The first time I made this Chorizo Potato Egg Casserole Recipe, I knew it would become a favorite in our home. It’s loaded with bold flavors from the spicy chorizo, tender potatoes, and cheesy eggs, creating the perfect balance in every bite.
I can’t get over how versatile this dish is! I love making it for a weekend breakfast, meal prep, or even as a comforting dinner. Whether you’re fueling up for a busy day or hosting friends for brunch, this casserole never disappoints. Trust me, your guests will be asking for the recipe!
Key Ingredients for the Ultimate Casserole
These fresh, simple ingredients come together for an amazing dish bursting with flavor.
- chorizo, 1 lb (or soyrizo for a vegetarian twist): Adds a smoky, spicy richness.
- red bell pepper, 1 (chopped): Provides a pop of color and sweetness.
- poblano pepper, 1 (deseeded and chopped): Offers mild heat and a deeper flavor.
- white onion, ½ (chopped): Brings savory balance to the bold spices.
- diced green chiles, 1 (4 oz) can (drained): Adds a bright, tangy kick.
- eggs, 10: The base that ties everything together into a hearty casserole.
- milk, 1 ¼ cups: Creates a creamy, smooth texture for the egg mixture.
- shredded cheese, 1–1½ cups (plus extra for topping): Melts beautifully for a cheesy finish.
- frozen diced potatoes, 2½ cups (or hashbrowns): Makes prep simpler while adding a comforting texture.
- salt, ½ tsp and black pepper, ½ tsp: To season and enhance all the flavors.
- optional garnishes like cilantro, avocado, or chunky salsa for extra flavor.
Note: This recipe makes enough to serve several people, perfect for gatherings or leftovers throughout the week.
Fun Variations to Suit Every Taste
Switch up the flavors or adjust the recipe for dietary preferences with these ideas!
- Meat Alternates: Use breakfast sausage, turkey sausage, or soyrizo for a vegetarian-friendly dish.
- Cheese Options: Swap cheddar for Monterey Jack or dairy-free alternatives.
- Extra Veggies: Toss in mushrooms, spinach, or zucchini for added texture and nutrients.
- Potato Choices: Try shredded hashbrowns instead of frozen diced potatoes for a crispy edge.
- Adjust the Heat: Poblano peppers too mild? Kick it up a notch by substituting jalapeños or hotter chiles!
Cooking Time
This dish is quick to prepare, perfect for whipping up any time of the day.
- Prep Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 5 minutes
Tools You Need to Make it Easily
With these tools, you’ll have your casserole ready with minimal effort.
- 9×13-inch baking dish: For layering and cooking the casserole.
- Nonstick pan: To cook the chorizo and sauté the veggies.
- Mixing bowls: Essential for whisking and combining the egg mixture.
- Whisk: Blends the eggs and milk seamlessly.
- Spatula: For stirring and evenly layering your ingredients.
How to Make Chorizo Potato Egg Casserole?
Follow these straightforward steps to assemble and bake this delicious dish.
Preheat the Oven
Begin by preheating your oven to 350°F. Spray your baking dish generously with nonstick cooking spray. This ensures the casserole won’t stick and makes cleanup a breeze later.
Cook the Chorizo
Heat a nonstick pan over medium-high heat. Add the chorizo, breaking it up into smaller pieces with a spatula. Cook for 5–7 minutes until browned and the juices have cooked off. Transfer the cooked chorizo to a plate lined with paper towels to drain excess grease.
Sauté the Veggies
Using the same pan, add your red bell pepper, poblano pepper, and onion. Sauté them for 3–4 minutes until they soften but still retain their vibrant color. Remove from heat and set aside.
Whisk the Eggs
Crack the eggs into a mixing bowl and whisk them with the milk, salt, and pepper until light and fluffy. Stir in the canned green chiles to give the eggs a flavorful punch.
Assemble the Casserole
Layer the frozen diced potatoes evenly on the bottom of your prepared dish. Add the cooked chorizo, sautéed veggies, and shredded cheese on top. Pour the egg mixture over everything, making sure it fills the nooks and crannies. Sprinkle extra cheese on top if you like.
Bake to Perfection
Pop the casserole into the preheated oven and bake for 40–45 minutes. You’ll know it’s done when the eggs are set in the center and the top is golden with melty cheese. Test using a knife inserted in the middle; it should come out clean.
Serve and Savor
Remove from the oven and allow the casserole to rest for a few minutes. Garnish with chopped cilantro, avocado slices, and a spoonful of chunky salsa. Slice into squares and serve hot for maximum enjoyment!
Pro Tips to Elevate Your Casserole
These tips will help you create a truly unforgettable dish.
- Use Fresh Ingredients: Freshly shredded cheese melts the best and provides superior flavor.
- Drain Chorizo Well: Prevents excess grease from pooling in the casserole.
- Frozen Potatoes for Convenience: No need to thaw; they cook perfectly in the oven.
- Preheat the Oven: This ensures even cooking and prevents undercooked eggs.
Best Ways to Serve the Casserole
Make serving this casserole a feast for both the eyes and the taste buds.
I love plating large square servings alongside a side of fresh fruit or toasted bread. Top each serving with creamy avocado and a sprinkle of fresh cilantro for an extra burst of flavor. For brunch gatherings, set out salsa, hot sauce, and warm tortillas so everyone can customize their plates.
