Mexican Chorizo Breakfast Casserole is full of mexican flavors and a great breakfast casserole recipe for crowds and entertaining. It can be made the night before without sacrificing any of the flavors.
This post is sponsored by Egglands Best. All opinions are my own and I only partner with brands I 100% use on my own.
You’ll want to make this breakfast casserole with chorizo and over again once you taste how delicious it is!
I hope you have some lovely plans for the 4th of July. 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 potato casserole recipe is one you’ll want to make over and over again.
WHAT IS CHORIZO MADE OF?
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 the Mexican cuisine so well.
What’s the Difference Between Mexican and Spanish Chorizo?
Both have very different flavor profiles, I have learned!
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.
How to Cook Chorizo
Most people stick with chorizo and eggs (huevos con chorizo), since that’s a classic combination. I have to agree.
If you google how to make chorizo and eggs, you’ll see many different ideas and varieties. Chorizo is often served in tacos, tortas, chorizo breakfast scrambles and chorizo egg bakes.
To cook chorizo, I just recommend cooking it in oil in a nonstick skillet. Some forms of chorizo, like Mexican chorizo, may require removal of the casings.
How long to cook chorizo? I recommend just monitoring it over low to medium high heat. You’ll want to check in and stir it and break up the meat.
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.
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 sausage recipes to date. It’s easy, satisfying, filling, juicy, and the tiniest bit spicy.
HOW TO MAKE A MEXICAN CHORIZO BREAKFAST CASSEROLE
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 mexican breakfast casserole. With chorizo and eggs and potatoes – can we really go wrong?
Here’s what you’ll need for a chorizo egg casserole:
- Olive oil
- Greek yogurt
- Spices (paprika, garlic powder and salt)
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.
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 and egg casserole in no time.
- 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 Eggland’s Best 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
- Cube and cook potatoes if they are not yet cooked. (I like to cook mine at 375 for 40 minutes).
- 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.
- While chorizo is cooking, mix eggs, canned tomatoes, black beans, cheese and Greek yogurt in a medium bowl. Set aside.
- Spray the bottom of the 9x13 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.
- Cover and put in the fridge for at least an hour for the flavors to set and marinade.
- When ready to bake, preheat oven to 375°Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean.
- Allow time to cool before serving.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 542Total Fat: 31gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 245mgSodium: 1155mgCarbohydrates: 36gFiber: 8gSugar: 4gProtein: 30g
Additional Topping Ideas For This Cheesy Potato Casserole:
- Corn tortillas
- Chili peppers
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Need Some Casserole Side Dish Recipes?
If you’re looking for a veggie-heavy dish, baked turmeric cauliflower is delicious and light.
Are you a chorizo fan? Do you like it in breakfast casseroles?