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Chorizo & Potato Egg Casserole Recipe

Chorizo & Potato Egg Casserole Recipe
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★★★★★

4.8 from 29 reviews

A hearty and flavorful Chorizo & Potato Egg Casserole perfect for breakfast or brunch. This easy-to-make dish combines spicy chorizo, tender peppers, creamy eggs, and melted cheese baked together with crispy frozen potatoes for a comforting and satisfying meal.

Ingredients

Scale

Meat

  • 1 lb. chorizo (or soyrizo)

Vegetables

  • 1 red bell pepper, chopped
  • 1 poblano pepper, chopped
  • ½ a white onion, chopped
  • 1 (4oz.) can diced green chiles, drained (mild or hot)
  • 2½ cups frozen diced potatoes (or frozen hashbrowns)
  • Chopped cilantro, for garnish
  • Avocado, for serving

Dairy & Eggs

  • 10 eggs
  • 1¼ cup milk
  • 1–1½ cups shredded cheese (plus more for the top)

Seasonings

  • ½ tsp salt
  • ½ tsp black pepper

Other

  • Chunky salsa, for serving

Instructions

  1. Preheat Oven and Prepare Pan: Turn your oven on to 350 degrees Fahrenheit and spray a 9×13 inch glass baking pan with cooking spray to prevent sticking.
  2. Cook Chorizo: Heat a nonstick pan over medium-high heat. Add the chorizo and use a spatula to break it up. Cook for 5-7 minutes until most of the liquid evaporates. Transfer the cooked chorizo onto a paper towel-lined bowl to drain excess grease and set aside.
  3. Sauté Peppers and Onion: Using the same pan, add the chopped red bell pepper, poblano pepper, and white onion. Cook for about 3-4 minutes until the vegetables are tender. Remove from the pan and set aside.
  4. Mix Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, and black pepper until light and fluffy. Stir in the drained diced green chiles.
  5. Assemble Casserole: In the prepared baking pan, layer the frozen diced potatoes evenly on the bottom. Evenly spread the cooked chorizo, then the pepper and onion mixture, followed by 1 to 1½ cups of shredded cheese. Pour the egg mixture over the top to cover most of the ingredients. Sprinkle additional cheese on top if desired.
  6. Bake: Place the casserole in the preheated oven and bake for 40-45 minutes, or until the cheese is melted and bubbly and the egg is fully cooked through.
  7. Cool and Serve: Allow the casserole to cool for a few minutes after baking. Garnish with chopped cilantro. Cut into portions and serve with sliced avocado and your favorite chunky salsa.

Notes

  • For a vegetarian version, substitute chorizo with soyrizo or another plant-based sausage.
  • Frozen diced potatoes or frozen hashbrowns both work well for this recipe.
  • Use mild or hot diced green chiles according to your heat preference.
  • Letting the casserole cool slightly before cutting helps it hold together better.
  • Serve with additional garnishes like sour cream or hot sauce for extra flavor.

Nutrition

Keywords: chorizo casserole, egg casserole, breakfast casserole, brunch recipe, potato and chorizo bake, baked egg dish

Find it online: https://yumwithmia.com/chorizo-and-potato-egg-casserole-recipe/