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!
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.
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.
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!
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.