Chorizo & Potato Egg Casserole Recipe

Introduction

This Chorizo & Potato Egg Casserole is a flavorful and hearty breakfast dish that combines spicy sausage, tender potatoes, and fluffy eggs. Perfect for weekend brunches or a comforting morning meal, it’s easy to prepare and packed with satisfying ingredients.

Ingredients

• 1 lb. chorizo (or soyrizo)
• 1 red bell pepper, chopped
• 1 poblano pepper, chopped*
• ½ a white onion, chopped
• 1 (4oz.) can diced green chiles, drained (mild or hot)
• 10 eggs
• 1¼ cup milk
• 1–1½ cups shredded cheese (plus more for the top)
• 2½ cups frozen diced potatoes (or frozen hashbrowns)
• ½ tsp salt
• ½ tsp black pepper
• Chopped cilantro, for garnish
• Avocado, for serving

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a large skillet, cook the chorizo over medium heat until browned and cooked through. Drain excess fat if needed.
2. Step 2: Add the chopped red bell pepper, poblano pepper, and onion to the skillet with the chorizo. Sauté until the vegetables are softened, about 5 minutes. Stir in the drained green chiles and cook for another minute.
3. Step 3: In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
4. Step 4: In a greased 9×13 inch casserole dish, spread the frozen diced potatoes evenly over the bottom. Layer the chorizo and vegetable mixture on top of the potatoes, then sprinkle with 1 to 1½ cups of shredded cheese.
5. Step 5: Pour the egg mixture evenly over the layers in the casserole dish. Sprinkle additional cheese over the top for a golden, bubbly finish.
6. Step 6: Bake in the preheated oven for 40-50 minutes or until the eggs are fully set and the top is lightly browned.
7. Step 7: Let the casserole cool for a few minutes before slicing. Garnish with chopped cilantro and serve with sliced avocado on the side.

Tips & Variations

• Use soyrizo or a plant-based chorizo for a vegetarian version without sacrificing flavor.
• Swap the frozen potatoes for fresh diced potatoes, pre-cooked until tender, for a fresher texture.
• Add a dash of hot sauce or chopped jalapeños for extra heat if you like it spicy.
• Try using pepper jack or a Mexican cheese blend for a more authentic cheesy flavor.
• This casserole works great with leftover cooked potatoes or roasted vegetables thrown in for convenience.

Storage

Store any leftover casserole covered in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through. For best texture, reheat covered in a 350°F (175°C) oven for about 15-20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes, you can assemble the casserole the night before, cover it, and refrigerate. Bake it fresh in the morning for best results.

Can I use fresh potatoes instead of frozen?

Yes, but be sure to par-cook the fresh potatoes by boiling or roasting them beforehand so they cook fully in the casserole without drying out.

Chorizo & Potato Egg Casserole Recipe

Print Recipe

★★★★★

5 from 105 reviews

A hearty and flavorful Chorizo & Potato Egg Casserole perfect for breakfast or brunch. This dish combines spicy chorizo, tender potatoes, and eggs baked to perfection with melted cheese and vibrant peppers, garnished with fresh cilantro and served with creamy avocado.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Breakfast Casserole
• Method: Baking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 lb. chorizo (or soyrizo for a vegetarian option)
• 1 red bell pepper, chopped
• 1 poblano pepper, chopped
• ½ a white onion, chopped
• 1 (4oz.) can diced green chiles, drained (mild or hot)
• 2½ cups frozen diced potatoes (or frozen hashbrowns)

Egg Mixture

• 10 eggs
• 1¼ cups milk
• 1–1½ cups shredded cheese (plus more for the top)
• ½ tsp salt
• ½ tsp black pepper

Garnish and Serving

• Chopped cilantro, for garnish
• Avocado, for serving

Instructions

1. Preheat oven. Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
2. Cook chorizo and vegetables. In a large skillet over medium heat, cook the chorizo until browned and cooked through. Drain excess fat if needed. Add chopped red bell pepper, poblano pepper, and white onion to the skillet and sauté until the vegetables are soft, about 5 minutes. Stir in the drained diced green chiles and remove from heat.
3. Prepare egg mixture. In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
4. Assemble casserole. In a greased 9×13 inch baking dish, spread the frozen diced potatoes evenly on the bottom. Layer the cooked chorizo and vegetable mixture over the potatoes. Pour the egg mixture evenly over the top. Sprinkle 1 to 1½ cups shredded cheese generously over the casserole.
5. Bake. Bake the casserole in the preheated oven for 45-55 minutes or until the eggs are set and the top is lightly golden. To check doneness, insert a knife in the center; it should come out clean.
6. Garnish and serve. Once baked, allow the casserole to cool for about 5 minutes. Garnish with chopped cilantro and serve slices with fresh avocado on the side for a creamy texture contrast.

Notes

• You can substitute soyrizo or another plant-based chorizo for a vegetarian version.
• Frozen diced potatoes can be swapped with frozen hashbrowns according to preference.
• Adjust the cheese type and amount to your taste; cheddar, Monterey Jack, or a Mexican blend work well.
• For extra flavor, add a pinch of smoked paprika or cumin to the egg mixture.
• This casserole can be made ahead and refrigerated overnight before baking.

Keywords: chorizo casserole, potato egg casserole, breakfast casserole, Mexican breakfast, baked eggs with chorizo, brunch recipe