Mexican Chorizo Breakfast Casserole

This Mexican chorizo breakfast casserole is packed with bold flavors, melty cheese, and hearty potatoes. Perfect for meal prep, it’s an easy make-ahead breakfast that bakes to perfection!

this recipe

I can’t get enough of the melty cheese and savory chorizo flavors in this recipe. It makes the perfect one-dish morning meal that you can make ahead for a hungry crowd.

This chorizo casserole works with all my favorite Mexican sides! I usually serve it with avocado slices, and a dollop of crema on top. So delicious!

Plus, you can prep it the night before and just pop it in the oven in the morning. So, if you’re looking for meal prep breakfast ideas, this is it!

The Ingredients Needed

Round up these simple breakfast ingredients to make the best breakfast casserole with chorizo and potatoes!

• Eggs: Use large, fresh eggs at room temperature.
• Mexican chorizo: Chorizo can be swapped with your favorite spicy breakfast sausage or even a plant-based sausage. 
• Potatoes: To add body to the recipe. Yukon Gold or russet potatoes are both great.
• Cheddar cheese: Sharp cheddar cheese melts beautifully into the casserole. For extra flavor, you can mix in pepper jack or a smoky gouda.
• Bell pepper: I love to use red bell peppers for a pop of color. 
• Onion: Don’t skip them! They add a lovely sweetness to the casserole.
• Jalapeno pepper: I love the heat these bring but you can leave them out if you’re making this for your little ones or anyone who doesn’t like spicy food.
• Milk: Adding milk just lightens up the mixture and helps it turn out a little fluffy.
• Oil:I like using neutral-tasting oil like sunflower or corn oil that won’t take over the other flavors in this recipe.
• Seasonings: Salt and pepper to taste.

How To Make a Chorizo Breakfast Casserole

Heat about two tablespoons of olive oil in a large skillet over medium-low heat.

Once it’s nice and warm, add the diced potatoes and season them with a little salt and pepper. Let them cook until they start softening up—about three minutes.

Toss in the bell peppers, onion, and jalapeño. Stir everything around and cook until the peppers are tender and the potatoes are fully cooked through.

Transfer this colorful mix to a bowl and set it aside.

In the same skillet, add another drizzle of oil and crumble in the chorizo. The kitchen is going to smell amazing at this point!

Cook it over medium heat for about 7–8 minutes, breaking it up with a spoon as it sizzles.

Once it’s cooked through and a little crispy around the edges, bring the potatoes back into the skillet.

Stir everything together so the flavors can get to know each other. Now, take it off the heat and let the mixture cool down.

Lightly grease a 9×13″ casserole dish. Start by adding half of the chorizo and potatoes, then sprinkle half of the shredded cheese on top.

Add the other half of the potatoes & chorizo spreading well. This way, every bite will have that perfect balance of cheesy goodness and savory filling.

In a separate bowl, crack the eggs and whisk them together with the crema. Add a little salt and pepper, then whisk until everything is combined and a bit bubbly.

Pour this creamy egg mixture right over the potatoes, making sure it seeps into all the little gaps. Sprinkle the remaining cheddar cheese on top.

Now, cover the casserole dish with foil and either pop it in the fridge to bake the next morning or go ahead and bake it right away.

Preheat your oven to 375°F (190°C). Take the casserole out of the fridge and bake it, covered, for 50–60 minutes, or until the center is set and doesn’t jiggle when you gently shake the dish.

In the last 10 minutes of baking, uncover it so the top can get beautifully golden.

Once your chorizo breakfast casserole is done, take it out of the oven and let it rest for about 10 minutes.

This makes slicing much easier. Now, just cut, serve with avocado and sour cream, and enjoy!

Handy Tips

While this casserole recipe is super simple, there are a couple of tips and tricks I use to get it as delicious as possible:

• Make-Ahead Friendly: This chorizo breakfast casserole is perfect for prepping the night before! Letting it rest in the fridge overnight helps the flavors meld together and makes for an easy, stress-free breakfast.
• Cool It Down: Make sure the potato and chorizo mixture is completely cooled before layering it with the eggs—otherwise, the heat might start cooking the eggs too soon.
• Crispy Potatoes: If you like a little extra texture, let the potatoes cook until they get some golden edges before adding the peppers and onions.
• Drain Excess Grease: If your chorizo releases a lot of fat, scoop out some of the excess grease before adding the potatoes back in. This keeps the casserole from getting too oily while still keeping all that delicious flavor.

Storing Leftovers

To store leftovers of this chorizo breakfast casserole, let them cool completely and then cover the container so it’s airtight. It will last up to 4 days, and you can heat up and enjoy portions all week.

It also freezes really well. I double wrap mine in foil and then plastic wrap and freeze it for about 2 months. This can be done in portions or as a whole and then thawed overnight in the fridge.

More Breakfast Recipes

Loved this chorizo breakfast casserole recipe? Leave a comment below and let me know how it turned out! You can also subscribe to my newsletter and follow this blog on Pinterest.