Chorizo and Potato Egg Casserole
A hearty and flavorful dish combining seasoned chorizo, tender potatoes, and hearty eggs, perfect for brunch or gatherings.
Ingredients
Main Ingredients
- 1 pound fresh chorizo sausage, removed from casing Fresh chorizo is recommended for best flavor.
- 4 medium potatoes, peeled and diced Use any type of potato for this recipe.
- 1 medium onion, diced Yellow or white onion works well.
- 1 count bell pepper, diced (any color) Add your favorite color of bell pepper.
- 6 large eggs For fluffier casserole, add 1-2 more eggs.
- 1 cup milk Use whole or low-fat milk.
- 1 cup shredded cheese Cheddar or your choice.
Seasoning
- 2 tablespoons olive oil For cooking the vegetables.
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- to taste salt and pepper
- Fresh herbs for garnish (optional) Such as cilantro or parsley.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add olive oil. Once hot, add the diced potatoes. Season with garlic powder, cumin, salt, and pepper.
- Cook for about 10-12 minutes, stirring occasionally until the potatoes are golden and tender.
- Add the diced onion and bell pepper to the skillet. Cook for another 5 minutes until the onions are translucent.
- In the same skillet, push the vegetable mixture to one side and add the chorizo sausage. Cook until it is browned and fully cooked, breaking it apart with a spatula, about 5-7 minutes.
- Mix everything together once the chorizo is cooked.
- In a large bowl, whisk together the eggs and milk. Pour the egg mixture over the chorizo and potato mixture in the skillet. Stir gently to combine everything evenly.
- Pour the entire mixture into a greased 9×13-inch baking dish. Top with shredded cheese.
- Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the cheese is melted and bubbly.
- Remove from the oven and let it cool slightly before slicing and serving.
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Notes
Store leftovers in an airtight container for 3-4 days or freeze individual portions for up to 2-3 months. Serve with salsa or sour cream for extra flavor.