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Chorizo & Potato Egg Casserole

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A hearty and comforting breakfast casserole featuring spicy chorizo, golden potatoes, and fluffy eggs, perfect for family gatherings or weekend brunch.

Ingredients

Scale
  • 1/2 lb chorizo sausage, casing removed
  • 2 cups diced potatoes (about 2 medium Yukon Gold potatoes)
  • 1/4 cup onion, diced
  • 6 large eggs
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • Salt and pepper, to taste
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • Fresh cilantro or parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
  2. In a skillet over medium heat, cook the chorizo until browned, about 5-7 minutes, then remove from pan.
  3. Add olive oil to the same skillet, then sauté the diced potatoes and onions, seasoned with salt, pepper, and smoked paprika, until tender and golden brown, about 10-12 minutes.
  4. In a large bowl, whisk together the eggs and milk, season with salt and pepper.
  5. Layer the cooked potatoes and chorizo in the baking dish, pour the egg mixture over, and sprinkle with cheddar cheese.
  6. Bake for 20-25 minutes or until the eggs are set and the top is golden brown.
  7. Let it rest for a few minutes, garnish with cilantro or parsley, and serve.

Notes

Storage: Keep leftovers in the fridge for up to 4 days. Can be assembled the night before for easier baking in the morning.

Nutrition

Find it online: https://us.recipesfood.org/chorizo-potato-egg-casserole/

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