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Chorizo breakfast casserole recipe.

Mexican Chorizo Breakfast Casserole

author Maricruz Avalos Flores
6 servings
This cheesy Mexican chorizo breakfast casserole is packed with bold flavors, hearty potatoes, and just the right amount of spice. Perfect for meal prep or a lazy weekend brunch—just bake, slice, and enjoy!
prep 15 minutes
cook 1 hour 5 minutes
Resting time 5 minutes
total 1 hour 25 minutes
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Ingredients 

  • ½ pound Mexican chorizo (or use breakfast sausage)
  • 8 medium eggs
  • 2 medium potatoes (cut into 1-inch cubes)
  • 1 cup cheddar cheese (shredded)
  • 1 medium red bell pepper (diced)
  • 1 medium onion (diced)
  • 1 jalapeno pepper (seeds and veins removed, chopped)
  • ¼ cup Mexican crema (or sour cream, or Greek yogurt)
  • olive oil (as needed)
  • Salt and pepper (to taste)

Instructions
 

  • Heat 2 tablespoons of olive oil in a large skillet over medium-low heat.
  • Add potatoes, season with salt and pepper, and cook half way through (about 3 minutes).
  • Add bell peppers, onion, and jalapeno peppers. Cook until peppers are soft and potatoes are cooked through. Remove the mixture from the skillet and place in a bowl.
  • Add 2 tablespoons of oil to the skillet and cook the chorizo for 6-7 minutes over medium heat.
  • Return the potatoes to the skillet and combine with the chorizo to meld the flavors. Remove from heat and allow to cool down completely.
  • Grease a 9x13" casserole and layer the potato mixture and shredded cheese.
  • In a separate bowl crack the eggs and add the crema. Season with salt and pepper then whisk until combined and bubbly.
  • Pour the egg mixture on top of potatoes. Cover the casserole with foil and refrigerate overnight.
  • Preheat your oven to 375°F/190°C.
  • Bake for 50-60 minutes or until the middle no longer jiggles. Uncover the casserole during the last 10 minutes of baking to let the top brown.
  • Remove from the oven, let it set for 10 minutes then serve.

Notes

  • Make this casserole the night before for an easy breakfast—just bake in the morning.
  • Let the potato and chorizo mixture cool completely before adding the eggs, or they’ll start cooking too soon.
  • If your chorizo is very fatty, drain some grease to keep the casserole from getting too oily.
  • For crispier potatoes, let them brown a bit before adding the peppers and onions.
  • Leftovers reheat well and stay fresh in the fridge for up to 3 days.
Nutrition Information
Serving: 1 serving | Calories: 381kcal | Carbohydrates: 18g | Protein: 19g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 266mg | Sodium: 911mg | Potassium: 469mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1400IU | Vitamin C: 43mg | Calcium: 196mg | Iron: 2mg