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–+ servings
Kate Ramos

Savory Chorizo Breakfast Cake

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Heat oven to 400°F and arrange a rack in the middle
  2. Grease an 10-inch cast iron skillet or an 8x8-inch baking dish or line with parchment paper and grease the parchment paper.
  3. 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.
  4. Transfer to a large bowl and let cool slightly. Add cheese, thyme, egg, milk, and melted butter. Stir to combine.
  5. 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.
  6. 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.
  7. Sprinkle with parsley and serve.

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