Kick start your day with this zesty omelet filled to the brim with spicy sausage, green chile peppers, and melted Mexican-style cheese.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F.

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  • Cook chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.

  • Whisk eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.

  • Bake 25 min. or until center is set. Serve topped with salsa.

Tips

If you don't have an ovenproof skillet, wrap the handle of your regular skillet with several layers of foil before placing in oven. Remember that all parts of the skillet will be hot when removing it from the oven.

Nutrition Facts

336 calories; protein 20.3g; carbohydrates 16.3g; fat 22.7g; cholesterol 146.6mg; sodium 831.8mg. Full Nutrition
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Reviews (23)

Most helpful positive review

Rating: 5 stars
04/25/2012
I made this whole recipe in my cast iron skillet which was great because it could go from stove to oven lickety-split. I did cut back on the frozen hashbrowns just a touch only because I had just under a cup and a half left in the bag. I did not have the specific cheese that the recipe asked for--I used pepper jack. The salsa I used was homemade and I also used reduced fat sour cream. Boy was this good--both my kids and I thought this was VERY tasty. Both my sons asked for seconds! I would like to make this again but I think I would cut back both the cheese and the sour cream for next time and see if I can't throw in some fresh chopped vegetables. As is quite good! Read More
(20)

Most helpful critical review

Rating: 3 stars
09/18/2014
This was ok growing up my mom would make chorizo with nopales and eggs and her simple dish was so much flavorful then this one. All the cheese and is not called for when making chorizo they are fillers. Seeing all these recipes makes me want to start my own cooking website. I have had coworkers ask me if I would sell my left overs..and ppl have paid me to cook for their parties and I am not a chef or run a catering business. I just love to cook and use fresh,local ingredients. Try longanesa instead of chorizo it will blow your mind.same flavor but its more meaty. Read More
(3)
29 Ratings
  • 5 star values: 20
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/25/2012
I made this whole recipe in my cast iron skillet which was great because it could go from stove to oven lickety-split. I did cut back on the frozen hashbrowns just a touch only because I had just under a cup and a half left in the bag. I did not have the specific cheese that the recipe asked for--I used pepper jack. The salsa I used was homemade and I also used reduced fat sour cream. Boy was this good--both my kids and I thought this was VERY tasty. Both my sons asked for seconds! I would like to make this again but I think I would cut back both the cheese and the sour cream for next time and see if I can't throw in some fresh chopped vegetables. As is quite good! Read More
(20)
Rating: 5 stars
09/07/2011
surprisingly good! will make again. even reheated well Read More
(13)
Rating: 5 stars
08/11/2011
Instead of chorizo I would put turkey Bacon and some spinach but overall great recipe Read More
(6)
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Rating: 5 stars
12/27/2011
I made this for Christmas morning and it was really good. I had never had chorizo before but I wanted to try something new. I bought liquid egg whites instead of using 8 egg whites. It was good as a left over as well. Read More
(5)
Rating: 5 stars
04/21/2012
I was really surprised by how good this was. We had to make some minor changes. We subbed 4 whole eggs for the 8 egg whites used whatever cheese was around and par-cooked diced potatoes since there were no hash browns in the house. Everyone (even the picky kid and picky adult) loved it. Definitely keep the chorizo- I think that's what gave it so much flavor. Read More
(4)
Rating: 5 stars
08/12/2011
yum! Read More
(3)
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Rating: 5 stars
08/18/2011
This is great! We saved the leftovers and made breakfast burros the next day! Read More
(3)
Rating: 5 stars
07/08/2012
Very good! light flavorful! I am queen of substitutions so I altered the recipe a bit. I used ham loaf instead of chorizo - that's what I had on hand. I didn't have the cheese or green chilies so I used a can of Campbell's fiesta cheese soup. I used a total of 8 whole eggs instead of the egg whites. Read More
(3)
Rating: 3 stars
09/18/2014
This was ok growing up my mom would make chorizo with nopales and eggs and her simple dish was so much flavorful then this one. All the cheese and is not called for when making chorizo they are fillers. Seeing all these recipes makes me want to start my own cooking website. I have had coworkers ask me if I would sell my left overs..and ppl have paid me to cook for their parties and I am not a chef or run a catering business. I just love to cook and use fresh,local ingredients. Try longanesa instead of chorizo it will blow your mind.same flavor but its more meaty. Read More
(3)