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Chorizo Breakfast Casserole

Turn up no fuss breakfasts with this super easy chorizo breakfast casserole. It's filled with eggs, simple chorizo, hashbrows, and cheese that makes for a delicious make ahead breakfast for busy weekday mornings.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 portions
Author Rebecca

Equipment

  • Glass Casserole Pan
  • knife
  • cutting board
  • Large mixing bowl
  • whisk
  • spatula

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.