Breakfast Egg and Chorizo Casserole
Looking for a versatile and delicious breakfast dish? Try this egg and chorizo breakfast casserole recipe. Great for holidays and gatherings.
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 Dish
Perfect for feeding a crowd. This casserole makes 8 generous servings and is great for gatherings, potlucks, or meal prepping.
Big flavor with minimal effort. Spicy chorizo and green chiles give it a bold, savory flavor with just a few ingredients.
Make-ahead friendly. Assemble it the night before and pop it in the oven in the morning—perfect for holidays or brunch plans.
Flexible and customizable. Easy to adapt with whatever bread, meat, or cheese you have on hand.
Ingredient Notes
- Refrigerated biscuits: Use baked biscuits as the base, or substitute with bread cubes, croissants, English muffins, or even tortilla strips.
- Chorizo: Mexican-style ground chorizo adds bold, spicy flavor. Substitute with breakfast sausage if preferred.
- Green chiles: Mild chopped green chiles add flavor without too much heat.
- Spices: Chili powder, cumin, and oregano boost the Tex-Mex profile.
- Cheese: Sharp cheddar, cheddar jack, or pepper jack all work well.
- Eggs and milk: The custard base sets around the meat and cheese for a fluffy, sliceable bake.
Steps to Make Breakfast Egg and Chorizo Casserole
- Preheat the oven and grease your baking dish.
- Split the baked biscuits and place them cut-side up in the bottom of the dish.
- Cook the chorizo and onion in a skillet until browned. Stir in green chiles and seasonings.
- Spoon the meat mixture over the biscuits, then sprinkle with cheese.
- Whisk the eggs, milk, salt, and pepper together, and pour over the casserole.
- Bake until puffed and set, about 30 to 40 minutes. Let rest briefly before slicing and serving.
Tips
- Drain excess grease from the chorizo to keep the casserole from being oily.
- Use pre-shredded cheese for convenience, or shred fresh for best meltability.
- To test doneness, insert a knife in the center—it should come out clean.
- This casserole can be assembled the night before, covered, and baked the next day.
Recipe Variations
- Bread options: Use cubed bread, split English muffins, croissants, or tortilla strips instead of biscuits.
- Swap the meat: Replace the chorizo with crumbled breakfast sausage, cooked bacon, or cooked ground turkey.
- Add vegetables: Stir in chopped tomatoes, spinach, or sautéed bell peppers.
- Make it spicy: Use hot green chiles or add diced jalapeño for extra heat.
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 and Reheat
Refrigerate: Cover the baking dish or transfer leftovers to an airtight container and refrigerate within 2 hours. Use within 3 to 4 days.
To Reheat in the Oven: Cover the casserole dish with foil and bake at 350°F for about 20 minutes, or until heated through.
To Reheat in the Microwave: Transfer a portion to a microwave-safe plate and heat in 30 to 60 second intervals until hot.
Breakfast Egg and Chorizo Casserole
Ingredients
- 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
- 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
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.
