Cast-Iron Chili Mac Breakfast Skillet with Chorizo, Pinto Beans and Baked Eggs
Brown chorizo and onion in a 12-inch cast-iron skillet over medium coals or a medium-low stove flame. Simmer elbow macaroni right in the tomatoes and beans for about 14 minutes, then crack eggs into wells and cover for 5 to 7 minutes until the whites are set. Top with pepper jack and scallions. Total time is about 45 minutes.
Chili mac is a dinner thing, until you add eggs. This version swaps ground beef for spicy chorizo, uses pinto beans, and finishes with eggs baked right in the pasta. It's saucy, cheesy and filling enough to carry a crew through a long morning hike.
Everything cooks in one skillet, and the pasta cooks in the sauce, so there's no draining. Chop the onion and shred the cheese at home and camp prep takes about ten minutes. Keep the chorizo and eggs cold until you're ready to cook.
Cast-Iron Chili Mac Breakfast Skillet with Chorizo, Pinto Beans and Baked Eggs
- Prep
- 10 min
- Cook
- 35 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium coals or medium-low stove flame
- Pack weight
- 3 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Some water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- 12-inch cast-iron skillet with lid
- Metal spatula or sturdy spoon
- Cutting board and knife
- Measuring cups
- Heat-proof gloves
- Camp stove or fire grate
Steps
-
Brown the chorizo
Heat the skillet over medium heat. Add the chorizo, breaking it up with a spatula, and cook 6 to 8 minutes until browned and the internal temperature reaches 160°F. Add the oil first if the pan looks dry.
-
Soften the onion
Stir in the onion and cook 3 to 4 minutes in the chorizo fat until soft. Add the garlic, chili powder and cumin and stir for 30 seconds until fragrant.
-
Add pasta and liquid
Pour in the tomatoes and water, scraping up the browned bits. Stir in the dry macaroni and bring to a boil.
-
Simmer until tender
Cover and simmer over medium-low heat or on a cooler part of the grate for 12 to 14 minutes. Stir every few minutes so the pasta doesn't stick. It's done when the macaroni is tender and the sauce is thick.
-
Stir in beans, cheese
Add the beans and 3/4 cup of the cheese. Stir 2 minutes until melted and creamy. Taste, then add salt and pepper.
-
Crack in eggs
Use the back of a spoon to make 4 shallow wells. Crack an egg into each and sprinkle with a pinch of salt.
-
Cover and bake
Cover tightly and cook 5 to 7 minutes over medium-low heat. Whites should be fully set. Cook a minute or two longer if you want firmer yolks.
-
Top and serve
Scatter the remaining cheese, the scallions and the cilantro over the skillet. Cover for 1 minute to melt the cheese. Serve straight from the pan with hot sauce.
Trail Notes
Dice the onion, mince the garlic and shred the cheese at home. Pack them in zip bags in the cooler. Mix the chili powder and cumin in a small container.
Keep the raw chorizo and eggs at 40°F or below until you cook. Use the chorizo within 2 days of packing, or freeze it flat and let it thaw in the cooler. Wash your hands and the spatula after handling raw chorizo.
For a vegetarian version, skip the chorizo, use 2 tablespoons of oil, and add 1 teaspoon of smoked paprika and a second can of beans. For more kick, add a diced jalapeño with the onion.
Scrape leftover pasta and bits into a trash bag, not the ground. Wipe the skillet with a paper towel while it's warm. Strain dishwater and scatter it well away from camp and water sources.
Round out your camp day
Picked to work with the same kit as this recipe.
LunchCast-Iron Kielbasa and Cabbage Skillet with Whole-Grain Mustard
DinnerCamp Griddle Smash Tacos with Lime Slaw and Quick Pickled Onions
Snack or treatCast-Iron Chili Mac Corn Chip Pie with Cheddar and Pickled JalapeñosMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
Can you cook pasta right in the sauce at a campsite?
Yes. Dry elbow macaroni cooks in the tomatoes and water in about 12 to 14 minutes if you stir often. The starch also thickens the sauce, so there's no draining.
How do I keep the eggs from overcooking over a campfire?
Move the skillet to a cooler spot or pull a few coals away before adding the eggs, and keep the lid on. Check after 5 minutes. The whites should be fully set with yolks as soft or firm as you like.
Can I make this skillet with ground beef instead of chorizo?
Yes. Use 8 oz of ground beef, cook it to 160°F, and add an extra teaspoon of chili powder and 1/2 teaspoon of smoked paprika. The chorizo adds spice and fat, so the beef version needs those extras for flavor.
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