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Chorizo Potato Egg Casserole

Chorizo potato egg casserole bakes browned Mexican chorizo, lightly browned potatoes, and Monterey Jack cheese into a hearty, sliceable breakfast. The eggs set in the oven for a savory casserole with a crisp, cheesy top.
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Prep Time 15 minutes
Cook Time 58 minutes
Resting 10 minutes
Total Time 1 hour 23 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: Mexican
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray
  • 1 lb fresh Mexican chorizo casings removed
  • 1 yellow onion medium, diced
  • 1 tbsp vegetable oil
  • 1 bag (20 oz) frozen diced potatoes thawed
  • 12 eggs large
  • 1 cup whole milk
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 cups Monterey Jack cheese shredded

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Preheat the oven to 350°F and coat a 9x13-inch baking dish with cooking spray.
  2. Cook the chorizo and onion in a 12-inch skillet over medium heat for 8–10 minutes, breaking up the chorizo, until browned and cooked to 160°F; transfer to a plate and drain all but about 1 tablespoon of fat from the skillet.
  3. Add the vegetable oil and potatoes to the skillet and cook for 8–10 minutes, stirring occasionally, until hot and lightly browned.
  4. Spread the potatoes and chorizo mixture in the prepared baking dish, then whisk the eggs, milk, salt, and pepper in a large bowl and pour evenly over the filling.
  5. Sprinkle the cheese over the top and bake for 35–45 minutes, until the center is set and reaches 160°F.
  6. Rest the casserole for 10 minutes before serving.

Notes

For cleaner slices, let the casserole rest for the full 10 minutes. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a dairy-free variation, use unsweetened plain dairy-free milk and dairy-free shredded cheese.