This breakfast casserole is a combination of eggs, baked biscuits, chorizo, cheese, and spicy seasonings. Southwest flavors make it a lively dish that works well as a breakfast, brunch, lunch, or dinner dish. It’s the perfect all-in-one breakfast bake for holiday mornings with extended family. It’s also an excellent brunch or supper dish to take to a potluck or party.
Recipe Variations
- Instead of refrigerated biscuits, use freshly baked biscuits, or try making it with cubed bread, English muffins, or purchased croissants. Strips of flour tortillas should work nicely as well.
- Replace the chorizo with breakfast sausage or another ground meat.
- Add 2 diced plum tomatoes just before baking.
How to Store
Cover the baking dish or transfer leftovers to an airtight container and refrigerate the casserole within 2 hours. Reheat and consume leftovers within 3 to 4 days.
PrintBreakfast 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.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Brunch, Eggs
- Method: Bake
- Cuisine: Tex-Mex
Ingredients
- 1 16.3-ounce tube refrigerated biscuits, baked as directed
- 1 tablespoon vegetable oil
- 1 pound chorizo sausage
- 1 4-ounce can mild green chile peppers, chopped
- 1/2 cup chopped onion
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 2 cups cheddar cheese, or cheddar jack 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 to be 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.
