Chorizo & Potato Egg Casserole: A Delicious and Satisfying Breakfast Dish

Hi I'm Emma

Everyday Culinary Delights👩‍🍳

Posted on

There’s something special about waking up to the smell of a warm, hearty breakfast baking in the oven. If you’re looking for a dish that combines bold flavors, creamy textures, and satisfying ingredients, Chorizo & Potato Egg Casserole is exactly what you need. Whether it’s a weekend brunch or a holiday morning, this casserole is sure to impress your family and friends. Plus, it’s incredibly easy to make and perfect for meal prep!

Why You’ll Love Chorizo & Potato Egg Casserole

This casserole isn’t just a meal; it’s an experience. Here’s why you’ll adore it:

  • Flavorful and Filling: Packed with spicy chorizo, hearty potatoes, and cheesy goodness.
  • Simple to Make: With just one dish and a handful of ingredients, you can create a crowd-pleasing meal.
  • Customizable: Easily adapt this recipe to fit your dietary preferences or use what’s on hand.
  • Perfect for Any Occasion: Great for breakfasts, brunches, or even dinner.

Ingredients for Chorizo & Potato Egg Casserole

Here’s a breakdown of the ingredients you’ll need to create this flavorful dish:

Core Ingredients

IngredientAmountPurpose
Chorizo (or soyrizo)1 lbAdds bold, smoky, and spicy flavor.
Red bell pepper1, choppedProvides sweetness and color.
Poblano pepper1, choppedAdds a mild heat and smoky taste.
White onion½, choppedEnhances the savory base of the casserole.
Diced green chiles1 (4oz.) can, drainedAdds an extra layer of spiciness.
Eggs10Forms the creamy, protein-packed base.
Milk1¼ cupMakes the casserole light and fluffy.
Shredded cheese1–1½ cupsAdds gooey, melty deliciousness.
Frozen diced potatoes2½ cupsProvides a hearty, starchy foundation.
Salt½ tspBalances and enhances the flavors.
Black pepper½ tspAdds a subtle heat.

Optional Garnishes

IngredientAmountPurpose
Cilantro2 tbsp, choppedAdds a fresh, herbaceous note.
AvocadoSlicedProvides creamy richness.
Chunky salsaAs desiredComplements the dish with tangy flavors.

Step-by-Step Instructions

1. Prepare Your Oven and Pan

  1. Preheat your oven to 350°F (175°C).
  2. Spray a 9×13-inch glass baking dish with cooking spray or lightly grease it with oil.

2. Cook the Chorizo

  1. Heat a nonstick pan over medium-high heat.
  2. Add the chorizo once the pan is hot.
  3. Use a spatula to break up the chorizo and cook for 5–7 minutes until there’s little to no liquid left in the pan.
  4. Transfer the cooked chorizo to a bowl lined with a paper towel to absorb excess grease.

3. Sauté the Vegetables

  1. In the same pan, add the chopped red bell pepper, poblano pepper, and white onion.
  2. Cook over medium heat for about 3–4 minutes, stirring occasionally, until the vegetables are just tender.
  3. Set aside when done.

4. Whisk the Eggs

  1. In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is light and fluffy.
  2. Stir in the drained green chiles.

5. Assemble the Casserole

  1. Layer the frozen diced potatoes evenly across the bottom of the prepared baking dish.
  2. Spread the cooked chorizo over the potatoes.
  3. Add the sautéed vegetables in an even layer.
  4. Sprinkle the shredded cheese over the top.
  5. Pour the egg mixture over the assembled ingredients, ensuring it covers most of the layers.

6. Bake the Casserole

  1. Place the casserole in the preheated oven and bake for 40–45 minutes.
  2. Check for doneness by inserting a knife or toothpick into the center. If it comes out clean, the casserole is ready.
  3. During the last 5 minutes of baking, sprinkle extra cheese on top if desired.

7. Garnish and Serve

  1. Let the casserole cool for a few minutes after removing it from the oven.
  2. Sprinkle chopped cilantro over the top.
  3. Serve slices with sliced avocado and chunky salsa on the side.

Tips for the Best Chorizo & Potato Egg Casserole

  1. Choose High-Quality Chorizo: Fresh chorizo or soyrizo makes a big difference in flavor.
  2. Use Fresh Vegetables: Opt for fresh peppers and onions for maximum flavor and texture.
  3. Customize the Heat: Adjust the spiciness by using mild or hot chorizo and green chiles.
  4. Don’t Skip the Garnishes: Avocado, salsa, and cilantro add layers of flavor and freshness.
  5. Make It Ahead: Prepare the casserole the night before and bake it fresh in the morning.

