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Chorizo & Potato Egg Casserole

A hearty breakfast casserole combining spicy chorizo, fluffy eggs, and tender potatoes, perfect for family gatherings or lazy weekends.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: Mexican, Spanish
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chorizo Substitute with soyrizo for a vegetarian option.
  • 1 medium Red Bell Pepper Chopped for sweetness; can substitute with a green pepper for a milder flavor.
  • 1 medium Poblano Pepper Chopped; can skip or use another mild pepper if unavailable.
  • ½ medium White Onion Chopped; can use yellow onion for a different taste.
  • 1 can Diced Green Chiles (4 oz, drained) Adjust quantity based on spice preference.
  • 10 large Eggs Binding agent for the casserole.
  • 1¼ cup Milk Non-dairy milk can be used.
  • 1-1½ cups Shredded Cheese Use non-dairy cheese for lactose-free option.
  • 2½ cups Frozen Diced Potatoes Frozen hash browns can be substituted.
  • ½ tsp Salt Adjust according to taste.
  • ½ tsp Black Pepper Adds subtle heat.
For Garnish and Serving
  • to taste Chopped Cilantro For garnish.
  • 1 medium Avocado Suggested for serving to enhance flavors.
  • to taste Chunky Salsa On the side to enhance each bite.

Method
 

Preparation
  1. Start by chopping your red and poblano peppers, white onion, and gathering your other ingredients.
Cooking
  1. In a large skillet over medium heat, add the chorizo and cook until browned, about 5-7 minutes.
  2. Add the chopped onions, red bell pepper, and poblano pepper. Sauté until the onions are translucent, about 5 more minutes.
  3. Stir in the drained diced green chiles and cook for an additional 1-2 minutes.
  4. In a separate bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
  5. In a large mixing bowl, combine the cooked chorizo mixture, eggs, frozen diced potatoes, and cheese. Gently fold together.
  6. Preheat your oven to 375°F (190°C). Grease a baking dish and pour in the mixture, spreading it evenly.
  7. Bake for 35-40 minutes, until the eggs are set and the top is golden brown.
  8. Let cool for a few minutes, garnish with chopped cilantro, and serve with avocado slices and chunky salsa.

Notes

You can assemble the casserole the night before for easier baking in the morning. Serve with fresh fruit or greens for a complete meal. Adjust spice level based on preference, and let it sit after baking for better slicing.