Chorizo Potato Egg Casserole

If you love a warm, comforting breakfast that fills the kitchen with incredible aromas, a chorizo potato egg casserole might become your new weekend favorite. This dish blends smoky chorizo, tender potatoes, melty cheese, and fluffy baked eggs into a satisfying, all-in-one meal. It’s the kind of recipe that works beautifully for brunch gatherings, holiday mornings, or meal prep when you want something hearty but effortless.

I first made this casserole for a family brunch when I needed a crowd-pleasing dish that didn’t require me to stand by the stove flipping eggs. It ended up being the first thing to disappear from the table. The combination of chorizo’s bold spice and the soft, baked potato base creates layers of flavor without requiring extra sauces or sides. It’s simple cooking that delivers big, comforting results—exactly the kind of breakfast I love returning to.

Why This Chorizo Potato Egg Casserole Works So Well

• Packed with protein and satisfying carbs

• Uses simple, budget-friendly ingredients

• Meal-prep friendly and reheats beautifully

• Customizable with vegetables, cheeses, and herbs

• Crowd-pleasing flavors that appeal to adults and kids

• One baking dish means minimal cleanup

Equipment

You’ll need just a few essentials:

• Large skillet

• Cutting board and knife

• Mixing bowl

• Whisk

• Measuring cups and spoons

• 9×13 casserole dish

• Spatula

Ingredients for Chorizo Potato Egg Casserole

For the Casserole Base

• 1 pound Mexican chorizo (fresh or ground)

• 3 cups diced potatoes (Yukon gold or russet)

• 1 medium onion, diced

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 2 cloves garlic, minced

• 1 teaspoon smoked paprika

• Salt and black pepper to taste

For the Egg Mixture

• 10 large eggs

• 1 cup milk (whole or 2%)

• 1 teaspoon salt

• ½ teaspoon pepper

Topping

• 1 to 1½ cups shredded cheese (cheddar, Monterey jack, or pepper jack)

• Optional: green onions, cilantro, avocado slices

Timing and Servings

• Prep Time: 20 minutes

• Cook Time: 40 minutes

• Total Time: 60 minutes

• Servings: 6–8

How to Make Chorizo Potato Egg Casserole

Step 1. Cook the Chorizo

Heat a large skillet over medium heat. Add the chorizo and cook until browned, breaking it apart with a spatula. Remove the cooked chorizo and set aside, leaving a small amount of oil in the pan.

Step 2. Sauté the Vegetables

In the same skillet, add potatoes, onions, and bell peppers. Sauté until potatoes begin to soften, about 8–10 minutes. Add garlic, smoked paprika, salt, and pepper. Cook for another 1–2 minutes until fragrant.

Step 3. Assemble the Casserole

Grease a 9×13 baking dish. Spread the potato mixture evenly across the bottom. Add the cooked chorizo on top, distributing it evenly.

Step 4. Prepare the Egg Mixture

In a bowl, whisk eggs, milk, salt, and pepper. Pour the egg mixture over the casserole base, making sure it seeps into all layers.

Step 5. Add Cheese and Bake

Sprinkle cheese evenly over the top. Bake at 375°F (190°C) for 35–40 minutes, or until eggs are fully set. Let it rest for 5 minutes before slicing.

Step 6. Garnish and Serve

Add fresh green onions, cilantro, or avocado slices for color and freshness. Serve warm.

Flavor Variations

Spicy Kick

Add chopped jalapeños or use pepper jack cheese.

Veggie Boost

Mix in zucchini, spinach, mushrooms, or roasted corn.

Southwestern Style

Serve with salsa, lime crema, or tortilla strips.

Breakfast Burrito Filling

Spoon casserole into tortillas for a grab-and-go option.

Serving Suggestions

• Pair with warm tortillas or crusty bread.

• Serve with a simple side salad for a balanced brunch.

• Add fresh fruit or yogurt to brighten the plate.

• Top with pico de gallo or hot sauce for extra heat.

Nutritional Facts (Per Serving, Approx.)

