Breakfast Egg and Chorizo Casserole

Whether you’re feeding overnight guests or bringing a dish to brunch, this breakfast egg and chorizo casserole delivers bold flavor and hearty comfort. Made with chorizo sausage, baked biscuits, and plenty of cheese, it’s a satisfying option for holidays or everyday mornings.

The Southwest-inspired seasonings pair well with spicy chorizo, while the eggs and milk bake into a custardy base. It’s flexible enough to use different breads, cheeses, or meats, and can be served with your favorite toppings like salsa, guacamole, or sour cream.

What You’ll Like About This Recipe

• Big Tex-Mex breakfast flavor. Chorizo, green chilies, chili powder, cumin, and oregano give the casserole a bold, savory base with just enough heat. The eggs and cream mellow things out, so you get flavor-forward bites that still feel cozy and approachable, not overwhelmingly spicy.
• Biscuit base that feels special. Using split biscuits as the bottom layer gives you a tender, slightly crisp foundation that drinks in some of the egg custard and chorizo juices. It’s like having your favorite breakfast sandwich—biscuits, eggs, cheese, and sausage—transformed into a layered bake.
• Make-it-your-own toppings. The base casserole is rich, savory, and satisfying on its own, but the suggested toppings—salsa, sour cream, green onions, cilantro, avocado—let each person customize the heat and freshness on their plate.
• Flexible with store-bought or homemade. You can use canned or refrigerated biscuits when you need a shortcut, or layer in leftover homemade biscuits for a more from-scratch feel. The recipe works either way beautifully, so it fits your schedule.

Ingredient Notes

• Biscuits – Baked biscuits (refrigerated or homemade) form the bottom layer. Splitting them and placing them cut-side up gives more craggy edges to soak in the egg mixture and chorizo drippings. Flaky-style biscuits work especially well because the layers catch custard and cheese, but a standard buttermilk biscuit is perfect if that’s what you have.
• Chorizo sausage – Fresh Mexican-style chorizo is ideal here; it’s uncooked and crumbles like breakfast sausage as it browns, releasing flavorful, seasoned fat. If you’re using Spanish-style cured chorizo, you’ll want to dice it rather than crumble it, and you may need a bit more oil in the pan because it’s typically drier.
• Green chilies – Mild canned green chilies bring gentle heat and a bright, slightly tangy chili flavor without overwhelming the eggs. If you prefer more spice, you can choose hot chilies or add a spoonful of your favorite salsa to the meat mixture.
• Onion – Chopped onion cooks with the chorizo, adding sweetness and a little texture. It also helps stretch the filling so every bite isn’t just meat and cheese.
• Chili powder, cumin, and oregano – This trio reinforces the Tex-Mex profile. Chili powder brings a warm, earthy chili flavor, cumin adds depth and a toasty aroma, and oregano rounds everything out with a herbal note that pairs nicely with eggs and cheese.
• Cheddar or pepper jack cheese – Cheddar is classic and melty with a familiar sharpness that works well with eggs and biscuits. Pepper Jack adds an extra layer of spice and creaminess. A mix of the two gives both richness and a little kick.
• Eggs – Eight eggs create a custardy layer that holds everything together. They bake up into a soft, sliceable texture rather than a loose scramble, so you can cut squares that hold their shape.
• Whole milk – Milk stretches the eggs into a smooth custard, making the casserole tender instead of dense. Whole milk gives a richer texture, but 2% will still work if that’s what’s in the fridge.
• Toppings (salsa, guacamole, sour cream, etc.) – These all work as finishing touches rather than ingredients in the bake itself. Salsa and hot sauce boost heat and acidity, sour cream cools things down, and avocado or guacamole adds creaminess and freshness.

Steps to Make Breakfast Egg and Chorizo Casserole

1. Prepare the baking dish by greasing it and preheating the oven so it’s ready as soon as the casserole is assembled.
2. Split the biscuits in half and arrange them cut-side up in the dish to form an even base layer; this gives the custard and drippings more surface to soak into.
3. Heat the oil in a skillet and cook the chorizo and onions, breaking up the sausage into small crumbles, until the meat is cooked through and the onions are tender.
4. Stir the green chilies, chili powder, cumin, and oregano into the skillet and cook briefly so the spices bloom and coat the sausage mixture evenly.
5. Use a slotted spoon to transfer the chorizo mixture over the biscuit layer, leaving excess grease behind in the skillet, and spread it into an even layer.
6. Sprinkle the shredded cheese over the meat layer so it’s distributed from edge to edge; this forms a cheesy middle that melts into both the biscuits and custard.
7. In a large bowl, whisk the eggs, milk, salt, and pepper until smooth and well combined, making sure the yolks are fully broken and the mixture is uniform.
8. Pour the egg mixture slowly and evenly over the casserole so it seeps around the biscuits and chorizo, filling in gaps rather than flooding just one area.
9. Bake until the center is set and a knife or tester inserted in the middle comes out without liquid egg, then let it rest briefly before slicing into squares and serving with toppings.

