Chorizo Potato Egg Casserole

This hearty breakfast casserole roasts diced potatoes until golden before layering on browned chorizo and a smoky, garlicky egg mixture, all baked together until set. Roasting the potatoes separately first ensures they're tender and lightly crisp instead of soggy under the eggs. It's a filling, protein-packed breakfast that's easy to portion out for a crowd.

Roasted potatoes are layered with browned chorizo and a smoky egg mixture, then baked together into a hearty breakfast casserole.

Why You'll Love This Recipe

• Fast: ready in about 50 minutes (15 min prep, 35 min cook)
• Simple: 12 everyday ingredients
• Feeds the family: 6 servings
• Light: about 350 calories per serving

Ingredients

• 1 pound chorizo (Mexican-style, casing removed)
• 3 cups potatoes (diced (Yukon Gold or russet work best))
• 8 large eggs
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• ½ cup milk or heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup diced bell peppers (optional)
• ¼ cup diced onions (optional)
• 1 tablespoon olive oil

Instructions

1. Heat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
2. Toss the diced potatoes with olive oil, salt, and pepper, and spread them in an even layer in the baking dish.
3. Roast for 15 minutes, until they start to turn golden brown.
4. While the potatoes bake, heat a skillet over medium heat.
5. Add the chorizo and cook, breaking it up into crumbles, until browned and cooked through.
6. Drain any excess grease if necessary.
7. Whisk together the eggs, milk, garlic powder, smoked paprika, salt, and black pepper in a large bowl.
8. Remove the potatoes from the oven and layer the cooked chorizo on top.
9. Sprinkle the shredded cheese evenly over the mixture.
10. Pour the egg mixture over the top, making sure it spreads evenly.
11. If using bell peppers and onions, sprinkle them over the top.
12. Return the dish to the oven and bake for 30 to 35 minutes, until the eggs are set in the center.
13. Let cool slightly before slicing and serving.

Cooking Tips

• Roast the potatoes until they start turning golden before adding the other layers.
• Drain excess grease from the chorizo so the casserole doesn't turn greasy.
• Let the casserole rest for a few minutes after baking so it's easier to slice.

Substitutions

• Breakfast sausage can replace chorizo.
• Sweet potatoes can be used in place of regular potatoes for a different flavor.
• Any shredded cheese can replace the blend called for.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat individual portions in the microwave or the whole dish covered in the oven.
• Freeze baked and cooled portions for up to 2 months.

Serving Suggestions

• Serve with hot sauce or salsa on the side.
• Pair with fresh fruit or toast for a complete breakfast.
• Garnish with fresh cilantro or green onions.

Nutrition (per serving)

Nutrient	Amount
Calories	350 kcal

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