Chorizo & Potato Egg Casserole Recipe

If you are looking for a hearty, flavorful breakfast or brunch that feels like a warm hug on a plate, you are going to fall head over heels for this Chorizo & Potato Egg Casserole. Imagine spicy, savory chorizo mingling with tender potatoes and fluffy eggs, all baked together with melty cheese and just the right touch of green chiles and fresh peppers. This dish delivers satisfying textures and bold flavors that will have everyone asking for seconds. It’s perfect for feeding a crowd or rolling out the weekend vibes in style—comfort food that’s downright irresistible.

Ingredients You’ll Need

The beauty of this Chorizo & Potato Egg Casserole lies in how simple yet essential each ingredient is. Every element plays a crucial role, whether it’s building layers of flavor, adding texture, or bringing vibrant color to the dish.

• 1 lb. chorizo (or soyrizo): The spicy, smoky heart of the casserole with a rich, meaty flavor.
• 1 red bell pepper, chopped: Adds sweetness and a pop of bright color.
• 1 poblano pepper, chopped: Brings mild heat and a subtle earthiness.
• ½ a white onion, chopped: Provides savory depth and sweetness when cooked.
• 1 (4oz.) can diced green chiles, drained: Adds a mild kick and complexity.
• 10 eggs: The fluffy base that binds everything beautifully.
• 1¼ cup milk: Keeps the eggs moist and tender while baking.
• 1-1½ cups shredded cheese: Melts into gooey goodness; sharp cheddar or Monterey Jack work great.
• 2½ cups frozen diced potatoes (or frozen hashbrowns): Provide a hearty, crispy texture and soak up the savory flavors.
• ½ tsp salt: Enhances all the natural flavors.
• ½ tsp black pepper: Adds a gentle heat and spice.
• Chopped cilantro, for garnish: Adds freshness and a burst of green color.
• Avocado, for serving: Creamy and cooling contrast that pairs perfectly.
• Chunky salsa, for serving: Bright acidity and an extra layer of flavor.

How to Make Chorizo & Potato Egg Casserole

Step 1: Preheat and Prepare Your Baking Dish

First things first, get your oven fired up to 350 degrees. Spray a 9×13 glass baking pan generously with cooking spray to make sure your casserole slides out easily and nothing sticks. This sets the stage for a perfect bake.

Step 2: Cook the Chorizo

Heat a nonstick pan over medium-high heat and add the chorizo. Use a sturdy spatula to break it apart as it cooks and sizzles, letting all the flavorful oils release. Cook it until any liquid evaporates and the chorizo gets slightly crispy, about 5 to 7 minutes. Transfer to a bowl lined with paper towels to drain excess grease—this keeps your casserole from becoming greasy.

Step 3: Sauté the Peppers and Onion

In the same pan, toss in the chopped red bell pepper, poblano, and white onion. Let them soften and release their natural sweetness for about 3 to 4 minutes. This step builds the vibrant vegetable layer that balances the richness of the chorizo.

Step 4: Whisk the Eggs and Milk

In a large bowl, whisk together the eggs, milk, salt, and black pepper until the mixture looks light and fluffy. Stir in the drained green chiles for a subtle zing that ties in beautifully with the chorizo’s spice.

Step 5: Assemble the Layers

Start by spreading the frozen diced potatoes evenly at the bottom of your prepared pan—no need to thaw, they’ll cook perfectly in the oven. Sprinkle the cooked chorizo over the potatoes, then add the sautéed peppers and onions. Follow this with a generous layer of shredded cheese. Pour the egg and chile mixture carefully on top, making sure it seeps into all the nooks and crannies. Finish with a little extra cheese on top or go wild with cheese if you love that golden crust.

Step 6: Bake Until Perfect

Place your casserole in the oven and bake for 40 to 45 minutes. You’ll know it’s done when the cheese is bubbly and melted, and the eggs are fully set but still moist. Let it cool slightly so it firms up a bit—easy slicing is key here. Then it’s time for the best part: serving!

How to Serve Chorizo & Potato Egg Casserole

Garnishes

A sprinkle of freshly chopped cilantro on top adds a fresh herbal note and brightens the whole casserole visually and flavor-wise. Serve with ripe avocado slices for creamy balance that complements the spicy chorizo and adds a gorgeous color contrast.

Side Dishes

This casserole is hearty enough on its own but pairs equally well with a tangy, chunky salsa on the side or a simple green salad with a zesty lime vinaigrette. These sides refresh the palate and round out the meal beautifully.

Creative Ways to Present

For a party or brunch spread, cut the casserole into bite-sized squares and serve on a platter with little toothpicks for an irresistible finger food option. You can also portion it into individual ramekins for a charming presentation that makes every plate feel special.

Make Ahead and Storage

Storing Leftovers

Store leftover Chorizo & Potato Egg Casserole in an airtight container in the refrigerator for up to 3 days. The flavors actually develop more after resting overnight, making leftovers even more delicious.

Freezing

You can freeze this casserole either before or after baking. Wrap it tightly with foil and plastic wrap, then place it in the freezer for up to 2 months. Thaw overnight in the fridge before reheating to maintain its texture and freshness.

Reheating

Reheat individual portions in the microwave for quick breakfasts, or warm the entire casserole in a 350-degree oven until heated through and the cheese bubbles again. Reheating in the oven helps keep that lovely baked texture intact.

FAQs

Can I use a different type of sausage instead of chorizo?

Absolutely! While authentic chorizo gives this casserole its signature smoky and spicy character, you can substitute with Italian sausage or even vegetarian sausage alternatives to suit your taste.

Do the potatoes need to be thawed before baking?

No need to thaw frozen diced potatoes or hashbrowns before layering them in the casserole. They’ll cook perfectly during the baking time, soaking up all the wonderful flavors.

Is it possible to make this casserole dairy-free?

Yes, simply swap the milk for a dairy-free alternative like almond or oat milk, and use a dairy-free shredded cheese. The casserole will still be delicious and satisfying.

Can I prepare the casserole the night before and bake it in the morning?

Definitely! Assemble the casserole and keep it covered in the fridge overnight. Bake it in the morning for a stress-free start to your day with a fresh and hot meal.

How spicy is the Chorizo & Potato Egg Casserole?

The spice level depends on the chorizo and green chiles you use. For a mild dish, choose mild chorizo and mild green chiles. To turn up the heat, go for hot chorizo or add extra diced jalapeños.

Final Thoughts

There is something truly magical about this Chorizo & Potato Egg Casserole that makes it a go-to in my kitchen when I want to impress family or friends without too much fuss. It’s flavorful, filling, and endlessly adaptable. Whether you’re planning a cozy weekend brunch or need a make-ahead crowd-pleaser, this casserole has you covered. I can’t wait for you to make it and fall in love with every bite!

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