Pro Tips

• Brown the chorizo thoroughly before layering it over the biscuits; well-browned sausage develops deeper flavor and leaves some of the rendered fat behind in the skillet so the casserole isn’t greasy.
• Drain or blot the chorizo mixture if it seems very oily. A quick press with paper towels after transferring it to the dish keeps the casserole rich but not heavy.
• Distribute the biscuits evenly across the bottom of the dish without overlapping too much; this helps the egg mixture flow around them and prevents dense, doughy spots.
• Whisk the eggs and milk until completely smooth so the custard bakes evenly. Any streaks of unblended egg whites can bake into rubbery pockets.

Recipe Variations

• Spicier breakfast bake. Use hot chorizo and hot green chilies, and add a pinch of cayenne or a drizzle of hot sauce to the egg mixture. Serve with extra salsa and jalapeño slices on top for those who like plenty of heat.
• Milder, kid-friendly version. Choose a mild chorizo or even swap in breakfast sausage, and stick with mild green chilies. Use cheddar instead of pepper jack and skip extra spicy toppings to keep it gentle and comforting.
• Different cheese combination. Swap some of the cheddar for Monterey Jack, Colby Jack, or a smoky cheese for a slightly different personality. A small amount of smoked cheddar or smoked Gouda adds depth without taking over.

Serving Suggestions

• Serve with salsa, guacamole, or sour cream for extra flavor.
• Add chopped green onions or cilantro as a fresh garnish.
• Include a fruit salad or citrus wedges to brighten the plate.
• Pair with a breakfast cocktail or strong coffee for brunch.

How to Store

• Refrigerate – Cool the casserole to room temperature, then cover the baking dish tightly or transfer slices to airtight containers. Refrigerate for up to 3 to 4 days. Because it contains eggs, dairy, and sausage, avoid leaving it at room temperature for more than 2 hours.
• Reheat – Reheat individual portions in the microwave using short bursts, or warm larger portions in the oven, covered, at a moderate temperature until heated through. For a crisper top, uncover for the last few minutes in the oven or toaster oven. If a piece seems dry, a small splash of milk along the edges can help.
• Freeze – You can freeze portions of this casserole, though the texture of the eggs and biscuits may soften slightly. Cool completely, wrap each portion well, and place in airtight containers. Freeze for up to about 2 months. Thaw overnight in the refrigerator and reheat gently until hot in the center.

Breakfast Egg and Chorizo Casserole

Diana Rattray

Looking for a versatile and delicious breakfast dish? Try this egg and chorizo breakfast casserole recipe. Great for holidays and gatherings.

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Servings 8 servings

Calories 626

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Course Breakfast, Brunch, Eggs

Cuisine Tex-Mex

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Ingredients

  

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• 8 large biscuits, baked as directed (refrigerated or homemade)
• 1 tablespoon vegetable oil
• 1 pound chorizo sausage
• 1 can green chilies, mild , 4-oz, chopped
• 1/2 cup onion, chopped
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 2 cups cheddar cheese, shredded, or pepper jack
• 8 large eggs
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups whole milk
• Serving suggestions: salsa, guacamole, sour cream, green onions, cilantro, avocado slices, etc.

Instructions

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• Heat the oven to 350°F and grease a 2 1/2 to 3-quart baking dish or spray it with cooking spray.
• Split the biscuits and line the baking dish with them, cut-side up.
• Heat the oil in a large skillet over medium-high heat. Add the chorizo and onions, and cook, breaking up and stirring, for 8 to 10 minutes, until the meat appears thoroughly cooked and no longer pink. Add the chili peppers, chili powder, cumin, and oregano; stir to blend.
• Using a slotted spoon, transfer the meat and onion mixture to the baking dish. If very oily, pat the meat with paper towels to absorb some of the excess grease. Sprinkle the cheese over the meat mixture.
• Combine the eggs, milk, salt, and pepper in a large bowl; whisk until smooth and well blended. Pour over the meat and cheese mixture.
• Bake the casserole for 30 to 40 minutes or until set. A knife inserted into the center should come out clean with no liquid egg on it.

Nutrition

Calories: 626kcalCarbohydrates: 45gProtein: 25gFat: 38gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 262mgSodium: 1352mgPotassium: 376mgFiber: 3gSugar: 8gVitamin A: 1015IUVitamin C: 16mgCalcium: 356mgIron: 4mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

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