Chorizo & Potato Egg Casserole Recipe
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.
- 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
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
- Preheat oven. Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- 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.
- Prepare egg mixture. In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- 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.
- 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.
- 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
