Mexican Breakfast Casserole with Chorizo Recipe
This Mexican Breakfast Casserole with Chorizo Recipe combines fluffy eggs, smoky sausage, peppers, and cheese in one pan.
Equipment
- Large skillet
- Mixing bowls
- Whisk
- Measuring Cups and Spoons
- 9x13-inch baking dish
- Cutting board
- Sharp knife
- Spatula or wooden spoon
- Cheese grater (if shredding fresh cheese)
- Aluminum foil
Ingredients
- 1 pound Mexican chorizo
- 8 large eggs
- 1 cup whole milk
- 3 cups frozen hash browns thawed
- 1 small yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 jalapeño seeded and diced
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons chopped cilantro
- 1 tablespoon olive oil
- Nonstick cooking spray
Optional Toppings
- Sliced avocado
- Sour cream
- Salsa
- Pico de gallo
- Green onions
- Extra cilantro
- Hot sauce
- Lime wedges
Instructions
Preheat the Oven
- Preheat your oven to 375 degrees Fahrenheit.
- Lightly grease a 9x13-inch baking dish with nonstick cooking spray.
Cook the Chorizo
- Heat olive oil in a large skillet over medium heat.
- Add the chorizo and cook until browned and fully cooked, breaking it apart with a spoon as it cooks.
- This usually takes about 7 to 8 minutes.
- If there’s a lot of grease in the pan, drain some of it before moving on.
Sauté the Vegetables
- Add the diced onion, bell peppers, and jalapeño to the skillet.
- Cook for about 5 minutes until softened.
- The vegetables should still have a little texture and color.
Make the Egg Mixture
- In a large mixing bowl, whisk together the eggs, milk, garlic powder, cumin, smoked paprika, salt, and black pepper.
- Whisk until smooth and slightly frothy.
Assemble the Casserole
- Spread the thawed hash browns evenly into the prepared baking dish.
- Top with the cooked chorizo and sautéed vegetables.
- Sprinkle the cheddar and Monterey Jack cheeses evenly over everything.
- Slowly pour the egg mixture over the casserole.
- Use a spatula to gently press the ingredients down so the eggs settle evenly throughout the dish.
Bake the Casserole
- Bake uncovered for 40 to 45 minutes.
- The casserole should look golden on top and fully set in the center.
- If the top begins browning too quickly, loosely cover it with foil during the final 10 minutes.
Let It Rest
- Let the casserole rest for about 10 minutes before slicing.
- This helps the casserole firm up and makes serving much easier.
- Top with cilantro and your favorite toppings before serving.