Chorizo Potato Egg Casserole: Amazing 15-Min Prep

October 4, 2025

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Chorizo potato egg casserole has become my go-to for those weekend mornings when I want something truly satisfying without a ton of fuss. I remember my first attempt years ago – a bit of a disaster, honestly, with undercooked potatoes and scrambled eggs that were too dry. But after some tweaking, I finally landed on this absolute gem. The aroma of spicy chorizo mingling with tender potatoes and savory eggs fills my kitchen, creating an irresistible call to the table. This easy chorizo potato egg bake is so simple, even a beginner can master it, and it’s packed with flavor. Forget complicated brunches; this hearty chorizo breakfast casserole with diced potatoes is the answer. Let’s get cooking!

Why You’ll Love This Chorizo Potato Egg Casserole

Incredible Flavor: The spicy kick of chorizo combined with tender potatoes and fluffy eggs is simply irresistible.
Quick Prep Time: You can get this dish prepped and ready for the oven in just about 15 minutes, making it perfect for busy mornings.
Hearty & Satisfying: This isn’t just breakfast; it’s a substantial meal that will keep you full and energized.
Budget-Friendly: Using common ingredients like potatoes, eggs, and chorizo makes this a cost-effective option for feeding a crowd.
Family Favorite: Kids and adults alike adore the savory taste and comforting textures of this chorizo potato and egg bake.
Versatile Meal: Whether it’s a weekend brunch or a weeknight dinner, this casserole fits any occasion.
Easy to Customize: Feel free to add your favorite veggies or adjust the spice level to suit your taste. This chorizo potato and egg bake is wonderfully adaptable.

Ingredients for Chorizo Potato Egg Casserole

Gathering the right ingredients is key to making this delicious chorizo breakfast casserole with cheese. Here’s what you’ll need:

1 pound chorizo sausage, casings removed – This spicy pork sausage is the star, bringing a bold flavor and vibrant color.
2 cups diced potatoes (about 2 medium potatoes) – We want them small enough to cook through quickly. Russets or Yukon Golds work wonderfully.
1 cup onion, chopped – Adds a sweet aromatic base. Yellow or white onions are perfect here.
1 bell pepper, chopped (any color) – For a touch of sweetness and color. Red, yellow, or orange bell peppers are great choices.
6 large eggs – The binder that holds everything together.
1 cup milk – Helps create a creamy, fluffy egg mixture. Whole milk adds richness.
1 teaspoon salt – Enhances all the flavors.
½ teaspoon black pepper – For a little warmth.
1 cup shredded cheese (cheddar, Monterey Jack, or a blend) – Melts beautifully and adds a wonderful cheesy element that complements the chorizo.
Fresh cilantro or parsley, chopped (for garnish, optional) – Adds a fresh finish.

How to Make Chorizo Potato Egg Casserole

This recipe makes it incredibly easy to whip up a delicious and satisfying breakfast or brunch. You’ll be amazed at how simple it is to create this flavorful dish. Get ready to fill your kitchen with amazing aromas as we bring together spicy chorizo, tender potatoes, and fluffy eggs.

Step-by-Step Instructions

Step 1: Prepare Ingredients

First things first, let’s get everything prepped. Preheat your oven to 375°F (190°C). While the oven heats up, make sure your chorizo is out of its casings and ready to go. Dice your potatoes into small, bite-sized pieces (about ½-inch cubes is perfect) so they cook evenly. Chop up your onion and bell pepper. Having everything ready makes the cooking process a breeze.

Step 2: Cook Chorizo and Vegetables

Grab a large skillet and place it over medium heat. Add the chorizo and cook it until it’s nicely browned and crumbly. Drain off most of the grease, but leave a little in the pan for flavor. Now, add your diced potatoes, chopped onion, and bell pepper to the same skillet. Sauté them until the potatoes are tender and the vegetables have softened, which usually takes about 10-12 minutes. The kitchen will start smelling amazing!

Step 3: Combine Egg Mixture

In a large bowl, whisk together your 6 large eggs, 1 cup milk, 1 teaspoon salt, and ½ teaspoon black pepper. Get it nice and uniform. Once your chorizo and veggies are cooked and slightly cooled, stir them into the egg mixture. Gently fold everything together until it’s just combined. Don’t overmix!

