At times breakfast can be quick and easy for those mornings you need to run out the door, but sometimes breakfast time needs a little more substance, especially if you’re feeding a crowd!
This morning casserole is great for those moments when you need something hearty, but don’t want to slave over a lengthy batch of pancakes or waffles. Baked Eggs with Chorizo and Potatoes is absolutely delicious, and has a little bit of everything for all tastes! You’ll love this for weekend morning meal times!
- 2 pounds medium Yukon Gold potatoes
- 1 1/2 pounds fresh chorizo, casings removed
- 1 large onion, finely chopped
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 6-8 large eggs
- Toast and hot sauce, for serving
Preheat the oven to 375 degrees. Put the potatoes in a large pot and cover with cold water. Bring to a boil and cook over moderate heat until tender, about 25 minutes, then drain and let cool. Peel the potatoes and cut them into 3/4-inch pieces.
Meanwhile, heat a 12-inch cast-iron skillet. Add the chorizo, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned, about 8 minutes.
Add the onion and cook, stirring, until softened, about 5 minutes. Scrape the chorizo mixture into a bowl and wipe out the skillet.
Heat the oil in the skillet. Add the potatoes, season with salt and pepper and cook over moderate heat, turning occasionally, until golden and crispy, about 6 minutes. Stir in the chorizo mixture. Remove the skillet from the heat.
Using a ladle, make 6-8 indentations in the potato-chorizo mixture about 1 inch apart; crack an egg into each one. Bake the skillet in the middle of the oven for about 12 minutes, or until the egg whites are just set but the yolks are still runny. Serve at once with toast and hot sauce.