![- 1 pound chorizo sausage - 4 medium potatoes - 1 medium onion - 1 red bell pepper - 4 large eggs - 1 cup whole milk - 1 cup shredded sharp cheddar cheese For this casserole, the chorizo sausage is key. It packs a punch of flavor that blends well with the other ingredients. You’ll need four medium potatoes, which add heartiness to the dish. Onions and a red bell pepper bring sweetness and color. The eggs and milk create a creamy base, while cheddar cheese adds a melty finish. - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and black pepper to taste Seasonings are simple but effective. Smoked paprika gives a nice depth. Garlic powder adds a savory touch. Don’t forget salt and black pepper to enhance all the flavors. - Fresh cilantro - Hot sauce - Slices of avocado Garnishing makes your dish pop. Fresh cilantro adds a bright touch. If you like heat, hot sauce is your friend. Slices of avocado bring creaminess that balances the spice. For the Full Recipe, check the complete instructions and tips that will guide you through this delicious journey. Enjoy the process and the meal! - Preheat the oven to 375°F (190°C). - Prepare and dice the potatoes, onion, and bell pepper. Start by setting your oven. A hot oven helps the casserole cook evenly. While it heats, chop your veggies. Dice the potatoes into half-inch cubes. This size cooks well. Finely chop the onion for nice flavor. Dice the red bell pepper too. All these ingredients make a great base for the casserole. - Brown the chorizo in a skillet. - Drain excess fat if necessary. Next, take a large skillet and add the chorizo. Cook it over medium heat. Break it apart with a spoon. This helps it brown evenly. Cook for about 5 to 7 minutes. If there's a lot of fat, drain it. This step keeps your dish from being too greasy. - Sauté potatoes and onion until softened. - Add in the red bell pepper and cook until tender. In the same skillet, add your diced potatoes and onion. Sauté these for 10 to 12 minutes. Stir often; this helps them cook evenly. When the potatoes start to soften, add the red bell pepper. Cook for another 5 minutes until all veggies are tender and fragrant. - Whisk together eggs, milk, and seasonings. While your veggies cook, grab a mixing bowl. In it, whisk together the eggs and milk. Add smoked paprika, garlic powder, salt, and black pepper. This mixture adds flavor and richness to your casserole. Make sure it's well combined and a bit frothy. - Layer chorizo and vegetables in a baking dish. - Pour the egg mixture over the top. - Sprinkle with cheese. Now, it's time to build your casserole. Grease a 9x13 inch baking dish. Start by layering the chorizo at the bottom. Next, add the sautéed veggies on top. Pour your egg mixture evenly over everything. Finally, sprinkle shredded cheese on top. This will melt and become gooey during baking. - Bake for 25-30 minutes until set. - Cool and slice before serving. Place your baking dish in the preheated oven. Bake it for 25 to 30 minutes. You want the eggs to be set and the cheese to bubble. To check, insert a knife in the center. It should come out clean. Once done, let the casserole cool for 5 minutes. Then slice it into squares and serve. For the full recipe, check out the details provided. Enjoy your hearty meal! To get the best egg consistency, use fresh eggs. Fresh eggs give a rich and fluffy texture. Mix them well with the milk and seasonings. This helps create a smooth mix. Avoid overcooking the casserole to keep the eggs soft. Bake until the eggs are just set. If you see a slight jiggle in the center, that’s okay! Let the casserole rest for a few minutes after baking. This helps it firm up. If you want a lighter dish, try using turkey or chicken sausage. They add flavor with less fat. For a dairy-free option, swap whole milk for almond milk or coconut milk. These alternatives work well in the egg mix. If you want to skip the cheese, try nutritional yeast for a cheesy flavor without dairy. This casserole pairs well with a fresh salad or some sliced avocado. The coolness of avocado balances the warm dish. For a kick, serve with hot sauce on the side. Garnish with fresh cilantro for color and flavor. You can also drizzle some salsa on top for extra zest. It not only looks nice but adds a burst of flavor! {{image_4}} You can make a great version with plant-based chorizo. This swap keeps all the flavor but makes it meat-free. When using vegetarian chorizo, reduce cooking time. Cook it just until heated through. This change helps maintain the texture and taste. Cheese can change the whole dish! You might try pepper jack for spice or mozzarella for creaminess. If you want a lighter dish, skip the cheese. The casserole will still be tasty without it. Want more color and nutrition? Add veggies like spinach or mushrooms. Just chop them small so they cook well. For spinach, toss it in the last few minutes of cooking. For mushrooms, add them early