Step 4: Assemble and Bake

Grease a 9×13-inch baking dish thoroughly. Pour the chorizo and egg mixture into the prepared dish, spreading it out evenly. Now, sprinkle your 1 cup shredded cheese over the top. You can reserve some cheese for later if you like an extra cheesy crust. Place the dish in the preheated oven and bake for 30-35 minutes. You’re looking for the eggs to be set and the top to be beautifully golden brown. This is when the magic happens, creating a wonderfully baked chorizo potato and eggs dish.

Step 5: Garnish and Serve

Once it’s out of the oven, let the baked chorizo potato and eggs casserole cool for about 5-10 minutes. This helps it set up perfectly for slicing. Sprinkle with fresh chopped cilantro or parsley if you’re using it for a pop of color and freshness. Slice into generous squares and serve warm. Enjoy your delicious, baked chorizo potato and eggs!

Pro Tips for the Best Chorizo Potato Egg Casserole

I’ve made this chorizo potato egg casserole more times than I can count, and a few tricks really elevate it. These tips will help you achieve perfect results every time, ensuring your dish is flavorful and beautifully cooked.

Drain the chorizo well after cooking to avoid a greasy casserole. A little grease is good for flavor, but too much can make it soggy.
Pre-cook your potatoes slightly before adding them to the egg mixture. This ensures they are tender throughout the chorizo potato and egg bake.
Don’t overbake the casserole! Overcooked eggs can become rubbery. Bake just until the center is set.

What’s the secret to perfect Chorizo Potato Egg Casserole?

The real secret to a perfect chorizo potato egg casserole lies in pre-cooking the potatoes until they’re tender, not mushy. This ensures they cook through fully in the casserole without making the eggs overcooked, making it the best chorizo potato egg casserole recipe.

Can I make Chorizo Potato Egg Casserole ahead of time?

Absolutely! You can assemble the entire casserole (except for the final cheese topping if you want it extra crisp) the night before. Cover it tightly and refrigerate. When ready to bake, let it sit out for about 15-20 minutes to come closer to room temperature, then add the cheese and bake, possibly adding a few extra minutes to the cook time.

How do I avoid common mistakes with Chorizo Potato Egg Casserole?

A common pitfall is soggy potatoes. Make sure to sauté them until tender before adding to the egg mixture. Also, avoid overbaking, which leads to dry, rubbery eggs. Bake only until the center is just set; it will continue to firm up as it cools.

Best Ways to Serve Chorizo Potato Egg Casserole

This versatile chorizo potato egg casserole is fantastic on its own, but pairing it with a few simple sides really makes it shine. For a classic brunch spread, I love serving it alongside some fresh fruit salad or a simple green salad with a light vinaigrette. It’s also delicious with a side of avocado slices or some salsa and sour cream for an extra flavor boost. This hearty chorizo and potato breakfast bake is so satisfying, it truly needs minimal additions to be a complete meal.

Nutrition Facts for Chorizo Potato Egg Casserole

When you’re enjoying a slice of this delicious chorizo potato egg casserole, it’s helpful to know what you’re getting. Each serving provides a good balance of protein and healthy fats to keep you fueled. This savory dish is perfect for a hearty breakfast or brunch.

Calories: 350 kcal
Fat: 22g
Protein: 20g

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Chorizo Potato Egg Casserole

Leftovers of this fantastic chorizo breakfast casserole with potatoes are a true gift! Once the casserole has cooled completely, slice it into individual portions. Store these portions in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it even longer, you can freeze individual servings in freezer-safe containers or wrap them tightly in plastic wrap and then foil for up to 2-3 months. To reheat, simply thaw frozen portions in the refrigerator overnight. Then, warm them up gently in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat individual slices in the microwave for a quick morning meal.

Frequently Asked Questions About Chorizo Potato Egg Casserole

What is chorizo potato egg casserole?

Chorizo potato egg casserole is a savory baked dish that combines spicy chorizo sausage, tender diced potatoes, fluffy eggs, and often cheese. It’s a hearty and flavorful breakfast or brunch option that’s perfect for feeding a crowd or enjoying as a satisfying meal any time of day. It’s a fantastic way to start your morning!

How to make chorizo potato egg casserole?

