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Chorizo Breakfast Casserole

Chorizo adds heat and umami to this chorizo breakfast casserole, that is super easy to make. Cooking the bell pepper in the rendered fat helps add depth of flavor to the veggies, keeping every element nicely seasoned.

Slice of Chorizo Breakfast Casserole garnished with green onions and avocado slices on a plate with a fork
Prep Time:
20 mins
Cook Time:
1 hr
Stand Time:
10 mins
Total Time:
1 hr 30 mins
Servings:
12
Jump to Nutrition Facts

Ingredients

Original recipe (1X) yields 12 servings

  • cooking spray

  • 1 lb fresh Mexican chorizo, casings removed

  • 1 orange bell pepper, finely chopped

  • 1 poblano chile, finely chopped

  • 8 large eggs

  • 2 cups half and half

  • 2 teaspoons garlic salt

  • 1 teaspoon onion powder

  • 1 teaspoon freshly ground black pepper

  • 1/2 teaspoon chili powder

  • 1 cup shredded mild Cheddar cheese

  • 1 cup shredded pepper Jack cheese or quesadilla cheese

  • 5 cups refrigerated shredded hash browns

  • 2 avocados, halved lengthwise and thinly sliced

  • 1/4 cup thinly sliced scallions

Directions

  1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 13- x 9-inch baking dish with cooking spray.

    Chorizo Breakfast Casserole ingredients on a counter

    Dotdash Meredith Food Studios

  2. Heat a large skillet over medium-high. Add chorizo, and cook, stirring to break up meat into small pieces, until browned, about 8 minutes. Transfer to a paper towel-lined plate. Do not wipe skillet clean.

    Chorizo in a pan on a burner with a spatula

    Dotdash Meredith Food Studios

  3. Add bell pepper and poblano to drippings in skillet; cook over medium, stirring occasionally, until softened, about 5 minutes. Remove skillet from heat.

    Chopped bell peppers and poblanos cooking in a pan on a burner

    Dotdash Meredith Food Studios

  4. Whisk together eggs, half-and-half, garlic salt, onion powder, black pepper, and chili powder in a large bowl until fully combined. Stir in sausage, bell pepper and poblano, and cheeses until well combined.

    Hands mixing Chorizo, eggs and vegetables mixture in a glass bowl

    Dotdash Meredith Food Studios

  5. Spread hashbrowns in an even layer in prepared baking dish. Pour egg mixture over hashbrowns, pressing to fully submerge hash browns.

    Uncooked Chorizo Breakfast Casserole in a black baking dish

    Dotdash Meredith Food Studios

  6. Bake in preheated oven until eggs are set in center and top is golden brown, 40 to 45 minutes. Let stand for 10 minutes. Top evenly with avocado slices. Sprinkle evenly with scallions.

    Baked Chorizo Breakfast Casserole in a black baking dish

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

668 Calories
50g Fat
36g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 668
% Daily Value *
Total Fat 50g 64%
Saturated Fat 16g 81%
Cholesterol 189mg 63%
Sodium 1463mg 64%
Total Carbohydrate 36g 13%
Dietary Fiber 6g 20%
Total Sugars 3g
Protein 23g 45%
Vitamin C 33mg 37%
Calcium 231mg 18%
Iron 2mg 12%
Potassium 830mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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