• Calories: 350–420

• Protein: 20–24 g

• Carbohydrates: 18–24 g

• Fat: 20–26 g

• Fiber: 2–3 g

(Values vary depending on cheese amount and chorizo type.)

Expert Tips for a Perfect Casserole

• Pre-cook potatoes to avoid undercooking in the oven.

• Use fresh chorizo for bolder flavor, but cured chorizo works too.

• Let the casserole rest before slicing—it helps with clean portions.

• Drain some fat from the chorizo if it releases too much oil.

• For meal prep, portion servings into airtight containers for up to 4 days.

If you’re a fan of quick and comforting breakfasts, you’ll also enjoy Zucchini Chocolate Chip Muffins, Sausage and Egg Casserole, or Tex-Mex Sweet Potato Hash.

Chorizo Potato Egg Casserole

This chorizo potato egg casserole combines bold spices, soft potatoes, and baked eggs for a flavorful breakfast dish that’s easy to prepare, meal-prep friendly, and perfect for feeding a crowd.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 people

Course: Breakfast

Cuisine: American, mexican inspired

Calories: 350

Ingredients Equipment Method

Ingredients

  

For the Casserole Base

• 1 pound Mexican chorizo fresh or ground
• 3 cups diced potatoes Yukon gold or russet
• 1 medium onion diced
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 2 cloves garlic minced
• 1 teaspoon smoked paprika
• Salt and black pepper to taste

For the Egg Mixture

• 10 large eggs
• 1 cup milk whole or 2%
• 1 teaspoon salt
• ½ teaspoon pepper

Topping

• 1 to 1½ cups shredded cheese cheddar, Monterey jack, or pepper jack
• Optional: green onions cilantro, avocado slices

Equipment

• Large skillet
• Cutting board and knife
• Mixing bowl
• Whisk
• Measuring cups and spoons
• 9×13 casserole dish
• Spatula

Method

 

Cook the Chorizo

1. Heat a large skillet over medium heat. Add the chorizo and cook until browned, breaking it apart with a spatula. Remove the cooked chorizo and set aside, leaving a small amount of oil in the pan.

Sauté the Vegetables

1. In the same skillet, add potatoes, onions, and bell peppers. Sauté until potatoes begin to soften, about 8–10 minutes. Add garlic, smoked paprika, salt, and pepper. Cook for another 1–2 minutes until fragrant.

Assemble the Casserole

1. Grease a 9×13 baking dish. Spread the potato mixture evenly across the bottom. Add the cooked chorizo on top, distributing it evenly.

Prepare the Egg Mixture

1. In a bowl, whisk eggs, milk, salt, and pepper. Pour the egg mixture over the casserole base, making sure it seeps into all layers.

Add Cheese and Bake

1. Sprinkle cheese evenly over the top. Bake at 375°F (190°C) for 35–40 minutes, or until eggs are fully set. Let it rest for 5 minutes before slicing.

Garnish and Serve

1. Add fresh green onions, cilantro, or avocado slices for color and freshness. Serve warm.

Conclusion

This chorizo potato egg casserole brings together everything we love about a hearty breakfast—warm spices, creamy eggs, satisfying potatoes, and melty cheese. It’s a dish that feels celebratory yet easy to prepare, making it just as suitable for a busy weekday as it is for a relaxed weekend brunch. With customizable ingredients and meal-prep potential, it’s a recipe you’ll want to keep in your rotation all year long.

Recipe FAQs

1. Can I make this casserole ahead of time?

Yes. Assemble it up to 24 hours in advance, cover tightly, and refrigerate. Bake when ready to serve.

2. Can I use sweet potatoes instead of regular potatoes?

Absolutely—sweet potatoes add natural sweetness and pair wonderfully with chorizo.

3. Is this casserole freezer-friendly?

Yes. Bake it first, cool completely, then freeze portions for up to 2 months.

4. Can I replace chorizo with another protein?

Ground turkey, breakfast sausage, or plant-based crumbles all work well.

5. How do I keep the casserole from getting watery?

Make sure vegetables are sautéed long enough to release excess moisture.

6. What cheese melts best for this recipe?

Cheddar and Monterey jack melt beautifully, but pepper jack adds extra flavor.