To make a chorizo potato egg casserole, you’ll typically start by cooking the chorizo and then sautéing diced potatoes, onions, and peppers until the potatoes are tender. Whisk together eggs, milk, salt, and pepper, then combine this with the chorizo and vegetables. Pour into a baking dish, top with cheese, and bake until the eggs are set and golden brown. It’s a straightforward process for a delicious result.

Can I use different types of potatoes?

Yes, you absolutely can! While Russets or Yukon Golds are great for this chorizo breakfast strata with potatoes, you could also use red potatoes or even sweet potatoes for a different flavor profile. Just make sure to dice them into small, uniform pieces so they cook through properly within the casserole.

What if I don’t like spicy food?

If you prefer a milder dish, you can opt for a mild or sweet chorizo instead of the hot variety. You can also reduce the amount of chorizo used and increase the amount of vegetables, or simply omit it and add some smoked paprika for a smoky flavor without the heat. This ensures everyone can enjoy a delicious variation of the chorizo hash brown egg casserole.

Variations of Chorizo Potato Egg Casserole You Can Try

This basic recipe is fantastic, but I love how adaptable it is! If you want to switch things up, here are a few ideas to create different flavor profiles and accommodate various needs. These variations ensure you can always enjoy a delicious chorizo and potato dish, no matter your preference.

Southwestern Twist: Add a can of drained black beans and some diced tomatoes to the mixture before baking. Top with pepper jack cheese for an extra kick, making it a truly vibrant spicy chorizo egg potato casserole.
Vegetarian Delight: Swap the chorizo for plant-based chorizo or a mix of sautéed mushrooms and black beans. This makes for a fantastic vegetarian breakfast casserole that’s just as hearty and flavorful.
Cheesy Fiesta: Amp up the cheese factor by using a Mexican blend and adding some crumbled cotija cheese on top just before serving. This creates an ultra-rich and decadent cheesy chorizo potato egg casserole that’s perfect for a weekend brunch.
Different Potato Base: Instead of diced potatoes, try using pre-cooked hash browns or even sweet potato cubes for a different texture and flavor profile in your chorizo breakfast strata with potatoes.

Chorizo Potato Egg Casserole: Amazing 15-Min Prep

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Author: Angela
Total Time: 1 hour
Yield: 6-8 servings 1x
Diet: Vegetarian

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Description

This Easy Chorizo & Potato Egg Casserole is a flavorful and hearty breakfast or brunch dish. It combines spicy chorizo sausage, tender potatoes, and fluffy eggs, topped with melted cheese. It’s simple to prepare and perfect for feeding a crowd.

Ingredients

Scale

1 pound chorizo sausage, casings removed
2 cups diced potatoes (about 2 medium potatoes)
1 cup onion, chopped
1 bell pepper, chopped (any color)
6 large eggs
1 cup milk
1 teaspoon salt
½ teaspoon black pepper
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
Fresh cilantro or parsley, chopped (for garnish, optional)

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Instructions

Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the chorizo until browned, breaking it up into smaller pieces. Remove from skillet and set aside.
In the same skillet, add a bit of oil if necessary, then sauté the diced potatoes, chopped onion, and bell pepper until the potatoes are tender, about 10-12 minutes.
In a large bowl, whisk together the eggs, milk, salt, and black pepper. Add the cooked chorizo and sautéed vegetables, stirring to combine.
Gently fold in the shredded cheese, reserving some for topping if desired.
Grease a 9×13-inch baking dish.
Transfer the egg mixture into the prepared baking dish, spreading it evenly.
Sprinkle any reserved cheese on top of the casserole.
Bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
Let the casserole cool for a few minutes. Slice into squares and garnish with chopped cilantro or parsley if desired.

Notes

Customize spices by adding cumin or smoked paprika.
Add spinach or kale during vegetable sautéing for extra nutrition.
Prepare the casserole a day in advance and refrigerate overnight for a convenient morning meal.
Experiment with different cheese types like feta or goat cheese.
For a vegetarian version, replace chorizo with a meat alternative or add more vegetables.
Add black beans and diced tomatoes for a Southwestern twist.
Include diced jalapeños or hot sauce for a spicier kick.
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Freeze cooled casserole in a freezer-safe dish for up to 2-3 months.
Reheat by thawing in the fridge overnight and warming in the oven at 350°F (175°C).

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American