There’s a special kind of warmth that fills my kitchen when I whip up a batch of Chorizo & Potato Egg Casserole. The moment those spices hit the pan, the rich aroma takes over, inviting everyone to the table. Perfect for lazy Sunday brunches or a quick weekday breakfast, this dish marries creamy eggs with savory crumbled chorizo and vibrant vegetables, giving each bite a burst of flavor. What I love most about this casserole is its versatility—feel free to swap in your favorite veggies or even try soyrizo for a vegetarian version!
On those days when my fridge seems bare but I crave something hearty, this recipe steps up to the plate, transforming simple ingredients into a comforting delight. With just a few minutes of prep and some time in the oven, I can indulge in a meal that feels both indulgent and homely. Trust me, once you give this a whirl, it will quickly become the cherished centerpiece of your breakfast table.
Why is Chorizo & Potato Egg Casserole a Must-Try?
Convenience: This casserole is a breeze to make, mixing all the ingredients in one dish for easy preparation and minimal cleanup.
Flavor Explosion: Bold, spicy chorizo paired with creamy eggs and fresh veggies creates a savory dish that sings with flavor in every bite.
Versatility: Customize it to your taste by swapping veggies or using soyrizo for a vegetarian twist. Each version promises to delight!
Meal Prep Friendly: Perfect for busy mornings, simply assemble the night before and bake when ready, making breakfast effortless.
Crowd-Pleaser: Whether for a family brunch or a cozy gathering, this casserole is guaranteed to impress your guests with hearty portions and delicious flavors. Give it a try, and you’ll see why it’s a new breakfast favorite!
Chorizo & Potato Egg Casserole Ingredients
For the Casserole
- Chorizo – Spicy ground sausage that provides depth and flavor; substitute with soyrizo for a vegetarian version.
- Red Bell Pepper – Adds sweetness and color to the dish; other bell peppers can be used as alternatives.
- Poblano Pepper – Mildly spicy pepper to enhance the dish’s flavor profile; green bell pepper can be a substitute.
- White Onion – Provides aromatic depth in the sautéed mixture; any onion variety can suffice.
- Diced Green Chiles – Contributes a mild heat; adjust for preference (mild or hot).
- Eggs – The main protein source that binds the casserole; no substitutions recommended for best texture.
- Milk – Adds creaminess and lightens the egg mixture; use dairy-free milk for a lactose-free option.
- Shredded Cheese – For richness and melty texture; replace with non-dairy cheese for dairy-free versions.
- Frozen Diced Potatoes – Acts as the base, providing substance; hashbrowns can be an alternative.
- Salt & Black Pepper – Essential for seasoning; adjust to taste.
For Garnish and Toppings
- Chopped Cilantro – Adds freshness as a garnish; omit if not available.
- Avocado – Recommended topping that enhances flavor; use fresh or store-bought options.
- Salsa – Suggested topping to provide a delightful contrast; can be fresh or store-bought.
How to Make Chorizo & Potato Egg Casserole
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Preheat the oven to 350°F. Prepare a 9×13-inch glass baking dish by spraying it lightly with cooking spray to prevent sticking.
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Cook the chorizo in a nonstick pan over medium-high heat. Break it apart and sauté for about 5-7 minutes until it’s cooked through and begins to brown. Set it aside.
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Sauté the chopped red bell pepper, poblano, and onion in the same pan. Cook for 3-4 minutes until they become tender and aromatic, then set aside.
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Whisk together the eggs, milk, salt, and pepper in a large bowl until the mixture is light and fluffy. Gently stir in the drained diced green chiles for an extra kick.
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Layer the bottom of the prepared dish with the frozen diced potatoes, followed by the cooked chorizo, sautéed vegetables, and a sprinkle of shredded cheese. Pour the egg mixture over the top and add more cheese if desired.
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Bake for 40-45 minutes, or until the cheese is bubbly and the eggs have set. The top should be golden brown and slightly crispy. Allow the casserole to cool briefly before serving.
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Garnish with freshly chopped cilantro and serve alongside slices of avocado and a side of salsa for added flavor.
Optional: Add a dash of hot sauce for an extra zing!
Exact quantities are listed in the recipe card below.
What to Serve with Chorizo & Potato Egg Casserole?
When you’re ready to elevate your breakfast experience, consider these delightful pairings that will complement every bite.
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Fresh Avocado Slices:
Creamy and rich, avocado adds a velvety contrast to the spiciness of the casserole, enhancing its robust flavors. -
Tangy Salsa:
A scoop of vibrant salsa provides a refreshing kick, balancing the savory richness of the casserole. It’s the perfect bright side! -
Crispy Hash Browns:
These golden brown potatoes offer an added crunch, making each bite a delightful contrast in texture that keeps you coming back for more. -
Zesty Lime Wedges:
A squeeze of fresh lime over the casserole brightens the dish, bringing out the spices while adding a zingy aroma that invites the taste buds. -
Spinach Salad:
Tossed with a light vinaigrette, a spinach salad introduces fresh greens that lighten the plate and offer a healthy, crunchy element. -
Roasted Tomatoes:
Juicy and sweet, roasted tomatoes pair beautifully by providing a burst of flavor that complements the casserole’s savory profile. -
Cilantro-Green Onion Relish:
This fresh accouterment amplifies flavor with a burst of color and zest that enhances each slice of casserole beautifully. -
Fluffy Cornbread:
Soft and slightly sweet, cornbread serves as a comforting companion, perfect for scooping up the delicious casserole. -
Chilled Orange Juice:
Nothing refreshes quite like a glass of freshly squeezed orange juice, providing a vibrant contrast to the casserole’s heat. -
Coffee or Mexican Hot Chocolate:
A warm beverage like rich coffee or decadent Mexican hot chocolate makes for a cozy finish to this flavorful breakfast spread.
