Name: Easy Chorizo and Egg Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 1 pound chorizo sausage (Mexican style preferred); 8 large eggs; 1 cup milk (or half-and-half for creamier texture); 2 cups shredded cheddar or pepper jack cheese; 1 small onion, finely chopped; 1 red bell pepper, diced; 2 cloves garlic, minced; 2 cups diced potatoes or thawed hashbrowns (optional); 1 teaspoon smoked paprika; ½ teaspoon salt; ½ teaspoon black pepper; 2 tablespoons chopped fresh cilantro (optional garnish)

This chorizo and egg casserole is a bold, flavorful, and satisfying breakfast dish that brings a touch of spice to your morning routine. Loaded with smoky chorizo, fluffy eggs, and melted cheese, it’s the perfect blend of hearty and delicious. Ideal for brunches, meal prep, or family gatherings, this casserole is a one-pan wonder that fills your kitchen with incredible aroma and taste.

What is Chorizo and Egg Casserole?

A chorizo and egg casserole is a baked egg dish featuring spicy chorizo sausage, cheese, and vegetables layered together and baked until golden. It’s a protein-rich, flavorful meal that combines the comforting texture of eggs with the smoky kick of chorizo.

Other Popular Breakfast Recipes

Reasons to Try Chorizo and Egg Casserole

Full of flavor – Chorizo adds rich, smoky depth to every bite.
Easy one-dish meal – Everything bakes together in one pan.
Protein-packed – Keeps you full and energized all morning.
Perfect for brunch – Looks impressive but takes minimal effort.
Make-ahead friendly – Assemble ahead for easy mornings.

Ingredients Needed to Make Chorizo and Egg Casserole

1 pound chorizo sausage (Mexican style preferred)
8 large eggs
1 cup milk (or half-and-half for creamier texture)
2 cups shredded cheddar or pepper jack cheese
1 small onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, minced
2 cups diced potatoes or thawed hashbrowns (optional)
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped fresh cilantro (optional garnish)

Instructions to Prepare Chorizo and Egg Casserole

Step 1: Preheat the oven

Set oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Step 2: Cook the chorizo

In a skillet, cook chorizo over medium heat until browned and crumbly. Remove with a slotted spoon and drain excess grease.

Step 3: Sauté vegetables

In the same pan, cook onion, bell pepper, and garlic until softened, about 3–4 minutes.

Step 4: Mix egg base

In a large bowl, whisk eggs, milk, smoked paprika, salt, and black pepper until smooth.

Step 5: Assemble casserole

Layer cooked potatoes or hashbrowns (if using) at the bottom of the dish. Add chorizo and sautéed vegetables evenly on top. Pour the egg mixture over and sprinkle cheese evenly across the surface.

Step 6: Bake casserole

Bake uncovered for 35–40 minutes or until eggs are fully set and the top is golden.

Step 7: Rest and serve

Let the casserole rest for 5–10 minutes before slicing. Garnish with chopped cilantro if desired.

What Goes Well With Chorizo and Egg Casserole

Avocado slices – Adds creamy texture and balances the spice.
Fresh salsa or pico de gallo – Brightens the flavors.
Crispy hashbrowns or roasted potatoes – For extra heartiness.
Flour tortillas – Perfect for wrapping up portions into breakfast burritos.
Coffee or orange juice – Classic pairings for a complete meal.

Key Tips for Making Chorizo and Egg Casserole

Drain chorizo well – Reduces excess grease for a lighter texture.
Whisk eggs thoroughly – Ensures even cooking and fluffiness.
Add cheese in layers – Enhances the creamy texture.
Let rest before slicing – Keeps layers intact and easy to serve.
Use Mexican chorizo – It blends beautifully with eggs and vegetables.
Bake uncovered – Allows the top to brown nicely.

Creative Variations of Chorizo and Egg Casserole

Add spinach or kale – Boosts nutrients and adds color.
Swap cheese – Try Monterey Jack, mozzarella, or queso fresco.
Spicy version – Add jalapeños or red pepper flakes.
Low-carb option – Skip potatoes and add extra vegetables.
Brunch-ready twist – Top with sour cream and fresh herbs before serving.

Storage Guidelines for Chorizo and Egg Casserole

Refrigerate leftovers – Store covered in the fridge for up to 4 days.
Freeze slices – Wrap tightly and freeze for up to 2 months.
Cool completely before storing – Prevents condensation and sogginess.
Portion for easy reheating – Makes weekday mornings quicker.

Reheating Tips for Chorizo and Egg Casserole

Oven method – Warm at 325°F (160°C) for 15 minutes.
Microwave option – Heat slices on medium power for 2–3 minutes.
From frozen – Bake covered at 350°F (175°C) for 40–45 minutes until hot.

Nutrition Value (per serving):

Calories: ~390
Protein: 23g
Carbohydrates: 9g
Fat: 30g
Fiber: 1g
Sodium: 760mg

FAQs

Do you cook chorizo before adding it to an egg casserole?

Yes, chorizo should always be cooked and drained before adding it to the casserole. This step removes excess grease and ensures the sausage is flavorful and fully cooked.

Can I make chorizo and egg casserole ahead of time?

Yes, you can assemble the casserole the night before, cover it tightly, and refrigerate. Bake it the next morning, adding 5–10 minutes since it starts cold.

How do you keep a chorizo casserole from being greasy?

Drain the cooked chorizo on paper towels to remove excess oil. You can also pat the top of the casserole lightly with a paper towel after baking to absorb any remaining grease.

What cheese goes best in a chorizo and egg casserole?

Cheddar, Monterey Jack, or pepper jack cheese pairs best because they melt smoothly and balance the spiciness of the chorizo without overpowering it.

Final Words

This easy chorizo and egg casserole is a flavorful and hearty dish that transforms a few simple ingredients into a crowd-pleasing meal. With its smoky chorizo, cheesy eggs, and perfectly baked texture, it’s a recipe that works for any occasion—from busy mornings to festive brunches. Make it once, and it’ll quickly become one of your favorite go-to breakfast bakes.