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–+ servings
Chorizo & Potato Egg Casserole

Chorizo & Potato Egg Casserole for a Cozy Weekend Brunch

This Chorizo & Potato Egg Casserole is a hearty breakfast perfect for a cozy weekend brunch, combining chorizo, potatoes, and veggies with a flavorful blend of spices.
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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: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Casserole Base
  • 1 lb Chorizo or soyrizo for vegetarian
  • 30 oz Frozen Diced Potatoes or frozen hash browns
  • 6 Eggs best not to substitute
  • 1 cup Milk non-dairy milk for dairy-free
Vegetables
  • 1 Red Bell Pepper or green bell pepper
  • 1 Poblano Pepper or other mild peppers
  • 1 White Onion yellow onion can work as well
  • 1 can Diced Green Chiles mild or hot based on taste
Creamy Topping
  • 2 cups Shredded Cheese or non-dairy cheese
  • 1 tsp Salt adjust to taste
  • 1 tsp Black Pepper adjust to taste
Garnish and Serving
  • 0.5 cup Chopped Cilantro optional
  • Avocado for serving
  • Salsa for serving

Equipment

  • 9x13 glass baking dish
  • nonstick skillet
  • mixing bowl

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and coat a 9x13 glass baking dish with cooking spray.
  2. Cook the chorizo in a nonstick skillet over medium-high heat for 5-7 minutes until browned and crispy, then drain excess grease.
  3. Sauté the red bell pepper, poblano pepper, and onion in the skillet for 3-4 minutes until tender.
  4. In a mixing bowl, whisk together eggs, milk, salt, and pepper. Fold in the diced green chiles.
  5. Layer frozen diced potatoes in the baking dish, followed by chorizo, sautéed vegetables, and shredded cheese.
  6. Pour the egg mixture over the layers and sprinkle with additional cheese if desired. Bake for 40-45 minutes.
  7. Let cool for a few minutes before slicing. Garnish with cilantro, serve with avocado and salsa.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 180mgSodium: 850mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 15mg

Notes

This casserole can be refrigerated overnight and baked in the morning for a hassle-free brunch.

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