Description
A hearty and flavorful Chorizo Potato Egg Casserole, perfect for breakfast, brunch, or any meal. This easy-to-make dish combines spicy chorizo sausage, tender diced potatoes, and fluffy eggs, all baked together with melted cheese.
Ingredients
Scale
- 1 pound chorizo sausage, casings removed
- 2 cups diced potatoes (about 2 medium potatoes)
- 1 cup onion, chopped
- 1 bell pepper, chopped (any color)
- 6 large eggs
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- Fresh cilantro or parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the chorizo over medium heat until browned, breaking it up into smaller pieces. Remove from skillet and set aside.
- In the same skillet, sauté the diced potatoes, chopped onion, and bell pepper until the potatoes are tender, about 10-12 minutes.
- In a large bowl, whisk together the eggs, milk, salt, and black pepper.
- Add the cooked chorizo and sautéed vegetables to the egg mixture, stirring to combine.
- Gently fold in the shredded cheese, reserving some for topping if desired.
- Grease a 9×13-inch baking dish.
- Pour the egg mixture into the prepared baking dish, spreading it evenly.
- Sprinkle any reserved cheese on top.
- Bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
- Let the casserole cool for a few minutes. Slice and garnish with fresh cilantro or parsley if desired.
Notes
- Customize spices by adding cumin or smoked paprika while cooking the chorizo.
- Add spinach or kale during the vegetable sautéing stage for added nutrition.
- Prepare the casserole a day in advance and refrigerate to bake in the morning.
- Experiment with different cheeses like feta or goat cheese.
- For a vegetarian version, replace chorizo with a meat alternative or add more vegetables.
- Add black beans and diced tomatoes for a Southwestern twist.
- For a spicy kick, add diced jalapeños or hot sauce to the egg mixture.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freeze the casserole for up to 2-3 months after it has completely cooled.
- Reheat by thawing in the fridge and warming in the oven at 350°F (175°C).
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast/Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/6 of casserole)
- Calories: 350 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 22g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 20g
- Cholesterol: N/A