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Easy Chorizo and Egg Casserole

Chorizo and Egg Casserole
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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.

Ingredients

Scale

  • 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

Step 1: Preheat 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.

Find it online: https://gordonramsayeats.com/chorizo-and-egg-casserole/