Chorizo Egg Bake is full of mexican flavors and a great chorizo breakfast casserole recipe for crowds and entertaining. Make this chorizo and egg casserole the night before without sacrificing any of the flavors.
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You’ll want to make this chorizo and egg casserole over and over again once you taste how delicious it is!
And if you need any breakfast or meal ideas, this chorizo breakfast casserole would be a hit!
We don’t cook with chorizo much. I love it and love getting it in brunch dishes when we’re out because chorizo breakfast recipes are so delicious.
To be honest, I guess I’ve just felt a little intimidated and unprepared cooking it. How do I cook with it? What do I do with it?
Well, I faced my fears and just bought some and I’m so glad I did because this cheesy chorizo breakfast casserole recipe is one you’ll want to make over and over again.
Chorizo is a type of sausage made from pork. There are many different kinds of chorizo. It’s most often served chopped or ground.
Chorizo has a little bit of spice to it (due to dried chili pepper/paprika or other spices it’s made with), which is why it fits into Mexican cuisine so well.
Mexican chorizo is typically made with fresh pork, meaning you buy it raw and uncooked. Spanish chorizo, on the other hand, is smoked.
You can buy chorizo in the dry form (like if you wanted to serve it in a charcuterie platter along with salami and pepperoni), or soft.
I decided to go with Mexican Chorizo for this dish because the flavors fit what I was looking for.
Most people stick with chorizo and eggs (huevos con chorizo), since that’s a classic combination. I have to agree.
The breakfast chorizo is already flavorful and will just pick up more flavor as it cooks, depending on what spices and herbs you choose to add.
This is one of my favorite chorizo egg casserole recipes to date. It’s easy, satisfying, filling, juicy, and the tiniest bit spicy.
We’re sticking with the chorizo and eggs theme for this recipe. Chorizo casserole recipes just seem to speak to me so I figured a chorizo casserole recipe would do the job.
First, gather your ingredients.
We’re keeping it super simple to make this chorizo breakfast casserole. With chorizo and eggs and potatoes – can we really go wrong?
You’ll start by cooking your onions, and then use that same pan that’s already full of flavor and add the chorizo.
You’ll then mix your other ingredients (cheese, tomatoes, yogurt, beans) in a bowl.
Layer the casserole dish, starting with the diced potatoes first. You can peel the potatoes if you choose to, but I prefer to include the skin for extra fiber and nutrients.
Then, add the chorizo and onion mixture and top with the cheese and yogurt mixture last. So, the cheese and yogurt mixture should be on top.
At this point, I prefer to put it in the fridge for at least an hour to let the flavors marinate and let the layers set. The chorizo egg bake will soak up so much flavor!
Or, if you want to make it ahead of time and plan on baking the next day, just cover with plastic wrap and let your chorizo breakfast bake set overnight.
Giving it extra time for the flavors to “set” and marinade makes a world of difference!
Then, when you’re ready to enjoy, you’ll pop it in the oven and within 40 minutes you have your chorizo bake.
You’ll be enjoying this chorizo potato casserole in no time.
*If you don't have an hour to let it sit in the fridge, let it sit for as long as you can. This helps the chorizo egg bake flavors marinate and set.
To Make Ahead: If you plan on baking the next day, just cover with plastic wrap and let your chorizo breakfast bake set overnight.
Are you a chorizo fan? Do you like it in breakfast casseroles?