This high protein breakfast skillet combines Mexican chorizo with eggs, potatoes, poblano peppers, green chile enchilada sauce, and melted jack cheese to create a one pan breakfast that’s perfect for feeding a crowd or next week’s meal prep.
It’s highly customizable and thanks to ingredients like lean chorizo and egg whites, every serving is packed with 25 grams of protein and only 345 calories! Let’s take a look at how to make it.
How to Make a Mexican Breakfast Skillet
Begin by cooking twelve ounces of Mexican chorizo in a nonstick skillet that ideally has a lid. Since everything is cooked in the same pan, nonstick makes cooking the egg whites a breeze. And having a lid will speed up the cooking time of the potatoes. If your pan doesn’t have a lid, you can cover the pan with a quarter or half sheet pan.
Living in central Texas, I have access to tons of Mexican chorizo options. This includes a premium lean chorizo with nearly a 2:1 protein to fat ratio. I’ve included notes in the recipe card below with tips on making homemade low fat chorizo options at home if you have trouble finding a lean chorizo like the one I used.
The potatoes and peppers should pick up a nice amount of color from any residual fat from the chorizo and a bit of added olive oil. If your veggies are picking up too much color before the potatoes are fully cooked, you can add a tablespoon or two of water to the pan to create more steam for faster cooking.
Ingredient note: For a lower carb option, swap the potatoes for diced radishes like in my low carb breakfast skillet.
To keep the fat content of this breakfast enchilada skillet on the lower end, the recipe calls for liquid egg whites. Feel free to use whole eggs or a blend of whole eggs and egg whites. If you want to go with whole eggs, you could crack some on top and bake for 12-15 minutes at 400ºF like I mentioned in my breakfast chili and eggs recipe.
To make a breakfast enchilada casserole, you need enchilada sauce. Like my ground beef enchilada skillet and veggie enchiladas skillet, this recipe calls for green chile enchilada sauce. But feel free to use any variety.
For the final “enchilada” component of a breakfast enchilada skillet, you’ll need corn tortillas. You can chop or tear the tortillas into any size you want. I go with a medium-dice for even distribution. Feel free to add an extra 2-4 tortillas for more texture and corn flavor.
And finally, the shredded cheese topping. You’ll want to go with a high moisture melting cheese like pepper jack, Monterey jack, or Colby jack. Sharp cheddar also works in a pinch, but the former trio matches the flavor profile a bit better.
You can cover the pan to melt the cheese or pop it under your oven’s broiler for a few minutes. I prefer the latter.
That’s a wrap—er, enchilada! There’s a printable recipe card below. You can leave any recipe or ingredient questions you might have in the comments below that.
And if you try this chorizo and egg skillet and love it, I always appreciate recipe reviews!
Mexican Breakfast Skillet
A one pan breakfast with Mexican chorizo, potatoes, poblano peppers, egg whites, green chile enchilada sauce, tortillas, and melted cheese.
- 12 oz Mexican Chorizo*
- 1 Tablespoon Olive Oil
- 1 1/2 pound Russet Potatoes, diced
- 3 Poblano or Bell Peppers, diced
- Pinch of Salt and Pepper
- 2 cups (490g) Liquid Egg Whites (or 8 whole eggs)
- 1 cup Enchilada Sauce
- 4 Corn Tortillas, diced
- 2 oz Shredded Pepper Jack or Monterey Jack Cheese
- Cook the chorizo in a large nonstick skillet over medium heat. (You shouldn't need any oil.) Transfer the cooked chorizo to a large bowl and set aside.
- Add the olive oil, followed by the potatoes, peppers, and a pinch of salt and pepper. Toss everything together and cover the pan. Cook for 6-8 minutes, stirring occasionally, until the potatoes are tender. Transfer the veggies to the bowl with the cooked chorizo.
- Reduce the heat to medium-low and add the egg whites to the pan. Fully cook before stirring in the enchilada sauce. Turn off the heat.
- Add the veggies and chorizo back to the pan along with the tortillas. Stir everything together and top with cheese. Either cover the pan to melt the cheese or place under the broiler.
- Garnish with fresh cilantro, fat free Greek yogurt or sour cream, guacamole or creamy jalapeño sauce, and hot sauce, if desired.
*I used APCO lean chorizo with 6g fat and 11g protein per 2 oz. If you can't find a lean chorizo, I have homemade ground chicken chorizo and lean pork tenderloin chorizo recipes. You can also use turkey sausage crumbles or a plant-based chorizo substitute like soyrizo.
Nutrition Information:Yield: 6 Serving Size: about 11 oz
Amount Per Serving: Calories: 345Total Fat: 12gCarbohydrates: 26gProtein: 25g