This Chorizo & Potato Egg Casserole is a tasty dish that’s packed with flavor! With spicy chorizo, soft potatoes, and fluffy eggs, it’s perfect for breakfast or brunch!
I love how it all comes together in one pan, making cleanup a breeze. Plus, it warms you up on chilly mornings—like a hug on a plate! 😊
Key Ingredients & Substitutions
Chorizo: Fresh chorizo gives this casserole a bold flavor. If you prefer a milder taste, you can swap it for turkey chorizo or even sausage. For a meat-free option, try using plant-based chorizo or omit it altogether, adding more veggies in its place!
Potatoes: I like using Yukon Gold potatoes for their creaminess. But you can feel free to use red potatoes or even frozen hash browns for quicker prep. Just make sure they’re cooked before adding to the mix!
Cheddar Cheese: Sharp cheddar is my favorite for its robust flavor. If you’re looking for something different, you might want to use Monterey Jack or Pepper Jack for an extra kick. Vegan cheese is also a great substitute if you’re dairy-free.
Eggs: The base of this casserole. If you’re avoiding eggs, chickpea flour mixed with water can be used as a replacement to create a similar texture. Use 1/4 cup chickpea flour to 1/4 cup water for each egg.
Cilantro or Parsley: I love cilantro for its freshness, but parsley works just as well if you’re not a fan of cilantro. You can also skip it and add some spinach or kale for greens!
How Do I Ensure My Casserole Is Perfectly Cooked?
Getting a casserole just right can be tricky. Here are some tips to help you achieve a lovely texture and flavor:
- Mix well: Be sure to mix the egg mixture thoroughly with the other ingredients. This ensures even cooking and flavor distribution.
- Check for doneness: Ovens can vary! Start checking around 25 minutes. It’s done when the eggs are set and no longer jiggly in the center.
- Let it rest: After baking, give the casserole a few minutes to cool. This helps it firm up, making it easier to slice and serve.
Follow these tips, and you’re sure to have a delicious Chorizo & Potato Egg Casserole that’s a hit at any meal! Enjoy!
Chorizo & Potato Egg Casserole
Ingredients You’ll Need:
- Chorizo & Potatoes:
- 1 lb (450g) fresh chorizo sausage, casing removed
- 3 cups diced potatoes (peeled or unpeeled, about 2 medium potatoes)
- Eggs & Dairy:
- 8 large eggs
- 1 cup shredded cheddar cheese
- Vegetables & Seasoning:
- 1/2 cup diced red bell pepper
- 1/4 cup chopped onion
- 1/4 cup chopped fresh cilantro or parsley (plus extra for garnish)
- 1/2 tsp ground black pepper
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp smoked paprika (optional, for extra smoky flavor)
- Cooking Essentials:
- 2 tbsp olive oil or cooking oil
- Butter or cooking spray for greasing the baking dish
How Much Time Will You Need?
This Chorizo & Potato Egg Casserole takes about 15 minutes to prepare and 25-30 minutes to bake, totaling around 45 minutes from start to finish. It’s perfect for a hearty breakfast or brunch!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking.
2. Cook the Potatoes:
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes and cook, stirring occasionally until they are tender and starting to brown, which should take about 10-12 minutes. Once done, remove them from the skillet and set aside.
3. Cook the Chorizo:
In the same skillet, add the remaining oil and cook the chorizo over medium heat. Use a spoon to break it up as it cooks. You’ll want it fully cooked and slightly browned, which usually takes about 5-7 minutes. If there’s any excess fat, you can drain it.
4. Sauté the Vegetables:
Add the diced onion and red bell pepper to the skillet with the chorizo. Cook until the vegetables are softened, about 3-4 minutes, stirring occasionally.
5. Combine Ingredients:
In a large mixing bowl, crack all the eggs and whisk them together. Add salt, pepper, smoked paprika (if using), and half of the shredded cheddar cheese. Then mix in the cooked potatoes and the chorizo mixture along with the chopped cilantro or parsley.
6. Assemble the Casserole:
Pour the combined mixture into your prepared baking dish. Evenly sprinkle the remaining cheddar cheese on top.
7. Bake:
Place the baking dish in the preheated oven and bake for 25-30 minutes. You’ll know it’s done when the eggs are set and the top has a beautiful golden brown color.
8. Garnish and Serve:
Let the casserole cool for a few minutes before slicing it into squares. Garnish with extra chopped cilantro or parsley for a fresh touch. Serve warm and enjoy!
This spicy, cheesy, and comforting casserole is perfect for breakfast, brunch, or any meal. Enjoy every bite!
Can I Use Different Types of Potatoes?
Absolutely! Yukon Gold or red potatoes work great, but you can also use frozen hash browns for quicker preparation. If using frozen, you can add them directly without pre-cooking!
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or oven until heated through. You may need to cover the dish to retain moisture.
Can I Make This Recipe Vegetarian?
Yes! To make it vegetarian, just omit the chorizo and consider adding more vegetables, like mushrooms, spinach, or zucchini. You might also want to add extra seasoning to enhance the flavors!
Can I Prepare This Casserole Ahead of Time?
Definitely! You can assemble the casserole a day in advance. Just cover it tightly and refrigerate. When you’re ready to bake, it may need a few extra minutes in the oven to heat through.