Go Back
To make Chorizo & Potato Egg Casserole, you will need: - 1 pound chorizo, casings removed - 3 medium potatoes, diced - 1 small onion, finely chopped - 1 red bell pepper, diced - 1 cup shredded cheddar cheese - 6 large eggs - 1 cup milk - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - Chopped fresh cilantro or parsley for garnish (optional) Each ingredient plays a key role in creating a rich, savory flavor. The chorizo gives a spicy kick, while the potatoes add heartiness. The eggs and cheese bind everything together in a creamy, satisfying dish. If you have dietary needs or preferences, you can make easy swaps. Try using turkey chorizo for a leaner option. For a dairy-free version, replace milk and cheese with plant-based alternatives. You can also use sweet potatoes instead of regular potatoes for a sweeter touch. If you want to skip the heat, use a mild sausage instead of chorizo. To round out your meal, serve this casserole with fresh fruit or a simple salad. A dollop of sour cream enhances the creaminess. You could also try some avocado slices for added richness. Each of these sides makes the dish even more enjoyable. Remember, this recipe is all about comfort and flavor, making it perfect for brunch or dinner. For the full recipe, check out the link provided! Start by gathering all your ingredients. You will need chorizo, potatoes, onion, red bell pepper, eggs, milk, cheese, and spices. First, preheat your oven to 375°F (190°C). Grab a 9x13-inch baking dish and grease it with cooking spray or butter. This will help prevent sticking later. Next, in a skillet over medium heat, cook the chorizo for about 5-7 minutes. Make sure to break it apart as it cooks. It should be nicely browned and crumbly. After cooking, transfer it to a plate lined with paper towels. This will soak up any extra grease. In the same skillet, add the diced potatoes. Cook them for about 10 minutes, stirring often. You want them to start softening. After that, add the chopped onion and red bell pepper. Cook for another 5 minutes until the onion turns clear. While your veggies are cooking, take a large bowl and whisk together the eggs, milk, smoked paprika, garlic powder, salt, and pepper. Mix until everything is well combined. Now, it’s time to layer your casserole. In the greased baking dish, place the cooked chorizo first. Next, add the potato mixture on top of it. Finally, pour the egg mixture over everything. Don’t forget to sprinkle the shredded cheddar cheese on top! Place the casserole in your preheated oven. Bake it for 30-35 minutes. You know it’s done when the center is set and the top looks slightly golden. After baking, let it cool for a few minutes. This makes it easier to slice into squares or rectangles. For the best taste, serve it hot. A sprinkle of fresh cilantro or parsley adds a nice touch. If you like, add a dollop of sour cream or some avocado slices on the side. Enjoy this tasty comfort dish! For the full recipe, check out the details above. To get the right texture in your casserole, cook the potatoes until they are soft but not mushy. Dicing them into small cubes helps them cook evenly. When you mix in the chorizo, ensure it is crumbly. This keeps the casserole light and fluffy. Baking it at 375°F allows the top to crisp while the inside stays creamy. Let it cool for a few minutes before cutting. This helps it hold its shape better. For extra flavor, use fresh herbs like cilantro or parsley. They add a nice touch and color. You can also try adding jalapeños for heat or swapping the cheddar for pepper jack cheese. Smoked paprika gives a lovely warmth, but don’t forget the garlic powder to boost the savory notes. A splash of hot sauce before serving can take it to the next level! One mistake is overcooking the chorizo. Cook it just until browned, then drain the grease. Another is not seasoning enough. A pinch of salt and pepper can make a big difference. Make sure to whisk the egg mixture well; this ensures even cooking. Lastly, avoid skipping the cooling step. Letting it rest helps the casserole set and makes serving easier. Check out the Full Recipe for all the details! {{image_2}} You can make a tasty vegetarian version of this casserole. Swap out the chorizo for cooked black beans or lentils. These will add protein and fiber. Use a mix of spices to mimic the chorizo's flavor. Try smoked paprika, cumin, and a bit of chili powder. You can also add more veggies like spinach or mushrooms. This keeps the dish hearty without meat. If you're looking for cheese alternatives, try using a dairy-free option. Nutritional yeast gives a cheesy flavor without dairy. Vegan cheese melts well, so it works great here. You can use crumbled feta or goat cheese for a tangy twist. Both add a unique taste that pairs well with potatoes and eggs. Feel free to get creative with veggie add-ins. Zucchini, kale, or corn can bring more color and nutrition. You can also add broccoli or asparagus for a crunchy texture. Carrots can add a hint of sweetness. Just remember to chop them small, so they cook evenly. Mix and match to find your favorite combination! For the full recipe, check out the complete guide! After you bake your chorizo and potato egg casserole, let it cool down. Once it cools, cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container. Store it in the fridge for up to three days. If you want to keep the casserole for a longer time, freezing works well. Cut it into portions and wrap each piece in plastic wrap. Then, place the wrapped pieces in a freezer-safe bag. This allows for easy thawing later. You can freeze it for up to three months. When you’re ready to enjoy leftovers, reheat the casserole. You can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Bake the casserole for about 20-25 minutes. If using a microwave, heat in 30-second intervals until warm. Make sure it is heated all the way through. Enjoy your tasty dish again! For the full recipe, check the previous section. You can prepare this casserole a day in advance. Cook the chorizo and potatoes as the recipe states. Then, layer the cooked ingredients in the baking dish. Pour the egg mixture on top, but do not bake it yet. Cover the dish with plastic wrap and store it in the fridge overnight. In the morning, bake it straight from the fridge. Just add a few extra minutes to the cooking time. This makes breakfast easy and quick! Yes, you can use other types of sausage. Italian sausage or turkey sausage work well. Just remember to cook them until they are browned and crumbly. The flavor will change, but it can still be delicious. Play around with spices to match your taste. Each type of sausage brings a unique twist to this dish. This casserole is hearty and filling. You can serve it with a fresh salad for balance. A fruit salad adds sweetness and brightness, too. If you want something warm, consider serving toast or crusty bread. You might even enjoy a side of guacamole or salsa for added flavor. These sides will enhance your meal and make it even more enjoyable. For the full recipe, check out the link above! You learned about creating a delicious Chorizo & Potato Egg Casserole. We explored the key ingredients, offered substitutions, and shared great side dish ideas. The step-by-step guide provided clear prep and cooking instructions. I shared tips for texture and flavor and highlighted common mistakes to avoid. You also found variations for different diets and storage tips. Keep these ideas in mind to make the best casserole. Enjoy cooking and sharing this dish with others!

