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!
This chorizo breakfast casserole is the kind of hearty, satisfying breakfast that keeps everyone coming back for seconds. Spicy chorizo adds loads of savory flavor, while plenty of vegetables, eggs, and cheese make it a complete meal in one dish.
What I love most about this recipe is how well all the flavors work together. The chorizo brings a gentle heat, the vegetables add color and texture, and the combination of cheddar and Parmesan creates a rich, cheesy finish. Fresh thyme and paprika tie everything together beautifully.
It’s also a great make-ahead recipe. You can prep the casserole ahead of time and bake it when you’re ready, making it perfect for brunches, weekend breakfasts, meal prep, or anytime you’re feeding a hungry group. It’s easy, flavorful, and a recipe I find myself returning to again and again.
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.
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
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I loved this recipe! I often struggle to find a good breakfast bake recipe and this was so easy and delicious. Thanks!
Breakfast bakes can be so hit or miss, so happy this one worked out! Thanks for making it. 😊