chorizo potato egg casserole

Looking for a hearty, flavor-packed breakfast that is easy to make?

This Chorizo Potato Egg Casserole has everything you need – crispy potatoes, spicy chorizo, fluffy eggs, and melted cheese all baked together in one dish.

Whether you are meal prepping for the week or serving brunch to family and friends, this casserole is sure to be a hit.

This dish offers a perfect balance of smoky chorizo, creamy eggs, and crispy potatoes.

It is a simple yet satisfying meal that requires minimal prep and delivers maximum flavor.

Let’s dive into how to make this easy and delicious breakfast casserole.

Why You’ll Love This Chorizo Potato Egg Casserole

  • Packed with protein to keep you full all morning
  • Perfect for brunch, meal prep, or holiday gatherings
  • Customizable with different cheeses, vegetables, or spice levels
  • One-pan dish for easy preparation and cleanup

Ingredients You’ll Need

  • 1 pound chorizo (Mexican-style, casing removed)
  • 3 cups potatoes, diced (Yukon Gold or russet work best)
  • 8 large eggs
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • ½ cup milk or heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup diced bell peppers (optional)
  • ¼ cup diced onions (optional)
  • 1 tablespoon olive oil

How to Make Chorizo Potato Egg Casserole

Step 1: Prepare the Potatoes

  • Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  • Toss diced potatoes with olive oil, salt, and pepper. Spread them in an even layer in the baking dish.
  • Roast for 15 minutes or until they start to turn golden brown.

Step 2: Cook the Chorizo

  • While the potatoes are baking, heat a skillet over medium heat.
  • Add the chorizo and cook, breaking it up into crumbles, until browned and cooked through.
  • Drain any excess grease if necessary.

Step 3: Whisk the Eggs

  • In a large bowl, whisk together eggs, milk, garlic powder, smoked paprika, salt, and black pepper.

Step 4: Assemble the Casserole

  • Remove the potatoes from the oven and layer the cooked chorizo on top.
  • Sprinkle shredded cheese evenly over the mixture.
  • Pour the egg mixture over the top, ensuring it spreads evenly.
  • If using bell peppers and onions, sprinkle them over the top.

Step 5: Bake the Casserole

  • Return the dish to the oven and bake for 30-35 minutes, or until the eggs are set in the center.
  • Let cool slightly before slicing and serving.
chorizo potato egg casserole close up

Recipe Variations & Substitutions

  • Make it dairy-free by omitting the cheese or using a dairy-free alternative.
  • Add more vegetables such as mushrooms, spinach, or jalapeños.
  • Use sweet potatoes instead of white potatoes for a healthier twist.
  • Swap out chorizo for breakfast sausage or turkey sausage for a milder flavor.

Serving Suggestions

  • Top with avocado slices and fresh cilantro for added freshness.
  • Serve with salsa, sour cream, or hot sauce for an extra kick.
  • Pair with fresh fruit or a side salad for a balanced meal. Click here to find more side dish ideas.

How to Store & Reheat

Refrigerator

  • Store leftovers in an airtight container for up to 4 days.

Freezer

  • Wrap individual slices and freeze for up to 3 months.

Reheating

  • Microwave for 1-2 minutes or reheat in the oven at 350°F until warm.

Recipe FAQ’s

Can I make this casserole ahead of time?

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

Can I use pre-cooked potatoes?

Yes, pre-cooked or frozen hash browns can be used instead of fresh diced potatoes.

Can I make this vegetarian?

Yes, you can replace the chorizo with plant-based chorizo or sautéed mushrooms for a vegetarian version.

chorizo potato egg casserole

Chorizo Potato Egg Casserole

Chorizo Potato Egg Casserole is a flavorful and hearty breakfast dish that combines crispy potatoes, spicy chorizo, fluffy eggs, and melted cheese. It’s perfect for meal prep, brunch gatherings, or an easy morning meal.
With simple ingredients and minimal prep, this casserole delivers bold flavors and satisfying textures. Customize it with your favorite add-ins and enjoy a delicious, protein-packed breakfast anytime!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast, Brunch
Cuisine American, Mexican
Servings 6 Servings
Calories 350 kcal

Ingredients
  

  • 1 pound chorizo Mexican-style, casing removed
  • 3 cups potatoes diced (Yukon Gold or russet work best)
  • 8 large eggs
  • 1 cup shredded cheese cheddar, Monterey Jack, or a blend
  • ½ cup milk or heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup diced bell peppers optional
  • ¼ cup diced onions optional
  • 1 tablespoon olive oil

Instructions
 

Step 1: Prepare the Potatoes

  • Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  • Toss diced potatoes with olive oil, salt, and pepper. Spread them in an even layer in the baking dish.
  • Roast for 15 minutes or until they start to turn golden brown.

Step 2: Cook the Chorizo

  • While the potatoes are baking, heat a skillet over medium heat.
  • Add the chorizo and cook, breaking it up into crumbles, until browned and cooked through.
  • Drain any excess grease if necessary.

Step 3: Whisk the Eggs

  • In a large bowl, whisk together eggs, milk, garlic powder, smoked paprika, salt, and black pepper.

Step 4: Assemble the Casserole

  • Remove the potatoes from the oven and layer the cooked chorizo on top.
  • Sprinkle shredded cheese evenly over the mixture.
  • Pour the egg mixture over the top, ensuring it spreads evenly.
  • If using bell peppers and onions, sprinkle them over the top.

Step 5: Bake the Casserole

  • Return the dish to the oven and bake for 30-35 minutes, or until the eggs are set in the center.
  • Let cool slightly before slicing and serving.
Keyword Chorizo Potato Egg Casserole

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