Made with spicy sausage, eggs, hash browns, peppers and plenty of melted cheese, this hearty chorizo breakfast casserole will start your day off right.
Chorizo breakfast casserole delivers big brunch flavor with almost zero fuss. Smoky chorizo, soft-set eggs and crisped potatoes come together in this bold, all-in-one dish that makes feeding a crowd feel effortless. Whether you’re looking for a holiday brunch dish or an easy make-ahead breakfast for the week, breakfast casseroles are the way to go. Filled with spicy sausage, eggs, hash browns, peppers, spices, and shredded cheese, this chorizo breakfast casserole will satisfy any morning appetite. Serve alongside other brunch favorites or pack away the extra for easy, quick heat-and-serve breakfasts any time.
Ingredients for Chorizo Breakfast Casserole
- Fresh chorizo: This breakfast casserole gets a flavor-packed punch from Mexican chorizo. Unlike Spanish chorizo, which is a cured sausage, Mexican chorizo is fresh pork sausage seasoned with chiles, herbs and spices. Find it in the refrigerated meat section of most grocery stores. For the freshest flavor, buy chorizo from a Mexican grocery store.
- Frozen hash brown potatoes: Using frozen hash browns makes prep easy. The recipe calls for cubed hash browns, but shredded hash browns work as well. Use any leftover hash browns in one of these other tasty hash brown casserole recipes.
- Onion: The best type of onion for this chorizo and egg casserole is a white or yellow onion.
- Sweet red pepper: Chopped sweet red pepper adds a pop of color and sweet and spicy flavor to the casserole.
- Garlic cloves: Garlic adds its signature pungent flavor to the casserole. For the best flavor, use freshly minced garlic.
- Eggs: Use large eggs for this recipe.
- Half-and-half cream: Half-and-half adds a rich, creamy flavor to the casserole. You can also use 2% or whole milk, but avoid skim milk, which is too watery for this recipe.
- Chopped green chiles: A can of chopped green chiles adds a kick to this chorizo breakfast bake.
- Chili powder: Chili powder adds heat and spices to the casserole. Use a homemade chili powder blend or any of the best chili powder brands.
- Shredded cheese: This chorizo egg casserole calls for plenty of cheese, including 1 cup of shredded Monterey Jack and 1 cup of shredded cheddar cheese. Swap pepper jack for the Monterey Jack to amp up the spice level even further.
- Fresh cilantro: Pile this fresh herb on top for an added zippy, peppery and slightly citrusy flavor. Parsley is a good alternative if you dislike the taste of cilantro.
- Toppings: Serve the freshly baked chorizo and egg casserole with sour cream and hot sauce.
Directions
Step 1: Prep the filling
Preheat your oven to 350°F. In a nonstick skillet, cook and crumble the chorizo over medium-high heat until it’s cooked through, five to seven minutes. Drain it on paper towels.
In the same skillet, cook and stir the potatoes, onion and pepper until they’re tender, five to seven minutes. Add garlic and cook the mixture for one minute longer.
Remove the pan from the heat and stir in the chorizo. Cool the mixture for 15 minutes.
Step 2: Layer the ingredients
In a large bowl or measuring cup, whisk together the eggs, cream, green chiles and chili powder.
Layer a greased 11×7-inch baking dish with half of the chorizo mixture, cheeses and egg mixture. Sprinkle them with 1 tablespoon of cilantro. Top the dish with the remaining chorizo and eggs.
Add the remaining cheeses and 1 tablespoon of cilantro.
Step 3: Bake the casserole
Bake the casserole, uncovered, until it’s set, about 30 to 35 minutes. Let the casserole stand for 10 minutes before serving it. Sprinkle it with the remaining cilantro. Serve with sour cream and pepper sauce.
Chorizo Breakfast Casserole Variations
- Switch the sausage: Replace the chorizo with crumbled breakfast sausage, ground beef, ground turkey, cooked ham or crumbled bacon.
- Add more veggies: Add chopped bell peppers, mushrooms, corn kernels or thinly sliced jalapeno to the filling.
- Pile on the toppings: In addition to sour cream and hot sauce, serve this chorizo breakfast bake with sliced jalapenos, homemade salsa, pico de gallo, guacamole and sliced avocado.
How to Store Chorizo Breakfast Casserole
Store leftover chorizo breakfast casserole in an airtight container in the fridge for up to four days.
Can you freeze chorizo breakfast casserole?
You can freeze chorizo egg casserole either before or after baking to use as a make-ahead breakfast. To freeze an unbaked casserole, wrap it tightly in storage wrap and freeze it for up to three months. When you’re ready to bake it, allow the casserole to thaw completely in the refrigerator for 24 to 36 hours. Remove the dish from the fridge 30 minutes before baking it. Bake it, uncovered, at 350° for 30 to 45 minutes, or until a knife inserted in the center comes out clean.
Store baked chorizo breakfast casserole in the freezer for up to three months. Allow it to cool completely before storing it in the freezer. For a quick morning breakfast, freeze the leftover casserole as individual portions. When you’re ready to enjoy it, allow the individual slices or the entire casserole to thaw overnight in the refrigerator. Reheat it in the oven or microwave until it’s heated through.
How do you reheat chorizo breakfast casserole?
To reheat leftovers, reheat individual portions in the microwave until they’re heated through. You can also reheat this chorizo breakfast bake in a 350° oven until it’s hot.
Chorizo Breakfast Casserole Tips
Why is my chorizo breakfast casserole soggy?
A soggy chorizo breakfast casserole isn’t the end of the world, but there are ways to prevent it. Be sure to drain off the excess grease from the chorizo before adding it to the casserole dish. Sauteing the veggies first helps to remove extra moisture. After baking the casserole, let it sit for 10 minutes before cutting it. This allows the ingredients to set, and prevents the release of liquid when cutting and serving the casserole.
What can you serve with chorizo breakfast casserole?
While this chorizo breakfast casserole makes a hearty breakfast on its own, it’s also a delicious addition to any brunch spread. When brunching, serve this chorizo egg bake alongside something light and fresh, such as one of our fruit salad recipes. Bake up a sweet treat, such as cinnamon rolls or a coffee cake, to serve on the side. You can also serve it with French toast, fluffy pancakes or homemade flour tortillas.
Ingredients
- 1 pound fresh chorizo
- 3 cups frozen cubed hash brown potatoes
- 1 medium onion, diced
- 3/4 cup chopped sweet red pepper
- 2 garlic cloves, minced
- 5 large eggs
- 1-1/2 cups half-and-half cream
- 1 can (4 ounces) chopped green chiles
- 2 teaspoons chili powder
- 1 cup shredded Monterey Jack or pepper jack cheese
- 1 cup shredded cheddar cheese
- 3 tablespoons minced fresh cilantro, divided
- Sour cream
- Hot pepper sauce
Directions
- Preheat oven to 350°. In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes.
- Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro.
- Bake, uncovered, until set, 30-35 minutes. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.
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Growing up on chorizo and egg burritos, I decided it was time for a remake. In the morning when I make coffee, I pop this in the oven and an hour later, breakfast is ready! —Relina Shirley, Reno, Nevada
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