Chorizo & Potato Egg Casserole

Savor the deliciousness of Chorizo & Potato Egg Casserole with this easy, mouthwatering recipe! Perfect for brunch or a cozy dinner, this dish blends spicy chorizo with tender potatoes and fluffy eggs for a comforting meal. Explore flavorful variations, handy tips for the ideal texture, and serving suggestions that elevate your dining experience. Click through to discover how to create this hearty crowd-pleaser!
Print Recipe Pin Recipe

Ingredients
  

1 pound chorizo, casings removed

3 medium potatoes, diced

1 small onion, finely chopped

1 red bell pepper, diced

1 cup shredded cheddar cheese

6 large eggs

1 cup milk

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

Chopped fresh cilantro or parsley for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.

    In a skillet over medium heat, cook the chorizo until browned and crumbly, about 5-7 minutes. Use a spatula to break it up as it cooks. Once cooked, transfer to a plate lined with paper towels to absorb excess grease.

      In the same skillet, add the diced potatoes, and cook for about 10 minutes, stirring occasionally, until they begin to soften. Add the chopped onion and red bell pepper to the skillet, cooking for an additional 5 minutes, until the onion is translucent.

        In a large bowl, whisk together the eggs, milk, smoked paprika, garlic powder, salt, and pepper until well combined.

          In the greased baking dish, layer the cooked chorizo, followed by the potato mixture. Pour the egg mixture evenly over the top, then sprinkle shredded cheddar cheese on the surface.

            Bake in the preheated oven for 30-35 minutes, or until the casserole is set in the center and the top is slightly golden.

              Once cooked, allow it to cool for a few minutes before slicing into squares or rectangles for serving.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 6

                  - Presentation Tips: Serve hot, garnished with fresh cilantro or parsley for a pop of color. You can also add a dollop of sour cream or a few avocado slices on the side for an extra creamy texture. Enjoy!