Start your day the right way with this hearty chorizo breakfast casserole. Loaded with delicious veggies cooked alongside flavorful chorizo, it’s seasoned perfectly and then topped off with melted cheese. It can be prepared a day in advance for an effortless morning when you’ve got guests to impress or just want to savor a hassle-free (and delicious) morning!
The only thing better than a breakfast casserole is a breakfast casserole with chorizo. This star ingredients adds a savory, subtly spicy flavor with a terrific bite. Our chorizo breakfast casserole is also loaded with veggies, so it’s a great way to start your day. This is our go-to for busy mornings or special gatherings. In particular, it is perfect for Christmas morning, just whip it up the day before and it’s one thing crossed off your holiday morning list!
Ingredients needed
Savory, satisfying, and a breeze to bake up at breakfast time, this chorizo breakfast casserole recipe is sure to be a crowd-pleaser. This is what you need:
- Olive oil: To sauté the vegetables.
- Veggies: Onion, mushrooms, red potatoes, bell peppers, kale, and cherry tomatoes.
- Spicy chorizo sausage links: The star ingredient in our casserole!
- Eggs: Large eggs will hold everything together.
- Cheese : Grated sharp cheddar cheese and parmesan cheese.
- From the spice rack: Sweet paprika, fresh thyme, sea salt, and black pepper.
How to make chorizo breakfast casserole
Breakfast gatherings will be a breeze if you prep this chorizo casserole breakfast the evening before. All that’s left to do in the morning is to put it into the oven! Here are the instructions:
- Cook the veg: Heat the oil in a large skillet and sauté the onion and mushrooms, then add the chorizo and potatoes. Next, throw in the bell peppers before taking it off the heat. Mix in the kale and season it with salt and pepper before putting it all into a casserole baking dish and adding the cherry tomatoes.
- Whisk the eggs: Whisk together the eggs, seasonings, and cheese in a bowl. Pour the egg mixture over the veggies and mix everything until it’s combined.
- Bake: If you’re not baking it right away, cover it and keep it in your fridge for up to 24 hours. Otherwise, bake for 35-40 minutes. Enjoy!
What to serve with chorizo breakfast casserole
This chorizo breakfast casserole also works well as a standalone dish. For condiments, add sour cream, creamy avocado sauce , or salsa to the table.
Lunch or dinner: It might have “breakfast” in the name, but rules were made to be broken. Serve this any time of the day, alongside sweet potato wedges and a crisp spring mix salad .
Where do I find chorizo sausage links?
You can usually find fresh chorizo sausage links in the meat department in your local supermarket. We suggest Mexican chorizo. If you are unable to find them, visit a butcher shop. Another type of spicy sausage, such as spicy Italian sausage, will also work.
Can I add any other vegetables? Or a different type of sausage?
Sure – our top picks would be zucchini, some minced garlic, spinach, corn, or artichoke hearts. Turn this chorizo egg bake into a sausage bake: look for breakfast sausage or Italian sausage. Cubed bacon pieces will taste great, too.
Chorizo Breakfast Casserole Recipe
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Ingredients
- ▢ 2 tablespoons olive oil
- ▢ 1 large onion (chopped)
- ▢ 2 cups chopped mushrooms
- ▢ 2 red potatoes (chopped small)
- ▢ 2 spicy chorizo sausage links (chopped – about 10 ounces)
- ▢ 2 bell peppers (chopped)
- ▢ 2 cups chopped kale (packed)
- ▢ Sea salt and black pepper (to taste)
- ▢ 2 cups cherry tomatoes
- ▢ 10 large eggs
- ▢ 1 teaspoon EACH: sweet paprika and fresh thyme
- ▢ 1 ½ cups grated sharp cheddar cheese
- ▢ ½ cup grated parmesan cheese
Instructions
- Heat the olive oil over medium-high heat in your largest frying pan. Add the onion and mushrooms to the pan and saute until the mushrooms begin to brown. Add the chorizo and potatoes to the pan and let them cook, stirring often, until the potatoes are soft, about 10 minutes. Add the bell peppers and cook for 2 more minutes. Turn off the heat and mix in the kale then season generously with sea salt and black pepper. Pour the veggies into a 9×11 inch casserole dish then stir through the cherry tomatoes. 2 tablespoons olive oil, 1 large onion, 2 cups chopped mushrooms, 2 red potatoes, 2 spicy chorizo sausage links, 2 bell peppers, 2 cups chopped kale, Sea salt and black pepper, 2 cups cherry tomatoes
- In a large bowl, whisk the eggs with the paprika and thyme then stir in both the cheeses. Pour the eggs over the veggies in the casserole dish and mix till everything is well combined. 10 large eggs, 1 teaspoon EACH: sweet paprika and fresh thyme, 1 ½ cups grated sharp cheddar cheese, ½ cup grated parmesan cheese
- Either cover the casserole dish and keep it in your fridge for up to 24 hours or bake it right away.
- Preheat your oven to 400 degrees Fahrenheit and bake for 35-40 minutes, or until the eggs are cooked through. Note: because of all the veggies, the casserole will look a bit wet even when cooked. The best way to test if it is done is to insert a toothpick into the middle as you do with a cake. If it comes out clean, it’s ready to come out of the oven.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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For more inspiration, check out all of our breakfast recipes and our egg recipes !
Chorizo Breakfast Casserole Recipe
Ingredients
- 2 tablespoons olive oil
- 1 large onion , chopped
- 2 cups chopped mushrooms
- 2 red potatoes , chopped small
- 2 spicy chorizo sausage links , chopped - about 10 ounces
- 2 bell peppers , chopped
- 2 cups chopped kale , packed
- Sea salt and black pepper , to taste
- 2 cups cherry tomatoes
- 10 large eggs
- 1 teaspoon EACH: sweet paprika and fresh thyme
- 1 ½ cups grated sharp cheddar cheese
- ½ cup grated parmesan cheese
Instructions
- Heat the olive oil over medium-high heat in your largest frying pan. Add the onion and mushrooms to the pan and saute until the mushrooms begin to brown. Add the chorizo and potatoes to the pan and let them cook, stirring often, until the potatoes are soft, about 10 minutes. Add the bell peppers and cook for 2 more minutes. Turn off the heat and mix in the kale then season generously with sea salt and black pepper. Pour the veggies into a 9x11 inch casserole dish then stir through the cherry tomatoes. 2 tablespoons olive oil, 1 large onion, 2 cups chopped mushrooms, 2 red potatoes, 2 spicy chorizo sausage links, 2 bell peppers, 2 cups chopped kale, Sea salt and black pepper, 2 cups cherry tomatoes
- In a large bowl, whisk the eggs with the paprika and thyme then stir in both the cheeses. Pour the eggs over the veggies in the casserole dish and mix till everything is well combined. 10 large eggs, 1 teaspoon EACH: sweet paprika and fresh thyme, 1 ½ cups grated sharp cheddar cheese, ½ cup grated parmesan cheese
- Either cover the casserole dish and keep it in your fridge for up to 24 hours or bake it right away.
- Preheat your oven to 400 degrees Fahrenheit and bake for 35-40 minutes, or until the eggs are cooked through. Note: because of all the veggies, the casserole will look a bit wet even when cooked. The best way to test if it is done is to insert a toothpick into the middle as you do with a cake. If it comes out clean, it’s ready to come out of the oven.
https://www.theendlessmeal.com/veggie-chorizo-egg-breakfast-casserole/
