This Chorizo & Potato Egg Casserole is a hearty dish that combines spicy chorizo, crispy potatoes, and fluffy eggs all baked together. Perfect for breakfast or brunch!
You might find yourself going back for seconds (or thirds) because it’s just that tasty! I love serving it with a side of fresh salsa for extra flavor. Enjoy the yum!
Key Ingredients & Substitutions
Chorizo: This spicy sausage is the star of the dish. If you can’t find chorizo, consider using Italian sausage or turkey sausage for a leaner option. You can also use soy chorizo for a vegetarian version.
Potatoes: Diced potatoes give a nice texture. You can substitute with sweet potatoes for a sweeter flavor or even hash browns for a different twist. Pre-cooked potatoes can save time too.
Cheese: Sharp cheddar is my favorite for its bold flavor, but you can mix it up with Monterey Jack, pepper jack for extra spice, or even crumbled feta for a unique taste.
Milk: Whole milk adds richness, but you can use 2% milk or non-dairy milk (like almond or oat milk) for a lighter dish.
How Do I Ensure My Casserole Sets Perfectly?
Getting the eggs to set just right is key to a great casserole. Here are some steps:
- Pre-cook your ingredients: Cooking your potatoes and sausage beforehand helps them combine better with the egg mixture and ensures nothing ends up undercooked.
- Don’t overbeat the eggs: Whisk just until combined to keep them light and fluffy. Overmixing can make them tough.
- Watch the baking time: Every oven is different, so keep an eye on your casserole. Look for a firm surface and just slight jiggle in the middle — it will continue cooking as it sits!
Allowing it to cool slightly before slicing also helps it maintain its shape. Happy baking!
Chorizo & Potato Egg Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 pound chorizo sausage, casing removed
- 3 cups diced potatoes (about 2-3 medium potatoes)
- 1 red bell pepper, diced
- 1 small onion, diced
- 8 large eggs
- 1 cup whole milk or half-and-half
- 1 ½ cups shredded sharp cheddar cheese
- 2 tablespoons fresh cilantro or parsley, chopped (plus extra for garnish)
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 2 tablespoons olive oil or vegetable oil
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prepare and 30-35 minutes to bake. It’s a total of around 50-55 minutes from start to finish, making it perfect for a brunch gathering or busy weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
First, preheat your oven to 375°F (190°C). While the oven is warming up, grease a 9×13 inch baking dish with non-stick spray or a little olive oil to prevent sticking.
2. Cook the Potatoes:
In a large skillet over medium heat, add the olive oil. Once it’s hot, toss in the diced potatoes. Cook these for about 10 minutes, stirring occasionally, until they begin to soften and turn golden brown.
3. Add the Chorizo:
Next, add the chorizo sausage to the skillet with the potatoes. Use a spoon to break up the sausage as it cooks for about 6-8 minutes, or until it’s browned and cooked through.
4. Mix in the Veggies:
Add the diced onion, red bell pepper, and minced garlic to the skillet. Cook this mixture for another 5 minutes, until the vegetables are softened and fragrant.
5. Season the Mixture:
Stir in the smoked paprika, ground cumin, salt, and black pepper. Once mixed, remove the skillet from heat to let it cool slightly.
6. Whisk the Eggs:
In a large mixing bowl, whisk together the eggs and milk until well combined. Then, add in half of the shredded cheddar cheese and the chopped cilantro or parsley, stirring gently.
7. Combine the Mixtures:
Pour the chorizo and potato mixture into the egg mixture. Gently stir until everything is evenly mixed together.
8. Pour and Spread:
Carefully pour the combined mixture into the greased baking dish. Make sure it’s spread out evenly across the dish.
9. Add the Cheese:
Sprinkle the remaining shredded cheddar cheese on top for a delicious cheesy crust.
10. Bake the Casserole:
Place the baking dish in the preheated oven and bake uncovered for about 30-35 minutes. You want the eggs to be fully set and the top to be a beautiful golden brown.
11. Cool and Slice:
Once baked, remove the casserole from the oven. Let it sit for a few minutes to cool. This will help it set better for slicing.
12. Garnish and Serve:
Before serving, garnish with additional fresh cilantro or parsley. Enjoy this hearty Chorizo & Potato Egg Casserole warm, ideally with fresh salsa or slices of avocado on the side!
Bon appétit!
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Can I Substitute the Chorizo with Another Meat?
Yes! You can certainly swap chorizo for Italian sausage, turkey sausage, or even tofu for a vegetarian option. Each will give the dish a different flavor profile, so choose according to your preference!
How Can I Make This Casserole Ahead of Time?
You can prepare the casserole the night before. Just complete all the steps up to pouring it into the baking dish, cover it tightly with plastic wrap, and refrigerate it. In the morning, simply remove it from the fridge, allow it to sit at room temperature for about 20 minutes, then bake as directed.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual portions in the microwave or bake in the oven until heated through. You can add a splash of milk to keep it moist while reheating.
Can I Add Other Vegetables to the Casserole?
Absolutely! Feel free to incorporate other veggies like spinach, mushrooms, or zucchini. Just make sure to adjust the cooking time accordingly if using high-water content vegetables, so they don’t make the casserole soggy.