Chorizo & Potato Egg Casserole

Imagine waking up to the sizzling aroma of spicy Chorizo & Potato Egg Casserole baking to golden perfection. This hearty breakfast casserole combines the smoky heat of Spanish chorizo with creamy potatoes and fluffy eggs to create a morning masterpiece that’s both comforting and exciting. Whether you’re hosting a family brunch or meal prepping for busy weekdays, this Chorizo & Potato Egg Casserole delivers incredible flavor with minimal effort. You’ll learn how to layer these simple ingredients for maximum impact and discover the secrets to achieving that perfect texture every single time.

Why You’ll Love This Recipe

The Chorizo & Potato Egg Casserole is destined to become your new favorite breakfast option for countless reasons. First, the incredible contrast between the crispy top layer and the tender, savory interior creates a textural experience that keeps you coming back for more. The spicy chorizo infuses the entire dish with its distinctive paprika-rich flavor, while the potatoes provide a hearty foundation that makes this casserole truly satisfying.

What makes this breakfast potato and chorizo bake particularly special is its versatility. It’s elegant enough for special occasions yet simple enough for everyday enjoyment. The hands-off baking time means you’re free to prepare other dishes or simply enjoy your morning coffee while it cooks. Plus, you can easily customize the heat level by selecting mild or spicy chorizo depending on your preference.

Perhaps best of all, this Chorizo & Potato Egg Casserole can be partially prepped the night before, allowing you to simply add the egg mixture and bake in the morning for a stress-free breakfast experience that doesn’t sacrifice flavor.

Ingredients

For this delicious Chorizo & Potato Egg Casserole, you’ll need:

• 1 pound (450g) Spanish chorizo, casing removed and diced
• 2 pounds (900g) russet potatoes, peeled and diced into ½-inch cubes
• 1 large yellow onion (about 1 cup), finely diced
• 1 red bell pepper, diced
• 8 large eggs
• 1 cup (240ml) heavy cream
• 1 cup (240ml) whole milk
• 2 cups (8oz/225g) shredded cheddar cheese, divided
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• ¼ cup green onions, thinly sliced (for garnish)

The chorizo is the star ingredient, providing rich flavor and a beautiful orange hue to the dish. For the potatoes, russets work perfectly as they hold their shape while becoming tender during baking.

Pro Tips

Precook Your Potatoes: The most critical step for a successful Chorizo & Potato Egg Casserole is properly cooking your potatoes before adding them to the casserole dish. Parboil them for 5-7 minutes until just fork-tender but not mushy—this ensures they’ll finish cooking perfectly in the oven without becoming too soft or remaining undercooked.

Don’t Overcook the Chorizo: When browning your chorizo, cook it just until it releases its flavorful oils and begins to crisp slightly. Overcooking will make it tough and dry in the final casserole. The chorizo will continue cooking in the oven, so a light sauté is sufficient at this stage.

Rest Before Serving: Allow your egg potato chorizo bake to rest for 10-15 minutes after removing it from the oven. This crucial resting period allows the eggs to set completely and makes for cleaner, more beautiful slices. The casserole will still be plenty warm when served, and the texture will be significantly improved.

Instructions

Step 1: Prepare Your Ingredients
Preheat your oven to 375°F (190°C) and generously grease a 9×13-inch baking dish. While the oven heats, peel and dice your potatoes into uniform ½-inch cubes to ensure even cooking. Remove the casings from the chorizo if necessary and dice it into small pieces. Finely chop your onion, bell pepper, and mince your garlic, keeping them separate.

Step 2: Parboil the Potatoes
Place the diced potatoes in a large pot of salted water and bring to a boil. Cook for 5-7 minutes until the potatoes are just becoming tender but still hold their shape when pierced with a fork. Drain thoroughly in a colander and set aside to cool slightly.

Step 3: Cook the Chorizo and Aromatics
Heat the olive oil in a large skillet over medium heat. Add the chorizo and cook for about 5 minutes until it begins to brown and release its oils. Add the diced onion and cook for another 3-4 minutes until softened. Stir in the bell pepper and cook for 2 minutes more. Finally, add the minced garlic, smoked paprika, and thyme, cooking for just 30 seconds until fragrant. Remove from heat and let cool slightly.

Step 4: Combine Components
In a large bowl, whisk together the eggs, heavy cream, and milk until well combined. Season with salt and pepper (go easy on the salt since chorizo is naturally salty). Fold in half of the shredded cheese. In your prepared baking dish, combine the parboiled potatoes with the chorizo mixture, ensuring they’re evenly distributed.