like the potatoes. This way, they become tender and flavorful. Store your leftover chorizo and potato egg casserole in an airtight container. This keeps it fresh and tasty. The maximum shelf life in the refrigerator is about four days. Always let it cool before you store it. This prevents excess moisture build-up, which can make the casserole soggy. Freezing this dish is a great option if you want to save some for later. First, ensure it is fully cooled. Cut it into portions for easy thawing. Wrap each portion tightly in plastic wrap and then place them in a freezer bag. This helps stop freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw it overnight in the fridge. To reheat your casserole, I recommend using the oven for the best texture. Preheat the oven to 350°F (175°C). Place the casserole in a baking dish, cover it with foil to keep moisture in, and heat for about 20-25 minutes. If you prefer using the microwave, place a portion on a microwave-safe plate. Heat it in short bursts of 1-2 minutes until heated through. Be careful not to overcook it, as this can make the eggs tough. Enjoy your delicious leftovers! For the full recipe, check out the details above. Yes, you can prepare the casserole ahead of time. To do this, follow these steps: - Cook the chorizo and the vegetables as usual. - Layer them in the baking dish. - Whisk the egg mixture and pour it over the layers. - Cover and store in the fridge overnight. - When ready, take it out, let it sit at room temperature for 30 minutes, then bake as directed. Yes, this dish is gluten-free. The main ingredients like chorizo, potatoes, and eggs do not contain gluten. Just check labels on each product to ensure there are no hidden gluten sources. To add some heat to your casserole, try these tips: - Use spicy chorizo instead of mild. - Add diced jalapeños or crushed red pepper flakes. - Mix in some hot sauce into the egg mixture for extra flavor. For a complete meal, consider these side dishes: - A simple green salad with vinaigrette. - Sliced avocado for creaminess. - Fresh fruit for a sweet balance. Look for these signs to know if your casserole is done: - The eggs should be set and no longer runny. - The cheese should be bubbly and golden brown. - Insert a knife in the center; it should come out clean. For the full recipe of this delicious dish, check out the [Full Recipe]. This blog post outlined a tasty Chorizo & Potato Egg Casserole. We covered key ingredients like chorizo, potatoes, and cheese. You learned each step, from prepping to baking. Plus, we shared tricks for the perfect texture and ideas for variations. In the end, this dish is easy to make and perfect for sharing. Enjoy it with family or friends. With the right tips, you can make it your own. Dive into this recipe and have fun in the kitchen!](https://eataroundit.com/wp-content/uploads/2025/05/8141a9dd-b31c-4c31-90c5-fa936a84ef25-768x768.webp)
Looking for a hearty meal that’s both simple and satisfying? You’ve found it! My Chorizo & Potato Egg Casserole brings together rich flavors and easy prep, making it perfect for breakfast, brunch, or even dinner. With just a few fresh ingredients and some basic steps, you can whip up a dish that warms the heart and fills the belly. Let’s dive into how to create this delicious comfort food that everyone will love!
Ingredients
Main Ingredients
– 1 pound chorizo sausage
– 4 medium potatoes
– 1 medium onion
– 1 red bell pepper
– 4 large eggs
– 1 cup whole milk
– 1 cup shredded sharp cheddar cheese
For this casserole, the chorizo sausage is key. It packs a punch of flavor that blends well with the other ingredients. You’ll need four medium potatoes, which add heartiness to the dish. Onions and a red bell pepper bring sweetness and color. The eggs and milk create a creamy base, while cheddar cheese adds a melty finish.
Seasonings
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– Salt and black pepper to taste
Seasonings are simple but effective. Smoked paprika gives a nice depth. Garlic powder adds a savory touch. Don’t forget salt and black pepper to enhance all the flavors.
Garnish Options
– Fresh cilantro
– Hot sauce
– Slices of avocado
Garnishing makes your dish pop. Fresh cilantro adds a bright touch. If you like heat, hot sauce is your friend. Slices of avocado bring creaminess that balances the spice.
For the Full Recipe, check the complete instructions and tips that will guide you through this delicious journey. Enjoy the process and the meal!
Step-by-Step Instructions
Prepping the Oven and Ingredients
– Preheat the oven to 375°F (190°C).
– Prepare and dice the potatoes, onion, and bell pepper.
Start by setting your oven. A hot oven helps the casserole cook evenly. While it heats, chop your veggies. Dice the potatoes into half-inch cubes. This size cooks well. Finely chop the onion for nice flavor. Dice the red bell pepper too. All these ingredients make a great base for the casserole.
