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Thursday, May 2, 2019

Mexican Taco Egg Bake

I've never been more excited for breakfast!
This Mexican Taco Egg Bake is bursting with flavor and will become your new favorite.

This post is sponsored by the Iowa Egg Council.

Mexican Taco Egg Bake

May is National Egg Month!  Did you know that?

Eggs are celebrated pretty much every day in our house {we eat a ton of them}, but it is fun to dedicate a WHOLE month to this protein-packed, no-carb, 70 calorie gem.

The Iowa Egg Council and I go waaaaaaaay back and I love featuring recipes on behalf of them.  In case you missed some of my others, here you go:

....and my personal favorite, the delicious Egg-in-the-Hole Cast Iron Skillet Burgers.

Mexican Taco Egg Bake

Eggs can be made and taken in so many different directions....you can leave them whole {as in this recipe}, you can mix them together with any ingredient to make them both sweet or savory and they are just plain essential for any baked good.

We all LOVE our baked goods.

And guess what?  Iowa just isn't know for their pork industry, Ashton Kutcher and our early presidental caucuses.

We are know for our EGGS.  We are the #1 egg producing state in the nation, producing over 15 billon eggs a year, plus they contribute big time to our local economy.

Iowa Egg Council

Mexican Taco Egg Bake

For this dish, I wanted to put everything in here that I would my breakfast taco.  Please tell me you also enjoy breakfast tacos?

I like mine with chorizo or bacon, crispy potatoes, peppers and crumbly Mexican cotija cheese.  And eggs of course.  But, when you have a family of 5 and want to go the easy route, you simply put all those flavors in a baking dish and call it good!

You can find chorizo and cotija cheese in your Mexican refrigerated aisle of your grocery store.  Very easy to find!

Our house smelled incredible while this was baking.  I made it late in the morning and my stomach was RUMBLING as I had waited to have breakfast.

It was pure torture.

Mexican Taco Egg Bake

I've been trying to lower my carb intake {yes, I know there are potatoes in this dish, and I'm fine with that, because I enjoy living}....but all in all this is a breakfast I can get down with.  Protein packed eggs fill me up and keep me going when life gets hectic.

Plus just one large egg has 13 essential vitamins and minerals and only 70 calories.  I mean, breakfast could not get any better!

Serve this family style or bake up on Sunday eating a serving or two, then put back in the fridge to re-heat later in the week.

Trust me, the leftovers are just as great.  

Mexican Taco Egg Bake

For more information on Iowa egg farming, egg nutrition and cooking and to get delicious recipe ideas, visit IowaEgg.com and follow the Iowa Egg Council on Facebook, Twitter and Instagram. Share your healthy egg recipes using #IowaEggs!

And if you make this fun Mexi-dish be sure to tag me {@sweetsavoryeats}! I love seeing my recipes being made online and I'll be sure to send back some love.

Mexican Taco Egg Bake

Yield: 6
prep time: 10 Mcook time: 22 Mtotal time: 32 M
Serve up an incredible breakfast, Mexi-style! Seasoned cubed potatoes, spicy chorizo, peppers, eggs and crumbly cotija cheese. Perfect for brunch or a lazy Saturday morning.


  • 1 large Russet potato, cubed into small bites
  • 1 small red pepper, finely diced
  • 4 oz. chorizo sausage
  • 6 eggs
  • 1/3 cup Mexican cotija cheese, crumbled
  • 5-6 chives, chopped
  • 1 t. smoked paprika
  • 1 t. garlic powder
  • 1 t. pepper
  • 2 T. olive oil


How to cook Mexican Taco Egg Bake

  1. Preheat the oven to 425 degrees and grease a 9x13 baking pan with cooking spray.
  2. Dice the potato into small chunks and place into the pan.  Sprinkle with the smoked paprika, garlic powder and pepper.  Drizzle with olive oil and bake in the oven for 20 minutes or until slightly crispy, stirring half way through.
  3. While the potatoes are cooking cook the chorizo in a skillet until cooked through and dice the pepper.
  4. When the potatoes are crispy, layer on the crumbled chorizo sausage and diced pepper.
  5. Crack the 6 eggs and gently lay them on the potato mixture being careful not to break the yolk (unless you like them broken, then by all means).  Sprinkle the crumbled cotija cheese over the eggs and bake for another 10-12 minutes, depending on how firm you like your eggs.
  6. Remove from the oven and sprinkle with the chopped chives and serve warm.
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Created using The Recipes Generator

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