On the surface savory coffee cake might sound weird, but hear me out. Think of this kind of like an egg dish but with a substantial crumb or like a chorizo cornbread, but with a lot more cheese and no corn. I think the best way to decide on the greatness of chorizo breakfast cake is to well, just make it!
In my limited internet searching, I believe sausage coffee cake is a Southern thing, Can anyone testify to this? I found a lovely sausage coffee cake created by the Runaway Spoon and combined that recipe with my Grandma’s coffee cake recipe to come up with this one. A soft, dense cake with a melting interior thanks to lots of cheese and eggs. There’s chorizo to spice things up and a lovely, crunchy topping for textural contrast. In my opinion, no coffee cake is complete without some kind of streusel-like something on top.
This pretty Sugar Pink Le Creuset skillet makes the perfect vessel for baking this chorizo breakfast cake. It is part of their new Sugar Pink Collection which has my heart all aflutter. The color is divine but the sturdy cast iron that Le Creuset is known for bakes like a dream.
A pan this cute basically begs to be shown off, so why not throw a Sugar Pink Boozy Brunch on New Year’s Day? You make the Chorizo Breakfast Cake and I’ll supply the booze in the form of chic sparkling wine cocktails from Pampelonne. Rosé Lime, Blood Orange Spritz, and my personal favorite the French 75, these drinks are all kinds of fancy.
Have a wonderful New Year’s friends! Check below for a full New Year’s Brunch menu.
Savory Chorizo Breakfast Cake
- 9 ounces Mexican chorizo, casing removed
- 1 small red onions, chopped
- 1 cup grated Gruyere or Swiss cheese
- 2 teaspoons chopped fresh thyme leaves
- 2 eggs, beaten
- 1/4 cup milk
- 1/4 cup melted butter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup Panko breadcrumbs
- 1 cup grated Pecorino or Parmesan
- 1/4 cup chopped parsley
- Heat oven to 400°F and arrange a rack in the middle
- Grease an 10-inch cast iron skillet or an 8x8-inch baking dish or line with parchment paper and grease the parchment paper.
- Heat a medium frying pan over medium-high heat. Add the chorizo and onion and let cook until onion is soft, about 10 minutes, breaking chorizo up with the back of a wooden spoon as you go.
- Transfer to a large bowl and let cool slightly. Add cheese, thyme, egg, milk, and melted butter. Stir to combine.
- In a separate bowl combine flour, baking powder, and salt. Whisk to break up any lumps. Add the dry mixture to the chorizo mixture and stir with a rubber spatula until just combined. Scrape into the prepared pan.
- Mix together Panko and Pecorino in a small bowl. Sprinkle over the batter. Bake until firm in the middle and toasted, about 25-30 minutes.
- Sprinkle with parsley and serve.
Thank you to Le Creuset and Pampelonne for providing the cocktails and skillet for this post.
NEW YEAR’S BRUNCH MENU
Pampelonne Sparkling Wine Cocktails
Fruit with Brown Sugar-Sour Cream Dip
Savory Chorizo Breakfast Cake
Lime Raspberry Poppy Seed Muffins
One More Thing
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