Arrow Created with Sketch. Back to The Recipes Baked Eggs with Chorizo and Hash Browns Meals Snacks and Apps np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Copy 4 Created with Sketch. 4/5 - 25 Ratings PRINT Prep Time 25 minutes Cook Time 15 minutes Serving Yield 3 servings The oven is your best friend when it comes to whipping up a quick weekday breakfast for your family or a crowd. These aren't your average baked eggs - they sit atop a crispy base of hash browns and salty chorizo that's brightened up with a fresh cilantro and green onion garnish. Simply pop them in the oven for an effortlessly special breakfast. By: Foodness Gracious Ingredients 3 cups shredded potatoes or store-bought shredded hash browns 2 cups cured chorizo sausage, crumbled 3 Pete and Gerry’s Organic Eggs Salt and freshly ground black pepper Cilantro and green onion for garnish Nutritional Information Serv. Size: 1 ramekin, Servings: 3 Amount Per Serving: Calories 1040, Fat Cal. 640, Total Fat 71g (109% DV), Sat. Fat 22g (110% DV), Trans Fat 1.5g, Cholest. 295mg (98% DV), Sodium 2170mg (90% DV), Total Carb. 58g (19% DV), Fiber 5g (20% DV), Sugars 3g, Protein 41g, Vitamin A (10% DV), Vitamin C (35% DV), Calcium (6% DV), Iron (20% DV), Vitamin D (30% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions Step 1 Preheat the oven to 400F. Lightly butter three 4-inch ramekins and set aside. Step 2 If making homemade hash browns, rinse shredded potatoes in cold water to remove starch, then dry thoroughly. In a nonstick pan, heat 1 tablespoon of your preferred cooking oil and cook the potatoes (or store-bought hash browns) until golden. Step 3 Divide the hash browns and chorizo evenly among the ramekins. Carefully crack one egg into each ramekin so it sits on top of the chorizo and hash browns. Season with salt and pepper. Step 4 Place the ramekins onto a baking sheet and place in the oven. Bake for about 15 minutes or until the egg whites are just set. Step 5 Garnish with chopped cilantro and green onion before serving. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Debbie March 20, 2019 So easy and wonderful! Reply Page 1 Created with Sketch. 1 Reply [email protected] March 20, 2019 We're so happy you enjoy this recipe, Debbie! When you find a meal that is not only easy, but tastes like you were working all morning, you know it's a keeper. Reply Page 1 Created with Sketch. Marilyn December 22, 2018 Looks good but you dont cook the chorizo first? Reply Page 1 Created with Sketch. 1 Reply [email protected] December 24, 2018 Hi Marilyn, there's no need to precook the chorizo if you use the cured kind like we did. If you decide to go with raw sausage, simply saute until fully cooked before placing in the ramekins. Hope that answers your question! Reply Page 1 Created with Sketch. UniqueRwe2 December 19, 2018 Chorizo egg bake Reply Page 1 Created with Sketch.