![To make a tasty chorizo and potato egg casserole, gather these items: - 1 pound fresh chorizo sausage, casings removed - 3 medium-sized potatoes, diced into small cubes - 1 small onion, finely chopped - 1 red bell pepper, diced - 1 cup shredded sharp cheddar cheese - 6 large eggs - 1 cup whole milk - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and black pepper to taste - Fresh cilantro or parsley, chopped for garnish (optional) You can swap ingredients if needed. Use turkey chorizo for a leaner option. For a dairy-free version, try almond milk. Instead of cheddar, use pepper jack for extra spice. If you want to skip the potatoes, try sweet potatoes or even a mix of vegetables. I love using Chorizo de San Manuel for its rich flavor. For cheese, Tillamook sharp cheddar is my go-to. When it comes to eggs, I choose Organic Valley for quality. For spices, McCormick offers great options that are always fresh and flavorful. Start by gathering your ingredients. You’ll need fresh chorizo, potatoes, onion, red bell pepper, eggs, milk, cheese, and spices. This makes cooking easier. Preheat your oven to 375°F (190°C). Use a 9x13-inch baking dish and grease it to prevent sticking. 1. Cook the Chorizo: In a large skillet, add the chorizo. Cook it over medium heat for 5 to 7 minutes. Break it into small pieces as it cooks. Once browned, place it on a paper towel to absorb extra grease. 2. Sauté the Vegetables: Use the same skillet. Add the diced potatoes and sauté for about 10 minutes. Stir often until they start to soften. Next, add the chopped onion and red bell pepper. Cook for another 5 minutes until the onion turns clear. 3. Prepare the Egg Mixture: In a large bowl, crack the eggs. Whisk them with the milk, smoked paprika, garlic powder, salt, and black pepper. Mix until it is smooth and well combined. Now, layer the cooked chorizo in the greased baking dish. Spread the sautéed potatoes, onion, and bell pepper on top. Carefully pour the egg mixture over the layers. Make sure it spreads evenly. Finally, sprinkle the shredded cheddar cheese on top. Bake the casserole in the oven for 30 to 35 minutes. It is done when the center is set and the top is golden. After baking, let it cool for about 5 minutes. Then slice into squares for serving. Enjoy your delicious Chorizo & Potato Egg Casserole! For the full recipe, check the previous section. To get the best texture in your chorizo and potato egg casserole, follow these steps: - Cook each layer well. Make sure the chorizo is fully cooked and crumbly. This adds flavor and prevents a greasy dish. - Sauté potatoes until soft. They should be tender before adding them to the casserole. This step helps them cook evenly in the oven. - Whisk eggs and milk thoroughly. This ensures a smooth and creamy mixture that holds everything together. Avoid these common mistakes for a perfect casserole: - Under-cooking the chorizo. If it’s not cooked enough, it can leave a raw taste. - Skipping the sauté step for veggies. Raw veggies can make the casserole watery and crunchy. - Not letting it rest. Allowing the casserole to cool for a few minutes before serving helps it set and makes cutting easier. Serve your chorizo and potato egg casserole for a hearty breakfast or brunch. Here are some tasty ideas: - Garnish with fresh herbs. Cilantro or parsley adds color and freshness. - Add a dollop of sour cream. This brings extra creaminess and balances the spice from the chorizo. - Pair with avocado slices. Creamy avocado complements the flavors and adds healthy fats. For the full recipe, check the detailed instructions above. Enjoy your cooking! {{image_4}} You can make this casserole meatless. Swap chorizo for black beans or lentils. These add protein and flavor. Use the same spices to keep that tasty kick. You can also add more veggies like spinach or mushrooms. They add color and nutrients. The eggs and cheese give it a creamy texture. Want some heat? Add diced jalapeños or a splash of hot sauce. You can mix these into the egg mixture. For a smoky touch, try adding chipotle seasoning. It will make the dish bold and exciting. Adjust the spice level to fit your taste. You can also top it with spicy salsa before serving. To keep it dairy-free, replace cheese and milk with nut milk. Use nutritional yeast instead of cheese for a cheesy taste. There are many nut-based cheeses available too. Ensure your egg substitute works well in baking. This way, everyone can enjoy the casserole. You can still achieve a creamy texture that’s satisfying. Feel free to explore these options! Each variation brings a new twist to the classic Chorizo & Potato Egg Casserole. For more details, check the Full Recipe. Once you finish your Chorizo & Potato Egg Casserole, let it cool. Store leftovers in an airtight container. Place the casserole in the fridge. It will stay fresh for up to four days. Make sure to label the container with the date. This helps you track how long it has been stored. When you are ready to enjoy leftovers, preheat your oven to 350°F (175°C). Cut a portion of the casserole and place it in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 15-20 minutes or until warmed through. You can also reheat individual servings in the microwave. Just warm it for about 1-2 minutes, checking to ensure it is hot all the way through. If you want to save the casserole for later, freezing is a great option. First, let it cool completely. Then, cut it into servings and wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer-safe bag or container. The casserole can freeze well for up to three months. When you are ready to eat, let it thaw in the fridge overnight before reheating. For the full recipe, check the earlier sections of this article. Yes, you can make this casserole ahead of time. Prepare it the night before and store it in the fridge. This way, you save time in the morning. Just bake it when you’re ready to eat. It will taste great even after sitting overnight. This casserole pairs well with many sides. Here are some options: - Fresh fruit salad - Toasted bread or croissants - A light green salad - Sliced avocado with lime - A dollop of sour cream These sides add freshness and balance the rich flavors of the casserole. The casserole is done when the center is set. It should not jiggle when you shake it gently. The top should look golden and slightly bubbly. You can also insert a knife in the center. If it comes out clean, the casserole is ready! For your convenience, here is the [Full Recipe] for Chorizo & Potato Egg Casserole: Ingredients: - 1 pound fresh chorizo sausage, casings removed - 3 medium-sized potatoes, diced into small cubes - 1 small onion, finely chopped - 1 red bell pepper, diced - 1 cup shredded sharp cheddar cheese - 6 large eggs - 1 cup whole milk - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and black pepper to taste - Fresh cilantro or parsley, chopped for garnish (optional) We explored the key ingredients for your casserole, including substitutions and brands. I shared steps for prep, cooking, and final assembly. You learned helpful tips for texture, common mistakes, and serving suggestions. We also discussed tasty variations, storage methods, and answers to your FAQs. Now, you're ready to create a delicious chorizo and potato egg casserole. Enjoy the process and experiment with flavors. This dish will surely impress everyone at your table.](https://dailydishcraft.com/wp-content/uploads/2025/05/170472b3-6cb9-4f81-bbea-845472fbe5c3-250x250.webp)
Chorizo & Potato Egg Casserole
Make your breakfast irresistible with this Chorizo & Potato Egg Casserole! Bursting with flavor and easy to prepare, this dish is perfect for family gatherings or a cozy brunch. Simply layer chorizo, potatoes, and cheese, pour over a creamy egg mixture, and bake to perfection. Ready in no time, it’s sure to become your go-to morning meal.