You know that feeling when you walk into the kitchen and catch a whiff of something hearty, savory, and totally irresistible baking away in the oven? That’s exactly what this Chorizo & Potato Egg Casserole brings to your table. It’s cozy, satisfying, and filled with rich, smoky flavors that’ll make you want to dig in before it even hits the plate.
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This one’s like a warm hug in casserole form. Think golden potatoes, spicy chorizo, creamy eggs, and melty cheese all baked together into one glorious, no-fuss dish. Whether it’s brunch with friends, a quick weeknight dinner, or a lazy Sunday meal prep session—trust me, you’re going to love this. It’s the kind of recipe you keep coming back to, not just for the taste, but because it makes life a little easier (and way more delicious).
Why You’ll Love Chorizo & Potato Egg Casserole
Versatile
Perfect for busy weeknights or as a standout dish at gatherings. Imagine pulling this out of the oven on a chilly evening—your whole kitchen smells incredible, and everyone comes running.
Budget-Friendly
You probably already have most of these ingredients hanging out in your kitchen. And even if you need to grab a few extras, they won’t break the bank.
Quick and Easy
No complicated steps, no fancy techniques—just straight-up flavor and comfort in every bite. Ideal for when you want something homemade without spending hours in the kitchen.
Customizable
Want it spicier? Toss in jalapeños. Prefer it creamier? Add a splash of milk or a different cheese. This casserole is your playground.
Crowd-Pleasing
It’s the kind of dish you serve at brunch and people rave about it. Kids love it. Adults go back for seconds. You might even catch yourself sneaking bites straight from the dish. No judgment here.
Ingredients in Chorizo & Potato Egg Casserole
Here’s the magic of this casserole—it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:
Chorizo: Bold, smoky, and spicy—it’s the flavor powerhouse of this dish. You can use either Spanish cured chorizo or fresh Mexican chorizo depending on your heat preference.
Potatoes: Hearty and comforting. Roasted or pre-cooked potatoes make for the best texture, soaking up all that rich flavor.
Eggs: The creamy binder that holds everything together. They add richness and fluffiness to the bake.
Cheese: Melty, gooey, and golden. Choose something sharp like cheddar or go for Monterey Jack for a smoother melt.
Onions & Garlic: Aromatic essentials that build depth and savoriness into every bite.
Milk or Cream (optional): A splash of dairy adds creaminess and helps the eggs bake up light and tender.
Herbs & Spices: Think smoked paprika, black pepper, or a little chili flake for a subtle kick.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment:
Start by preheating your oven to 375°F. This ensures the casserole bakes evenly and achieves that golden, bubbly top we all love.
Cook the Chorizo:
In a skillet over medium heat, cook the chorizo until browned and fully cooked. Drain excess grease if needed, but leave a bit for flavor.
Sauté the Aromatics:
Add diced onions and garlic to the same pan and cook until translucent and fragrant. These little guys lay the groundwork for flavor.
Combine Ingredients:
In a large mixing bowl, whisk the eggs until smooth, then stir in the cooked chorizo, sautéed onions, potatoes, cheese, and any spices or herbs. Mix until just combined.
Prepare Your Cooking Vessel:
Grease a baking dish (around 9×13 works great) with a little oil or butter. This keeps things from sticking and makes cleanup easier.
Assemble the Dish:
Pour the mixture into your prepared dish and spread it out evenly. Add a little extra cheese on top if you’re feeling indulgent (and let’s be real—you are).
Cook to Perfection:
Bake for 35–40 minutes, or until the center is set and the top is golden and slightly puffed. A knife inserted in the middle should come out clean.
Finishing Touches:
Let it cool for 5–10 minutes before slicing. This helps everything set and makes it easier to serve without falling apart.
Serve and Enjoy:
Dish it up warm and get ready for compliments. Leftovers? Even better the next day.
Nutrition Facts
Servings: 6
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
How to Serve Chorizo & Potato Egg Casserole
Fresh Salads:
A light, crisp side salad with lemon vinaigrette balances out the richness perfectly.
Crusty Bread:
Serve it with buttered toast or a chunk of baguette for a cozy, complete meal.
Creamy Accompaniments:
A dollop of sour cream or a spoonful of salsa verde gives it a zesty finish.
Vegetable Sides:
Pair it with roasted Brussels sprouts, zucchini, or asparagus for a colorful plate.
As a Standalone:
Honestly, it’s so hearty and satisfying that it doesn’t need much else. Sprinkle some parsley on top and call it a day.
