Description
A hearty and flavorful Southwest Breakfast Casserole packed with spicy chorizo, tender potatoes, melty Colby Jack cheese, and a zesty blend of spices. Perfect for a weekend brunch or a make-ahead breakfast, this casserole is baked to golden perfection and served warm, optionally garnished with fresh cilantro or parsley.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound chorizo
- 1 (28 ounce) bag frozen Potatoes O'Brien (with peppers and onion)
- 1 (4 ounce) can diced green chiles, drained
Egg Mixture
- 10 eggs
- 1 1/3 cups milk
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cheese and Garnish
- 2 1/2 cups Colby Jack cheese, grated
- Cilantro or parsley, finely chopped, for serving (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F and grease a 9x13-inch baking dish with nonstick spray to prevent sticking. Set aside.
- Cook Chorizo: Heat olive oil in a skillet over medium-high heat. Add the chorizo and cook, breaking it apart with a spatula or wooden spoon, until fully cooked and somewhat crispy, about 7-8 minutes. Remove from heat and set aside.
- Whisk Egg Mixture: In a large bowl or a liquid measuring cup, whisk together eggs, milk, chili powder, dried oregano, salt, and black pepper until well combined. Stir in the diced green chiles. Set aside.
- Assemble Casserole: Spread the frozen Potatoes O'Brien evenly in the prepared baking dish. Layer cooked chorizo over the potatoes, then sprinkle 1 1/2 cups of grated Colby Jack cheese on top.
- Add Egg Mixture and Cheese: Pour the egg and green chile mixture evenly over the layered ingredients, making sure it covers everything. Sprinkle the remaining 1 cup of cheese evenly on top.
- Bake: Place the casserole in the oven and bake for 45 minutes, or until the cheese has melted and the eggs are set through.
- Rest and Serve: Allow the casserole to rest for 5 minutes after baking. Garnish with finely chopped cilantro or parsley if desired before slicing and serving. Enjoy!
Notes
- This casserole is ideal for a weekend brunch, providing a filling and flavorful start to your day.
- Use frozen Potatoes O'Brien for convenience; you can substitute with diced fresh potatoes sautéed with peppers and onions if preferred.
- For a milder flavor, substitute chorizo with breakfast sausage or turkey sausage.
- Cheese can be swapped with a Mexican cheese blend or cheddar for different taste variations.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 310 mg
