Published: by Mika Kinney · This post may contain affiliate links.
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Sweet maple and spicy chorizo come together in this high-protein breakfast skillet. It makes the ultimate one-pot breakfast that only needs 8 ingredients, comes together in 30 minutes, and is packed with sweet smokey flavors.
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Sweet potatoes and chorizo are a match made in heaven for anybreakfast recipe. They come together to make awesomebreakfast baked potatoes, breakfast bowls, and this maple chorizo breakfast skillet.
Now maple is an obvious breakfast staple but when you pair it with spicy chorizo you get a flavor explosion! Make this breakfast skillet for family-style breakfast or as meal prep for a busy week, I’m confident it will become a staple in your house!
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- Recipe Quick Notes
- helpful tips
- common questions
- What to serve with a breakfast skillet
- Recipe
- more high protein breakfast recipes
Recipe Quick Notes
The best part according to Mika: I love that in one pan this recipe packs in tons of protein with both chorizo and eggs. Plus, after making the skillet many, many times I know for a fact just how great the flavors are and how well it keeps for meal prep.
Protein: 23 grams
Ingredients & equipment: You will need a large skillet or cast iron skillet and chorizo, maple syrup, chili powder, salt, sweet potato, red onion, green bell pepper, and 4 eggs.
Time: 30 minutes
Best for: Breakfast with the family, breakfast for dinner, or meal prep for 4 meals on the go.
recipe ingredients & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See recipe card for quantities.
- Sweet potatoes: Sweet potatoes make the best breakfast hash! You can use regular russet potatoes or hash browns but I promise the flavor is so much better with sweet potatoes.
- Chorizo: We use traditional pork chorizo (also known as Spanish chorizo or chorizo sausage) from our local ranch but taco or chorizo-flavored turkey or chicken sausage will work too. Beef could be used but I find it to be too heavy.
- Maple syrup: Use pure maple syrup for this smoky-sweet combo. Brown sugar can be used in place of maple syrup in a pinch.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
how to make this breakfast skillet (with photo & video!)
Be sure to scroll to the recipe card for the fullbreakfast recipe!
Step one: saute the onions and sweet potatoes with the maple syrup, salt, and chili powder.
Step two: add the chorizo to the skillet after a few minutes.
Step three:add the bell peppers once the chorizo is done and keep cooking until the sweet potatoes are softened.
Step four:make 4 wells in the mixture and crack an egg into each one
Step five:Cook these for a few minutes or until the eggs are cooked to your liking.
video of how to make the recipe
helpful tips
- Covering the pan can help the potatoescook faster if you are impatient like me.
- Don’t cover the pan when you cook the eggsbecause they cook very fast and will overcook if covered.
- Cut the sweet potatoes very small to help them be in an even layer on the pan and cook faster.
- Use a non-stick panto ensure the eggs don’t stick. They are a real pain to get out with everything else if they stick.
common questions
Can I make this with more or less eggs?
Yup, make this skillet with as many or as few eggs as you like!
Can I change the spices?
Yes, if you don’t have chili powder you can leave it out and just use salt and black pepper. This dish is also good with ground sage for a different flavor profile.
Can I use soy chorizo?
Yes, if you are vegan, you can use soy ground chorizo (Trader Joe’s is my favorite!) and leave out the eggs. This will reduce the protein amount by quite a lot though.
Can I add more to my skillet?
Yes, this dish is also delicious with black beans and kale!
Can I make this on the grill?
Yes, you can follow similar cooking times as listed in our steak and egg breakfast on the grill recipe.
Troubleshooting & Testing Notes
Throughout our testing of thisbreakfast skillet, we learned what worked and didn't work. Here are the key takeaways!
- Fitting the eggs into the pan can be tricky but after many tests, I found the easiest way to do it. Use a spoon or spatula to move the potato chorizo mixture out of the way in 4 spots. Then crack an egg into each spot.
- The potatoes are taking forever to cook: If this is your issue, stir them, cover them, and just keep cooking. Covering the pan helps the potatoes cook faster.
