Can I use fresh potatoes instead of frozen?

You absolutely can! If you opt for fresh, dice them small and sauté beforehand until tender, since frozen potatoes cook faster and more evenly in this recipe. That prep helps avoid sogginess.

How spicy is this casserole?

The spice level is moderate thanks to the chorizo and green chiles, but it’s not overpowering. You can always dial up spice by adding jalapeños or hot sauce, or tone it down by using mild chorizo and reducing chili powder.

Can I prepare this casserole the night before?

Yes! Assemble everything in your baking dish the night before, cover it tightly, and refrigerate. Bring it to room temperature for about 15 minutes before baking. You might need to add a few extra minutes to the bake time.

What if I don’t have Colby Jack cheese?

Colby Jack is ideal for its meltiness and mild flavor, but you can substitute with Monterey Jack, mild cheddar, or even a blend. Just keep the cheese mild so it doesn’t overpower the chorizo and chiles.

Southwest Chorizo Casserole: Spicy & Cheesy Breakfast Favorite

Description

A hearty and flavorful Southwest Breakfast Casserole featuring spicy chorizo, frozen potatoes with peppers and onions, green chiles, and melted Colby Jack cheese, perfect for a filling breakfast or brunch.

Ingredients

Scale

Main Ingredients

1 tablespoon olive oil
1 lb chorizo
10 eggs
1 1/3 cups milk
1 teaspoon chili powder
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 (4 oz) can diced green chiles, drained
2 1/2 cups Colby Jack cheese, grated
1 (28 oz) bag frozen potatoes O'Brien (with peppers and onion)

Garnish

Cilantro or parsley, finely chopped, for serving (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F and grease a 9x13-inch baking dish with nonstick spray to prevent sticking.
Cook Chorizo: Heat olive oil in a skillet over medium-high heat. Add chorizo and cook, breaking it apart with a spatula, until fully cooked and slightly crispy, about 7-8 minutes. Remove from heat and set aside.
Prepare Egg Mixture: In a large bowl or liquid measuring cup, whisk together eggs, milk, chili powder, dried oregano, salt, and black pepper until smooth. Stir in the drained diced green chiles and set aside.
Layer Ingredients: Spread the frozen potatoes evenly in the prepared baking dish. Top potatoes with cooked chorizo, then sprinkle 1 1/2 cups of grated Colby Jack cheese over the meat.
Pour Egg Mixture: Pour the egg and milk mixture evenly over the layered ingredients in the baking dish, gently spreading it to cover all areas.
Add Remaining Cheese: Sprinkle the remaining 1 cup of Colby Jack cheese on top of the egg mixture to create a cheesy crust.
Bake Casserole: Place the baking dish in the oven and bake until the cheese is melted and the eggs are set, approximately 45 minutes.
Rest and Serve: Remove from oven and let the casserole rest for 5 minutes before slicing. Garnish with chopped cilantro or parsley if desired, then serve warm and enjoy!

Notes

For extra spice, add a pinch of cayenne pepper to the egg mixture.
Frozen potatoes O'Brien already contain peppers and onions, but you can add extra diced onions or bell peppers if you prefer more veggies.
Use a mix of cheeses like cheddar or Monterey Jack for variation.
Greasing the baking dish well helps prevent the casserole from sticking and makes for easier serving.
Letting the casserole rest before slicing allows it to set and makes for cleaner slices.

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 3 g
Sodium: 900 mg
Fat: 34 g
Saturated Fat: 14 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 23 g
Cholesterol: 350 mg