If you love a good, hearty breakfast, this Chorizo & Potato Egg Casserole is about to become your go-to recipe! It’s warm, cheesy, and full of bold flavors, thanks to the spicy chorizo and crispy potatoes. Perfect for feeding a crowd or meal-prepping for busy mornings, this one-pan breakfast is super easy to make and always a hit. Let’s get started—your kitchen’s about to smell AMAZING!
What You’ll Need
Ingredients
- 2 medium russet potatoes, peeled and diced
- 1 tbsp olive oil
- 8 oz chorizo (casings removed if using links)
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 6 large eggs
- 1/2 cup milk
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt (plus more for potatoes)
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 2 green onions, sliced (for garnish)
Pro Tips
- Pre-cook the potatoes: Baking or pan-frying the potatoes first ensures they get nice and crispy in the casserole.
- Adjust the spice: Chorizo can be spicy, so if you’re cooking for kids, swap it for mild sausage or use half chorizo and half regular sausage.
- Use a non-stick pan: It makes cooking the chorizo and veggies easier with less mess!
- Go dairy-free: Substitute the milk with almond or oat milk and use a dairy-free cheese alternative.
- Cool before slicing: Let the casserole sit for 5–10 minutes out of the oven—it’ll hold together better when serving.
Tools You’ll Need
- Large skillet
- Mixing bowl
- Whisk
- 9×13 casserole dish
- Knife and cutting board
- Baking sheet (optional, for pre-cooking potatoes)
Substitutions & Variations
- Potatoes: Sweet potatoes or frozen hash browns work great too!
- Chorizo: Use turkey sausage, ground beef, or even a plant-based sausage for a vegetarian option.
- Cheese: Swap cheddar for pepper jack, mozzarella, or a blend of cheeses.
- Add veggies: Try adding spinach, mushrooms, or even zucchini for extra nutrients.
Make Ahead Tips
- Chop your potatoes, onion, and bell pepper the night before and store them in the fridge.
- Whisk the eggs and milk ahead of time so all you need to do is assemble and bake in the morning.
How to Make Chorizo & Potato Egg Casserole
Step 1: Pre-Cook the Potatoes
Toss the diced potatoes in olive oil and a pinch of salt. Spread them out on a baking sheet and roast at 400°F for 15 minutes until they start to soften and get lightly golden.
Step 2: Cook the Chorizo and Veggies
Heat a large skillet over medium heat. Add the chorizo and cook until browned, breaking it up as it cooks. Stir in the diced onion and bell pepper, cooking until softened. Remove from heat.
Step 3: Whisk the Eggs
In a large mixing bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and black pepper until well blended.
Step 4: Assemble the Casserole
Grease a 9×13 casserole dish. Layer the pre-cooked potatoes on the bottom, then spread the chorizo and veggie mixture on top. Pour the egg mixture over everything and top with shredded cheddar cheese.
Step 5: Bake
Bake in a preheated oven at 375°F for 25–30 minutes, or until the eggs are set and the cheese is melted and golden.
Step 6: Garnish and Serve
Let the casserole cool for 5 minutes, then sprinkle with sliced green onions for a fresh pop of color. Slice and serve warm!
Leftovers & Storage Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat individual slices in the microwave or oven.
- Freeze portions for up to 2 months—great for quick breakfasts!
Conclusion
This Chorizo & Potato Egg Casserole is the perfect mix of comfort food and convenience. It’s easy, delicious, and great for feeding a hungry family or prepping for the week ahead. Give it a try, and let me know how it turned out for you in the comments below. I’d love to hear how you make it your own! Happy cooking! 😊