Spicy Chorizo & Potato Egg Casserole: The Ultimate Make-Ahead Breakfast

There’s something magical about a breakfast casserole that brings everyone to the table with anticipation. As someone who’s tested countless breakfast recipes over the years, I can confidently say this Chorizo & Potato Egg Casserole ranks among my all-time favorites. It combines the smoky heat of Spanish chorizo with creamy potatoes and fluffy eggs to create something truly spectacular that works for breakfast, brunch, or even dinner.

I first stumbled upon this recipe during a weekend getaway with friends. We needed something that could feed a crowd without keeping me trapped in the kitchen all morning. This casserole was the answer to my prayers—prepped the night before, baked in the morning, and devoured within minutes of hitting the table.

What makes this recipe special is its versatility. You can customize it based on what you have in your fridge, dial the spice level up or down, and even prepare it days in advance. It’s perfect for holiday mornings, weekend brunches, or meal prep for busy weekdays.

What Makes This Chorizo & Potato Egg Casserole Special

Before diving into the recipe itself, let me highlight what sets this particular egg casserole apart from others you might have tried:

• Make-ahead convenience: Prepare it the night before and bake in the morning
• Customizable heat level: Adjust the spice by choosing mild or hot chorizo
• Balanced nutrition: Protein, carbs, and vegetables in one dish
• Texture contrast: Crispy top, custardy center, and tender potatoes
• Meal versatility: Perfect for breakfast, brunch, lunch, or dinner

Now, let’s gather our ingredients and get cooking!

Ingredients You’ll Need

For this show-stopping casserole, I’ve carefully balanced flavors and textures. Here’s everything you’ll need to serve 8-10 people:

Main Ingredients:

• 1 pound Spanish chorizo sausage, removed from casing and crumbled
• 2 pounds russet potatoes (about 4 medium), peeled and diced into ½-inch cubes
• 12 large eggs
• 1 cup whole milk
• 1 cup heavy cream
• 1 large red bell pepper, diced
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 cups shredded sharp cheddar cheese, divided
• 1 cup shredded Monterey Jack cheese
• ¼ cup chopped fresh cilantro, plus more for garnish
• 3 green onions, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• Salt and freshly ground black pepper, to taste

Optional Garnishes:

• Diced avocado
• Sour cream
• Pico de gallo or fresh salsa
• Hot sauce
• Lime wedges

Special Equipment Needed

While this recipe doesn’t require any specialized equipment, these basic kitchen tools will make preparation easier:

• 9×13-inch baking dish (ceramic or glass works best)
• Large skillet (12-inch is ideal)
• Mixing bowls (various sizes)
• Whisk
• Sharp knife
• Cutting board
• Measuring cups and spoons

Step-by-Step Instructions

Follow these detailed instructions for perfect results every time:

Step 1: Prepare the Potatoes

1. Preheat your oven to 375°F (190°C).
2. Toss the diced potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
3. Spread potatoes in a single layer on a baking sheet.
4. Roast for 20-25 minutes, stirring halfway through, until tender and lightly browned.
5. Remove from oven and set aside. (This step can be done a day ahead.)

Step 2: Cook the Chorizo Mixture

1. Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
2. Add the diced onion and cook for 3-4 minutes until softened.
3. Add the bell pepper and continue cooking for another 3 minutes.
4. Add the minced garlic and cook for 30 seconds until fragrant.
5. Add the crumbled chorizo, smoked paprika, oregano, and cumin.
6. Cook, breaking up the chorizo with a wooden spoon, until fully browned and slightly crispy, about 7-8 minutes.
7. Season with salt and pepper to taste (be careful with salt as chorizo is already salty).
8. Remove from heat and let cool for 10 minutes.

Step 3: Prepare the Egg Mixture

1. In a large bowl, whisk together the eggs, milk, and heavy cream until well combined.
2. Add ½ teaspoon salt and ¼ teaspoon black pepper.
3. Stir in 1 cup of the cheddar cheese, all of the Monterey Jack cheese, chopped cilantro, and green onions.

