Chorizo & Potato Egg Casserole Recipe

If you’re looking for a hearty breakfast or brunch dish that brings bold flavors and comforting textures to the table, this Chorizo & Potato Egg Casserole Recipe is going to be your new go-to. I absolutely love how the spicy, savory chorizo mingles with tender potatoes and fluffy eggs, making every bite a delicious wake-up call. It’s the kind of dish you can prep ahead, bake in the morning, and then savor with your family or friends while you enjoy a relaxed weekend morning together.

When I first tried this recipe, I was amazed at how simple it was, yet how satisfying it turned out. The combination of eggs, cheese, and those diced green chiles gives it a little kick without overpowering the other flavors. Plus, I love that it works just as well for casual gatherings or a special occasion brunch—you’ll find that this Chorizo & Potato Egg Casserole Recipe is wonderfully versatile and always a crowd-pleaser.

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Ingredients You’ll Need

For this Chorizo & Potato Egg Casserole Recipe, the ingredients come together with ease but pack a flavor punch. Each component complements the others—like the spicy chorizo balanced by creamy eggs and melty cheese, with potatoes giving it that satisfying bite.

• Chorizo: I use authentic pork chorizo for its rich, spicy flavor, but soyrizo is a great vegetarian alternative that still has tons of taste.
• Red bell pepper: Adds sweetness and a pop of color — plus, it cooks quickly, softening just enough.
• Poblano pepper: Brings a mild heat and earthiness; if you can’t find poblanos, green bell pepper works as a substitute.
• White onion: Adds that classic savory base flavor without overpowering the dish.
• Diced green chiles (canned): A secret ingredient that ramps up flavor with subtle heat and tang.
• Eggs: The binding star—whisk them fluffy to get a light, airy texture in the casserole.
• Milk: Keeps the eggs tender and custardy once baked.
• Shredded cheese: A melty layer inside and on top—use your favorite cheddar, Monterey Jack, or a blend.
• Frozen diced potatoes: Convenient and time-saving—no need to par-boil; they bake perfectly right inside the casserole.
• Salt & black pepper: Essential seasoning to make everything sing.
• Chopped cilantro: Fresh herbaceous finish that brightens up the baked dish.
• Avocado & chunky salsa (for serving): Creaminess alongside zesty salsa adds layers of texture and flavor when you serve.

Variations

I love making this Chorizo & Potato Egg Casserole Recipe my own depending on what’s in my pantry or the season. Adjusting the heat level or adding veggies works beautifully here. Feel free to experiment, because this casserole is forgiving and flexible.

• Swap chorizo for mushrooms or plant-based sausage: When I tried this vegetarian twist, I was surprised how much flavor the sautéed mushrooms added.
• Add spinach or kale: Greens are a great way to sneak in extra nutrients; I toss them in with the peppers and onions until just wilted.
• Change the cheese: Pepper Jack gives a nice spicy kick, while a mild mozzarella makes it super gooey and creamy.
• Use sweet potatoes or regular fresh potatoes: If you swap frozen diced potatoes for freshly cooked ones, precook them until just tender for best texture.

How to Make Chorizo & Potato Egg Casserole Recipe

Step 1: Cook the Chorizo

Start by preheating your oven to 350°F and greasing a 9×13-inch glass pan with cooking spray. Then heat a nonstick skillet over medium-high heat and add the chorizo. Break it apart with a spatula and cook it until almost all the fat has rendered out, about 5-7 minutes. You’ll want it nicely browned and crumbly, but not burnt. Drain it on paper towels—this step keeps the casserole from getting greasy.

Step 2: Sauté the Veggies

In the same skillet, throw in the chopped red bell pepper, poblano, and white onion. Sauté for 3-4 minutes until they’re just tender but still a bit crisp—this gives the casserole fresh texture without becoming mushy. Then set them aside off the heat while you prep the eggs and cheese.

