Description
This Chorizo & Potato Egg Casserole is a hearty and flavorful breakfast or brunch dish featuring spicy chorizo, tender peppers, diced potatoes, and a fluffy egg mixture baked to perfection with melted cheese on top. Garnished with fresh cilantro and served with creamy avocado and chunky salsa, it’s a satisfying meal perfect for family gatherings or meal prep.
Ingredients
Scale
Meat
- 1 lb. chorizo (or soyrizo)
Vegetables
- 1 red bell pepper, chopped
- 1 poblano pepper, chopped (or substitute with green bell pepper)
- ½ a white onion, chopped
- 1 (4 oz.) can diced green chiles, drained (mild or hot)
- 2½ cups frozen diced potatoes (or frozen hashbrowns)
- Chopped cilantro, for garnish
- Avocado, for serving
- Chunky salsa, for serving
Dairy & Eggs
- 10 eggs
- 1¼ cups milk
- 1-1½ cups shredded cheese (plus more for topping, such as cheddar or Monterey Jack)
Seasonings
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch glass baking dish with cooking spray to prevent sticking.
- Cook the chorizo: Heat a nonstick skillet over medium-high heat. Add the chorizo and break it up with a spatula. Cook for 5-7 minutes until cooked through and most liquid has evaporated. Transfer the cooked chorizo to a paper towel-lined bowl to drain excess grease, then set aside.
- Sauté the vegetables: In the same skillet, add the chopped red bell pepper, poblano pepper, and white onion. Cook for 3-4 minutes until the vegetables are just tender. Remove from heat and set aside.
- Mix eggs and seasonings: In a large bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is light and fluffy. Stir in the drained diced green chiles.
- Assemble the casserole: In the prepared baking dish, spread the frozen diced potatoes evenly across the bottom. Layer with the cooked chorizo, sautéed pepper and onion mixture, and 1-1½ cups shredded cheese.
- Add the egg mixture and bake: Pour the egg and chile mixture over the ingredients in the baking dish, ensuring it mostly covers the layers. Sprinkle extra shredded cheese on top if desired. Bake in the preheated oven for 40-45 minutes, or until the cheese is melted and the egg is fully set.
- Finish and serve: Allow the casserole to cool for a few minutes after baking. Sprinkle chopped cilantro over the top for garnish. Cut into portions and serve warm with sliced avocado and your favorite chunky salsa on the side.
Notes
- Green bell pepper can be used instead of poblano pepper if desired.
- For a vegetarian version, substitute chorizo with soyrizo or another plant-based sausage.
- Using frozen hashbrowns instead of diced potatoes is a great alternative and saves prep time.
- Customize the cheese to your preference; cheddar, Monterey Jack, or a Mexican blend work well.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 280mg
