Recipe: Chorizo Egg Bake

When it comes to eating gluten, grain and sugar-free – I often am asked, “So what do you eat?” After assuring them that I eat really well they usually ask me for recipes or suggestions on what to make if they were to eliminate something like grain. I’ll admit – I am NOT a good cook. I work a lot and would rather eat out if I am given the option but that’s not always great for our budget. I approach cooking with the desire to make something fast, flavorful and filling. I thought our first recipe should be one of my go-to meals: the chorizo egg bake!



This dish can be made for breakfast, brunch or dinner. It’s easy, fast and the chorizo adds a lot of flavor. Like I said – I’m aiming for simple but I get my eggs, meat and veggies all in one dish!

Chorizo Egg Bake
Recipe Type: Bunch, Lunch, Dinner
Author: Allie Lehman
Prep time:
Cook time:
Total time:
Serves: 4
A fast way to get meat, eggs and veggies all in one spot.
  • 1 zucchini
  • 1 Red Pepper
  • 1 Green Pepper
  • 5-6 eggs
  • Pork Chorizo
  • Green onions
  • A bunch of cilantro
  1. Heat a cast iron skillet on med-high and pre-heat the oven to 450 degrees.
  2. Start cooking up the chorizo (if the chorizo is Mexican – you should probably remove the casing before cooking).
  3. While the meat cooks, chop up all of the produce to a size that you prefer.
  4. I keep the cilantro and the green onion separate to sprinkle after it has baked.
  5. Add in the vegetables once the chorizo is fully cooked.
  6. Whisk 5-6 eggs in a separate bowl.
  7. Once the vegetables begin to soften, pour the eggs over everything.
  8. Place in the oven and bake until the eggs are cooked solid.
  9. Sprinkle the green onion and cilantro on top.
  10. Serve!


3 thoughts on “Recipe: Chorizo Egg Bake

  1. Natalie Snow says:

    This looks amazing! And…dairy free!! One question…I don’t own a cast iron skillet and that’s not in the budget right now. Can I just bake in a glass dish?


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