Description
Chorizo & Potato Egg Casserole
This chorizo & potato egg casserole is an exciting twist on traditional breakfast bakes! Loaded with spicy Mexican chorizo, sautéed veggies, and plenty of cheese, it’s the perfect way to spice up your brunch table. Serve it with fresh avocado and chunky salsa for a flavor-packed dish that’s sure to be a crowd-pleaser! Whether for a family brunch or special occasions like Easter, this casserole is always a winner.
1 lb. chorizo
1 red bell pepper, chopped
1 poblano pepper, chopped
½ white onion, chopped
1 (4oz) can diced green chiles
10 eggs
1¼ cup milk
1½ cups shredded cheese
2½ cups frozen diced potatoes
½ tsp salt
½ tsp black pepper
Cilantro, for garnish
Avocado & chunky salsa, for serving
Directions:
1. Preheat oven to 350°F; grease a 9×13 pan.
2. Cook chorizo; sauté veggies.
3. Whisk eggs, milk, salt, pepper; stir in chiles.
4. Layer potatoes, chorizo, veggies, cheese in the pan; add egg mixture.
5. Bake 40-45 mins; garnish, slice, and serve!
Prep Time: 20 mins
Kcal: 310 per serving
Step-by-Step Guide
Follow these detailed instructions for a perfect casserole every time. First, preheat your oven to 350°F and generously grease a 9×13-inch baking dish. In a large skillet over medium-high heat, cook 1 lb. of chorizo, breaking it up with a spoon until fully browned and cooked through. Use a slotted spoon to transfer the chorizo to a plate, leaving about 1 tablespoon of the flavorful fat in the skillet. Add the chopped red bell pepper, poblano pepper, and white onion to the skillet. Sauté for 5-7 minutes until the vegetables are softened. In a large bowl, whisk together the 10 eggs, 1¼ cups milk, ½ teaspoon salt, and ½ teaspoon black pepper until fully combined. Stir in the can of diced green chiles.
Serving Suggestions
This hearty casserole is a complete meal on its own but can be elevated with the right accompaniments. Top individual slices with fresh avocado slices, a generous spoonful of chunky salsa, and a sprinkle of chopped cilantro. For a full brunch spread, serve with warm tortillas, refried beans, a light citrus salad, or a dollop of cool sour cream or Mexican crema to balance the spice.
How-to Summary
To summarize, this casserole comes together by browning chorizo, sautéing peppers and onions, and whisking an egg-milk base. The frozen potatoes, chorizo-veggie mix, and cheese are layered in a greased pan. The egg mixture is poured over the top, and everything is baked until golden and set, about 40-45 minutes.
Frequently Asked Questions
Can I make this casserole ahead of time? Yes. Assemble the casserole completely, cover tightly, and refrigerate overnight. Let it sit at room temperature for 20-30 minutes before baking as directed, adding a few extra minutes if needed.
Can I use a different type of sausage? Absolutely. For a milder dish, substitute with Italian sausage or even ground turkey. If using plain sausage, add 1 teaspoon of chili powder, cumin, and paprika to mimic chorizo’s spice profile.
Are fresh potatoes okay instead of frozen? Yes, but they must be par-cooked. Dice 2-3 russet potatoes, boil for 5-7 minutes until just tender, drain thoroughly, and let cool before using to prevent a soggy casserole.
How do I know when the casserole is done? The center should be fully set with no liquid egg jiggle. A knife inserted in the center should come out clean, and the edges will be lightly golden brown.
How should I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or cover the whole dish with foil and warm in a 300°F oven until heated through.
Common Mistakes to Avoid
Avoid these pitfalls for the best texture and flavor. First, do not skip draining the cooked chorizo or your casserole may become greasy. Second, ensure your frozen potatoes are not thawed before assembling, as this releases excess water. Third, do not over-whisk the egg mixture; just combine until uniform to avoid incorporating too much air. Finally, resist the urge to overbake, which leads to dry, rubbery eggs.
Conclusion
This Chorizo & Potato Egg Casserole is a reliably delicious, crowd-feeding dish that masterfully combines bold flavors with simple preparation. Its make-ahead flexibility and customizable nature make it a standout choice for any brunch, holiday gathering, or hearty weekend breakfast. With the right techniques and serving ideas, this recipe is sure to become a cherished favorite that brings vibrant, satisfying flavor to your table.