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Home » Recipes » Breakfast

Chorizo Breakfast Skillet

Published: Feb 17, 2021 · Modified: Oct 19, 2022 by Maxine Dubois · This post may contain affiliate links Leave a Comment

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This is a Chorizo Breakfast Skillet with eggs, cream, cheese, chorizo and garnished with scallions.

This is a Chorizo Breakfast Skillet with eggs, cream, cheese, chorizo and are cooked in a cast iron skillet and garnished with scallions.

Ready to make this Keto Sausage Cast-Iron Breakfast Skillet? This yummy breakfast dish is easy to make and impressive to serve. Sausage and eggs were made for each other in my opinion! You can use any type of sausage you like. You can use breakfast links as well, as long as you cut them into small bite sized pieces. Nothing better than a Keto Sausage Cast-Iron Breakfast Skillet!

Baking eggs in the oven actually makes a delicious texture. I love this Keto Sausage Cast-Iron Breakfast Skillet because it cooks all the different flavors together and I cannot get over it! As I gear up for cozy season, I’m updating a few of my traditional recipes with these delicious plant-based products that are packed with protein and the perfect addition to my breakfast, lunch and dinner meal plans.

Some ideas for dinner: Try my Pork Birria Tacos and my Air Fried Bok Choy.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Top tip
  • Chorizo Breakfast Skillet
  • Food safety

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

  • Eggs
  • Heavy Whipping cream
  • Shredded Cheddar
  • Chorizo
  • Scallions

See recipe card for Chorizo Breakfast Skillet quantities.

Instructions

In a medium-sized bowl, whisk together the eggs and cream, then stir in the cheese, salt, and pepper. Set aside.

Preheat the oven to 400°F.

Heat a 12-inch cast-iron skillet or other ovenproof skillet over medium heat. Cook the chorizo slices until browned on both sides, 5 to 6 minutes. 

Heat a 12-inch cast-iron skillet or other ovenproof skillet over medium heat. Cook the chorizo slices until browned on both sides, 5 to 6 minutes. 

Remove from heat and add the scallions and egg mixture evenly over the sausage in the skillet. 

Remove from heat and add the scallions and egg mixture evenly over the sausage in the skillet. 

Bake for 20-25 minutes, until the eggs are set.

Bake for 20-25 minutes, until the eggs are set.

Run a knife around the edge of the skillet before slicing. Garnish with more scallions, if desired, and serve immediately.

Run a knife around the edge of the skillet before slicing. Garnish with more scallions, if desired, and serve immediately.

Hint: Cook the eggs to your desired doneness.

Substitutions

Eggs: For best quality, use good quality eggs like cage free or pasture raised eggs.

Heavy whipping cream: I used heavy whipping cream but you could even use sour cream for a thicker consistency or half and half for a thinner consistency.

Cheese: I love using cheddar cheese but you can use any shredded cheese that melts easily.

Chorizo: I love using chorizo, but you could use breakfast links instead.

Scallions: Scallions give the dish a nice color. You could use green onion, chives or parsley.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

  • Spicy - add chili pepper flakes into the egg mixture, or top with hot sauce at the end.
  • Deluxe - serve with crusty bread or a tostada.
  • Kid friendly - add crushed potato chips on top.

Check out my viral Peruvian Ceviche with Leche de Tigre.

This is a Chorizo Breakfast Skillet with eggs, cream, cheese, chorizo and are cooked in a cast iron skillet and garnished with scallions.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Whisk the eggs well before adding into the skillet.

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Chorizo Breakfast Skillet


  • Author: Maxine Dubois
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
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Description

This is a Chorizo Breakfast Skillet with eggs, cream, cheese, chorizo and scallions. 


Ingredients

Scale
  • 6 large eggs
  • ¼ cup heavy whipping cream
  • 1 cup shredded cheddar cheese or ½ cup parmesan cheese
  • 12 ounces chorizo, sliced
  • ¼ cup chopped scallions

Instructions

  1. In a medium-sized bowl, whisk together the eggs and cream, then stir in the cheese, salt, and pepper. Set aside.
  2. Preheat the oven to 400°F.
  3. Heat a 12-inch cast-iron skillet or other ovenproof skillet over medium heat. Cook the chorizo slices until browned on both sides, 5 to 6 minutes. Remove from heat and add the scallions and egg mixture evenly over the sausage in the skillet. Bake for 20-25 minutes, until the eggs are set.
  4. Run a knife around the edge of the skillet before slicing. Garnish with more scallions, if desired, and serve immediately.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 287.7
  • Sugar: 3.9 g
  • Sodium: 534.7 mg
  • Fat: 5.5 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 37.9 g
  • Fiber: 4.9 g
  • Protein: 21.0 g
  • Cholesterol: 3.4 mg

Did you make this recipe?

Tag @cilantro.parsley on Instagram and hashtag it #cilantroparsley

Food safety

  • Cook to a minimum temperature of 165 °F (74 °C)
  • Do not use the same utensils on cooked food, that previously touched raw meat
  • Wash hands after touching raw meat
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

More Breakfast

  • Overnight Oats with Protein Powder and Peanut Butter
  • Authentic Chilaquiles Recipe
  • Spicy Mexican Poached Eggs with Avocado
  • Vegan Banana Pudding from Scratch

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Hi, I'm Maxine!

I am a Mexican American recipe creator & food blogger dedicated to cultivating the cooking experience. I love Latin recipes and inspiring you to cook them by incorporating videos to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

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