Dinner

Maple Chorizo Breakfast Skillet Recipe

Name: Maple Chorizo Breakfast Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Spanish
Ingredients: 1 1/2 lb. potatoes, scrubbed clean and diced into 1/2″ pieces; 1 large bell pepper, chopped; 1 medium yellow onion, chopped; 8 oz. cured (not fresh) Spanish chorizo, diced; 4 to 6 large eggs; Sliced green onions, for garnish; 2 tbsp. extra-virgin olive oil; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 tbsp. maple syrup

ByMaya Arden August 17, 2026August 17, 2026

Jump to Recipe

Introduction

This Maple Chorizo Breakfast Skillet combines savory Spanish chorizo with a touch of sweet maple syrup for a deliciously balanced morning meal. Crispy potatoes and perfectly cooked eggs make it a hearty dish that’s sure to satisfy any breakfast craving.

A cast iron skillet sits on an outdoor grill with burning firewood underneath. Inside the skillet, there is a colorful mix of roasted vegetables and cooked eggs. The base layer is made of browned potato chunks and slices of sausage that are dark brown with a slightly crispy texture. Mixed in are bright red bell pepper pieces and orange sweet potato cubes adding vibrant color. On top of this base are three cooked eggs, with white firm edges and bright yellow soft yolks. The whole dish is garnished with fresh green onion slices that add a fresh touch. The scene is vibrant and rustic with the skillet centered in the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp. extra-virgin olive oil
1 1/2 lb. potatoes, scrubbed clean and diced into 1/2″ pieces

Kosher salt
Freshly ground black pepper

1 large bell pepper, chopped
1 medium yellow onion, chopped

8 oz. cured (not fresh) Spanish chorizo, diced
2 tbsp. maple syrup
4 to 6 large eggs

Sliced green onions, for garnish

Instructions

Step 1: Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium heat. Add the diced potatoes in an even layer, then season with kosher salt and freshly ground black pepper. Cook undisturbed until the bottoms are golden and crispy, about 3 to 4 minutes.
Step 2: Stir in the chopped bell pepper, yellow onion, diced chorizo, and maple syrup. Cook, stirring occasionally, until the potatoes are tender and the vegetables have softened, about 10 to 12 minutes.

Step 3: Use the back of a spoon to create small wells in the skillet mixture. Crack an egg into each well and season each egg with salt and pepper. Cover the skillet with foil or a lid and cook until the eggs reach your desired doneness, approximately 3 to 4 minutes.
Step 4: Garnish the finished dish with sliced green onions and an extra sprinkle of black pepper. Serve hot and enjoy.

Tips & Variations

For extra crispiness, parboil the potatoes for 5 minutes before dicing and cooking.

Swap out Spanish chorizo for Mexican chorizo or spicy sausage if preferred.
Try adding a handful of fresh spinach or kale in step 2 for a boost of greens.
Use a non-stick skillet if you don’t have cast iron, but be careful when deglazing to keep the crispy bits.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, being careful not to overcook the eggs.