Step 4: Assemble the Casserole

1. Grease a 9×13-inch baking dish with butter or cooking spray.
2. Spread the roasted potatoes evenly across the bottom of the dish.
3. Spoon the chorizo mixture over the potatoes in an even layer.
4. Pour the egg mixture over the chorizo and potatoes.
5. Use a fork to gently stir, ensuring the egg mixture reaches the bottom of the dish.
6. Sprinkle the remaining cup of cheddar cheese over the top.

Step 5: Bake (or Refrigerate for Later)

To bake immediately:

1. Cover the dish with aluminum foil.
2. Bake at 375°F (190°C) for 30 minutes.
3. Remove the foil and bake for an additional 15-20 minutes until the center is set and the top is golden brown.
4. A knife inserted in the center should come out clean.

To refrigerate and bake later:

1. Cover the assembled, unbaked casserole tightly with plastic wrap.
2. Refrigerate for up to 24 hours.
3. When ready to bake, remove from the refrigerator and let stand at room temperature for 30 minutes.
4. Remove plastic wrap, cover with foil, and follow the baking instructions above.
5. You may need to add 5-10 minutes to the baking time if baking from refrigerated.

Step 6: Serve

1. Let the casserole rest for 10 minutes before cutting.
2. Garnish with additional cilantro, diced avocado, sour cream, or other optional toppings as desired.
3. Cut into squares and serve warm.

Tips for Perfect Results

Drawing from my experience making this recipe countless times, here are some insider tips to ensure your chorizo and potato egg casserole turns out perfectly:

• Pre-roast the potatoes: This extra step ensures they’re fully cooked and adds a depth of flavor you can’t get from raw potatoes.
• Don’t overcook the eggs: The casserole is done when the center is just set but still moist. Overbaking will result in dry, rubbery eggs.
• Let it rest: Allowing the casserole to rest for 10 minutes after baking makes it easier to cut and serve.
• Balance the heat: If using spicy chorizo, consider using mild cheddar. If using mild chorizo, a pepper jack cheese can add a nice kick.
• Season carefully: Chorizo and cheese both contain salt, so taste as you go to avoid over-salting.
• Room temperature ingredients: Let refrigerated ingredients come to room temperature for more even cooking.

Make-Ahead and Storage Information

One of the best things about this casserole is its flexibility for meal planning:

Make-Ahead Options:

• Complete preparation: Assemble the entire casserole up to 24 hours in advance, cover, and refrigerate until ready to bake.
• Partial preparation: Pre-roast the potatoes and cook the chorizo mixture up to 2 days ahead. Store separately in the refrigerator, then assemble with the egg mixture when ready to bake.
• Freezer-friendly: The fully baked casserole can be frozen in portions for up to 3 months. Thaw overnight in the refrigerator and reheat.

Storage and Reheating:

• Refrigerator: Store leftover baked casserole in an airtight container for up to 4 days.
• Reheating: For best results, reheat individual portions in the microwave for 1-2 minutes until just heated through. Alternatively, reheat larger portions covered in a 325°F (165°C) oven for 15-20 minutes.

Nutritional Information

While this casserole is definitely an indulgence, it’s also packed with protein and can be part of a balanced diet. Here’s the approximate nutritional breakdown per serving (based on 10 servings):

Variations to Try

The beauty of this recipe is how easily it can be customized to suit different tastes and dietary needs:

Vegetarian Version:

Replace the chorizo with:

• 2 cups diced mushrooms sautéed with 1 tablespoon smoked paprika and ½ teaspoon cayenne
• OR 1 package of soyrizo or other plant-based chorizo substitute

Mediterranean Twist:

• Substitute feta for the cheddar cheese
• Add ½ cup chopped sun-dried tomatoes
• Include ¼ cup chopped Kalamata olives
• Replace cilantro with fresh basil and oregano

Lighter Option:

• Use turkey chorizo instead of pork
• Substitute half the whole eggs with egg whites (2 egg whites = 1 whole egg)
• Replace heavy cream with additional milk or half-and-half
• Reduce cheese by half

