Chorizo & Potato Egg Casserole

This Chorizo & Potato Egg Casserole is one of those magical dishes that hits every note—savory, satisfying, spicy (but not too spicy), and irresistibly cheesy. It’s the kind of breakfast that feels like a treat but is actually super practical, especially when you’re feeding a hungry crowd or planning ahead for the week. Think golden roasted potatoes, smoky chorizo, fluffy eggs, and melty cheese—all baked together into a warm, comforting casserole that smells like heaven and tastes even better.

Whether you’re hosting a lazy weekend brunch, meal-prepping for the week, or looking for a one-dish wonder that works any time of day, this casserole delivers. Bonus: it reheats like a dream. Trust me, this one’s going in your regular rotation.

Why You’ll Love Chorizo & Potato Egg Casserole

It’s not just a casserole—it’s a whole vibe. Here’s why you’ll want to make this again and again:

Perfect for Any Meal: Breakfast, brunch, lunch, even dinner—this dish works any time of day. Pair it with a salad or fruit, and you’ve got a balanced meal.

Flavor-Packed: Chorizo brings the bold, smoky, slightly spicy flavor that takes this casserole to the next level. Every bite is exciting.

Make-Ahead Friendly: Assemble it the night before, pop it in the oven in the morning, and you’re good to go. Or bake it ahead and reheat when needed—so easy!

One-Dish Wonder: No need to juggle multiple pans. Everything comes together in one baking dish for maximum flavor and minimal cleanup.

Customizable: You can add veggies, switch up the cheese, or use mild sausage for a kid-friendly version. It’s flexible and foolproof.

Ingredients in Chorizo & Potato Egg Casserole

This dish brings together humble ingredients in a way that feels special. Here’s what goes into it:

Chorizo

This spicy, smoky sausage is the backbone of the dish. It infuses the entire casserole with rich flavor. You can use Mexican or Spanish-style, depending on your preference.

Potatoes

Diced and roasted or pan-fried until golden, they add heartiness and texture. Yukon golds or russets work perfectly.

Eggs

The base that holds it all together—light, fluffy, and full of protein. Whisked with a bit of milk or cream, they bake up into a tender, custardy layer.

Onion

Adds a sweet, savory depth that complements the richness of the chorizo. Sautéed until soft for best results.

Bell Peppers

Colorful, slightly sweet, and the perfect way to sneak in some veggies. Red and green peppers bring a nice balance.

Cheese

Sharp cheddar, Monterey Jack, or pepper jack melt beautifully and add richness. Choose your favorite (or mix them!).

Milk or Cream

Helps create that soft, custardy texture in the eggs. Use cream for extra indulgence, or milk for a lighter version.

Garlic & Spices

A little minced garlic and some black pepper or smoked paprika boost the flavor even more.

Fresh Herbs (Optional)

Chopped parsley, chives, or cilantro add a fresh finishing touch and a pop of color.

Instructions

Let’s break it down step-by-step so you can nail this casserole on the first try:

Preheat Your Oven

Set your oven to 375°F to get everything nice and hot. A properly preheated oven ensures even baking.

Cook the Chorizo

In a skillet over medium heat, cook the chorizo until browned and crumbly. Drain excess grease and set aside. Your kitchen will already smell amazing.

Sauté the Veggies

In the same skillet, cook the diced onion, bell peppers, and garlic until soft and fragrant. This step brings out all their sweetness and adds depth to the dish.

Roast or Pan-Fry the Potatoes

Toss your diced potatoes with a little oil and roast them in the oven until golden brown, or pan-fry them until crispy. Either way, you want them cooked before they go into the casserole.

Whisk the Eggs

In a large bowl, whisk together the eggs, milk or cream, and season with a bit of salt and pepper.

Assemble the Casserole

In a greased 9×13 baking dish, layer the potatoes, sautéed veggies, cooked chorizo, and shredded cheese. Pour the egg mixture over everything, making sure it’s evenly distributed.

Bake to Perfection

Bake uncovered for 35–40 minutes, or until the eggs are fully set and the top is golden and bubbly. A knife inserted in the center should come out clean.

Let It Rest

Remove from the oven and let the casserole rest for 5–10 minutes. This helps the layers settle and makes it easier to slice.

Serve and Enjoy

Cut into squares and serve warm. Add a sprinkle of fresh herbs on top if you like. Maybe a dash of hot sauce on the side? Yes, please.

Nutrition Facts

Servings: 8
Calories per serving: 410
Total Fat: 28g
Saturated Fat: 11g
Trans Fat: 0g
Cholesterol: 250mg
Sodium: 710mg
Total Carbohydrates: 15g
Dietary Fiber: 2g
Sugars: 2g
Protein: 22g
Vitamin A: 20%
Vitamin C: 30%
Calcium: 20%
Iron: 15%

Preparation Time

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

How to Serve Chorizo & Potato Egg Casserole

This casserole plays well with others—here are some ideas to round out the meal:

• Fresh Fruit Salad: A colorful mix of berries, melon, and citrus balances the savory richness.
• Avocado Slices or Guacamole: That creamy, cool contrast is so good with spicy chorizo.
• Tortillas or Toast: Wrap it up in a tortilla for a breakfast burrito moment, or serve with buttery toast for dipping.
• Hot Sauce or Salsa: A drizzle of your favorite hot sauce or a scoop of salsa takes it to another level.

Additional Tips

• Make It Ahead: Assemble the casserole the night before, cover, and refrigerate. Bake it in the morning for a no-fuss meal.
• Freeze for Later: Cool completely, then cut into portions and freeze. Reheat in the oven or microwave for a quick breakfast.
• Swap the Protein: Try breakfast sausage, bacon, or a plant-based alternative for a different spin.
• Add Veggies: Mushrooms, spinach, or zucchini would all be tasty add-ins.
• Go Light: Use egg whites and low-fat cheese if you’re looking for a lighter version.

FAQ Section

Q1: Can I make this casserole vegetarian?
A1: Absolutely! Just skip the chorizo or replace it with a plant-based sausage or extra veggies.

Q2: Can I use sweet potatoes instead of regular potatoes?
A2: Yes! Sweet potatoes add a lovely hint of sweetness and work beautifully in this dish.

Q3: Can I make this ahead of time?
A3: Definitely. You can prep and assemble everything the night before, then bake it in the morning.

Q4: How long does it keep in the fridge?
A4: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven.

Q5: Can I freeze this casserole?
A5: Yes! Bake it, cool completely, slice, and freeze. Reheat individual portions as needed.

Q6: Can I add cheese on top halfway through baking?
A6: For extra melty goodness on top, yes—add a layer of cheese during the last 10 minutes of baking.

Q7: What kind of chorizo should I use?
A7: Either Mexican (crumbly) or Spanish (sliced) works. Just be sure to cook it through before adding it in.

Q8: How can I make this less spicy?
A8: Use mild sausage instead of chorizo, or balance the heat with more cheese and a mild salsa.

Q9: Can I make this in a muffin tin for individual servings?
A9: Yes! Just reduce the bake time to about 20–25 minutes and keep an eye on them.

Q10: Is this casserole gluten-free?
A10: It is, as long as your chorizo and other ingredients are certified gluten-free.

Conclusion

The Chorizo & Potato Egg Casserole is everything you want in a hearty, satisfying breakfast—or brunch, or dinner. It’s flavorful, filling, and endlessly customizable. Whether you’re making it ahead for the week or serving it fresh from the oven for a weekend feast, this dish is always a winner. Go ahead, dig in—you’re going to love every bite.

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