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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!

Chorizo Hash Brown Breakfast Casserole

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 for me and a bagel with cream cheese for him. That said, we also both love a good egg bake, and this Chorizo Hash Brown Breakfast Casserole is our new favorite.

Chorizo Hash Brown Breakfast Casserole

I love cooking with chorizo because it adds so much flavor with just one ingredient! Because of all of the flavor from the sausage, you don’t really need other spices or ingredients to compete with it.

Aside from the chorizo, this hash brown egg casserole has bell peppers, onions, diced green chiles, eggs, milk, sour cream, hash browns, and cheese. Pretty simple!

When it comes to the hash browns, I used a package of the refrigerated Simply Potatoes hash browns. I’m sure frozen hash browns would work as well.

Chorizo Hash Brown Breakfast Casserole

How to Make Chorizo Breakfast Casserole

This breakfast casserole is very easy to make and can definitely be prepped in advance. The recipe starts by cooking the chorizo. As it cooks, you want to break it up into smaller chunks. Once the chorizo is cooked, you’ll add a red bell pepper, and orange bell pepper, and a red onion. You can definitely substitute other colors of bell peppers or add a jalapeno to spice things up a bit. It’s versatile!

Once the veggies are softened, the chorizo and vegetable mixture get placed into a baking dish and topped with a combination of eggs, milk, diced green chiles, and sour cream, and then topped with cheese. See, I told you it was easy!

At this point, you can cover it and let it sit in the refrigerator overnight, or just go ahead and bake it right away.

Chorizo Hash Brown Breakfast Casserole

Like this recipe? Check these out, too!

Chorizo Sweet Potato Hash

Chorizo and Potato Breakfast Burritos

Harissa Chorizo Hash

Slow Cooker Chorizo Breakfast Casserole

Chorizo Hash Brown Breakfast Casserole

Chorizo Hash Brown Breakfast Casserole

A delicious and easy breakfast recipe for Chorizo Breakfast Casserole made with hash browns.
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: #breakfastcasserole
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings
Calories: 442kcal
Author: Taylor


  • 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
  • 1/2 red onion diced
  • 20 ounces refrigerated hash browns
  • 6 large eggs
  • 1 cup milk
  • 1/2 cup sour cream
  • 4 ounces diced green chiles
  • 1/2 tsp salt
  • 2 cups shredded cheddar cheese
  • jalapeno, green onion, and cilantro for topping


  • 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!


Calories: 442kcal | Carbohydrates: 18g | Protein: 23g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 198mg | Sodium: 1144mg | Potassium: 425mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1752IU | Vitamin C: 49mg | Calcium: 286mg | Iron: 3mg
Tried this recipe?Mention @greensnchocolate to let me know!
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Recipe Rating

  1. 2 stars
    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.

  2. 4 stars
    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.

  3. 5 stars
    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!