If you love hearty breakfasts that double as meal-prep heroes, this Chorizo & Potato Egg Casserole is going to be your new best friend. It’s loaded with bold, smoky flavor from chorizo, creamy-soft potatoes, fluffy eggs, and melty cheese—all baked into one golden, savory dish that makes mornings way easier and tastier.
Whether you’re hosting brunch, need to feed a crowd, or just want to make your weekday breakfasts grab-and-go, this casserole checks all the boxes. It reheats like a dream, can be made ahead, and it’s versatile enough to tweak depending on what’s in your fridge. I started making this on Sundays when I got tired of boring scrambled eggs, and now it’s a full-on breakfast ritual—especially when I want something that feels special without the morning fuss.
Why You’ll Love This Recipe
- Meal-prep gold – Make once, eat all week. Just reheat and go!
- Hearty & satisfying – Protein-packed with eggs, chorizo, and potatoes.
- Bold flavor – Chorizo adds smoky, slightly spicy richness that takes it to the next level.
- Freezer-friendly – Slice, wrap, and freeze individual portions.
- Perfect for brunch – Easy to make in advance and serve to a crowd.
- Customizable – Swap in different meats, cheeses, or veggies.
- One dish, minimal mess – Everything bakes in one casserole—no standing at the stove.
Ingredients You’ll Need
- Chorizo – Spanish or Mexican both work, depending on your preference. Mexican is spicier and crumbly, Spanish is smoked and firmer.
- Potatoes – Yukon Golds or russets are great. Pre-cooked or parboiled for ease.
- Eggs – The star of the show! You’ll need a good amount to fill a 9×13 dish.
- Milk or cream – Adds richness to the egg base.
- Cheddar or Monterey Jack cheese – Melty, flavorful cheese for the top and inside.
- Onion & bell pepper – Adds a little sweetness and color.
- Garlic powder, salt & pepper – For simple, balanced seasoning.
- Green onions or fresh herbs (optional) – For topping and a fresh bite.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Cook the chorizo
In a large skillet over medium heat, cook the chorizo until browned and cooked through (about 5–7 minutes). If you’re using Mexican chorizo, break it up with a spoon as it cooks. Drain excess grease and set aside.
Step 2: Sauté the veggies
In the same skillet, add diced onion and bell pepper. Cook for 3–4 minutes until softened. Add the garlic powder and a pinch of salt. Stir in the pre-cooked or parboiled potatoes and cook for another 2–3 minutes just to get a little color on them.
Step 3: Assemble the casserole
Preheat the oven to 375°F (190°C). Grease a 9×13 baking dish. Spread the cooked chorizo and veggie-potato mixture evenly in the bottom of the dish. Sprinkle with half of the shredded cheese.
Step 4: Add the egg mixture
In a large bowl, whisk together the eggs, milk (or cream), salt, and pepper. Pour the egg mixture evenly over the casserole. Top with the remaining cheese.
Step 5: Bake
Bake uncovered for 35–45 minutes, or until the eggs are set in the center and the top is golden and bubbly. A knife inserted in the middle should come out clean.
Step 6: Rest, slice, and serve
Let the casserole cool for 10 minutes before slicing. This helps it firm up and makes it easier to cut clean portions.
Helpful Tips
- Prep the night before – Assemble everything and refrigerate overnight. Just pop it in the oven in the morning!
- Parboil potatoes in advance – If you’re not using pre-cooked potatoes, just boil diced potatoes for 8–10 minutes until barely tender, then drain.
- Don’t overbake – Check at 35 minutes. Overcooked eggs can get rubbery.
- Add more veggies – Spinach, mushrooms, jalapeños, or zucchini all work great here.
- Spice it up – Add hot sauce, smoked paprika, or diced green chiles to the egg mix for extra heat.
- Store leftovers like a pro – Cool completely, then refrigerate slices in airtight containers. Good for up to 4 days.
Frequently Asked Questions (FAQs)
Can I freeze this casserole?
Absolutely. Bake, cool completely, then slice and freeze individual portions. Wrap in foil or plastic wrap and freeze up to 2 months. Reheat in the microwave or oven.
Do I have to pre-cook the potatoes?
Yes—raw potatoes won’t cook properly in the time it takes to set the eggs. Use pre-cooked, leftover roasted potatoes, or parboil diced raw ones for 8–10 minutes.
Can I use a different meat?
Totally. Breakfast sausage, bacon, ham, or even ground turkey all work. Just cook them first and season well.
Can I make this dairy-free?
Yes! Use a dairy-free milk alternative (unsweetened) and omit the cheese or use a plant-based version.
How do I reheat slices without drying them out?
Microwave with a damp paper towel over the top for 1–2 minutes, or reheat in the oven covered with foil at 350°F until hot.
This Chorizo & Potato Egg Casserole is one of those recipes I always come back to—especially when I want a flavorful, satisfying breakfast without the morning scramble. I make it at least once a month, and there’s always a batch in my freezer. Give it a try, and let me know how you make it your own! Whether it’s a lazy Sunday brunch or a busy weekday, this one delivers every time.
Chorizo & Potato Egg Casserole
Ingredients
- 1 tablespoon olive oil
- ½ pound Mexican chorizo casing removed
- 2 cups diced potatoes Yukon gold or russet work great
- ½ cup onion finely chopped
- ½ cup red bell pepper diced
- 8 large eggs
- ¼ cup milk any kind
- 1 cup shredded cheddar cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika optional
- Fresh cilantro or green onions for garnish optional
Instructions
- Preheat oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or similar.
- Cook the chorizo:
- In a large skillet over medium heat, add olive oil and cook the chorizo, breaking it up with a spoon, until browned and fully cooked, about 5–7 minutes. Transfer to a plate, leaving some oil in the pan.
- Cook the veggies:
- In the same skillet, add diced potatoes and cook until slightly golden and tender, about 8–10 minutes. Add chopped onion and bell pepper, cooking until soft, another 3–4 minutes.
- Mix the eggs:
- In a large bowl, whisk together the eggs, milk, salt, pepper, and smoked paprika.
- Assemble the casserole:
- Layer the cooked potatoes, veggies, and chorizo in the prepared baking dish. Pour the egg mixture over top and sprinkle with shredded cheddar cheese.
- Bake:
- Bake uncovered for 25–30 minutes, or until the eggs are set and the top is golden. A knife inserted in the center should come out clean.
- Cool and serve:
- Let it rest for 5–10 minutes before slicing. Garnish with chopped cilantro or green onions if desired.
Notes
- Swap in sweet potatoes for a sweeter flavor profile.
- You can prepare the casserole the night before and bake it in the morning.
- This casserole keeps well in the fridge for up to 4 days.
- Great for freezing — cool completely, slice into portions, and wrap tightly.
- Serve with avocado slices, salsa, or hot sauce for extra flair!
