Southwest Breakfast Casserole
It’s hearty, packed with flavor, and a great way to feed a crowd.
A brunch breakfast bake is my favorite way to serve up a beautiful meal on a late weekend morning. This recipe is one that I come back to again and again, in different ways, but this particular variation might be my favorite. Spicy chorizo and a touch of chili powder is that spicy combo that goes so well with eggs. It all goes into one baking dish and comes out fluffy and flavorful. Let’s do brunch, southwestern style!
Chorizo is a spicy pork sausage, brick red in color from the red chiles that are mixed with the ground pork. It packs a spicy kick, which will be enhanced by the additions of chili powder and canned green chiles (you can choose what heat level you’d like here). This heat is balanced by eggs, milk, and plenty of cheese, and gets some additional texture and substance with the essential frozen breakfast blend of O’Brien potatoes.
A breakfast casserole like this comes together pretty quickly; the chorizo is cooked, the eggs are beaten and seasoned, and then it’s time to build the layers. First, the frozen potatoes, followed by chorizo, cheese, and then the egg mixture. A little more cheese goes on the top before the casserole goes into the oven for 40-45 minutes. The cheese on top will turn a beautiful golden brown, and the edges will get a little crispy. We all know it’s the crispy corners that everyone will fight over!
The casserole will need a few minutes to set before it’s sliced for serving; this essential pause allows the casserole to cool and the eggs to finish setting up. I like to scatter chopped cilantro over the top for a bit of freshness before serving (use parsley if you’re not a cilantro fan).
A Southwest Breakfast Casserole is a perfect way to serve up weekend brunch. It’s hearty, packed with flavor, and a great way to feed a crowd.
Southwest Breakfast Casserole
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)
- Cilantro or parsley, finely chopped, for serving (optional)
Preparation
- Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick spray. Set aside.
- In a skillet over medium-high heat, heat the olive oil. Add chorizo and cook, breaking sausage apart with a spatula or wooden spoon, until meat has cooked through and is somewhat crispy, 7-8 minutes. Remove from heat and set aside.
- In a bowl or large liquid measuring cup, whisk together the eggs, milk, chili powder, oregano, salt, and pepper until well combined. Whisk in green chiles. Set aside.
- In the prepared baking dish, spread the frozen potatoes into an even layer. Top with chorizo, followed by 1 1/2 cups of the cheese.
- Pour egg mixture over the top, spreading it out as needed to ensure it covers the ingredients below.
- Top with remaining 1 cup of cheese, then bake until cheese has melted and egg is set, 40-45 minutes.
- Let rest for 5 minutes before slicing and serving. Top with parsley or cilantro before serving, if using. Enjoy!
Recipe adapted from Kalefornia Kravings