Chorizo & Potato Egg Casserole Recipe

I absolutely love this Chorizo & Potato Egg Casserole Recipe because it’s like a warm hug on a plate—perfect for those busy mornings when you want something hearty but don’t have a ton of time. The spicy chorizo mixed with tender potatoes and fluffy eggs creates this beautiful blend of flavors and textures that always makes my family come running to the table.

What makes this casserole stand out is how versatile it is. Whether you’re making a weekend brunch, prepping breakfast for a crowd, or looking for an easy meal prep option, this recipe works like a charm. You’ll find that it’s not only delicious but also super practical, with ingredients you probably already have in your fridge or freezer.

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Ingredients You’ll Need

These ingredients come together beautifully to create a hearty dish with layers of flavor. I love using frozen diced potatoes to save time without sacrificing texture, and fresh chiles really add that authentic touch.

• Chorizo: Adds bold, spicy flavor; you can substitute soyrizo for a vegetarian twist.
• Red bell pepper: Offers a nice sweetness and crunch to balance out the spice.
• Poblano pepper: Gives a mild heat and earthiness; you can swap this for green bell pepper if you prefer less spice.
• White onion: Brings a mild pungency that infuses the casserole.
• Diced green chiles: Provides a subtle kick and extra depth; drained to avoid sogginess.
• Eggs: The binding agent that creates a fluffy, custardy base.
• Milk: Lightens the egg mixture for creamy texture.
• Shredded cheese: Melts into gooey goodness; I like a Mexican blend but cheddar works too.
• Frozen diced potatoes: Save time with frozen; hashbrowns are a great alternative.
• Salt and black pepper: Season the dish to taste and bring out all the flavors.
• Chopped cilantro: Fresh garnish that brightens the rich casserole.
• Avocado and chunky salsa: Serve on the side for contrast and creaminess.

Variations

I really encourage you to make this Chorizo & Potato Egg Casserole Recipe your own. Over the years, I’ve shifted ingredients here and there to suit whatever I have in my kitchen or to match my mood.

• Veggie Twist: I once swapped the chorizo for a spicy black bean mixture to keep it vegetarian, and it was just as satisfying.
• Cheese Choices: Sometimes I use pepper jack cheese for an extra kick—great if you like things spicy.
• Heat Level: Adjust the green chiles or skip the poblanos if you want to keep the heat low for kids.
• Make It Gluten-Free: Since no flour is involved, this casserole naturally works for gluten-free diets—just double-check your chorizo brand.

How to Make Chorizo & Potato Egg Casserole Recipe

Step 1: Cook the Chorizo to Flavor Perfection

Start by heating a nonstick skillet over medium-high heat and add your chorizo once hot. Use a spatula to break it apart as it cooks, which usually takes about 5-7 minutes. Be sure to cook it until there’s little to no liquid left—that’s important because excess grease can make the casserole soggy. Once done, transfer the chorizo to a bowl lined with paper towels to soak up any remaining oil. This step gives you that perfect, flavorful bite in every forkful.

Step 2: Sauté the Peppers and Onions

In the same pan (no need to wash it, those leftover flavors are gold), toss in your chopped red bell pepper, poblano pepper, and white onion. Cook them for about 3-4 minutes until they’re just tender but still have a bit of crunch. This quick sauté keeps the veggies lively and ensures your casserole has both texture and freshness. Set this mixture aside once done.

Step 3: Whisk the Egg Mixture

Grab a large bowl and whisk together eggs, milk, salt, and pepper until the mixture is light and fluffy. This process introduces air, which helps keep the casserole airy rather than dense. Then stir in the drained diced green chiles—they add a gentle heat and great complexity without overwhelming the other ingredients. Don’t skip draining the chiles to prevent the casserole from becoming watery.

Step 4: Assemble Your Casserole

Spray a 9×13 glass baking dish with cooking spray to prevent sticking. Layer in the frozen diced potatoes as your base (no need to thaw), then spread the cooked chorizo evenly on top. Next, add the pepper and onion mixture, followed by a generous sprinkle of shredded cheese. Pour the egg mixture over everything, making sure it covers most ingredients. If you’re feeling decadent, sprinkle extra cheese on top—you won’t regret it.

Step 5: Bake and Enjoy

Bake at 350°F for 40-45 minutes until the top is golden, the cheese is melted, and the eggs are fully cooked (a toothpick insert should come out clean). Let the casserole cool for about 5 minutes before cutting; this helps it set and makes serving easier. Finish with a sprinkle of freshly chopped cilantro and serve alongside sliced avocado and your favorite chunky salsa. Trust me, the combo is unforgettable.

How to Serve Chorizo & Potato Egg Casserole Recipe

Garnishes

I always love topping this casserole with a handful of fresh chopped cilantro—it adds a pop of color and a fresh zing that cuts through the richness. Sliced avocado on the side is a must-have in our house, because the creamy texture pairs perfectly with the spicy chorizo. Don’t forget a spoonful of chunky salsa to bring an extra layer of freshness and a touch of acidity.

Side Dishes

To round out the meal, I like serving this casserole with a simple green salad dressed with lime vinaigrette or some warm, crusty bread to soak up any egg and cheese leftover on the plate. For weekend brunches, fresh fruit or roasted veggies work nicely too.

Creative Ways to Present

Once, for a holiday brunch, I baked individual servings in ramekins—everyone loved the personalized touch and it made plating so easy. You can also prep the casserole in mini muffin tins for bite-sized brunch snacks. For a festive twist, top with a dollop of sour cream and a sprinkle of paprika for color contrast.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I usually portion it out for easy grab-and-go breakfasts or lunches, and find that reheating is quick and hassle-free.

Freezing

I’ve successfully frozen this casserole by cutting it into squares first, wrapping each piece tightly with plastic wrap, then tucking them into a freezer bag. When you’re ready, thaw overnight in the fridge and reheat—it’s a lifesaver for busy weeks.

Reheating

To reheat, I pop individual portions into a 350°F oven for about 15 minutes until warmed through and the cheese bubbles up again. Avoid microwaving if you want to keep the texture nice and not soggy.

FAQs

Final Thoughts

This Chorizo & Potato Egg Casserole Recipe has become one of my go-to dishes because it just hits all the right notes—spicy but balanced, comforting but fresh, and simple to make. If you’re looking for a recipe that won’t let you down whether you’re feeding family or friends, I really hope you give this a try. Once you do, you’ll see why it’s such a favorite in my kitchen—and hopefully in yours, too!

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