Mexican-Inspired Chorizo Breakfast Casserole with Potatoes
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!
Ingredients
- 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
Instructions
- 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.
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
Did you make this recipe?Let us know how it was!
