Description
A hearty and flavorful breakfast casserole made with chorizo, peppers, potatoes, eggs, and cheese—perfect for feeding a crowd or meal prepping.
Ingredients
Scale
- 1 lb chorizo (or soyrizo)
- 1 red bell pepper, chopped
- 1 poblano pepper, chopped
- ½ white onion, chopped
- 1 (4 oz) can diced green chiles, drained (mild or hot)
- 10 eggs
- 1¼ cups milk
- 1–1½ cups shredded cheese (plus extra for topping)
- 2½ cups frozen diced potatoes (or frozen hashbrowns)
- ½ tsp salt
- ½ tsp black pepper
- Chopped cilantro, for garnish
- Avocado, for serving
- Chunky salsa, for serving
Instructions
- Preheat oven to 350°F (175°C) and spray a 9×13 glass pan with cooking spray.
- In a nonstick pan over medium-high heat, cook the chorizo, breaking it up with a spatula for 5-7 minutes until no liquid remains. Transfer to a bowl lined with paper towels and set aside.
- In the same pan, cook the bell pepper, poblano pepper, and white onion for 3-4 minutes until tender. Set aside.
- In a bowl, whisk together eggs, milk, salt, and pepper until light and fluffy. Stir in the green chiles.
- In the prepared pan, layer frozen diced potatoes, cooked chorizo, peppers and onion mixture, and shredded cheese.
- Pour the egg mixture over the ingredients, making sure it covers most of the casserole. Add extra cheese on top if desired.
- Bake for 40-45 minutes, or until the cheese is melted and the eggs are cooked through.
- Let cool for a few minutes, then sprinkle with chopped cilantro. Serve with sliced avocado and chunky salsa.
Notes
- Soyrizo makes a great vegetarian substitute.
- Adjust the heat by choosing mild or hot green chiles.
- Leftovers can be refrigerated and reheated for up to 3 days.
- Serve with your favorite toppings like hot sauce or sour cream.
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 390
- Sugar: 2g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 215mg