Nutritional Information
Here’s why this casserole is such a great option for a well-rounded meal.
- Calories: ~300
- Protein: ~18g
- Carbohydrates: ~12g
- Fat: ~20g
Make Ahead and Store with Ease
This casserole is perfect for making ahead and enjoying throughout the week.
Make Ahead: You can cook the chorizo, chop the veggies, and whisk the egg mixture the night before. On the day of serving, simply assemble the casserole and bake it fresh for the best results.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Slice leftovers into individual portions, wrap tightly, and freeze for up to 2 months. Reheat in the microwave or oven for a quick and filling meal.
Why You’ll Fall in Love With This Recipe?
This casserole ticks all the boxes for a wholesome and delicious meal.
- Rich in Flavor: Spicy chorizo, creamy eggs, and cheesy goodness in every bite.
- Easy to Make: A beginner-friendly recipe that’s as simple as it is satisfying.
- Versatile Options: Customizable for different diets and flavor preferences.
- Perfect for Sharing: Great for family breakfasts, brunch parties, or meal prep.
- Reheats Wonderfully: Remains as delicious the next day, making leftovers exciting!
Chorizo Potato Egg Casserole is a go-to recipe for any occasion. Once you’ve tried it, it will surely become a favorite in your household, too. Enjoy every bite!
Chorizo Potato Egg Casserole Recipe
Ingredients
Main
- 1 lb chorizo or soyrizo for vegetarian option
- 2½ cups frozen diced potatoes or hashbrowns
- 10 eggs
- 1¼ cups milk
- 1 –1½ cups shredded cheese plus extra for topping
Veggies & Flavor
- 1 red bell pepper chopped
- 1 poblano pepper deseeded and chopped
- ½ white onion chopped
- 1 4 oz can diced green chiles, drained
Seasoning
- ½ tsp salt
- ½ tsp black pepper
Optional Garnishes
- Chopped cilantro
- Avocado slices
- Chunky salsa
Instructions
- Begin by preheating your oven to 350°F. Spray your baking dish generously with nonstick cooking spray. This ensures the casserole won’t stick and makes cleanup a breeze later.
- Heat a nonstick pan over medium-high heat. Add the chorizo, breaking it up into smaller pieces with a spatula. Cook for 5–7 minutes until browned and the juices have cooked off. Transfer the cooked chorizo to a plate lined with paper towels to drain excess grease.
- Using the same pan, add your red bell pepper, poblano pepper, and onion. Sauté them for 3–4 minutes until they soften but still retain their vibrant color. Remove from heat and set aside.
- Crack the eggs into a mixing bowl and whisk them with the milk, salt, and pepper until light and fluffy. Stir in the canned green chiles to give the eggs a flavorful punch.
- Layer the frozen diced potatoes evenly on the bottom of your prepared dish. Add the cooked chorizo, sautéed veggies, and shredded cheese on top. Pour the egg mixture over everything, making sure it fills the nooks and crannies. Sprinkle extra cheese on top if you like.
- Pop the casserole into the preheated oven and bake for 40–45 minutes. You’ll know it’s done when the eggs are set in the center and the top is golden with melty cheese. Test using a knife inserted in the middle; it should come out clean.
- Remove from the oven and allow the casserole to rest for a few minutes. Garnish with chopped cilantro, avocado slices, and a spoonful of chunky salsa. Slice into squares and serve hot for maximum enjoyment!Preheat the Oven
- Begin by preheating your oven to 350°F. Spray your baking dish generously with nonstick cooking spray. This ensures the casserole won’t stick and makes cleanup a breeze later.
- Heat a nonstick pan over medium-high heat. Add the chorizo, breaking it up into smaller pieces with a spatula. Cook for 5–7 minutes until browned and the juices have cooked off. Transfer the cooked chorizo to a plate lined with paper towels to drain excess grease.
- Using the same pan, add your red bell pepper, poblano pepper, and onion. Sauté them for 3–4 minutes until they soften but still retain their vibrant color. Remove from heat and set aside.
- Crack the eggs into a mixing bowl and whisk them with the milk, salt, and pepper until light and fluffy. Stir in the canned green chiles to give the eggs a flavorful punch.
- Layer the frozen diced potatoes evenly on the bottom of your prepared dish. Add the cooked chorizo, sautéed veggies, and shredded cheese on top. Pour the egg mixture over everything, making sure it fills the nooks and crannies. Sprinkle extra cheese on top if you like.
- Pop the casserole into the preheated oven and bake for 40–45 minutes. You’ll know it’s done when the eggs are set in the center and the top is golden with melty cheese. Test using a knife inserted in the middle; it should come out clean.
- Remove from the oven and allow the casserole to rest for a few minutes. Garnish with chopped cilantro, avocado slices, and a spoonful of chunky salsa. Slice into squares and serve hot for maximum enjoyment!
Notes
- Vegetarian Option: Use soyrizo and plant-based cheese.
- Heat Level: For more spice, add jalapeños or hot sauce.
- Extra Veggies: Add mushrooms, spinach, or zucchini for variety.
- Potato Swap: Use shredded hashbrowns for a crispier texture.
