maple chorizo breakfast skillet recipe with eggs

Overhead of the skillet with the eggs cooked and bread and parsley surrounding.

5 from 4 votes

maple chorizo breakfast skillet recipe with eggs

Sweet maple and spicy chorizo come together in this high-protein breakfast skillet. It makes the ultimate one-pot breakfast that only needs 8 ingredients, comes together in 30 minutes, and is packed with sweet and spicy flavors.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: Mexican

Keyword: chorizo, high protein, sweet potato

Servings:

Calories: 494kcal

Author: Mika Kinney

Equipment

1 large skillet non-stick or cast iron

Ingredients

1 sweet potato diced into ¼-1/2" cubes, peeling optional
½ red onion diced
2 tablespoon maple syrup pure
1 teaspoon chili powder
½ teaspoon salt
1 pound ground chorizo pork
½ bell pepper green is preffered
4 eggs

Instructions

Heat a skillet over medium to high heat with a little oil or butter. Add ½ of a diced red onion, 1 diced sweet potato, 2 tablespoon maple syrup, 1 teaspoon chili powder, and ½ a teaspoon of salt to the skillet. Stir to coat everything in the seasonings.
Once the onions have softened (about 2-3 minutes), drop the heat to medium and add 1 pound of chorizo to the pan. Break it up with a spatula or utensil of choice and stir periodically to cook through, about 10 minutes.
Once the chorizo is done, add in ½ of a diced green bell pepper, cover, and continue to cook until the potatoes are done. This should take another 5-10 minutes.
After the potatoes are done, make 4 wells in the chorizo potato hash mixture to expose the bottom of the skillet, at roughly 12 o'clock, 3, 6, and 9. Crack an egg (4 eggs total) into each well and cook uncovered until the eggs are cooked to your liking. For runny yolks, this is 3-5 minutes and set yolks is 5-7 minutes.
Remove from heat and serve as is or split into 4 servings for meal prep.

Video

Notes

Helpful Tips

- Covering the pan can help the potatoes cook faster if you are impatient like me.
- Don’t cover the pan when you cook the eggs because they cook very fast and will overcook if covered.

Cut the sweet potatoes very small to help them cook faster.

Use a non-stick pan to ensure the eggs don’t stick. They are a real pain to get out with everything else if they stick.

Troubleshooting & Testing Notes

Fitting the eggs into the pan can be tricky but after many tests, I found the easiest way to do it. Use a spoon or spatula to move the potato chorizo mixture out of the way in 4 spots. Then crack an egg into each spot.
The potatoes are taking forever to cook: If this is your issue, stir them, cover them, and just keep cooking. Covering the pan helps the potatoes cook faster.

How to store & meal prep it

This skillet keeps really well making it a great option for meal prep. To meal prep it, I like to portion it out into 4 servings with an egg in each container. After it cools, store it in an air-tight container for up to 5 days in the fridge.

To reheat it, use the microwave or add everything but the egg to a skillet to reheat.

Additional substitutions and notes can be found in the post above.

Nutritional information is an estimate and for informational purposes only.

Nutrition