Mexican-Inspired Chorizo Breakfast Casserole
This Mexican-Inspired Chorizo Breakfast Casserole is a flavorful breakfast or brunch recipe featuring chorizo, potatoes, and eggs.
Equipment
- Skillet
- baking dish
Ingredients
Vegetables
- 3 cups russet potatoes, cooked
- ½ cup onion, diced
Meat
- ½ lb chorizo sausage or pork chorizo
Dairy
- 1.5 cups shredded Mexican or cheddar cheese
- ½ cup plain Greek yogurt
- 6 eggs
Canned Goods
- 1 can diced tomatoes drained
- 1 can black beans rinsed, drained
Spices
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
Instructions
Preparation
- Cube and cook potatoes if they are not yet cooked. (I like to cook mine at 375 for 40 minutes)
- Heat olive oil in a large skillet over medium-high heat. Cook onions until softened, 5-10 minutes. Stir in chorizo and cook until meat is browned, about 5 more minutes. Season with garlic powder, paprika and salt.
- While chorizo is cooking, mix eggs, canned tomatoes, black beans, cheese and Greek yogurt in a medium bowl. Set aside.
- Spray the bottom of the 9×13 baking dish with cooking spray and cover with cubed potatoes. On top of potatoes, add the chorizo and onion mixture, and top with the egg and cheese mixture.
- Cover and put in the fridge for at least an hour for the flavors to set and marinade.
- When ready to bake, preheat oven to 375° and bake uncovered for 35 to 40 minutes or until knife inserted in center comes out clean.
- Allow time to cool before serving.
Notes
If you don’t have an hour to let it sit in the fridge, let it sit for as long as you can. This helps the chorizo egg bake flavors marinate and set. If you plan on baking the next day, just cover with plastic wrap and let your chorizo breakfast bake set overnight.
Nutrition
Serving: 1sliceCalories: 542kcalCarbohydrates: 36gProtein: 30gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 16gCholesterol: 245mgSodium: 1155mgFiber: 8gSugar: 4g
Tried this recipe?Let us know how it was!