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.