Additional Tips
Prep Ahead:
Chop the veggies and cook the chorizo the night before for an easy morning assembly.
Spice It Up:
Love heat? Add diced jalapeños, chipotle powder, or hot sauce into the egg mixture.
Dietary Adjustments:
Swap in turkey chorizo, use dairy-free cheese, or try sweet potatoes for a healthier twist.
Storage Tips:
Store leftovers in the fridge for up to 4 days in an airtight container.
Double the Batch:
Freeze individual portions to reheat for quick breakfasts or lunches.
FAQ Section
Q1: Can I use sausage instead of chorizo?
A1: Absolutely! Spicy Italian sausage or even breakfast sausage works well. Just make sure it’s fully cooked.
Q2: Can I make this dish ahead of time?
A2: Yes! Assemble everything the night before and pop it in the oven the next morning. Perfect for brunch parties.
Q3: How do I store leftovers?
A3: Refrigerate in an airtight container for up to 4 days. Reheat in the oven or microwave.
Q4: Can I freeze this dish?
A4: Yes! Let it cool completely, then slice and freeze in portions. Reheat in the oven or microwave as needed.
Q5: What’s the best way to reheat this dish?
A5: Reheat in the oven at 350°F for about 10–15 minutes or microwave individual slices for 1–2 minutes.
Q6: Can I add vegetables?
A6: Definitely! Bell peppers, spinach, or zucchini are great additions.
Q7: Can I make it dairy-free?
A7: Yes, use plant-based milk and cheese substitutes. The texture will still be creamy and satisfying.
Q8: What’s the best cheese to use?
A8: Cheddar, Monterey Jack, or even pepper jack if you like heat. Mix and match for flavor layers!
Q9: Can I use sweet potatoes instead of regular potatoes?
A9: Of course! They add a slightly sweet contrast that’s super tasty with the chorizo.
Q10: How do I make this kid-friendly?
A10: Use mild sausage and skip the spicy seasonings. You can even top with extra cheese to make it more appealing.
Conclusion
This Chorizo & Potato Egg Casserole isn’t just a recipe—it’s a whole mood. It’s the kind of dish that makes you feel like a rockstar in the kitchen without needing to do anything fancy. It’s bold, cozy, flavorful, and guaranteed to bring smiles to the table. So next time you’re looking for something satisfying, simple, and seriously delicious, give this a go. You’ll be glad you did!
Print
Chorizo & Potato Egg Casserole
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 mins
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Chorizo & Potato Egg Casserole is a savory and flavorful breakfast dish made with spicy Mexican chorizo, sautéed peppers, onions, and potatoes, all baked with eggs and cheese. It’s the perfect dish for a family brunch or special breakfast!
Ingredients
- 1 lb. chorizo (or soyrizo)
- 1 red bell pepper, chopped
- 1 poblano pepper, chopped
- 1/2 white onion, chopped
- 1 (4oz.) can diced green chiles, drained (mild or hot)
- 10 eggs
- 1 1/4 cup milk
- 1–1 1/2 cups shredded cheese (plus more for the top)
- 2 1/2 cups frozen diced potatoes (or frozen hashbrowns)
- 1/2 tsp salt
- 1/2 tsp black pepper
- Chopped cilantro, for garnish
- Avocado, for serving
- Chunky salsa, for serving
Instructions
- Preheat your oven to 350°F and spray a 9×13 glass pan with cooking spray.
- Heat a nonstick pan over medium-high heat. Add the chorizo and cook for 5-7 minutes until there’s little to no liquid left. Transfer to a bowl lined with a paper towel and set aside.
- In the same pan, cook the bell pepper, poblano pepper, and onion for 3-4 minutes until tender. Set aside.
- In a bowl, whisk eggs, milk, salt, and pepper together until light and fluffy. Stir in the green chiles.
- Layer the bottom of the prepared pan with frozen diced potatoes. Then add the chorizo, pepper and onion mixture, and shredded cheese.
- Pour the egg mixture over the top, ensuring most ingredients are covered. Sprinkle extra cheese on top, if desired.
- Bake for 40-45 minutes until the cheese is melted and the eggs are cooked through.
- Let the casserole cool for a few minutes, then garnish with chopped cilantro. Serve with sliced avocado and chunky salsa.
Notes
- Feel free to use soy chorizo for a vegetarian version of this casserole.
- Adjust the spice level by using mild or hot green chiles and adjusting the amount of poblano pepper.
- For a crustier top, bake a few minutes longer or broil for 1-2 minutes at the end.
- This casserole can be assembled the night before and baked in the morning for a quicker breakfast.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 210mg