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!
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 9x13-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.