Description
This Chorizo & Potato Egg Casserole is a hearty and flavorful breakfast or brunch dish featuring spicy chorizo, tender peppers, diced potatoes, and a cheesy egg custard baked to perfection. Easy to prepare and perfect for feeding a crowd, it delivers savory Mexican-inspired flavors topped with fresh cilantro, creamy avocado, and chunky salsa for a satisfying start to your day.
Ingredients
Scale
Meat & Vegetables
- 1 lb. chorizo (or soyrizo)
- 1 red bell pepper, chopped
- 1 poblano pepper, chopped*
- ½ a white onion, chopped
- 2½ cups frozen diced potatoes (or frozen hashbrowns)
Egg Mixture
- 10 eggs
- 1¼ cup milk
- ½ tsp salt
- ½ tsp black pepper
- 1 (4oz.) can diced green chiles, drained (mild or hot)
Cheese & Garnishes
- 1-1½ cups shredded cheese (plus more for the top)
- Chopped cilantro, for garnish
- Avocado, for serving
- Chunky salsa, for serving
Instructions
- Preheat and Prepare Pan: Turn your oven on to 350 degrees Fahrenheit and spray a 9×13 inch glass baking dish with cooking spray to prevent sticking.
- Cook the Chorizo: Heat a nonstick pan over medium-high heat. Add the chorizo, breaking it up with a spatula, and cook for 5-7 minutes until it is browned and most of the liquid has evaporated. Transfer the cooked chorizo to a bowl lined with a paper towel to drain excess grease, then set aside.
- Sauté the Peppers and Onion: Using the same pan, add the chopped red bell pepper, poblano pepper, and white onion. Cook for about 3-4 minutes until the vegetables are tender but still slightly crisp. Set this mixture aside once done.
- Mix the Eggs: In a large bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is light and fluffy. Stir in the drained diced green chiles for a bit of spice and flavor.
- Assemble the Casserole: In the prepared baking dish, lay down an even layer of frozen diced potatoes. Spread the cooked chorizo over the potatoes, followed by the sautéed peppers and onion. Sprinkle 1 to 1½ cups of shredded cheese evenly on top.
- Add the Egg Mixture and Bake: Pour the egg mixture over the layered ingredients, making sure to cover most of them. Sprinkle extra shredded cheese on top if desired. Place the casserole in the oven and bake for 40-45 minutes, or until the eggs are fully set and the cheese is melted and lightly browned.
- Cool and Serve: Allow the casserole to cool for a few minutes after baking. Garnish with chopped cilantro, then cut into portions. Serve warm with sliced avocado and chunky salsa on the side for added freshness and flavor.
Notes
- Green bell pepper can be used instead of poblano pepper for a milder flavor.
- Frozen hashbrowns can be substituted for diced frozen potatoes if preferred.
- For a spicier dish, use hot diced green chiles instead of mild.
- To make this dish vegetarian, substitute chorizo with soyrizo or another plant-based sausage alternative.
Nutrition
- Serving Size: 1 slice (approximately 1/8th of casserole)
- Calories: 340 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 325 mg
