh, the possibilities! While this skillet stands gloriously on its own, I love taking it next-level with simple sides. Warm flour tortillas for wrapping bites (my kids call them “breakfast tacos”), creamy avocado slices to cool the heat, or a bright fresh salsa for contrast. A dollop of sour cream never hurts either – it melts beautifully over the hot chorizo. For weekend brunch, I’ll sometimes serve it right in the skillet with all the fixings scattered around for everyone to customize their perfect bite.

Storage and Reheating

Leftovers? Ha! That rarely happens in my house, but if you’re lucky enough to have some, here’s the scoop: pack any extra Chorizo Green Chile Breakfast Skillet in an airtight container – it’ll keep for about 2 days in the fridge. When reheating, I swear by the skillet method with a splash of water to keep everything moist (medium heat for 3-4 minutes does the trick). In a pinch, the microwave works too – just cover with a damp paper towel to prevent rubbery eggs. Though honestly? It’s best fresh, so I usually just make a smaller batch next time!

Chorizo Green Chile Breakfast Skillet Nutrition

Now, I’m no nutritionist (just a breakfast enthusiast!), but here’s the scoop on what you’re getting in each hearty serving of this skillet: about 450 calories packed with 25g protein to keep you full, 18g carbs mostly from those glorious potatoes, and a good dose of iron from the chorizo. Of course, these numbers dance around depending on your exact ingredients – use turkey chorizo and you’ll trim some fat, go heavy on the cheese (like I do) and those numbers climb. But hey, it’s breakfast – worth every delicious bite!

Frequently Asked Questions

Can I use pre-cooked chorizo? Absolutely! Just reduce the initial cooking time to about 2 minutes – since it’s already cooked, you’re really just warming it and letting it crisp up a bit. The fat content will be lower though, so you might need to add a drizzle of oil for the potatoes.

Can I make this vegetarian? Oh yes! My vegetarian friends love when I swap in plant-based chorizo (the soyrizo from Trader Joe’s works shockingly well). Just add an extra tablespoon of oil since meatless versions are leaner. You’ll still get that wonderful smoky-spicy flavor!

Best cheese substitute? If you’re out of cheddar, try Pepper Jack for extra kick or crumbled Cotija for authentic Mexican flair. Honestly though? Any melty cheese works – I’ve even used Swiss in a pinch when the fridge was looking bare!

Print