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!
- 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
- 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.