Cooking the Chorizo
– Brown the chorizo in a skillet.
– Drain excess fat if necessary.
Next, take a large skillet and add the chorizo. Cook it over medium heat. Break it apart with a spoon. This helps it brown evenly. Cook for about 5 to 7 minutes. If there’s a lot of fat, drain it. This step keeps your dish from being too greasy.
Sautéing the Vegetables
– Sauté potatoes and onion until softened.
– Add in the red bell pepper and cook until tender.
In the same skillet, add your diced potatoes and onion. Sauté these for 10 to 12 minutes. Stir often; this helps them cook evenly. When the potatoes start to soften, add the red bell pepper. Cook for another 5 minutes until all veggies are tender and fragrant.
Preparing the Egg Mixture
– Whisk together eggs, milk, and seasonings.
While your veggies cook, grab a mixing bowl. In it, whisk together the eggs and milk. Add smoked paprika, garlic powder, salt, and black pepper. This mixture adds flavor and richness to your casserole. Make sure it’s well combined and a bit frothy.
Assembling the Casserole
– Layer chorizo and vegetables in a baking dish.
– Pour the egg mixture over the top.
– Sprinkle with cheese.
Now, it’s time to build your casserole. Grease a 9×13 inch baking dish. Start by layering the chorizo at the bottom. Next, add the sautéed veggies on top. Pour your egg mixture evenly over everything. Finally, sprinkle shredded cheese on top. This will melt and become gooey during baking.
Baking the Casserole
– Bake for 25-30 minutes until set.
– Cool and slice before serving.
Place your baking dish in the preheated oven. Bake it for 25 to 30 minutes. You want the eggs to be set and the cheese to bubble. To check, insert a knife in the center. It should come out clean. Once done, let the casserole cool for 5 minutes. Then slice it into squares and serve.
For the full recipe, check out the details provided. Enjoy your hearty meal!
Tips & Tricks
Perfecting Texture
To get the best egg consistency, use fresh eggs. Fresh eggs give a rich and fluffy texture. Mix them well with the milk and seasonings. This helps create a smooth mix. Avoid overcooking the casserole to keep the eggs soft. Bake until the eggs are just set. If you see a slight jiggle in the center, that’s okay! Let the casserole rest for a few minutes after baking. This helps it firm up.
Ingredient Substitutions
If you want a lighter dish, try using turkey or chicken sausage. They add flavor with less fat. For a dairy-free option, swap whole milk for almond milk or coconut milk. These alternatives work well in the egg mix. If you want to skip the cheese, try nutritional yeast for a cheesy flavor without dairy.
Serving Suggestions
This casserole pairs well with a fresh salad or some sliced avocado. The coolness of avocado balances the warm dish. For a kick, serve with hot sauce on the side. Garnish with fresh cilantro for color and flavor. You can also drizzle some salsa on top for extra zest. It not only looks nice but adds a burst of flavor!
Variations
Vegetarian Chorizo Option
You can make a great version with plant-based chorizo. This swap keeps all the flavor but makes it meat-free. When using vegetarian chorizo, reduce cooking time. Cook it just until heated through. This change helps maintain the texture and taste.
Cheese Variations
Cheese can change the whole dish! You might try pepper jack for spice or mozzarella for creaminess. If you want a lighter dish, skip the cheese. The casserole will still be tasty without it.
Adding More Veggies
Want more color and nutrition? Add veggies like spinach or mushrooms. Just chop them small so they cook well. For spinach, toss it in the last few minutes of cooking. For mushrooms, add them early like the potatoes. This way, they become tender and flavorful.
Storage Info
Refrigeration Guidelines
Store your leftover chorizo and potato egg casserole in an airtight container. This keeps it fresh and tasty. The maximum shelf life in the refrigerator is about four days. Always let it cool before you store it. This prevents excess moisture build-up, which can make the casserole soggy.
Freezing the Casserole
Freezing this dish is a great option if you want to save some for later. First, ensure it is fully cooled. Cut it into portions for easy thawing. Wrap each portion tightly in plastic wrap and then place them in a freezer bag. This helps stop freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw it overnight in the fridge.
Reheating Instructions
To reheat your casserole, I recommend using the oven for the best texture. Preheat the oven to 350°F (175°C). Place the casserole in a baking dish, cover it with foil to keep moisture in, and heat for about 20-25 minutes. If you prefer using the microwave, place a portion on a microwave-safe plate. Heat it in short bursts of 1-2 minutes until heated through. Be careful not to overcook it, as this can make the eggs tough. Enjoy your delicious leftovers! For the full recipe, check out the details above.
