Turn up no fuss breakfasts with this super easy chorizo breakfast casserole. It's filled with just 5 ingredients: eggs, chorizo, o'brien potatoes, and cheese that makes for a delicious make ahead breakfast for busy weekday mornings.
[This recipe was originally posted in March 2018. It has been updated with new cooking instructions, expert tips, FAQ, related recipes, photos, video and ways to repurpose/use up ingredients]
Table of contents
How will this dish make your life easier?
You may have seen recipes for Mexican breakfast casserole. This is really similar. Isabel of Isabel Eats describes how chorizo is used in Mexican dishes, and describes the difference between Mexican chorizo and Spanish chorizo.
The chorizo I found at the store doesn't really fit into either category. it's a like a chorizo spiced regular sausage. The good thing about this recipe is that it's simple enough that any chorizo should work in it.
What makes this breakfast casserole good?
Make ahead breakfasts are the perfect start for busy mornings. No cooking, no preparation, all you have to do is quickly heat up this chorizo breakfast casserole and get on with your day.
Take an hour to whip up this breakfast casserole, and then freeze in individual portions so you can grab and microwave it at home or at the office for a quick and nourishing breakfast.
How do I make this chorizo potato breakfast casserole?
Preheat oven to 350 degrees.
Start making your chorizo breakfast casserole by cutting 2 precooked chorizo sausage links into small pieces. I quartered each slice. You can cook them beforehand, but don't have to if they're precooked.
Brown uncooked chorizo, if you're using it.
Crack 6 eggs into a medium sized mixing bowl, add ½ cup milk, ½ teaspoon salt, ½ teaspoon pepper. Whisk until incorporated.
Add chopped chorizo sausage to eggs, then ½ cup frozen potatoes o'brien. These potatoes have chopped onions and peppers with them, so no need to add more red bell pepper. It makes for a delicious addition to your chorizo breakfast casserole.
See substitutions section for other suggested add-ins and toppings.
Transfer to a greased 8x8 inch baking dish. Top with ½ cup shredded cheese. I used a leftover cheese blend that was in my fridge. You can use cheddar, sharp cheddar, monterey jack, pepper jack, etc in your chorizo breakfast casserole.
Bake for 25-30 minutes, until it's cooked through. Enjoy your chorizo breakfast casserole slice immediately, refrigerate in an air-tight container, or freeze for later.
Serving suggestions: eat plain, with salsa/other toppings, or in a tortilla.
- Use precooked chorizo links or uncooked ones. Please cook uncooked sausage before adding it to the egg mixture.
- You can swap the potatoes o'brien for other hash browns or potatoes. I like these because they already have onions and peppers for added flavor. They're super easy!
- Use leftover vegetables in your fridge/kitchen, or buy pre-chopped vegetables for convenience.
- Slice into 4-6 pieces and freeze individual portions for quick breakfasts and lunches
- Other great add-ins: onion, bell peppers, spinach, canned diced tomatoes, cheese, zucchini, etc. Use what you have in the fridge.
- Great toppings: salsa, avocado, cilantro, tomatoes, guacamole, sour cream, or serve with a tortilla.
Chopped fruit would be a great side dish for a breakfast casserole, or a tortilla would be great with this chorizo casserole. Or even tortilla chips. There are a few delicious options.
Yes, it's a great way to a quick meal. Slice it up into individual servings, and then freeze on a baking sheet until frozen and place in a large freezer bag OR freeze in individual servings.
Place a serving of the casserole on a microwave safe plate and microwave for up to 60 seconds, or until warm. (Microwaving times may vary depending on individual microwave capabilities). Eat immediately.
How can I repurpose?
- Stuff your slice of chorizo breakfast casserole into a baguette or between a couple slices of bread for a quick lunch or dinner (yes, you can eat it outside of breakfast-time).
- Heat up a tortilla and wrap a slice of your casserole in it. Top with salsa if you'd like.
What can I make with leftover ingredients?
- Eggs: Egg Roll Up/Ugandan Rolex, Microwave Egg Bowl.
- Sausage: Cook sliced peppers and onions and serve them in a hoagie,
- Potatoes O'Brien: Substitute for hashbrowns in this Vegetarian Hash, sub for the potatoes in this Pan Seared Pork Chop recipe.
Did you make this chorizo breakfast casserole? Leave me a comment & rating to share how it turned out!
Chorizo Breakfast Casserole
- Glass Casserole Pan
- cutting board
- Large mixing bowl
- 2 links chorizo sausage or about 6 ounces
- 6 eggs
- ½ cup milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen potatoes o'brien
- ½ cup shredded cheddar cheese or similar
- Preheat oven to 350 degrees F.
- Chop 2 links of chorizo sausage into small pieces.
- Mix together 6 eggs, ½ cup milk, ½ teaspoon salt, ½ teaspoon ground black pepper.
- Add chopped chorizo, 1 cup potatoes o'brien to eggs. Mix together.
- Transfer to greased/sprayed 8x8 inch pan. Top with ½ cup shredded cheese. Bake for 25-30 minutes. Or until cooked through. Enjoy immediately or store in fridge/freeze for later.
- If using uncooked sausages, brown in a skillet before adding to egg mixture. You can also brown cooked sausage too, but don't have to.
- Add any additional mix-ins that you'd like. Diced tomatoes, more peppers/onions, zucchini, regular hashbrowns/potatoes, more cheese, jalapenos would be great added.
- Top with salsa, fresh cilantro, guacamole, or avocado slices if desired.
- You can also serve this chorizo breakfast casserole on a tortilla.
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