Description

Chorizo & Potato Egg Casserole is a hearty, flavorful breakfast or brunch dish that combines spicy chorizo sausage, tender potatoes, creamy eggs, and melted cheddar cheese. Perfect for feeding a crowd or enjoying as leftovers, this baked casserole offers a delightful mix of textures and bold flavors enhanced by bell peppers for a colorful touch. Easy to prepare ahead and bake when ready, it’s a savory, satisfying comfort food ideal for family meals or special gatherings.

Ingredients

Scale

Main Ingredients

4 medium russet potatoes, peeled and diced into small cubes
8 ounces raw chorizo sausage
6 large eggs
1 cup shredded cheddar cheese
1 cup diced bell peppers (red or green)
2 tablespoons olive oil
1/2 cup milk or cream
Salt and pepper, to taste

Instructions

Preheat Your Oven: Preheat oven to 375°F (190°C) to ensure even cooking throughout the casserole.
Cook the Potatoes: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced potatoes, season with salt and pepper, cover with lid and cook for about 10 minutes until tender but not fully cooked, stirring occasionally to prevent sticking. Transfer potatoes to a paper towel-lined plate and set aside.
Brown the Chorizo: Using the same skillet, add chorizo over medium-high heat, breaking it apart with a spatula. Cook 6–8 minutes until browned and fully cooked through with no pink remaining. Add bell peppers in the last 3 minutes to slightly soften them.
Whisk Eggs Together: In a bowl, whisk six eggs with 1/2 cup milk or cream until smooth and slightly frothy. Season lightly with salt and pepper.
Combine All Ingredients: Grease a 9×13-inch baking dish. Layer half-cooked potatoes evenly on the bottom, then spread browned chorizo and sautéed bell peppers on top. Pour the whisked egg mixture evenly over the layers. Finally, sprinkle shredded cheddar cheese generously over the entire casserole.
Bake the Casserole: Bake in the preheated oven for 30-35 minutes until eggs are set and a toothpick inserted in the center comes out clean. If edges brown too quickly, cover loosely with foil to prevent burning while allowing thorough cooking.
Rest and Serve: Allow casserole to cool about 5-10 minutes before slicing into squares. Garnish optionally with chopped green onions or fresh cilantro. Serve warm, ideally with a fresh fruit salad or light green salad on the side.

Notes

Use fresh, quality chorizo and potatoes for best flavor and texture.
Don’t skip pre-cooking the potatoes and chorizo to ensure correct doneness and avoid sogginess.
Adjust seasoning carefully since chorizo is naturally spicy and salty.
You can prepare the casserole the night before; refrigerate unbaked and increase baking time accordingly.
Letting the casserole rest after baking helps it firm up for easier slicing.
Leftovers keep well up to 4 days refrigerated; reheat portions in the microwave.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: Mexican-American

Keywords: chorizo casserole, potato egg casserole, breakfast casserole, brunch recipes, baked egg casserole, spicy sausage casserole