This Mexican Frittata with Chorizo and Potatoes is loaded with flavor from chorizo sausage, jalapenos, and fresh herbs. A breakfast casserole with a kick-- this is a recipe you'll want to try!
I haven't always been a big breakfast person. Michael on the other hand, LOVES it. I think it may be his favorite meal of the day. Whenever we go out for breakfast, he always loves to get whatever Mexican/Southwest skillet that the restaurant offers. I eventually realized it was the chorizo that kept him coming back.
There's just so much flavor there! Especially in skillets like this, where everything is cooked in one pan and the flavors all meld together, chorizo shines. All the spices and fat work together to season the eggs and potatoes.
This chorizo frittata recipe is balanced out with a healthy serving of fresh herbs like cilantro and green onions, to keep the dish fresh.
This would be a super fun dish to bring to a brunch or a potluck. It is so flavorful and spicy, but not overwhelmingly so.
The fact that everything is made in one pan is a bonus, too!
If you are looking for more oven baked egg recipes, try this Goat Cheese and Arugula Frittata, Broccoli Cheddar Scrambled Egg Bake, or Ham and Broccoli Quiche.
If you have an air fryer, these air fryer egg bites are amazing and totally customizable.
This Sausage Breakfast Pizza looks super fun with eggs cracked right on top!
Shopping list for mexican frittata (Ingredients):
- eggs
- milk
- salt
- mexican chorizo sausage
- jalapeno pepper
- small potatoes
- fresh cilantro
- green onions (or 1 small yellow onion), diced
- tomatoes
- queso fresco cheese
How to make a frittata with chorizo and potatoes
Preheat oven to 350 degrees.
In a medium sized bowl, crack eggs, and add in milk and salt. Whisk until combined (it will be a light buttery yellow) and set to the side.
Heat a cast iron skillet over medium heat. Add chorizo and diced potatoes.
Cook for 4-7 minutes, until chorizo is almost cooked through. Stir occasionally throughout, breaking up the chorizo as you go.
Add in minced jalapeno, green onions, tomatoes, and cilantro. Stir to combine.
Carefully pour egg mixture over top and allow to cook on the stovetop for 1-2 minutes, until the edges just begin to set.
Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes, or until the frittata has set.
Remove from the oven, allow to cool for 5 minutes.
Slice and serve!
Recipe Tip
You can use store bought frozen hash browns (either shredded or cubed) in place of the small potatoes, to save yourself some time. I would use about a cup of frozen potatoes, but you can use more or less, depending on your preference.
Variations and Substitutions
- Make it mild. Chorizo sausage can range from mild to very spicy, so choose accordingly when you are at the store. You can also replace the jalapeno pepper with a milder pepper like poblano or even bell peppers.
- Make it dairy free. Make this egg dish dairy free with a few easy substitutions. Replace the butter with olive oil and the milk in the egg mixture with water or a mild unsweetened milk alternative, like almond milk or soy milk.
- Substitute the green onions for regular onion. If you don't have green onions on hand, yellow or red onion, diced finely will give you a good flavor substitute.
Storage
Storage any frittata leftovers in an airtight container for 3-4 days. I love making egg dishes on Sunday and then heating up the leftovers throughout the week. 30-45 seconds in the microwave should do the trick!
For another chorizo breakfast recipe, try this chorizo con papas.
Mexican Frittata with Chorizo and Potatoes
Ingredients
- 6 eggs
- ½ cup milk
- ½ tsp. salt
- 4 oz. chorizo sausage
- 1 jalapeno minced
- 1-2 small potatoes
- 2 tbsp. fresh cilantro
- 2-3 green onions or 1 small yellow onion, diced
- 1-2 small tomatoes diced
- 3 oz. queso fresco
Instructions
- Preheat oven to 350 degrees.
- In a medium sized bowl, crack eggs, and add in milk and salt. Whisk until combined (it will be a light buttery yellow) and set to the side.
- Heat an oven proof skillet over medium heat. Add chorizo and diced potatoes.
- Cook for 4-7 minutes, until chorizo is almost cooked through. Stir occasionally throughout, breaking up the chorizo as you go.
- Add in minced jalapeno, green or yellow onion, tomatoes, and cilantro. Stir to combine.
- Carefully pour egg mixture over top and allow to cook on the stovetop for 1-2 minutes, until the edges just begin to set.
- Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes, or until the frittata has set.
- Remove from the oven, allow to cool for 5 minutes.
- Slice and serve!
Melissa Szymczak
Thanks for this recipe and cooking tip on the potato. Do you ever use non-spicy peppers in this dish? Jalapeños make me nervous!
I appreciate your explanation of the happy chickens. I can’t wait to find these eggs and see the difference myself- the website says they are all over- where do you get them?
Andrea
Yum! This looks delicious! I love anything with chorizo and potatoes but I love that this only takes 10 minutes to prep. It will make a great weekend breakfast meal. Thanks for the link to the breakfast pizza!