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.
This post is sponsored by Egglands Best.
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.
What’s the Difference Between Mexican and Spanish Chorizo?
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.
Cooking Chorizo In A Chorizo Egg Bake
Most people stick with chorizo and eggs (huevos con chorizo), since that’s a classic combination. I have to agree.
Let’s talk about some questions that may come up.
- How to cook chorizo: 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? Just monitor it over low to medium high heat. You’ll want to check in and stir it and break up the meat.
- How to break up chorizo 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 egg casserole recipes to date. It’s easy, satisfying, filling, juicy, and the tiniest bit spicy.
How to Make A Mexican Breakfast Egg and Chorizo 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 chorizo breakfast casserole. With chorizo and eggs and potatoes – can we really go wrong?
- 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. 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.
Additional Topping Ideas For This Chorizo Potato Casserole:
- Corn tortillas
- Chili peppers
- green chili
Great Side Dishes
- If you’re looking for a veggie-heavy 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 this vegan sweet potato hash provides a vegetarian option for guests, too!
- Corn and bacon fritters for a lovely savory brunch
- 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
- 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.
*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.
Amount Per Serving: Calories: 542Total Fat: 31gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 245mgSodium: 1155mgCarbohydrates: 36gFiber: 8gSugar: 4gProtein: 30g
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Are you a chorizo fan? Do you like it in breakfast casseroles?