Go Back
This dish starts with bold flavors. You need: - 1 pound chorizo sausage, casings removed - 4 medium potatoes, peeled and diced - 1 medium onion, chopped - 1 red bell pepper, diced - 4 large eggs - 1 cup milk - 1 cup shredded cheddar cheese - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) These ingredients create a hearty meal. The chorizo adds spice, while the potatoes provide comfort. Want to kick it up a notch? Consider these add-ins: - 1 cup black beans for extra protein - 1 jalapeño, diced for heat - 1 cup frozen corn for sweetness - ½ cup diced tomatoes for freshness Each option brings a new twist. Feel free to mix and match to suit your taste. Need to adjust for diets? Here are some easy swaps: - Use turkey or chicken chorizo for a leaner choice. - Swap regular milk for almond or oat milk for lactose-free. - Replace potatoes with sweet potatoes for a healthier twist. - Try vegan cheese to make it dairy-free. These substitutions help everyone enjoy this dish. You can still savor the rich flavors while meeting dietary needs. For the full recipe, check the earlier section. Start by gathering all your ingredients. You need: - 1 pound chorizo sausage, casings removed - 4 medium potatoes, peeled and diced - 1 medium onion, chopped - 1 red bell pepper, diced - 4 large eggs - 1 cup milk - 1 cup shredded cheddar cheese - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) Make sure to wash and chop all veggies. This step keeps your work area clean. Set everything aside for easy access while you cook. Heat a large skillet over medium heat. Add the chorizo and cook it for about 5-7 minutes. Break it apart with a spoon. The chorizo should be browned and crumbly. If there is too much fat, drain it. Next, add the diced potatoes and onion to the same pan. Cook them for around 10-12 minutes. Stir often until the potatoes start to get soft. After that, add the red bell pepper. Cook for another 5 minutes until all the veggies are tender. This blend of flavors will be the base of your casserole. Now it's time to put everything together. In a mixing bowl, whisk together the eggs and milk. Add smoked paprika, garlic powder, salt, and pepper. Mix until well combined. Grease a 9x13 inch baking dish. Layer the cooked chorizo over the potato mixture evenly. Pour the egg mixture over this layer. Make sure everything is well coated. Finally, sprinkle the shredded cheddar cheese on top. Bake in your preheated oven at 375°F for 25-30 minutes. The casserole is done when the eggs are set and the cheese looks bubbly and golden. Let it cool for a few minutes before slicing. This dish is great for breakfast or brunch. You can find the full recipe above to guide you through. To get the best texture in your casserole, cook the potatoes first. You want them tender but not mushy. Sauté them until they are just starting to brown. This adds flavor and keeps them firm. The chorizo should be cooked until it’s crispy. This gives a nice bite to each forkful. When mixing the eggs, whisk them well. This helps create a fluffy texture. Pour the egg mixture evenly over the layers. This ensures every bite has the right mix of flavors. Layering is key to a great casserole. Start with the cooked chorizo at the bottom. This helps keep the meat moist. Next, add the potato and vegetable mixture. Make sure they cover the chorizo well. It creates a nice barrier. When pouring the egg mix, do it slowly. This allows the eggs to seep down and mix with the layers. Top with cheese for a delicious, golden crust. Always remember to grease your baking dish. This makes serving easier. Serve your casserole warm for the best taste. Fresh cilantro adds a nice touch. For extra flavor, drizzle some hot sauce around the edges. Sliced avocados make a great side. They add creaminess that balances the spice. If you want more crunch, serve with tortilla chips. A simple green salad pairs well too. It adds freshness and balances the richness of the dish. For more ideas, check out the Full Recipe for extra tips and pairings. {{image_2}} You can easily make a vegetarian version of this dish. Instead of chorizo, use a plant-based sausage. Look for options that have bold flavors. You can also add mushrooms for a meaty texture. Bell peppers and onions will still give you that great taste. Just follow the same steps in the recipe, and you will have a delicious meal. If you're cutting carbs, swap out potatoes for cauliflower. Cauliflower rice works well and keeps it light. You can also use zucchini or sweet potatoes for a different flavor. These choices still give you a satisfying base for the casserole. Just be sure to adjust the cooking time based on what you use. Cheese adds a rich taste to the casserole. While cheddar is a classic choice, you can try other cheeses too. Monterey Jack gives a mild flavor with a nice melt. Feta cheese adds a tangy twist. You could even mix cheeses for a unique blend. Adding a sprinkle of Parmesan on top gives a nice crust. Each cheese brings its own character to this filling meal. For the full recipe, check out the main article. To keep your Chorizo & Potato Egg Casserole fresh, let it cool first. Once cooled, cut it into portions. Store these portions in airtight containers. Place them in the fridge. Your casserole will stay good for about 3-4 days. Label each container with the date to track freshness. If you want to save some for later, freezing is great! Wrap each piece in plastic wrap tightly. Then, place the wrapped pieces in a freezer-safe bag or container. They will stay fresh for up to 2-3 months. Remember to label the bags with the date. When you're ready to eat, just thaw it in the fridge overnight. For the best taste when reheating, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes, or until it's hot all the way through. You can also reheat in the microwave, but the oven gives a better texture. Enjoy your meal with a sprinkle of fresh cilantro on top for added flavor! You can store your Chorizo & Potato Egg Casserole in the fridge for up to 3 days. Just keep it in an airtight container. This way, it stays fresh and safe to eat. When you want to enjoy it again, just reheat it in the oven or microwave. Yes, you can make this recipe ahead of time. You can prepare the casserole a day before and keep it in the fridge. Just bake it when you are ready to serve. This makes it perfect for busy mornings or special occasions. You can serve this casserole with a simple green salad or sliced avocado. A dollop of sour cream adds a nice touch. You might also enjoy some hot sauce on the side for extra flavor. Try pairing it with fresh fruit for a balanced meal. For the full experience, check out the Full Recipe. This blog post walks you through making a tasty Chorizo & Potato Egg Casserole. You learned about the main ingredients and some fun add-ins. I shared tips on prepping, cooking, and serving your dish. You also found ways to customize it for different diets and flavors. Remember, leftovers can be stored well and reheated easily. Enjoy making your casserole your way—it's a dish loaded with flavor and joy.