Step 5: Assemble and Bake
Pour the egg mixture over the potato and chorizo mixture, gently pressing down with a spatula to ensure everything is submerged. Sprinkle the remaining cheese evenly over the top. Bake in your preheated oven for 40-45 minutes until the eggs are set and the top is golden brown. If the top browns too quickly, loosely cover with foil for the remainder of the baking time.

Step 6: Rest and Serve
Allow your Chorizo & Potato Egg Casserole to rest for 10-15 minutes before serving. Sprinkle with sliced green onions, cut into portions, and serve warm.

Variations

Mediterranean Twist: Transform your Chorizo & Potato Egg Casserole by substituting the cheddar cheese with feta and adding 1 cup of chopped spinach and ½ cup of halved cherry tomatoes to the potato-chorizo mixture. Sprinkle with fresh dill and oregano before baking for a bright, Mediterranean-inspired breakfast casserole that pairs beautifully with a simple Greek yogurt topping.

Vegetarian Option: Create a meat-free version by replacing the chorizo with 8 ounces of diced mushrooms and 1 tablespoon of smoked paprika. Sauté the mushrooms until they release their moisture and begin to brown before adding the onions and proceeding with the recipe. This vegetarian potato egg casserole maintains the smoky flavor profile while offering a hearty plant-based alternative.

Tex-Mex Style: Spice things up by adding a can of diced green chiles, substituting Monterey Jack and pepper jack for the cheddar, and incorporating 1 teaspoon of cumin into the egg mixture. After baking, top with diced avocado, fresh cilantro, and a dollop of sour cream for a southwestern breakfast casserole that’s perfect for entertaining.

Storage and Serving

The Chorizo & Potato Egg Casserole stores beautifully, making it perfect for meal prep. Once completely cooled, cut it into individual portions and store in airtight containers in the refrigerator for up to 4 days. For longer storage, wrap portions tightly in plastic wrap and aluminum foil before freezing for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat, warm individual portions in the microwave for 1-2 minutes or until heated through. For better texture, reheat in a 350°F (175°C) oven for 10-15 minutes. Avoid overheating to prevent the eggs from becoming rubbery.

Serve this hearty casserole with a fresh fruit salad for a refreshing contrast to the savory flavors. For a more substantial brunch, pair with a simple green salad dressed with lemon vinaigrette. When serving for dinner, a crusty baguette and roasted vegetables make perfect accompaniments to this versatile dish.

FAQs

Can I make this Chorizo & Potato Egg Casserole ahead of time?
Yes! You can prepare all components the night before – cook the potatoes and chorizo mixture, then refrigerate separately. In the morning, combine everything with the fresh egg mixture and bake. Alternatively, assemble the entire casserole, cover tightly, and refrigerate overnight before baking (may require 5-10 extra minutes in the oven).

What’s the difference between Spanish and Mexican chorizo for this recipe?
Spanish chorizo is cured and ready to eat with a smoky paprika flavor, while Mexican chorizo is raw and needs cooking. Both work in this recipe, but they provide different flavors and textures. Spanish chorizo gives a firmer texture and deeper color, while Mexican chorizo offers a softer, more crumbly result.

Can I use sweet potatoes instead of russet potatoes?
Absolutely! Sweet potatoes create a delicious sweet-savory contrast with the spicy chorizo. They require the same parboiling time but offer a different flavor profile and nutritional benefits.

Is this casserole gluten-free?
Yes, this Chorizo & Potato Egg Casserole is naturally gluten-free, but always check your chorizo labels as some may contain fillers with gluten.

Can I reduce the fat content in this recipe?
Yes, you can substitute whole milk for the heavy cream and use 4 whole eggs plus 4 egg whites instead of 8 whole eggs. You can also reduce the cheese to 1 cup total and use a reduced-fat variety, though this will affect the final texture somewhat.

Conclusion

This Chorizo & Potato Egg Casserole is comfort food at its finest — a symphony of smoky chorizo, tender potatoes, and fluffy eggs that create an irresistible breakfast experience. It’s the kind of dish that transforms ordinary mornings into special occasions while being simple enough for everyday enjoyment. Whether you’re serving it to weekend guests or preparing it for your family’s weekday breakfasts, this casserole delivers maximum flavor with minimal effort. The beautiful thing about this recipe is how it bridges the gap between practicality and indulgence — proving that delicious, satisfying meals don’t have to be complicated to be memorable.

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