Spice Level Adjustments:

• Milder: Use mild chorizo and add ¼ cup roasted red peppers
• Spicier: Add 1-2 diced jalapeños or ¼ teaspoon cayenne pepper

Serving Suggestions

This versatile casserole pairs beautifully with many accompaniments:

For Breakfast or Brunch:

• Fresh fruit salad
• Toasted sourdough bread
• Crispy hash browns for true potato lovers
• Freshly squeezed orange juice
• Strong coffee

For Lunch or Dinner:

• Simple green salad with vinaigrette
• Roasted vegetables
• Warm corn tortillas
• Sliced avocado with lime
• Fresh tomato salsa

Frequently Asked Questions

After sharing this recipe with friends and family, these are the questions I’m most commonly asked:

Q: Can I use Mexican chorizo instead of Spanish chorizo? Absolutely! Mexican chorizo is fresh and uncured, while Spanish chorizo is cured. Both work well, but they’ll give slightly different flavors and textures. Mexican chorizo is generally spicier and will release more fat when cooking.

Q: How can I tell when the casserole is fully cooked? The casserole is done when the edges are set and lightly browned, and the center is just set but still moist. A knife inserted in the center should come out clean, or with just a few moist crumbs attached. The internal temperature should reach 160°F (71°C) for food safety.

Q: Can I use frozen potatoes to save time? Yes! Frozen diced potatoes or hash browns can be a time-saver. Thaw completely and pat dry with paper towels before using to remove excess moisture. Skip the roasting step, though you’ll lose some flavor depth.

Q: Is this casserole gluten-free? Most likely yes, but always check your chorizo ingredients as some may contain fillers with gluten. All other ingredients in the basic recipe are naturally gluten-free.

Q: Can I make individual portions instead of one large casserole? Definitely! Divide the mixture among greased muffin tins or ramekins. Reduce the baking time to about 20-25 minutes total, checking frequently for doneness.

Q: What can I substitute for the heavy cream to make it lighter? You can use half-and-half, additional whole milk, or even plain Greek yogurt mixed with a bit of milk. The casserole won’t be quite as rich but will still be delicious.

Q: My family doesn’t like cilantro. What can I use instead? Fresh parsley makes an excellent substitute for those who don’t enjoy cilantro. You could also use a combination of chives and parsley for a different but complementary flavor profile.

Why This Recipe Works

After making this casserole dozens of times for various occasions, I’ve figured out exactly why it’s so consistently successful:

1. The layering technique: Placing the potatoes on the bottom creates a sturdy base, while the chorizo adds a flavorful middle layer, and the cheese creates a beautiful golden top.
2. Pre-roasting the potatoes: This crucial step ensures the potatoes are fully cooked and flavorful, avoiding the common problem of undercooked potatoes in egg casseroles.
3. The egg-to-dairy ratio: The combination of eggs, milk, and cream creates the perfect custard-like texture that’s neither too firm nor too soggy.
4. Resting time: Whether it’s the overnight refrigeration or the 10-minute rest after baking, these waiting periods allow flavors to meld and textures to set properly.

The first time I served this at a family gathering, my usually critical mother-in-law asked for the recipe. That’s when I knew I had a winner on my hands. Now it’s requested at nearly every holiday breakfast and has become something of a signature dish in my circle.

I love watching people’s faces light up when they take their first bite—the way the smoky chorizo plays against the creamy eggs, with bursts of herb freshness and the occasional kick of spice. It’s a beautiful thing to behold, and even more wonderful to taste.

Whether you’re feeding a hungry family on a weekend morning or looking to impress guests at your next brunch gathering, this Chorizo & Potato Egg Casserole delivers both impressive flavors and practical convenience. Give it a try—I’m confident it will earn a permanent spot in your recipe collection, just as it has in mine.

So go ahead—gather your ingredients, preheat that oven, and get ready to experience one of the most satisfying, flavorful breakfast casseroles you’ve ever tasted. Your breakfast table will never be the same again!