An easy breakfast casserole made with spicy Mexican chorizo, sautéed veggies, potatoes & lots of cheese! This delicious chorizo & potato egg casserole comes together quickly & is perfect for a family brunch!
No breakfast or brunch is complete without an egg dish! (At least that’s my opinion.😉) And this chorizo & potato egg casserole is one of my favorites! It’s a spicy take on traditional breakfast casseroles that’s hearty and filling with the right amount of spice. (Plus it’s loaded with veggies too!)
We love serving ours with sliced avocado and chunky salsa! They pair so well with your chorizo and really take this Mexican inspired breakfast casserole over the top! This would be such a fun way to add some varitey to your breakfast or brunch spread! (With Easter right around the corner, I’m thinking this casserole would be perfect for Easter brunch!)
Ingredients For Your Chorizo & Egg Casserole
- Eggs: You’ll need 9 eggs for this recipe!
- Fresh chorizo: Use fresh Mexican chorizo for the best results. (It’s usually sold in the form of fresh sausage links that can be found near other packaged sausages in most grocery stores.)
- Frozen diced potatoes: You’ll need at least 2½ cups (about 20 ounces) of diced potatoes. (Look for diced hashbrown potatoes found in the frozen vegetable section in most grocery stores.)
- Bell pepper: Red, orange or yellow bell peppers work the best for this casserole. (They’re a little sweeter than green bell peppers.)
- Poblano pepper: You’ll need one poblano pepper, deseeded and diced for this recipe! (Some grocery stores also call them pasilla peppers.)
- Onion: We always use white onion in our breakfast casseroles!
- Canned diced green chiles: You’ll need one 4 ounce can of chiles for this recipe. (Use your preferred spice level for these! We use hot green chiles but they also come in mild.)
- Milk: Any type of milk will work! (Just note that more full fat type milks will make your casserole creamier than fat free or non-dairy milks.)
- Spices: Salt and black pepper are all you need to season your egg bake!
- Optional garnishes: We love using cilantro, avocado and our favorite chunky salsa!
What Is The Difference Between Mexcian Chorizo vs. Spanish Chorizo?
Mexican-style chorizo is raw meat that’s been seasoned with spices and chiles then wrapped up in the form of a sausage link. It’s usually removed from it’s casing and cooked like ground beef. Spanish chorizo is a hard sausage that’s been cured like dry salami. Because we’re adding the chorizo to our eggs, we want to use Mexican chorizo so we can crumble it up and infuse more flavor into the casserole.
How to Make A Chorizo & Potato Egg Casserole
1. Preheat your oven. Turn your oven on to 350 degrees and spray a 9×13 glass dish with cooking spray.
2. Cook your chorizo. Heat a nonstick pan over medium-high heat and add your chorizo once it’s hot. Use a spatula to break it up (try to leave it in larger chunks if possible) and cook for 5-7 minutes or until there’s little to no liquid left in the pan. Then transfer your chorizo to a bowl lined with a paper towel and set it aside.
3. Sauté your veggies. Add your chopped bell pepper, poblano pepper and white onion to the same pan and cook until they’re just tender (about 3-4 minutes). Then set them aside.
4. Whisk your eggs. Next whisk your eggs, milk, salt and pepper together in a bowl until they’re light and fluffy. Then stir in your drained green chiles.
5. Assemble & bake. Layer your prepared pan with your frozen diced potatoes, chorizo, pepper and onion mixture and shredded cheese. Then pour your egg mixture over the top making sure it covers most of your inrgedients. Sprinkle extra cheese on top (if desired) and bake for 40-45 minutes. (Or until the cheese is melted and the egg is cooked through.)
6. Serve! Once done, let your casserole cool for a few minutes. Then sprinkle chopped cilantro over the top, cut it and serve with sliced avocado and your favorite salsa!
Once of the best things about breakfast egg casseroles is that they’re so versatile and can be made a variety of ways! Most of the time, we’ll toss in whatever meat and veggies we have on hand and call it day! Here are a few different ways you can make this breakfast casserole your own!
- Chorizo: Use soyrizo instead! (Or your favorite breakfast sausage.)
- Poblano pepper: Replace them with green bell pepper!
- Canned green chiles: Use chopped fresh jalapeño or pickled jalapeños!
- Cheese: Use a mix of cheddar and Monterrey jack cheese or pepperjack cheese for a spicy kick!
- Frozen diced potatoes: Use frozen shredded hash browns instead!
- How do I know when my egg casserole is done? Your egg dish should be slightly firm and shouldn’t jiggle in the center when you move it. You can use the knife test to check if it’s done by inserting a sharp knife into the center of the casserole. If it comes out clean, the casserole is done. If it’s wet, the casserole needs to bake longer.
- Can I make this breakfast casserole in a smaller pan? Yes, you can also use a 7×11 inch pan. Your casserole will be thicker and take a little longer to cook. (It may take up to 45-50 minutes.) Keep checking the casserole every few minutes to determine whether it’s done or not.
Why you’ll love this egg casserole recipe!
- Hearty & satisfying! This breakfast casserole is full of protein, veggies, healthy fats & a generous amount of cheese!
- Easy to prep beforehand! Cook your chorizo, peppers & onions the day before then make your egg mixture, assemble and bake it the day of! It’s so easy!
- Perfect for a large group! This recipe makes a full 9×13 inch pan! It’s perfect for hosting or taking to potlucks or a family brunch!
Need it gluten free?! Great news, it already is!
Need it dairy free?! Use your favorite dairy free milk & replace the cheese with your favorite non-dairy cheddar cheese. (Or leave out the cheese completely!)
More brunch dishes you might like:
- Easy Breakfast Tacos with Bacon & Avocado
- Baked Blueberry French Toast Casserole
- Easy Stuffed Bagel Bites
[Made one of my recipes? Tag my Instagram @kalefornia_kravings & leave a review in the comments – I love seeing what you create!]
Chorizo & Potato Egg Casserole
- 1 lb. chorizo (or soyrizo)
- 1 red bell pepper, chopped
- 1 poblano pepper, chopped*
- ½ a white onion, chopped
- 1 (4oz.) can diced green chiles, drained (mild or hot)
- 10 eggs
- 1¼ cup milk
- 1-1½ cups shredded cheese (plus more for the top)
- 2½ cups frozen diced potatoes (or frozen hashbrowns)
- ½ tsp salt
- ½ tsp black pepper
- Chopped cilantro, for garnish
- Avocado, for serving
- Chunky salsa, for serving
- Turn your oven on to 350 degrees and spray a 9×13 glass pan with cooking spray.
- Next heat a nonstick pan over medium-high heat and add your chorizo once it's hot. Use a spatula to break up the chorizo and cook for 5-7 minutes or until there's little to no liquid left in the pan. Then transfer your chorizo to a bowl lined with a paper towel and set it aside.
- Next add your bell pepper, poblano pepper and white onion to the same pan and cook until they're just tender (about 3-4 minutes). Then set them aside once done.
- Whisk your eggs, milk, salt and pepper together in a bowl until light and fluffy. Then stir in your green chiles.
- To assemble, layer your prepared pan with your frozen diced potatoes, chorizo, pepper and onion mixture and shredded cheese.Then pour your egg mixture over the top making sure it covers most of your ingredients. Sprinkle extra cheese on top (if desired) and bake for 40-45 minutes (or until the cheese is melted and the egg is cooked through).
- Once done, let your casserole cool for a few minutes. Then sprinkle chopped cilantro over the top, cut it and serve with sliced avocado and your favorite salsa.