Nutritional Information

NutrientPer Serving (Approx.)
Calories310
Protein17g
Fat22g
Carbohydrates12g
Fiber2g
Sodium450mg

Serving Suggestions

This casserole is hearty and satisfying on its own, but you can pair it with these sides for a more complete meal:

  • Fresh Fruit Salad: Balances the savory dish with natural sweetness.
  • Cornbread: A comforting side that complements the bold flavors.
  • Tortillas: Use them to wrap slices of the casserole for a portable breakfast option.

Frequently Asked Questions

1. Can I use fresh potatoes instead of frozen?

Yes! Peel and dice fresh potatoes, then cook them partially before layering them in the casserole.

2. Can I make this dish vegetarian?

Absolutely! Swap the chorizo for soyrizo or another plant-based protein.

3. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven.

4. Can I freeze the casserole?

Yes, you can freeze the fully baked casserole. Let it cool completely, wrap it tightly, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

5. What other cheeses work well in this recipe?

Cheddar, Monterey Jack, or pepper jack are great alternatives to the shredded cheese.

6. Can I add more vegetables?

Definitely! Try adding spinach, mushrooms, or zucchini for added nutrition.

Conclusion: Your New Favorite Breakfast Recipe

Chorizo & Potato Egg Casserole is a deliciously hearty dish that’s perfect for any occasion. Whether you’re feeding a crowd or prepping meals for the week, this casserole delivers bold flavors and satisfying textures. Its easy preparation and versatility make it a must-have recipe in your kitchen.

Are you ready to elevate your breakfast game? Gather your ingredients and make this amazing casserole today. Share it with family and friends—they’ll be asking for the recipe in no time!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chorizo & Potato Egg Casserole: A Delicious and Satisfying Breakfast Dish


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Emma
  • Total Time: 1 hour
  • Yield: 6–8 servings

Description

Start your day with a flavorful, hearty breakfast! Chorizo & Potato Egg Casserole is packed with spicy chorizo, tender potatoes, and creamy eggs, making it the perfect dish for brunch, breakfast, or dinner. With its bold flavors and easy prep, this casserole will quickly become a family favorite!


Ingredients

Core Ingredients:

  • 1 lb chorizo (or soyrizo)
  • 1 red bell pepper, chopped
  • 1 poblano pepper, chopped
  • ½ white onion, chopped
  • 1 (4 oz) can diced green chiles, drained
  • 10 eggs
  • 1¼ cups milk
  • 1 cups shredded cheese (cheddar, Monterey Jack, etc.)
  • 2½ cups frozen diced potatoes
  • ½ tsp salt
  • ½ tsp black pepper

Optional Garnishes:

  • 2 tbsp chopped cilantro
  • Sliced avocado
  • Chunky salsa

Instructions

  1. Prepare Your Oven and Pan:
    Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch glass baking dish with cooking spray or oil.
  2. Cook the Chorizo:
    Heat a nonstick pan over medium-high heat. Add the chorizo and cook for 5–7 minutes, breaking it apart with a spatula until the chorizo is fully cooked and there’s no liquid left. Transfer to a bowl lined with a paper towel to absorb any excess grease.
  3. Sauté the Vegetables:
    In the same pan, add the chopped red bell pepper, poblano pepper, and white onion. Cook over medium heat for 3–4 minutes, until the vegetables are tender. Set aside.
  4. Whisk the Eggs:
    In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until light and fluffy. Stir in the drained green chiles.
  5. Assemble the Casserole:
    Layer the frozen diced potatoes evenly across the bottom of the prepared baking dish. Spread the cooked chorizo over the potatoes. Add the sautéed vegetables in an even layer. Sprinkle the shredded cheese on top, then pour the egg mixture over everything, ensuring it covers most of the layers.
  6. Bake the Casserole:
    Bake in the preheated oven for 40–45 minutes, or until the casserole is set and slightly golden on top. To check for doneness, insert a knife or toothpick into the center—if it comes out clean, it’s ready!
  7. Garnish and Serve:
    Let the casserole cool for a few minutes before serving. Garnish with chopped cilantro, sliced avocado, and chunky salsa for extra flavor.

Notes

  • Use High-Quality Chorizo: Fresh chorizo or soyrizo gives the best flavor, but any type will work.
  • Customize the Heat: Adjust the spice level by using mild or hot chorizo and varying the amount of green chiles.
  • Make It Ahead: Assemble the casserole the night before and bake it fresh in the morning for a quick, easy breakfast.
  • Don’t Skip the Garnishes: Avocado, salsa, and cilantro elevate the flavors and freshness.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: Mexican-American

You might also like these recipes

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star