Step 3: Whisk the Egg Mixture

In a large bowl, whisk together the eggs, milk, salt, and pepper until the mixture is light and fluffy. This aeration gives the casserole a soft, custardy texture once baked. Stir in the diced green chiles for an extra pop of flavor and mild heat.

Step 4: Layer the Casserole

In your prepared baking dish, layer the frozen diced potatoes first. No need to thaw—they’ll cook perfectly in the oven’s heat. Next, scatter the cooked chorizo evenly over the potatoes followed by the sautéed peppers and onions. Sprinkle 1 to 1½ cups of shredded cheese over the top to create that magical melty layer everyone loves.

Step 5: Pour the Eggs and Bake

Carefully pour the egg mixture over the layered ingredients, making sure most of it is covered. Give the pan a little shake to help the eggs settle evenly. If you want, sprinkle some extra cheese on top for a golden crust. Bake uncovered for 40-45 minutes, or until the eggs are completely set and the cheese is melted and bubbly. You’ll know it’s done when a toothpick inserted near the center comes out clean.

Step 6: Let It Rest and Garnish

Once out of the oven, give your casserole about 5 minutes to cool and firm up slightly—that makes it easier to slice and helps the flavors meld. Just before serving, sprinkle chopped fresh cilantro over the top, then serve with sliced avocado and a chunky salsa on the side for contrast. This final touch brings freshness and creaminess that balances the hearty casserole wonderfully.

How to Serve Chorizo & Potato Egg Casserole Recipe

Garnishes

I’m a big fan of fresh, bright garnishes with this casserole. A handful of chopped cilantro adds that lovely herbal brightness that cuts through richness. Creamy sliced avocado is a must for me—it cools off the spice from the chorizo and salsa wonderfully. And chunky salsa, whether mild or spicy, adds texture and tang that wakes up each bite.

Side Dishes

My go-to sides for this Chorizo & Potato Egg Casserole Recipe usually include a simple green salad with lime vinaigrette to balance the richness. Sometimes I serve charred corn on the cob or fresh refried beans when I want to lean into the Mexican-inspired theme even more. If you’re up for it, warm tortillas on the side make a perfect handheld option for scooping up bites.

Creative Ways to Present

For a special brunch, I like to cut the casserole into smaller squares and serve it on a wooden platter with colorful garnish bowls around—avocado slices, salsa, sour cream, and pickled jalapeños. It feels festive and allows everyone to customize their own bites. Another fun idea is to prepare mini casserole portions in muffin tins for individual servings that look so cute and are perfect for grab-and-go.

Make Ahead and Storage

Storing Leftovers

After your casserole cools completely, I usually cover it tightly with foil or plastic wrap and store it in the fridge. It keeps well for 3-4 days, which is great if you want to enjoy leftovers during a busy week. When wrapping, try pressing the wrap lightly onto the surface to limit air exposure and maintain the moisture.

Freezing

I’ve frozen this casserole successfully! Just assemble it as usual but don’t bake it. Cover the pan tightly with foil and plastic wrap, then freeze for up to 2 months. When you’re ready to eat, thaw overnight in the fridge then bake as directed. The flavors stay vibrant, and the texture is still fantastic after reheating.

Reheating

When reheating leftovers, I prefer to warm individual slices in a skillet over medium heat until heated through, which helps keep the crust crispy. You can also microwave it covered for a quicker option but you might lose some of the crisp texture. If you have more time, popping leftovers in the oven at 350°F for 10-15 minutes works beautifully to revive that just-baked feel.

FAQs

Final Thoughts

This Chorizo & Potato Egg Casserole Recipe is one of those comforting dishes that feels like a warm hug on a plate. It’s easy to pull together yet packed with flavor that impresses every time I make it. Whether you’re feeding family on a lazy weekend or hosting a brunch with friends, I truly believe this recipe will become one you reach for again and again. Give it a try—I can’t wait to hear how much you love it!

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