How to store & meal prep it
This skillet keeps really well making it a great option for meal prep. To meal prep it, I like to portion it out into 4 servings with an egg in each container. After it cools, store it in an airtight container for up to 5 days in the fridge.
To reheat it, use the microwave or add everything but the egg to a skillet to reheat. You can also use the leftovers to make another delicious meal like breakfast tacos or quesadillas.
What to serve with a breakfast skillet
- Drinks like this high-protein ginger match latte, honey bee latte, or Bahama mama tropical smoothie are all delicious alongside this maple chorizo breakfast.
- Toasty bread with a little olive oil or butter can be dipped into the runny eggs.
- For more protein, you can top it with a dollop of Greek yogurt in place of sour cream.
Recipe
maple chorizo breakfast skillet recipe with eggs
Author: Mika Kinney
5 from 2 votes
Sweet maple and spicy chorizo come together in this high-protein breakfast skillet. It makes the ultimate one-pot breakfast that only needs 8 ingredients, comes together in 30 minutes, and is packed with sweet and spicy flavors.
Prep Time: 10 minutes minutes
Total Time: 30 minutes mins
Protein: 23g
Serves: 4
Print Pin Rate
Equipment
1 large skillet non-stick or cast iron
Ingredients
- 1 sweet potato (diced into ¼-1/2" cubes, peeling optional)
- ½ red onion (diced)
- 2 tablespoon maple syrup (pure)
- 1 teaspoon chili powder
- ½ teaspoon salt
- 1 pound ground chorizo (pork)
- ½ bell pepper (green is preffered)
- 4 eggs
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
Heat a skillet over medium to high heat with a little oil or butter. Add ½ of a diced red onion, 1 diced sweet potato, 2 tablespoon maple syrup, 1 teaspoon chili powder, and ½ a teaspoon of salt to the skillet. Stir to coat everything in the seasonings.
Once the onions have softened (about 2-3 minutes), drop the heat to medium and add 1 pound of chorizo to the pan. Break it up with a spatula or utensil of choice and stir periodically to cook through, about 10 minutes.
Once the chorizo is done, add in ½ of a diced green bell pepper, cover, and continue to cook until the potatoes are done. This should take another 5-10 minutes.
After the potatoes are done, make 4 wells in the chorizo potato hash mixture to expose the bottom of the skillet, at roughly 12 o'clock, 3, 6, and 9. Crack an egg (4 eggs total) into each well and cook uncovered until the eggs are cooked to your liking. For runny yolks, this is 3-5 minutes and set yolks is 5-7 minutes.
Remove from heat and serve as is or split into 4 servings for meal prep.
Video
Notes
Helpful Tips
- Covering the pan can help the potatoes cook faster if you are impatient like me.
- Don’t cover the pan when you cook the eggs because they cook very fast and will overcook if covered.
- Cut the sweet potatoes very small to help them cook faster.
- Use a non-stick pan to ensure the eggs don’t stick. They are a real pain to get out with everything else if they stick.
Troubleshooting & Testing Notes
- Fitting the eggs into the pan can be tricky but after many tests, I found the easiest way to do it. Use a spoon or spatula to move the potato chorizo mixture out of the way in 4 spots. Then crack an egg into each spot.
- The potatoes are taking forever to cook: If this is your issue, stir them, cover them, and just keep cooking. Covering the pan helps the potatoes cook faster.
How to store & meal prep it
This skillet keeps really well making it a great option for meal prep. To meal prep it, I like to portion it out into 4 servings with an egg in each container. After it cools, store it in an air-tight container for up to 5 days in the fridge.
To reheat it, use the microwave or add everything but the egg to a skillet to reheat.
Additional substitutions and notes can be found in the post above.
Nutritional information is an estimate and for informational purposes only.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Course: Breakfast
Cuisine: Mexican
Keyword: chorizo, high protein, sweet potato
Nutrition
Calories: 494kcal | Carbohydrates: 25g | Protein: 23g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 235mg | Sodium: 1204mg | Potassium: 335mg | Fiber: 2g | Sugar: 10g | Vitamin A: 9475IU | Vitamin C: 21mg | Calcium: 59mg | Iron: 2mg
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