Promotions and Offers
Organic eggs with runny yolks atop browned chorizo and hash browns. Each portion is baked in its own ramekin and served with toast on the side. |
Arrow Created with Sketch. Back to The Recipes

Baked Eggs with Chorizo and Hash Browns

  • Meals
  • Snacks and Apps
Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Copy 4 Created with Sketch.
4/5 - 24 Ratings
Prep Time 25 minutes
Cook Time
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


  • 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 1170, Fat Cal. 740, Total Fat 82g (126% DV), Sat. Fat 26g (130% DV), Trans Fat 2g, Cholest. 320mg (107% DV), Sodium 2520mg (105% DV),  Total Carb. 58g (19% DV), Fiber 5g (20% DV), Sugars 3g, Protein 47g, Vitamin A (10% DV), Vitamin C (35% DV), Calcium (6% DV), Iron (25% DV), Vitamin D (35% 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.


Step 1

Preheat the oven to 400F. Lightly butter 3 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.

How much did you enjoy this recipe?

How much did you enjoy this recipe? Rate it from 1-5 to let us know!



* Required



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.


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.


December 19, 2018

Chorizo egg bake

Reply Page 1 Created with Sketch.

Related Recipes