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This chorizo and egg breakfast skillet has 38 grams of protein per serving, right alongside these high-protein baked egg cups, and takes 35 minutes start to finish. The protein comes from chorizo, eggs, black beans, and cheddar, not a scoop of powder, so it tastes like an actual breakfast instead of something mixed in a shaker bottle.
I make this in the garage-sale cast iron pan I’ve had since we moved to Duluth. The chorizo renders enough fat on its own that you barely need to add oil for the onions and peppers.
One thing to watch: if you leave the eggs covered too long past the 8-minute mark, the whites go rubbery around the edges even though the yolks are still soft in the middle. Check the whites, not the clock.
Serve it straight from the skillet with tortillas or toast on the side. My kids pick around the peppers and eat everything else, which is about the best I can hope for on a weekday morning.
Why You’ll Love This Recipe
- One skillet, one cleanup, weeknight or weekend
- 38 grams of real protein per serving, no powder
- Chorizo renders its own fat, so little added oil
- Ready in 35 minutes start to finish
Ingredient Notes
- chorizo: Use fresh Mexican-style chorizo in a casing, not the cured Spanish kind. It renders fat as it browns, so you won’t need much added oil.
- eggs: Crack them straight into wells in the chorizo and bean mixture. Room-temperature eggs cook more evenly than ones straight from the fridge.
- black beans: Canned works fine here, just drain and rinse to cut the sodium. Pinto beans are a fine swap if that’s what’s in the pantry.
- cheddar cheese: Shred it yourself if you can. Pre-shredded cheese has anti-caking starch that keeps it from melting as smoothly.
- bell pepper: Red gives the most sweetness, but green or a mix works too. Dice it the same size as the onion so both cook evenly.
Chorizo and Black Bean Breakfast Skillet with Eggs
Ingredients
Method
- Heat a 12-inch cast-iron skillet over medium heat. Add the chorizo, breaking it up with a wooden spoon, and cook for 6 to 8 minutes until browned and cooked through with no pink remaining.
- Push the chorizo to one side. If the pan looks dry, add the olive oil, then add the onion and bell pepper. Cook for 4 to 5 minutes until softened.
- Stir in the garlic, cumin, and chili powder. Cook for 30 seconds until fragrant, stirring so it doesn't scorch.
- Add the black beans and stir everything together. Cook for 2 to 3 minutes until the beans are heated through. Season with salt and pepper.
- Use the back of a spoon to make 8 shallow wells in the mixture. Crack one egg into each well.
- Cover the skillet, reduce heat to low, and cook for 6 to 8 minutes until the egg whites are fully set. Check at 6 minutes for a soft yolk, closer to 9 minutes for a fully set yolk.
- Sprinkle the shredded cheddar or Mexican blend cheese over the top, avoiding the yolks. Cover for 1 to 2 more minutes until melted.
- Remove from heat and scatter cilantro over the top. Serve straight from the skillet with lime wedges.
Notes
- Remove chorizo casing before cooking or it stays in a rubbery block.
- Rinse canned beans to cut sodium by roughly a third.
- Watch egg whites, not the clock, for doneness.
- Reheat the base separately from cooked eggs to avoid rubbery yolks.
Tips for Success
- Remove chorizo from its casing before cooking so it browns and crumbles instead of steaming in one lump.
- Push the chorizo-bean mixture to the edges before cracking eggs so each egg sits in its own shallow well.
- Cover the skillet while the eggs cook so the tops set without having to flip anything.
- Rinse canned black beans under cold water for 30 seconds to cut roughly a third of the sodium.
- Check yolks at the 6-minute mark if you want them soft, and closer to 9 minutes for fully set.
Variations
- Swap chorizo for spicy breakfast sausage if your grocery store doesn’t carry fresh Mexican chorizo.
- Stir chopped spinach in with the beans for extra volume without changing the protein count much.
- Top with sliced avocado and salsa instead of cheese for a lighter, dairy-free version.
Storage and Reheating
Store leftovers in an airtight container in the fridge for 3 to 4 days. The yolks finish cooking solid by the time you reheat, so don’t expect that same soft egg texture a second time.
Reheat in a skillet over low heat for 4 to 5 minutes, or in the microwave in 30-second bursts until warmed through, about 90 seconds total.
Freeze just the chorizo and bean base, without eggs, in a freezer bag for up to 2 months. Thaw overnight in the fridge and crack fresh eggs into it when you reheat.
Serving Suggestions
Warm corn or flour tortillas on the side turn this into breakfast tacos, or scoop it up with tortilla chips for a heartier plate.
Toasted sourdough or a split English muffin works too if you’d rather eat it open-faced.
A dollop of sour cream or plain Greek yogurt and a few slices of avocado round it out, plus hot sauce if you like heat.
FAQ
How do I know when the eggs are done in this chorizo skillet?
The whites should look fully opaque and set with no jelly-like patches left, usually around 6 to 8 minutes covered on low heat. For a soft yolk, check at 6 minutes. For a fully set yolk, give it closer to 9 minutes. Every stove runs a little different, so watch the whites more than the clock.
Can I use ground beef instead of chorizo in this skillet?
You can, but you’ll lose the paprika and chili seasoning chorizo brings, so add 1 tsp smoked paprika and 1/2 tsp cayenne to the beef as it browns. Ground beef also has less fat than chorizo, so add 1 tsp olive oil to the pan so the onions and peppers don’t stick.
Can I prep this chorizo and black bean skillet ahead of time for busy mornings?
Cook the chorizo, vegetables, and beans up to 2 days ahead and store in the fridge, then reheat that base in the skillet and crack the eggs in fresh when you’re ready to eat. Cooking the eggs ahead and reheating them turns the yolks rubbery, so save that step for serving time.
What goes well with a chorizo and black bean breakfast skillet?
Warm tortillas turn it into breakfast tacos, and tortilla chips work if you want something to scoop with. Toasted sourdough or an English muffin is good on the side too, along with sour cream, avocado, or hot sauce for extra richness.
Is this chorizo egg skillet gluten free?
Yes, as written it’s gluten free since there’s no flour, tortillas, or bread mixed into the skillet itself. Just double check your chorizo’s label, some brands add fillers or seasoning blends that include wheat, and make sure any canned beans don’t list gluten additives.
Can I use pinto beans instead of black beans in this recipe?
Pinto beans work fine here and taste just as good with the chorizo and cumin. Use the same amount, one 15-ounce can, drained and rinsed, and everything else in the recipe stays the same.
