Chorizo Hash Brown Breakfast Casserole
- April 25, 2020 by Taylor
- 5 Comments
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, 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 in Chorizo Breakfast Casserole
I love cooking with chorizo sausage 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 in this chorizo egg casserole.
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.
Chorizo Breakfast Casserole Tips
- If you'd like to add a bit of 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.
- If you can't find Mexican 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.
How to Make Chorizo Breakfast Casserole
This chorizo breakfast casserole with chorizo is very easy to make and can definitely be prepped in advance to be an overnight breakfast casserole. This makes it perfect for an easy weekend breakfast or Christmas morning! I also love making this delicious breakfast casserole the night before and baking it the next day for an easy weekday breakfast.
Prepare the baking dish. Spray the bottom of the baking dish with cooking spray. This ensures the casserole does not stick to the bottom of the baking pan.
Cook the chorizo. The recipe starts by cooking the chorizo in a large skillet over medium-high heat. As it cooks, you want to break it up into smaller chunks.
Add the vegetables. Once the chorizo is cooked, add a diced red bell pepper, and orange bell pepper, and diced onion. You can definitely substitute other colors of bell peppers or add a jalapeno to spice things up a bit. It's versatile!
Assemble. Once the veggies are softened, evenly spread out the hash browns on the bottom of a casserole dish, and then top with the cooked chorizo and vegetable mixture.
Mix the eggs. In a medium or large bowl, whisk together the eggs, milk, diced green chiles, and sour cream until well combined. Season with salt and black pepper, to taste. Pour egg mixture over the topped with a combination of eggs, milk, diced green chiles, and sour cream, and then top with cheese. See, I told you it was easy!
Refrigerate or bake. At this point, you can cover it with plastic wrap and let it sit in the refrigerator overnight, or just go ahead and bake it right away. Bake at 350 for 45-55 minutes. Add a little bit of extra time, about 5-10 minutes, if you are making it after it has been refrigerated overnight.
Like this recipe? Check these out, too!
Chorizo and Potato Breakfast Burritos
Slow Cooker Chorizo Breakfast Casserole
Chorizo Hash Brown Breakfast Casserole
A delicious and easy breakfast recipe for Chorizo Breakfast Casserole made with hash browns.
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Servings: 8 servings
Calories: 442kcal
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.
Nutrition
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
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5 Comments
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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!