Chorizo and Jalapeno Breakfast Skillet

Chorizo and Jalapeno Breakfast Skillet


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A hearty, spicy Mexican dish, the chorizo and jalapeno breakfast skillet is a dish. It combines meat, vegetables, cheese, chilies and eggs that make for a perfect weekend breakfast. Ingredients can be prepared in advance, and the dish reheats very well in a few minutes. For those that don't like spicy foods, you can ease up on the amount of jalapenos.

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Chicago, IL

Time needed

15 min preparation + 6 min cooking

Serving Size / Yield

6 servings


  • 5 corn tortillas, cut or torn into bite sized pieces
  • 1 box (5 1/4 ounce) au gratin potato mix
  • 2 1/4 cups boiling water
  • 1 cup onion, chopped
  • 1 cup Monterey Jack cheese, shredded
  • 1 jalapeno pepper, seeded and chopped
  • 1 lb chorizo sausage
  • 6 large eggs, slightly beaten
  • Salt and pepper to taste

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Crumble sausage into a skillet and cook over medium-high heat until evenly browned. Set aside. Warm the tortillas in a skillet over high heat for about 45 seconds per side. In a medium bowl, whisk together the eggs, salt and pepper. Spray a skillet, over medium heat, with cooking spray and pour in the eggs mixture. Add jalapeno pepper, cook until firm. Sprinkle shredded cheese into tortilla and pour in eggs and sausage. Serves 6.

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