Make Ahead Loaded Veggie & Chorizo Egg Breakfast Casserole
This Egg Breakfast Casserole is loaded with veggies and spicy chorizo and can easily be prepared a day in advance. Pop it in the oven for a quick, easy, and delicious holiday brunch!
Are you guys as excited about Christmas as I am? I'm seriously counting down the days. I'm leaving on Sunday to head to Kelowna to see my family and do little other than eat Christmas cookies and drink the cranberry bourbon sours my sister's been recipe testing. It's going to be amazing.
There's a decent chance I'll whip this egg breakfast casserole thing-y together one morning, too. It's crazy easy to make. It's so easy that I'm sure I'll be able to manage it with a bourbon sour in one hand and a Christmas cookie in the other, so it still fits with my plan. I'm dreaming big for the next couple of weeks. ?
This egg breakfast casserole is a little like a frittata that got a bit out of hand. It's loaded with veggies (mushrooms, kale, potatoes, tomatoes, onions, peppers. yum!) and spicy chorizo. And because no casserole should be without cheese, I've thrown in a few handfuls of extra aged cheddar and a handful of parmesan.
Isn't chorizo one of the best things in the world? I've been on a bit of a kick with it lately and I. just. can't. get. enough. It started with those Red Wine Chorizo Bites I shared with you a few weeks back. If you haven't tried them yet, please promise me you will! Now there's this chorizo full egg breakfast casserole, and before the end of the month, I have another chorizo surprise waiting for you.
It's getting deliciously spicy around here!
I hope you're a fan cause I don't see the chorizo obsession stopping anytime soon. For the past few months, I've had chorizo in my freezer and it makes the BEST quick dinners or simple breakfasts. Even my 6-month-old daughter loves it and fusses when I don't feed her the finely minced spoonfuls fast enough. Kid's got good taste. 🙂
Back to this egg breakfast casserole …
I have two words for you: Make. Ahead. In other words, exactly what you want on Christmas morning. Or any brunch, for that matter.
What you're going to do is assemble the casserole, pop it in your fridge, and leave it there until you're ready to bake it. It's so easy and so delicious.
In the morning, when stomachs start growling, turn on your oven and pop in your premade breakfast masterpiece. The pour yourself another coffee, add a splash of Bailey's, and pat yourself on the back for being the brilliant person who thought of breakfast the night before.
PS. If you didn't start thinking of breakfast at dinner, no one's going to judge you. Just whip this up and pop it straight into your oven. Don't forget the coffee and Bailey's step, you deserve it!
If you make this Make Ahead Veggie Chorizo Breakfast Egg Casserole make sure you snap a pic and tag #theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
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Make Ahead Loaded Veggie & Chorizo Egg Breakfast Casserole
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Prep Time: 15 mins -
Cook Time: 35 mins
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Total Time: 50 mins
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Yield: 4 generous servings 1x -
Cuisine: Easy
Description
This Egg Breakfast Casserole is loaded with veggies and spicy chorizo and can easily be prepared a day in advance. Pop it in the oven for a quick, easy, and delicious holiday brunch!
Ingredients
- 2 tablespoons olive oil (see notes)
- 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 kale, packed
- Sea salt and black pepper, to taste
- 2 cups cherry tomatoes
- 10 large eggs
- 1 teaspoon each: paprika and fresh thyme leaves
- 1 1/2 cups grated cheddar (I like aged white cheddar)
- 1/2 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 just 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.
- 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.
- 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 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 like you would with a cake. If it comes out clean, it's ready to come out of the oven.
This is delicious. I had to sub spinach for Kale and a little sweet potato cauliflower frozen rice mix for the potatoes as I didn’t have kale or potatoes. I made it in a smaller pan so guessed at 7 eggs. Even with changes the flavor is outstanding. I’m going to make it with Kale and potatoes for the next brunch event. Thanks!
★★★★★
That makes me so happy to hear! Hooray!
Can i microwave it for serving it in the morning. Cuz i have to bake it in the evening before work ( have to work all night) n serve for breakfast at 7am. Will it still be tasty?
To be totally honest, I don’t have a microwave and haven’t used one since I was a kid so really can’t say. Have you successfully warmed up other egg based recipes with success? If you have, then it should be ok with this one, too. I have eaten this dish cold and it’s good that way!
Recipe looks great and I’ll try later this week. Have 7 more ounces of chorizo to use after trying on my own with veggies I had in fridge. That one came out good , but would really like spectacular, one where I cannot wait to try again .
I hope you love the recipe as much as I do!
For how many people is your recipe? I’m thinking of making this for our monthly office breakfast, for about 20-30 people.
This recipe will serve 6-8 people. 🙂
Why do you say serves 4 “generous” in the recipe and now you say 6-8?
That was an error. It is 4 generous servings. If you’re serving it as part of a bigger brunch, it will serve more people.
Great it worked good tastes amazing worth it! Recommend you try this too!
Thank you!
Has anyone tried doing half the recipe? If so, what size baking pan did you use and how long did you put it in the oven?
I haven’t but it would need a little less time in the oven. Keep an eye on it and when the eggs are set on top, remove it from the oven. 🙂
Can this be frozen? I also do not see the note pertaining to the olive oil.
Thank you,
I haven’t tried freezing it before, but I’ve seen other egg casserole recipes that say they can be frozen so I assume it would works. 🙂
This looks delicious! Would it be doable in a crockpot? Thinking for company brunch potluck…..and need to keep it warm.
I’m honestly not 100% sure what alterations you would need to make. I have read recipes for crock pot breakfast casseroles, though. I would recommend looking for a crock pot egg casserole recipe and compare this one to it to see if the general proportions are similar then use the other recipe’s cooking time. Egg casseroles are pretty flexible in terms of ingredients so it should work fine!
I definitely need this in my life so that I don’t skip my breakfast anymore! O-M-G – this looks so freaking yum!
★★★★★
It’s perfect for making sure you eat breakfast!