Menu
Chorizo Scalloped Potato Casserole Chorizo Scalloped Potato Casserole
Potato and Chorizo Casserole Potato and Chorizo Casserole
Chorizo and Eggs Ranchero Chorizo and Eggs Ranchero
Mexican Egg Casserole Mexican Egg Casserole
Slow-Cooker Chorizo Breakfast Casserole Slow-Cooker Chorizo Breakfast Casserole
Chorizo Salsa Omelet Chorizo Salsa Omelet
Chorizo & Egg Breakfast Ring Chorizo & Egg Breakfast Ring
Chorizo and Chickpea Soup Chorizo and Chickpea Soup
Scrambled Egg Casserole Scrambled Egg Casserole
Fiesta Chorizo-Chicken Soup Fiesta Chorizo-Chicken Soup
Cheesy Egg Casserole Cheesy Egg Casserole
Hard-Boiled Egg Casserole Hard-Boiled Egg Casserole
Chicken & Egg Noodle Casserole Chicken & Egg Noodle Casserole
Scrambled Egg Spinach Casserole Scrambled Egg Spinach Casserole
Chorizo Chili Chorizo Chili
Sausage Egg Casserole Sausage Egg Casserole
Chorizo-Queso Egg Rolls Chorizo-Queso Egg Rolls
Eggs & Chorizo Wraps Eggs & Chorizo Wraps
Egg and Potato Casserole Egg and Potato Casserole
Chicken Tortilla Casserole Chicken Tortilla Casserole

Chorizo Egg Casserole

2 reviews
Test Kitchen Approved
Total Time

Prep: 30 min. Bake: 30 min. + standing

Makes

8 servings

Updated: Dec. 01, 2023
Growing up on chorizo and egg burritos, I decided it was time for a remake. In the morning when I make coffee, I pop this in the oven and an hour later, breakfast is ready! —Relina Shirley, Reno, Nevada
Next Recipe

Ingredients

  • 1 pound fresh chorizo
  • 3 cups frozen cubed hash brown potatoes
  • 1 medium onion, diced
  • 3/4 cup chopped sweet red pepper
  • 2 garlic cloves, minced
  • 5 large eggs
  • 1-1/2 cups half-and-half cream
  • 1 can (4 ounces) chopped green chiles
  • 2 teaspoons chili powder
  • 1 cup shredded Monterey Jack or pepper jack cheese
  • 1 cup shredded cheddar cheese
  • 3 tablespoons minced fresh cilantro, divided
  • Sour cream
  • Hot pepper sauce

Directions

  1. Preheat oven to 350°. In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes.
  2. Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro.
  3. Bake, uncovered, until set, 30-35 minutes. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.

Nutrition Facts

1 cup: 461 calories, 34g fat (15g saturated fat), 215mg cholesterol, 1017mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 25g protein.