Chorizo Potato Egg Casserole Recipe
This hearty casserole combines smoky chorizo, colorful peppers, and creamy eggs for a deliciously satisfying meal.
Ingredients
Meat
- 1 lb chorizo or soyrizo for a vegetarian twist
Vegetables
- 1 red bell pepper chopped
- 1 poblano pepper deseeded and chopped
- ½ white onion chopped
- 1 can diced green chiles 4 oz, drained
- 10 eggs the base that ties everything together
- 1 ¼ cups milk creates a creamy texture
- 1–1½ cups shredded cheese plus extra for topping
- 2½ cups frozen diced potatoes or hashbrowns
- ½ tsp salt to season
- ½ tsp black pepper to enhance flavors
Garnishes
- optional garnishes like cilantro, avocado, or chunky salsa for extra flavor
Instructions
- Preheat oven to 350°F and spray baking dish with nonstick spray.
- Cook chorizo in a pan for 5–7 minutes until browned, then drain.
- Sauté red bell pepper, poblano pepper, and onion for 3–4 minutes.
- Whisk eggs with milk, salt, and pepper; stir in green chiles.
- Layer potatoes, chorizo, veggies, and cheese in the dish; pour egg mixture over.
- Bake for 40–45 minutes until eggs are set and top is golden.
Notes
Let the casserole rest before serving for better slicing.