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. ?
OUR LATEST VIDEOS 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!
- 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
- 1½ cups grated cheddar (I like aged white cheddar)
- ½ cup grated parmesan cheese
- 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 9x11 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.
More delicious make-ahead breakfasts:
Make Ahead Harissa Shakshuka
Baked Vegan French Toast with Cranberry Maple Syrup
Make-Ahead Asparagus and Goat Cheese Tart
Chocolate Nut Superfood Granola
Make Ahead Bacon and Egg Cups with Asparagus and Tomatoes
Coconut Almond Paleo Breakfast Muffins
Kristen Stevens
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Hi, I’m Kristen! 
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!