Chorizo & Potato Egg Casserole

Looking for a hearty, flavorful meal? Try my Chorizo & Potato Egg Casserole! This delicious dish combines spicy chorizo, tender potatoes, and fluffy eggs, making it perfect for breakfast, brunch, or dinner. Follow simple steps to create a satisfying casserole that everyone will love. Ready to spice up your table? Click through for the full recipe and transform your kitchen into a flavor-packed paradise!
Print Recipe Pin Recipe

Ingredients
  

1 pound chorizo sausage, casings removed

4 medium potatoes, peeled and diced

1 medium onion, chopped

1 red bell pepper, diced

4 large eggs

1 cup milk

1 cup shredded cheddar cheese

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet over medium heat, cook the chorizo until browned, breaking it apart with a spoon, about 5-7 minutes. Remove and drain excess fat if necessary.

      In the same skillet, add the diced potatoes and onion. Cook for about 10-12 minutes until the potatoes are slightly tender, stirring occasionally.

        Add the diced red bell pepper to the potato mixture and cook for an additional 5 minutes until all vegetables are tender.

          In a mixing bowl, whisk together the eggs, milk, smoked paprika, garlic powder, salt, and pepper until fully combined.

            In a greased 9x13 inch baking dish, layer the cooked chorizo over the potato mixture evenly.

              Pour the egg mixture over the chorizo and vegetables, ensuring everything is well coated.

                Sprinkle the shredded cheddar cheese evenly on top.

                  Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the cheese is bubbly and golden.

                    Allow the casserole to cool for a few minutes before slicing.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8

                        - Presentation Tips: Serve warm, garnished with freshly chopped cilantro on top. For added flair, drizzle a bit of hot sauce around the edges of the plate or serve with sliced avocados on the side.