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Chorizo & Potato Egg

Chorizo & Potato Egg Casserole for a Flavor-Packed Breakfast

This Chorizo & Potato Egg Casserole is a hearty, flavor-packed 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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 lb Chorizo Adds savory, spicy flavor; for a vegetarian option, try soyrizo instead.
  • 1 medium Red Bell Pepper Provides sweetness and vibrant color; substitute with any sweet bell pepper.
  • 1 medium Poblano Pepper Offers mild heat and depth; green bell peppers can work in a pinch.
  • 1 medium White Onion Contributes a lovely depth of flavor; ensure you sauté until soft.
  • 1 can Diced Green Chiles Adds a flavorful kick; choose mild or hot for desired spice.
  • 8 large Eggs The building block of the casserole, providing structure and protein.
  • 1 cup Milk Helps create a light and fluffy texture; can be replaced with non-dairy milk.
  • 2 cups Shredded Cheese Melts beautifully; choose your favorite cheese and top with more.
  • 32 oz Frozen Diced Potatoes Convenient and hearty; fresh potatoes can be used if pre-cooked.
  • 1 tsp Salt Essential for enhancing flavor.
  • 1 tsp Black Pepper Essential for enhancing flavor.
  • 1/4 cup Chopped Cilantro Freshens up the dish when garnished on top.
For Toppings
  • 1 medium Avocado Provides a creamy texture; slice fresh for serving.
  • 1 cup Salsa A perfect accompaniment that adds freshness and zest.

Equipment

  • 9x13 glass baking dish
  • Nonstick Pan
  • mixing bowl

Method
 

How to Make
  1. Preheat the oven to 350°F and prepare a 9x13 glass baking dish with cooking spray.
  2. Cook the chorizo in a nonstick pan over medium-high heat until browned and mostly evaporated, about 5-7 minutes.
  3. Transfer chorizo to a paper-towel-lined bowl to soak up excess grease.
  4. Sauté the red bell pepper, poblano, and onion in the same pan until tender, about 3-4 minutes.
  5. Remove these veggies and set them aside.
  6. Whisk the eggs, milk, salt, and pepper in a bowl until fluffy. Mix in the diced green chiles.
  7. Layer the frozen diced potatoes, cooked chorizo, sautéed veggies, and shredded cheese in the baking dish.
  8. Pour the egg mixture over everything, and top with additional cheese for extra gooeyness.
  9. Bake for 40-45 minutes until cheese is melted and eggs are set.
  10. Let cool slightly, then garnish with fresh cilantro and serve with sliced avocado and salsa.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 22gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 180mgSodium: 750mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 300mgIron: 3mg

Notes

Allow the casserole to cool slightly before slicing for easier serving.

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