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.
Servings 4 portions
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.
Video
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.