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–+ servings
Chorizo & Potato Egg Casserole

Delicious Chorizo & Potato Egg Casserole for Weekend Brunch

Enjoy this Chorizo & Potato Egg Casserole, a flavorful dish perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 lb Chorizo Adds a spicy, savory flavor; substitute with soyrizo for a vegetarian option.
  • 1 Red Bell Pepper Chopped, provides sweetness and color; any bell pepper can be used.
  • 1 Poblano Pepper Chopped, adds mild heat and depth; green bell pepper can replace it if needed.
  • ½ White Onion Chopped, enhances the flavor base; yellow or red onion can be used instead.
  • 1 can Diced Green Chiles 4 oz., drained, offers additional flavor; choose mild or hot based on preference.
  • 10 Eggs Beaten until fluffy for a light texture.
  • 1¼ cup Milk Adds richness to the egg mixture; use dairy-free milk for a dairy-free option.
  • 1-1½ cups Shredded Cheese Provides creaminess and flavor; substitute with non-dairy cheese to keep it dairy-free.
  • 2½ cups Frozen Diced Potatoes Acts as the hearty base; can swap with hash browns if desired.
  • ½ teaspoon Salt Essential seasoning for flavor enhancement.
  • ½ teaspoon Black Pepper Essential seasoning for flavor enhancement.
For Serving
  • Chopped Cilantro For garnish; freshens up the dish beautifully.
  • Avocado For serving; adds creaminess and nutritious goodness.
  • Chunky Salsa Served alongside for added flavor and freshness.

Equipment

  • 9x13 glass baking dish
  • nonstick skillet
  • Mixing Bowl

Method
 

Directions
  1. Preheat your oven to 350°F (175°C) and spray a 9x13 glass baking dish with cooking spray.
  2. In a nonstick skillet over medium-high heat, cook 1 pound of chorizo for about 5-7 minutes until browned. Transfer to a paper towel-lined bowl.
  3. Add the chopped red bell pepper, poblano pepper, and onion to the skillet, sauté for about 3-4 minutes until tender.
  4. In a large bowl, whisk together 10 beaten eggs, 1¼ cups of milk, ½ teaspoon of salt, and ½ teaspoon of black pepper.
  5. Layer the baking dish with 2½ cups of frozen diced potatoes, followed by the cooked chorizo and sautéed vegetables, and top with 1-1½ cups of shredded cheese.
  6. Pour the egg mixture over the casserole and sprinkle with extra cheese if desired.
  7. Bake for 40-45 minutes until cheese is bubbly and eggs are set. Let cool for a few minutes before serving.
  8. Garnish with chopped cilantro and serve with avocado and chunky salsa.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 20gProtein: 15gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 10mg

Notes

Customize with seasonal vegetables or your favorites for a personalized touch.

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