FAQs
Can I prepare the casserole in advance?
Yes, you can prepare the casserole ahead of time. To do this, follow these steps:
– Cook the chorizo and the vegetables as usual.
– Layer them in the baking dish.
– Whisk the egg mixture and pour it over the layers.
– Cover and store in the fridge overnight.
– When ready, take it out, let it sit at room temperature for 30 minutes, then bake as directed.
Is this dish gluten-free?
Yes, this dish is gluten-free. The main ingredients like chorizo, potatoes, and eggs do not contain gluten. Just check labels on each product to ensure there are no hidden gluten sources.
How can I make it spicier?
To add some heat to your casserole, try these tips:
– Use spicy chorizo instead of mild.
– Add diced jalapeños or crushed red pepper flakes.
– Mix in some hot sauce into the egg mixture for extra flavor.
What sides pair well with Chorizo & Potato Egg Casserole?
For a complete meal, consider these side dishes:
– A simple green salad with vinaigrette.
– Sliced avocado for creaminess.
– Fresh fruit for a sweet balance.
How do I know when the casserole is fully baked?
Look for these signs to know if your casserole is done:
– The eggs should be set and no longer runny.
– The cheese should be bubbly and golden brown.
– Insert a knife in the center; it should come out clean.
For the full recipe of this delicious dish, check out the [Full Recipe].
This blog post outlined a tasty Chorizo & Potato Egg Casserole. We covered key ingredients like chorizo, potatoes, and cheese. You learned each step, from prepping to baking. Plus, we shared tricks for the perfect texture and ideas for variations.
In the end, this dish is easy to make and perfect for sharing. Enjoy it with family or friends. With the right tips, you can make it your own. Dive into this recipe and have fun in the kitchen!
![- 1 pound chorizo sausage - 4 medium potatoes - 1 medium onion - 1 red bell pepper - 4 large eggs - 1 cup whole milk - 1 cup shredded sharp cheddar cheese For this casserole, the chorizo sausage is key. It packs a punch of flavor that blends well with the other ingredients. You’ll need four medium potatoes, which add heartiness to the dish. Onions and a red bell pepper bring sweetness and color. The eggs and milk create a creamy base, while cheddar cheese adds a melty finish. - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and black pepper to taste Seasonings are simple but effective. Smoked paprika gives a nice depth. Garlic powder adds a savory touch. Don’t forget salt and black pepper to enhance all the flavors. - Fresh cilantro - Hot sauce - Slices of avocado Garnishing makes your dish pop. Fresh cilantro adds a bright touch. If you like heat, hot sauce is your friend. Slices of avocado bring creaminess that balances the spice. For the Full Recipe, check the complete instructions and tips that will guide you through this delicious journey. Enjoy the process and the meal! - Preheat the oven to 375°F (190°C). - Prepare and dice the potatoes, onion, and bell pepper. Start by setting your oven. A hot oven helps the casserole cook evenly. While it heats, chop your veggies. Dice the potatoes into half-inch cubes. This size cooks well. Finely chop the onion for nice flavor. Dice the red bell pepper too. All these ingredients make a great base for the casserole. - Brown the chorizo in a skillet. - Drain excess fat if necessary. Next, take a large skillet and add the chorizo. Cook it over medium heat. Break it apart with a spoon. This helps it brown evenly. Cook for about 5 to 7 minutes. If there's a lot of fat, drain it. This step keeps your dish from being too greasy. - Sauté potatoes and onion until softened. - Add in the red bell pepper and cook until tender. In the same skillet, add your diced potatoes and onion. Sauté these for 10 to 12 minutes. Stir often; this helps them cook evenly. When the potatoes start to soften, add the red bell pepper. Cook for another 5 minutes until all veggies are tender and fragrant. - Whisk together eggs, milk, and seasonings. While your veggies cook, grab a mixing bowl. In it, whisk together the eggs and milk. Add smoked paprika, garlic powder, salt, and black pepper. This mixture adds flavor and richness to your casserole. Make sure it's well combined and a bit frothy. - Layer chorizo and vegetables in a baking dish. - Pour the egg mixture over the top. - Sprinkle with cheese. Now, it's time to build your casserole. Grease a 9x13 inch baking dish. Start by layering the chorizo at the bottom. Next, add the sautéed veggies on top. Pour your egg mixture evenly over everything. Finally, sprinkle shredded cheese on top. This will melt and become gooey during baking. - Bake for 25-30 minutes until set. - Cool and slice before serving. Place your baking dish in the preheated oven. Bake it for 25 to 30 minutes. You want the