Chorizo Hash Brown Breakfast Casserole is an easy and flavorful egg bake that is super satisfying and a total crowd pleaser!
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.
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.
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 and Potato Breakfast Burritos
Slow Cooker Chorizo Breakfast Casserole
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!