An easy breakfast casserole made with spicy Mexican chorizo, sautéed veggies, potatoes, and plenty of cheese. This flavorful chorizo & potato egg casserole comes together quickly and is ideal for family brunches or holiday mornings.
Eggs are a must for a hearty breakfast or brunch, and this chorizo & potato egg casserole is a spicy, satisfying twist on the classic. It’s full of savory Mexican chorizo, sautéed vegetables, tender potatoes and melty cheese for a balanced, crowd-pleasing dish. We like to serve it with sliced avocado and chunky salsa for freshness and a bright finish.
Ingredients For Your Chorizo & Egg Casserole
- Eggs: 9 eggs for a rich, custardy base.
- Fresh Mexican chorizo: Use raw Mexican chorizo (sold in sausage links or bulk) so it can be crumbled and browned, infusing the casserole with flavor.
- Frozen diced potatoes: About 2½ cups (roughly 20 ounces) of diced potatoes or frozen diced hashbrowns.
- Bell pepper: Red, orange or yellow bell pepper for a sweeter, milder flavor.
- Poblano pepper: One poblano, deseeded and diced (green bell pepper can be substituted).
- Onion: Half a white onion, chopped works well here.
- Canned diced green chiles: One 4 oz. can, drained; pick mild or hot depending on your heat preference.
- Milk: Any milk will do. Full-fat milk yields a creamier texture.
- Spices: Salt and black pepper to taste.
- Cheese: 1–1½ cups shredded cheese, with extra for topping (cheddar, Monterey Jack or pepper jack recommended).
- Optional garnishes: Cilantro, sliced avocado and chunky salsa for serving.
What Is The Difference Between Mexican Chorizo and Spanish Chorizo?
Mexican chorizo is raw, highly seasoned pork (or other meat) sold for cooking and usually removed from its casing and crumbled while frying. Spanish chorizo is a cured, dried sausage meant to be sliced and eaten as-is. For this casserole, Mexican chorizo is preferred so it can be browned and mixed into the eggs and potatoes.
How to Make A Chorizo & Potato Egg Casserole
1. Preheat the oven. Set the oven to 350°F and spray a 9×13-inch glass baking dish with cooking spray.
2. Brown the chorizo. Heat a nonstick skillet over medium-high heat. Add the chorizo, break it up with a spatula (leave slightly larger pieces if you like), and cook 5–7 minutes until most of the moisture evaporates. Transfer the cooked chorizo to a paper towel–lined bowl and set aside.
3. Sauté the vegetables. In the same skillet, add the chopped bell pepper, poblano and white onion. Cook until just tender, about 3–4 minutes. Remove and set aside.
4. Whisk the eggs. In a mixing bowl, whisk eggs with milk, salt and pepper until light and slightly frothy. Stir in the drained diced green chiles.
5. Assemble and bake. Layer the frozen diced potatoes in the prepared pan, followed by the cooked chorizo, sautéed peppers and onions, and shredded cheese. Pour the egg mixture over the top, making sure it covers most of the ingredients. Add extra cheese on top if desired. Bake 40–45 minutes, or until the eggs are set and the cheese is melted and golden.
6. Serve. Let the casserole rest several minutes, then sprinkle with chopped cilantro, slice and serve with sliced avocado and chunky salsa.
Variations
Breakfast casseroles are highly adaptable. Swap ingredients based on preference or what’s on hand:
- Chorizo: Substitute soyrizo or your favorite breakfast sausage for a different flavor or vegetarian option.
- Poblano pepper: Use green bell pepper instead if poblanos aren’t available.
- Canned green chiles: Replace with fresh chopped jalapeño or pickled jalapeños for varied heat.
- Cheese: Mix cheddar and Monterey Jack or use pepper jack for extra spice.
- Potatoes: Swap frozen diced potatoes for frozen shredded hash browns.
FAQ’s
- How do I know when the casserole is done? The center should be set and not jiggle. Insert a sharp knife into the center — it should come out clean. If it’s wet, bake a little longer.
- Can I use a smaller pan? Yes. A 7×11-inch pan will produce a thicker casserole and may require 45–50 minutes of baking. Check periodically until set.
Why you’ll love this egg casserole recipe!
- Hearty and satisfying: Packed with protein, vegetables, healthy fats and plenty of cheese.
- Prep ahead friendly: Cook the chorizo and vegetables the day before, then assemble and bake the morning of for easy hosting.
- Feeds a crowd: This recipe fills a 9×13 pan and is ideal for family gatherings, potlucks or brunch parties.
Need it gluten free? This casserole is naturally gluten free as written.
Need it dairy free? Use dairy-free milk and a non-dairy shredded cheese, or omit the cheese entirely.
More brunch dishes you might like:
- Easy Breakfast Tacos with Bacon & Avocado
- Baked Blueberry French Toast Casserole
- Easy Stuffed Bagel Bites
Chorizo & Potato Egg Casserole
Ingredients
- 1 lb. chorizo (or soyrizo)
- 1 red bell pepper, chopped
- 1 poblano pepper, chopped*
- ½ white onion, chopped
- 1 (4oz.) can diced green chiles, drained (mild or hot)
- 9 eggs
- 1¼ cup milk
- 1-1½ cups shredded cheese (plus more for the top)
- 2½ cups frozen diced potatoes (or frozen hashbrowns)
- ½ tsp salt
- ½ tsp black pepper
- Chopped cilantro, for garnish
- Avocado, for serving
- Chunky salsa, for serving
Instructions
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Preheat oven to 350°F and spray a 9×13 glass pan with cooking spray.
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Heat a nonstick pan over medium-high heat and add chorizo. Break it up with a spatula and cook 5–7 minutes until most liquid evaporates. Transfer to a paper towel–lined bowl and set aside.
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Add bell pepper, poblano and white onion to the same pan and cook until just tender, about 3–4 minutes. Set aside.
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Whisk eggs, milk, salt and pepper until light and slightly frothy. Stir in drained diced green chiles.
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Layer frozen diced potatoes in the prepared pan, then add chorizo, the pepper and onion mixture, and shredded cheese. Pour the egg mixture over everything, add extra cheese on top if desired, and bake 40–45 minutes or until set.
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Let the casserole cool briefly, garnish with chopped cilantro, slice and serve with avocado and salsa.