Southwest Breakfast Casserole
A hearty and flavorful breakfast casserole combining potatoes, chorizo, eggs, and cheese, perfect for feeding a crowd with Tex-Mex flair.
Ingredients
Main Ingredients
- 1 lb fresh or frozen diced potatoes For convenience and consistent moisture
- 8 large eggs Main protein source
- 1 cup milk Use full-fat for better texture
- 8 oz chorizo, cooked Brings savory flavor
- 2.5 cups shredded cheddar, divided Use full-fat for better melt quality
- 4 oz can green chiles, drained Adds mild flavor and vitamin C
Spices and Seasoning
- 1 tsp chili powder
- 1 tsp oregano
- 0.5 tsp salt
- to taste pepper
Instructions
Preparation
- Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick spray.
- In a skillet over medium-high heat, heat the olive oil.
- Add chorizo and cook until meat has cooked through and is somewhat crispy, about 7-8 minutes. Remove from heat and set aside.
- In a bowl, whisk together the eggs, milk, chili powder, oregano, salt, and pepper until well combined. Whisk in green chiles.
Assembly
- Spread the frozen potatoes into an even layer in the prepared baking dish.
- Top with chorizo, followed by 1 1/2 cups of cheese.
- Pour egg mixture over the top.
- Top with remaining 1 cup of cheese.
Baking
- Bake until cheese has melted and egg is set, 40-45 minutes.
- Let rest for 5 minutes before slicing and serving.
- Top with parsley or cilantro before serving, if using.
Notes
Let the casserole rest 5 minutes after baking for better slicing. This casserole also works well with ingredient substitutions to meet dietary needs.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 24gProtein: 22gFat: 28g
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