Chorizo Hash Brown Breakfast Casserole
Chorizo Hash Brown Breakfast Casserole is an easy and flavorful egg bake that is super satisfying and a total crowd pleaser! This is a perfect breakfast casserole for a weekend brunch, or to meal prep for a filling breakfast throughout the week.
When it comes to breakfast, I'd say Marc and I lean towards the more savory side of things. Sure, we make the occasional overnight oats and will never EVER say no to a donut. However, on a daily basis we both love fried eggs on avocado toast (or Avocado Cottage Cheese Toast!) for me and a Chorizo Potato Breakfast Burrito for him. That said, when it comes to brunch dishes, we both love a good casserole. Without a doubt, this Chorizo Breakfast Casserole with hash browns is our new favorite.
Since originally making this chorizo egg bake, it has quickly become my go-to easy breakfast casserole recipe when feeding a crowd!
Ingredients
Chorizo - Chorizo is ground pork that is seasoned with spices including smoked paprika and garlic. You can find chorizo that has been dried and cured and is served like salami. In this recipe, you want ground chorizo that will cook like ground beef.
Vegetables - red bell pepper, orange or yellow bell pepper, onions, and diced green chiles. These vegetables add color, nutrients, and tons of flavor!
Hash Browns - I use refrigerated hash browns in this recipe but you can definitely use frozen hash browns, if you want!
Milk, Sour Cream, and Cheese - the dairy! The milk and sour cream are mixed with eggs for the base of this breakfast casserole. I used 2% milk but you can use whole milk, 1% or skim milk. Shredded cheddar cheese is included in this recipe so it is creamy and delicious. Monterey Jack cheese or Colby jack cheese would also work well.
Large Eggs - this is a breakfast casserole, after all.
Toppings - we love topping this breakfast casserole with diced fresh avocado, sliced jalapeño, fresh cilantro, and green onions. A hefty amount of hot sauce or some pico de gallo would be great choices, too.
Variations
Swap the chorizo - if you're not a fan of chorizo, you can definitely use breakfast sausage, Italian sausage, bacon, or a plant-based sausage. If you're looking for a great breakfast sausage recipe, check out my Sausage Egg Biscuit Casserole!
Add more veggies - you can swap the peppers with other veggies like mushrooms, spinach, kale, zucchini, or jalapeño if you want more spice.
Add more spice - If you'd like to add a bit more spice to this Mexican breakfast casserole, along with the chorizo, a great way would be to add a teaspoon of chili powder or ¼-1/2 teaspoon of cayenne pepper for even more of a kick.
Step by Step Recipe Instructions
Photo 1 - Dice the peppers and onions. Photo 2 - Add the chorizo to a large skillet and cook over medium-high heat, breaking it into smaller chunks as it cooks.
Photo 3 - Add the peppers and onions to the cooked chorizo.
Photo 4 - Cook another 5-7 minutes, until the peppers and onion are softened.
Photo 5 - Grease a 9x13" baking dish and add the hash browns to the bottom of the dish. Top with the chorizo and peppers.
Photo 6 - Top with cheese.
Photo 7 - In a medium bowl, add the eggs, milk, sour cream, and green chiles and whisk well to combine.
Photo 8 - Pour the egg mixture over the cheese.
Photo 9 - Bake the casserole at 350 degrees F for 40-45 minutes.
Photo 10 - Slice and top with desired toppings. Enjoy!
Expert Tips
- Prep this in advance by following the instructions up until baking. Cover and refrigerate overnight until you're ready to bake it. Add 5-10 minutes to the baking time.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
Recipe FAQs
I simply microwave it for 60-90 seconds. You could also cover it with foil and place it in a 350 degree oven for 10-15 minutes.
Definitely. You can prep the casserole up to the step of baking it. Cover with plastic wrap or foil and refrigerate until you're ready to bake. Add 5-10 minutes to the baking time since it will be cold when you put it in the oven. Or, let it sit on the counter for 30 minutes prior to baking.
Other Breakfast Recipes to Consider
Chorizo Hash Brown Breakfast Casserole
Ingredients
- 1 lb chorizo casing removed, if it comes with casings on
- 1 red bell pepper stem and seeds removed, diced
- 1 orange bell pepper stem and seeds removed, diced
- ½ red onion diced
- 20 ounces refrigerated hash browns
- 6 large eggs
- 1 cup milk
- ½ cup sour cream
- 4 ounces diced green chiles
- ½ teaspoon salt
- 2 cups shredded cheddar cheese
- jalapeno, green onion, and cilantro for topping
Instructions
- Preheat the oven to 350 degrees F, if baking right away.
- Grease a 9x13 baking pan.
- In a large skillet, cook the chorizo over medium-high heat, breaking it up into smaller chunks as it cooks.
- Add the red bell pepper, orange bell pepper, and red onion to the chorizo and cook until softened, about 5-7 minutes.
- In a medium bowl, whisk together the eggs, milk, sour cream, salt, and green chiles.
- Add the hash browns and chorizo mixture to the bottom of the prepared pan, and stir a little to combine.
- Top with the cheese.
- Pour the egg mixture evenly over the cheese.
- At this point you can either cover and refrigerate overnight, or bake immediately.
- Bake in the oven for 40-50 minutes, until the cheese is golden brown and the middle is set. If you refrigerate overnight, I recommend taking it out of the refrigerator 30 minutes prior to baking to let it come closer to room temperature.
- Serve topped with cilantro, green onions, and jalapenos! Enjoy!
Notes
- If you'd like to add a bit of spice to this Mexican breakfast casserole, along with the chorizo, you could add a teaspoon of chili powder or ¼-1/2 teaspoon of cayenne pepper for even more of a kick.
- If you can't find chorizo at your local grocery store, any type of sausage could work. Hot Italian sausage would work well, as would mild Italian sausage or breakfast sausage.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
The flavor is wonderful but my casserole was very watery. I baked for 45 min at 350. Not sure why it was so wet. I was very disappointed. Had to throw in trash.
I'm sorry this happened, Christina! I re-tested it again after I saw your comment and it didn't turn out watery for me.
Just made this for Fathers Day breakfast….turned out great!
Made with 30 oz of hashbrowns. Only had 4 eggs & left out the sour cream, so it was more of a hashbrown casserole than an egg one! But so delicious. Split between two pans- Baked extra time so the sides and top were crispy and delicious.
I’ve made this twice now and both times it was fantastic. I’m not sure how this came out watery for others, but it was perfect for me. Maybe they were using frozen ingredients vs. refrigerated (eg. frozen potatoes, chilis, peppers, etc)? I used fresh everything. Or skim milk? Not sure. Mine were delicious both times. I preferred the version I made with the Simply Southwestern flavored potatoes. I also added some smoked paprika and black pepper because I felt like more seasoning never hurts lol. Thanks for a great recipe- its a keeper in my family!
Christmas morning hit! I'm definitely making it again. I would have liked it eggy-er for more protein, so I'm going to use a few more next time. Thanks so much for a delicious breakfast!