Chorizo Breakfast Casserole
A hearty breakfast casserole featuring spicy chorizo, fluffy eggs, creamy cheese, and crispy potatoes—all baked to perfection for a filling meal.
Ingredients
Base Ingredients
- 1 pound chorizo Use your preferred variety, spicy or mild.
- 8 large eggs
- 2 cups shredded cheese (cheddar or your choice) For added spiciness, use pepper jack cheese.
- 2 cups diced potatoes (frozen or fresh) If using fresh, wash, peel, and dice them into small cubes.
- 1 cup milk Substitute with almond or oat milk for dairy-free.
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
Preparation
- Gather all your ingredients. If using fresh potatoes, wash, peel, and dice them into small cubes.
- If using frozen diced potatoes, thaw them slightly for better texture.
Cooking
- Heat the chorizo in a large skillet over medium heat, cooking until browned and crumbly (around 6-8 minutes). Drain some fat if necessary.
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
- Add the cooked chorizo to the egg mixture along with the diced potatoes and shredded cheese. Stir thoroughly.
Baking
- Preheat your oven to 350°F (175°C) and prepare a greased baking dish.
- Pour the combined mixture into the greased baking dish, spreading it evenly.
- Bake for 30-35 minutes or until the edges are set and the top is golden brown. Check with a knife to ensure it comes out clean.
Serving
- Let the casserole cool for a few minutes before serving for easier cutting.
- Garnish with fresh cilantro, sliced avocado, or a dollop of sour cream if desired.
- Serve warm and enjoy with friends and family.
Notes
This dish can be made ahead of time and refrigerated overnight. To store leftovers, allow to cool completely before placing in an airtight container. It lasts up to 3-4 days in the refrigerator or can be frozen for up to 2 months.