Chorizo Breakfast Casserole
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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
Breakfast spread: If you’re hosting a brunch and want to make it a spread, make sure these Spanish breakfast potatoes make it to your table as a fun twist on hash browns; they go great with this casserole. A fruit salad round out the meal. And a buttered slice of our no yeast bread is always welcome at the breakfast table. And don’t forget a mimosa!
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.
Recipe FAQs
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
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.
This is simply perfect!
So happy you enjoyed it, Larry!
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 and husband loved it🌼
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. 🙂
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 sauté 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. 🙂
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!