Chorizo & Potato Egg Casserole Recipe

Chorizo & Potato Egg Casserole is a hearty, flavorful dish that combines the smoky spice of chorizo with tender potatoes and fluffy eggs. Perfect for breakfast, brunch, or even dinner, this casserole is a crowd-pleaser that’s both easy to make and delicious to eat.

Ingredients

Main Ingredients:

• 1 lb chorizo sausage, casing removed
• 4 large potatoes, peeled and diced
• 1 onion, finely chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 10 large eggs
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Optional Add-Ins:

• 1 cup baby spinach, chopped
• 1/2 cup diced tomatoes
• 1 jalapeño, finely chopped (for a spicy kick)

Preparation

Prepping the Ingredients:

1. Peel and dice the potatoes into small cubes.
2. Finely chop the onion and bell peppers.
3. Remove the casing from the chorizo sausage.

Choosing the Right Chorizo:

1. Opt for high-quality chorizo for the best flavor.
2. Both Spanish and Mexican chorizo work well, but Mexican chorizo will add more spice.

Recipe Steps

Preparing the Potatoes:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat.
3. Add the diced potatoes and cook until tender and golden brown, about 10-15 minutes. Remove from heat and set aside.

Cooking the Chorizo:

1. In the same skillet, add the chorizo and cook until browned, breaking it up with a spoon as it cooks.
2. Add the chopped onion and bell peppers to the skillet, cooking until softened, about 5 minutes.
3. Remove from heat and set aside.

Combining Ingredients

Mixing the Eggs:

1. In a large bowl, whisk together the eggs, milk, salt, and pepper.
2. Stir in the shredded cheddar cheese.

Layering the Casserole:

1. In a greased 9×13-inch baking dish, spread the cooked potatoes evenly on the bottom.
2. Layer the chorizo and vegetable mixture on top of the potatoes.
3. Pour the egg mixture over the top, ensuring it covers the entire dish evenly.

Cooking the Casserole

Baking Time and Temperature:

1. Place the baking dish in the preheated oven.
2. Bake for 30-35 minutes, or until the eggs are set and the top is golden brown.

Checking for Doneness:

1. Insert a knife into the center of the casserole; it should come out clean when done.
2. The eggs should be fully cooked and not jiggly in the center.

Serving Suggestions

What to Serve with Chorizo & Potato Egg Casserole:

1. Serve with a fresh green salad for a balanced meal.
2. Pair with warm tortillas for a complete breakfast or brunch.

Garnishing Ideas:

1. Garnish with freshly chopped parsley for a pop of color.
2. Add a dollop of sour cream or salsa on top for extra flavor.

Tips for Success

Perfecting the Texture:

1. Ensure the potatoes are cooked until tender but not mushy.
2. Do not overcook the eggs; they should be just set.

Balancing Flavors:

1. Adjust the seasoning to taste before baking.
2. Add more cheese if you prefer a cheesier casserole.

Variations

Spicy Option:

1. Add a finely chopped jalapeño to the chorizo mixture.
2. Sprinkle with red pepper flakes before baking.

Vegetarian Option:

1. Substitute the chorizo with a plant-based sausage.
2. Add extra vegetables like zucchini or mushrooms.

Storage Tips

How to Store Leftovers:

1. Store in an airtight container in the refrigerator for up to 3 days.
2. Freeze individual portions for up to 3 months.

Reheating Instructions:

1. Reheat in the oven at 350°F (175°C) for 15-20 minutes.
2. Alternatively, microwave individual portions on medium heat for 2-3 minutes.

FAQs

1. Can I Use Sweet Potatoes Instead of Regular Potatoes?
   • Yes, sweet potatoes add a unique flavor and extra nutrients.
2. How Long Does This Casserole Stay Fresh?
   • It stays fresh in the refrigerator for up to 3 days.
3. Can I Make This Dish Ahead of Time?
   • Yes, you can assemble the casserole the night before and bake it in the morning.
4. How Do I Prevent the Casserole from Becoming Watery?
   • Ensure the vegetables are cooked until most of their moisture is released before adding them to the casserole.
5. What Can I Substitute for Chorizo?
   • Use Italian sausage or breakfast sausage as a substitute.

Conclusion

Chorizo & Potato Egg Casserole is a delicious and easy-to-make dish that’s perfect for any meal. The combination of spicy chorizo, tender potatoes, and fluffy eggs makes this casserole a hit with everyone. Give this recipe a try, and enjoy a hearty, flavorful meal that’s sure to become a family favorite!

Yield: 8

Chorizo & Potato Egg Casserole Recipe

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Chorizo & Potato Egg Casserole is a delicious and easy-to-make dish that's perfect for any meal. The combination of spicy chorizo, tender potatoes, and fluffy eggs makes this casserole a hit with everyone. Give this recipe a try, and enjoy a hearty, flavorful meal that's sure to become a family favorite!

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1 lb. chorizo (or soyrizo)
• 1 red bell pepper, chopped
• 1 poblano pepper, chopped*
• ½ a white onion, chopped
• 1 (4oz.) can diced green chiles, drained (mild or hot)
• 10 eggs
• 1¼ cup milk
• 1-1½ cups shredded cheese (plus more for the top)
• 2½ cups frozen diced potatoes (or frozen hashbrowns)
• ½ tsp salt
• ½ tsp black pepper
• Chopped cilantro, for garnish
• Avocado, for serving
• Chunky salsa, for serving

Instructions

• Turn your oven on to 350 degrees and spray a 9×13 glass pan with cooking spray.
• Next heat a nonstick pan over medium-high heat and add your chorizo once it's hot. Use a spatula to break up the chorizo and cook for 5-7 minutes or until there's little to no liquid left in the pan. Then transfer your chorizo to a bowl lined with a paper towel and set it aside.
• Next add your bell pepper, poblano pepper and white onion to the same pan and cook until they're just tender (about 3-4 minutes). Then set them aside once done.
• Whisk your eggs, milk, salt and pepper together in a bowl until light and fluffy. Then stir in your green chiles.
• To assemble, layer your prepared pan with your frozen diced potatoes, chorizo, pepper and onion mixture and shredded cheese.Then pour your egg mixture over the top making sure it covers most of your ingredients. Sprinkle extra cheese on top (if desired) and bake for 40-45 minutes (or until the cheese is melted and the egg is cooked through).
• Once done, let your casserole cool for a few minutes. Then sprinkle chopped cilantro over the top, cut it and serve with sliced avocado and your favorite salsa.