Chorizo 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. š
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!
Veggie and Chorizo Egg Breakfast Casserole
If you love this recipe as much as we do, let us know with a 5-star rating!
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 Ā½ cups grated cheddar, I like aged white cheddar
- Ā½ 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.2 tablespoons olive oil, 1 large onion, 2 cups chopped mushrooms, 2 red potatoes, 2 spicy chorizo sausage links, 2 bell peppers, 2 cups 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: paprika and fresh thyme leaves, 1 Ā½ cups grated cheddar, Ā½ 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 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.
Made this for a work party, it was a hit. Got many requests for the recipe. I used spinach instead of kale because I had never cooked with kale and felt unsure about it. Also, although I bought the thyme, I forgot to add it. It was delicious. Will make this again for Christmas day. Thanks for sharing. Next time I may spray the pan since it did seem to stick a little.
I cut it in 1/2. It was wonderful! Loved all the super foods
I used Turkey chorizo and a banana pepper.
Only had white potato but everything worked great!
My mom Ā and husband loved itš¼
This was excellent! For years, I’ve made an egg dish that calls for bread cubes. I just got tired of it and I have a friend who avoids gluten so I try to avoid bread when I bring dishes to his house. I decided to try this. I assembled it the night before and baked it exactly 40 minutes in the morning. The cubed potatoes were such a nice replacement for bread and everyone really enjoyed this dish. The only recommendation I would make is that two whole bell peppers was a little more than I needed for a 9×13 dish. This one is a keeper
Hi Kristen, The scale recipe X2 feature says to add 20 eggs. Is this correct? I am making this as main for brunch for 12 people. thanks
That’s right! Just make sure to use two pans instead of one huge one or you will need to adjust the cooking time. š
I made this for an office breakfast and it was a hit! Everyone raved and wanted the recipe. I had only a couple of minor changes. I knew my coworkers wouldn’t like kale, so I did substitute a bag of frozen, chopped spinach, thawed and squeezed dry in place of the kale. Also, spicy chorizo wasn’t available at the market, only mild. So I added Cajun seasoning to the veggie sautĆ© for added spice. It was absolutely delicious. Thanks again for an easy make ahead recipe that was a highlight at the office! (I too had to add an extra 5 minutes or so to the cooking time)
Those changes sound amazing!
Not sure what I did differently but after 45 minutes @ 400 the eggs were still liquid. Had to turn it up to 450 for another 5-10 to get it to cook through, and I was late for my potluck.
I’m sorry to hear you were a few minutes late. Oven temperatures often vary slightly and the size of the pan used can also affect cook times. Good call on turning up the heat for the last couple of minutes. š
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 Iāll 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. š
Why do you say serves 4 āgenerousā 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. š
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. š
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!