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This Mexican-inspired chorizo breakfast casserole is made with egg, potatoes, black beans, and more. It can easily be made the night before without sacrificing any flavor — making it perfect as a breakfast or brunch recipe for entertaining!

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I’ve talked before about how I used to underestimate the ease of a little breakfast prep.

Having a wonderful make ahead breakfast recipe, like a chorizo breakfast casserole, makes your mornings so much easier!

Not only do you get nutrition in, but your time is yours again in the morning. Just reheat and enjoy! This was so necessary when I was pregnant and sooo tired – I thrived on easy pregnancy breakfast ideas.

I always order chorizo when I’m out for breakfast and brunch, so I finally decided to re-create my own chorizo egg breakfast casserole.

Plus, anything with Mexican flavors is so well loved in our house, like this turkey taco casserole and cheesy Mexican corn dip. And this breakfast casserole with chorizo is no different.

Chorizo, a type of sausage made from pork, 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.

After testing it a few times, I’m so confident in how good it came out. I poured lots of sweat and love into this chorizo egg bake, and I know you’re going to love it!

Ingredients

Here’s what you’ll need for this chorizo egg casserole. It’s the perfect breakfast recipe for entertaining!

• Eggs
• Diced potatoes
• Black beans – I prefer to use canned beans, just make sure to rinse and drain them.
• Ground chorizo
• Cheese – Pre-shredded cheese or fresh cheese that is shredded works.
• Tomatoes – I love to just use canned tomatoes for ease!
• Olive oil
• Greek yogurt
• Onions – I used yellow onions, but if you like more spice, you could use red onions
• Spices – I used paprika, garlic powder and salt

How to Make This Chorizo Breakfast Casserole

We’re purposely keeping it super simple to make this chorizo and egg breakfast casserole as the perfect easy brunch recipe.

With chorizo, eggs, cheese and potatoes, we have so much flavor already!

You’ll start by cooking your onions for about 3-5 minutes, until translucent. Then, use that same pan that’s already full of flavor and add the chorizo.

Cook the chorizo for 5-10 minutes, as needed over medium to medium-high heat.

Make sure to break it up with a good wooden spoon or silicone spatula because wooden spoons don’t heat quickly and won’t scratch your pots and pans. I purchased this wooden spoon set and it’s lasted me a while.

While the chorizo is cooking, dice your potatoes and mix your other ingredients (cheese, tomatoes, yogurt, beans) in a bowl.

Layer the mixture into a 9×13 casserole dish, starting with the diced potatoes first. Then, add the chorizo and onion mixture and top with the cheese and yogurt mixture (from the bowl) last.

TIP: 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 casserole 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 bake for 40 minutes.

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.

Tips

• You can peel the potatoes if you choose to, but I prefer to include the skin for extra fiber and nutrients.
• If you have the time, letting it sit in the fridge for an hour before baking helps the flavors marinate, but it is not required.
• If you like toppings on your breakfast casserole with chorizo, some of our favorites are diced avocado, cilantro, corn tortillas, chili peppers or green chilis.

What to Serve with Chorizo Egg Bake

• If you’re looking for a veggie dish, baked turmeric cauliflower is delicious and light.
• If you’re making a spread for brunch, consider adding a sweet option, like this sweet potato blueberry baked oatmeal or banana peach baked oatmeal.
• Shredded sweet potato veggie casserole or vegan sweet potato hash both provide a vegetarian option for guests, too!
• Corn and bacon fritters are lovely for a savory brunch

Servings 6

Mexican-Inspired Chorizo Breakfast Casserole with Potatoes

Sarah Schlichter, MPH, RDN

This Mexican-inspired chorizo breakfast casserole is made with egg, potatoes, black beans, and more. It can easily be made the night before without sacrificing any flavor — making it perfect as a breakfast or brunch recipe for entertaining!

4.45 from 9 ratings

Print Pin

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Additional Time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Ingredients  

1x2x3x

• 3 russet potatoes, cooked
• 1 tbsp olive oil
• ½ cup onion, diced
• ½ lb chorizo sausage, or pork chorizo
• ½ tsp garlic powder
• ½ tsp paprika
• ¼ tsp salt
• 6 eggs
• 1 can diced tomatoes, drained
• 1 can black beans, rinsed, drained
• 1.5 cups shredded Mexican or cheddar cheese
• ½ cup plain Greek yogurt

Get Recipe Ingredients

Instructions 

1. Cube and cook potatoes if they are not yet cooked. (I like to cook mine at 375 for 40 minutes).
2. Heat olive oil in a large skillet over medium-high heat. Cook onions until softened, 5-10 minutes. Stir in chorizo and cook until meat is browned, about 5 more minutes. Season with garlic powder, paprika and salt.
3. While chorizo is cooking, mix eggs, canned tomatoes, black beans, cheese and Greek yogurt in a medium bowl. Set aside.
4. Spray the bottom of the 9×13 baking dish with cooking spray and cover with cubed potatoes. On top of potatoes, add the chorizo and onion mixture, and top with the egg and cheese mixture.
5. Cover and put in the fridge for at least an hour for the flavors to set and marinade.*
6. When ready to bake, preheat oven to 375°Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean.
7. Allow time to cool before serving.

Notes

*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.

Nutrition

Serving: 1Calories: 542kcalCarbohydrates: 36gProtein: 30gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 16gCholesterol: 245mgSodium: 1155mgFiber: 8gSugar: 4g

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