eggs to be set and the cheese to bubble. To check, insert a knife in the center. It should come out clean. Once done, let the casserole cool for 5 minutes. Then slice it into squares and serve. For the full recipe, check out the details provided. Enjoy your hearty meal! To get the best egg consistency, use fresh eggs. Fresh eggs give a rich and fluffy texture. Mix them well with the milk and seasonings. This helps create a smooth mix. Avoid overcooking the casserole to keep the eggs soft. Bake until the eggs are just set. If you see a slight jiggle in the center, that’s okay! Let the casserole rest for a few minutes after baking. This helps it firm up. If you want a lighter dish, try using turkey or chicken sausage. They add flavor with less fat. For a dairy-free option, swap whole milk for almond milk or coconut milk. These alternatives work well in the egg mix. If you want to skip the cheese, try nutritional yeast for a cheesy flavor without dairy. This casserole pairs well with a fresh salad or some sliced avocado. The coolness of avocado balances the warm dish. For a kick, serve with hot sauce on the side. Garnish with fresh cilantro for color and flavor. You can also drizzle some salsa on top for extra zest. It not only looks nice but adds a burst of flavor! {{image_4}} You can make a great version with plant-based chorizo. This swap keeps all the flavor but makes it meat-free. When using vegetarian chorizo, reduce cooking time. Cook it just until heated through. This change helps maintain the texture and taste. Cheese can change the whole dish! You might try pepper jack for spice or mozzarella for creaminess. If you want a lighter dish, skip the cheese. The casserole will still be tasty without it. Want more color and nutrition? Add veggies like spinach or mushrooms. Just chop them small so they cook well. For spinach, toss it in the last few minutes of cooking. For mushrooms, add them early like the potatoes. This way, they become tender and flavorful. Store your leftover chorizo and potato egg casserole in an airtight container. This keeps it fresh and tasty. The maximum shelf life in the refrigerator is about four days. Always let it cool before you store it. This prevents excess moisture build-up, which can make the casserole soggy. Freezing this dish is a great option if you want to save some for later. First, ensure it is fully cooled. Cut it into portions for easy thawing. Wrap each portion tightly in plastic wrap and then place them in a freezer bag. This helps stop freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw it overnight in the fridge. To reheat your casserole, I recommend using the oven for the best texture. Preheat the oven to 350°F (175°C). Place the casserole in a baking dish, cover it with foil to keep moisture in, and heat for about 20-25 minutes. If you prefer using the microwave, place a portion on a microwave-safe plate. Heat it in short bursts of 1-2 minutes until heated through. Be careful not to overcook it, as this can make the eggs tough. Enjoy your delicious leftovers! For the full recipe, check out the details above. Yes, you can prepare the casserole ahead of time. To do this, follow these steps: - Cook the chorizo and the vegetables as usual. - Layer them in the baking dish. - Whisk the egg mixture and pour it over the layers. - Cover and store in the fridge overnight. - When ready, take it out, let it sit at room temperature for 30 minutes, then bake as directed. Yes, this dish is gluten-free. The main ingredients like chorizo, potatoes, and eggs do not contain gluten. Just check labels on each product to ensure there are no hidden gluten sources. To add some heat to your casserole, try these tips: - Use spicy chorizo instead of mild. - Add diced jalapeños or crushed red pepper flakes. - Mix in some hot sauce into the egg mixture for extra flavor. For a complete meal, consider these side dishes: - A simple green salad with vinaigrette. - Sliced avocado for creaminess. - Fresh fruit for a sweet balance. Look for these signs to know if your casserole is done: - The eggs should be set and no longer runny. - The cheese should be bubbly and golden brown. - Insert a knife in the center; it should come out clean. For the full recipe of this delicious dish, check out the [Full Recipe]. This blog post outlined a tasty Chorizo & Potato Egg Casserole. We covered key ingredients like chorizo, potatoes, and cheese. You learned each step, from prepping to baking. Plus, we shared tricks for the perfect texture and ideas for variations. In the end, this dish is easy to make and perfect for sharing. Enjoy it with family or friends. With the right tips, you can make it your own. Dive into this recipe and have fun in the kitchen!](https://eataroundit.com/wp-content/uploads/2025/05/8141a9dd-b31c-4c31-90c5-fa936a84ef25-250x250.webp)