How to Store and Freeze Chorizo & Potato Egg Casserole
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven until heated through for best results.
Freezer: Freeze the casserole before baking for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
Reheating: For best results, thaw overnight in the fridge, then bake at 350°F for 25-30 minutes until warmed through and bubbly.
Make-Ahead: Assemble the Chorizo & Potato Egg Casserole the night before baking, covered in the fridge, for a quick breakfast option in the morning.
Make Ahead Options
This Chorizo & Potato Egg Casserole is a fantastic recipe for meal prep enthusiasts! You can prepare the casserole mix up to 24 hours in advance by assembling all the layers in the baking dish, covering it tightly with plastic wrap, and refrigerating. Simply whisk the egg and milk mixture just before baking to keep it fresh and fluffy. If you have leftovers, they can be stored in the fridge for up to 3 days and reheated in the oven or microwave before serving. To ensure it remains just as delicious, add a sprinkle of cheese before reheating for extra melty goodness. This way, you’ll enjoy a hearty breakfast with minimal effort on busy mornings!
Chorizo & Potato Egg Casserole Variations
Feel free to unleash your creativity in the kitchen by trying out these delicious variations!
- Vegetarian Swap: Replace chorizo with soyrizo or your favorite plant-based sausage for a meat-free meal that doesn’t compromise on flavor.
- Extra Veggies: Toss in spinach, kale, or mushrooms to amp up the nutrition and add a fresh twist to your casserole. The more greens, the merrier!
- Cheese Choices: Experiment with different cheeses—pepper jack for spice or feta for a tangy kick. Each type of cheese brings its own magic to the dish.
- Herb Infusion: Add fresh herbs like thyme or oregano to the egg mixture for an aromatic boost that elevates the overall taste experience.
- Spicy Kick: For those who love heat, throw in jalapeños or a splash of hot sauce to crank up the spiciness of your breakfast delight.
- Nutty Texture: Incorporate cooked quinoa or brown rice into the layers for a great texture twist and added nutrition.
- Low-Carb Option: Swap potatoes for zucchini or cauliflower rice to enjoy a lighter, lower-carb version while still being satisfying.
- Creamy Upgrade: Stir in cream cheese or a dollop of sour cream into the egg mixture for a rich, velvety texture that’s irresistible!
Helpful Tricks for Chorizo & Potato Egg Casserole
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Cook Chorizo Well: Ensure the chorizo is cooked until nearly dry for a great texture that holds up in the casserole.
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Layer Evenly: Distribute the frozen diced potatoes uniformly across the dish to guarantee even cooking and a consistent texture throughout the casserole.
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Whisk Eggs Thoroughly: Remember to whisk the eggs well to incorporate air; this will lead to a fluffier texture in your Chorizo & Potato Egg Casserole.
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Customize Vegetables: Feel free to mix in your favorite vegetables like spinach or mushrooms for a personalized, nutritious twist on this recipe.
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Use Quality Cheese: Opt for a good-quality cheese to elevate the flavor and gooeyness of the dish, contributing to a delightful, melty experience.
Chorizo & Potato Egg Casserole Recipe FAQs
How do I choose the right chorizo?
Absolutely! Look for fresh Mexican chorizo, which is typically sold in the refrigerated section. It should feel firm and not overly oily. If you prefer a vegetarian option, I highly recommend soyrizo, which has a similar texture and flavor profile. Just make sure to check the ingredient list for any hidden allergens if you have dietary concerns.
How should I store leftovers of the casserole?
Very simple! Store your Chorizo & Potato Egg Casserole in an airtight container in the refrigerator for up to 3 days. When reheating, I suggest using an oven at 350°F for about 15-20 minutes, or until heated through, to keep that lovely texture intact.
Can I freeze the casserole?
You can indeed! If you want to freeze the casserole, the best time to do so is after assembling it but before baking. Wrap it tightly in plastic wrap and aluminum foil, and it can be frozen for up to 2 months. Just remember to label it with the date!
What if my casserole is too watery?
If your casserole turns out watery, it’s usually because the vegetables released too much moisture. To avoid this next time, make sure to sauté the peppers and onions thoroughly until soft and almost dry before adding them to the mix. Also, drain the diced green chiles well. If you find yourself in a pinch, you can thicken it up by sprinkling a little extra cheese on top before baking!
Is this casserole healthy for pets?
While Chorizo & Potato Egg Casserole can be a delicious breakfast treat for humans, it’s important to remember that the spices and ingredients like onions can be harmful to pets. It’s best to avoid giving them any leftovers, just to be safe!
Can I make this casserole dairy-free?
Absolutely! Simply substitute the milk and cheese with your favorite dairy-free alternatives, such as almond milk and cashew cheese. This way, you’ll still enjoy the creamy texture without the dairy!
Chorizo & Potato Egg Casserole: Your New Breakfast Must-Try
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Prepare a 9x13-inch glass baking dish by spraying it lightly with cooking spray.
- Cook the chorizo in a nonstick pan over medium-high heat for 5-7 minutes until cooked through and browned.
- Sauté the red bell pepper, poblano, and onion in the same pan for 3-4 minutes until tender and aromatic.
- Whisk together the eggs, milk, salt, and pepper in a large bowl until light and fluffy.
- Layer the bottom of the prepared dish with the frozen diced potatoes, followed by chorizo, sautéed vegetables, and a sprinkle of cheese.
- Pour the egg mixture over the top and add more cheese if desired.
- Bake for 40-45 minutes until cheese is bubbly and eggs have set.
- Garnish with cilantro and serve with avocado slices and salsa.