Indulgent Chorizo and Egg Breakfast Casserole for Any Day
Experience a delightful Chorizo and Egg Breakfast Casserole filled with savory flavors and customizable ingredients, perfect for any occasion.
Equipment
- large skillet
- 9x13" casserole dish
- Mixing bowl
- Whisk
Ingredients
For the Casserole
- 1 lb Mexican Chorizo Provides a spicy, savory flavor; can be swapped with breakfast sausage for a milder option.
- 8 medium Eggs Acts as the main binding agent, adding richness and protein; no substitutes available.
- 2 medium Potatoes Adds texture and heartiness; sweet potatoes can be used for a unique flavor twist.
- 1 cup Cheddar Cheese Introduces creaminess and depth of flavor; alternative options include Monterey Jack or a cheese blend.
- 1 medium Red Bell Pepper Adds sweetness and vibrant color; any sweet pepper variety works as a suitable substitute.
- 1 medium Onion Provides aromatic flavor; shallots are a great option for a milder taste.
- 1 Jalapeño Pepper Contributes heat and spice; omit for a milder casserole or replace with a softer pepper.
- 0.25 cup Mexican Crema Adds creaminess and a tangy touch; sour cream or Greek yogurt can also be used.
- 1 tbsp Olive Oil Essential for sautéing vegetables and chorizo; no substitutes needed.
- to taste Salt and Pepper Necessary for seasoning; adjust to your taste preference.
Optional Add-ins
- to taste Fresh Spinach or Zucchini Enhance nutrition and color; can be added to the casserole for more veggies.
- 1 Vegetarian Sausage Substitute for a meatless version without giving up on flavor.
- 1 cup Pepper Jack Cheese Substitute for a spicy twist on the cheese flavor.
- to taste Smoked Paprika or Fresh Herbs Add to elevate the flavor profile further.
Instructions
Cooking Instructions
- Start by heating a splash of olive oil in a large skillet over medium-low heat. This will help sauté the potatoes to golden perfection.
- Add in the cubed potatoes, seasoned with salt and pepper. Cook for about 3 minutes until they begin to soften slightly.
- Mix in the diced red bell pepper, onion, and chopped jalapeño. Continue cooking for 5-7 minutes until everything is tender and fragrant.
- Transfer the potato and vegetable mix to a bowl and allow it to cool down. This is key for layering later!
- In the same skillet, add the crumbled Mexican chorizo and cook over medium heat for 6-8 minutes, stirring often until the chorizo is nicely browned.
- Once the chorizo is cooked, mix it with the cooled potato mixture, combining all those delightful flavors together. Allow it to cool again briefly.
- Grease a 9x13" casserole dish. Layer half of the potato-chorizo mixture in the bottom, followed by half of the shredded cheese for that melty goodness.
- Top with the remaining potato-chorizo mix and finish with the rest of the cheese, creating a cheesy topping that will be irresistible.
- In a separate bowl, whisk together the eggs, crema, salt, and pepper until well combined.
- Pour the egg mixture evenly over the layered casserole, ensuring everything is coated nicely.
- Cover the dish with foil and refrigerate overnight for best flavors or bake immediately for a hot breakfast option.
- If you're ready to bake, preheat your oven to 375°F (190°C). Bake the casserole covered for 50-60 minutes.
- In the last 10 minutes, remove the foil to let the cheese become bubbly and golden brown.
- Allow the casserole to rest for 10 minutes before slicing. Serve warm alongside slices of creamy avocado and a drizzle of Mexican crema.
Notes
Optional: Garnish with fresh cilantro for an extra pop of flavor!