Name: Southwest Chorizo Breakfast Casserole Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Southwestern
Ingredients: 1 lb chorizo; 10 eggs; 1 1/3 cups milk; 2 1/2 cups Colby Jack cheese, grated; 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 (4 oz) can diced green chiles, drained; 1 (28 oz) bag frozen potatoes O'Brien (with peppers and onion); Cilantro or parsley, finely chopped, for serving (optional)

There’s just something about this Southwest Chorizo Breakfast Casserole Recipe that fills the kitchen with cozy, spicy aromas and kicks off the day right. It’s a lively, hearty dish that brings together cheesy, savory, smoky, and just the right amount of heat — all baked into one satisfying breakfast casserole.

The image shows a white rectangular baking dish with two handles, filled with a golden brown layered baked dish. The top layer is melted cheese that has dark golden spots indicating it is well cooked. Small green herb pieces, likely parsley, are sprinkled evenly on top. The dish sits on a blue cloth with a white grid pattern, all placed on a white marbled surface. The texture of the cheese on the top looks slightly crispy and bubbly, suggesting a rich and savory meal photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Southwest Chorizo Breakfast Casserole Recipe
Top Tip
How to Serve Southwest Chorizo Breakfast Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Southwest Chorizo Breakfast Casserole Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this Southwest Chorizo Breakfast Casserole Recipe. It’s become my go-to for weekend brunches because it’s so simple to prep ahead yet feels special and indulgent every time. Plus, it makes feeding a crowd a breeze.

Bold Southwest Flavors: The chorizo and green chiles pack a flavorful punch that wakes up your taste buds first thing in the morning.
Cheesy and Comforting: Melty Colby Jack cheese adds the perfect creamy balance to the spice and texture.
Hands-Off Baking: Once you layer everything, the oven does all the work — great for busy mornings or entertaining.
Kid-Friendly Yet Grown-Up: It’s just spicy enough to be exciting but loved by the whole family.

A close-up view of a square slice of baked casserole being held above a white baking dish by a woman's hand. The casserole slice shows three clear layers: the bottom layer is light beige and chunky with potato-like texture, the middle layer is dark brown and crumbly resembling cooked ground meat, and the top layer is melted golden-yellow cheese with some browned spots and small green herb bits sprinkled on top. The casserole and white baking dish are set on a blue cloth with a white grid pattern, and the background is a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This casserole is a beautiful marriage of ingredients that complement each other perfectly — spicy, creamy, salty, and hearty. The frozen Potatoes O’Brien cut down on chopping while adding vibrant peppers and onion, and the chorizo brings that smokey heat that everyone craves.

Flat lay of a small white ceramic bowl of golden olive oil, a pile of fresh raw chorizo sausage links with a reddish hue, ten brown eggs with smooth clean shells, a small white bowl filled with creamy milk, a small white bowl of vibrant red chili powder, a small white bowl of dried oregano leaves, a small white bowl of coarse salt crystals, a small white bowl of ground black pepper, a small white bowl of diced fresh green chiles, a mound of shredded Colby Jack cheese with white and orange hues, a neat pile of frozen diced potatoes mixed with red and green peppers and chopped onions, and a few fresh sprigs of cilantro with bright green leaves all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Just enough to crisp the chorizo without adding heaviness.
Chorizo: The star ingredient – choose authentic Mexican style for rich, spicy flavor.
Eggs: Bind the entire casserole together and add protein.
Milk: Keeps the eggs tender and creamy when baked.
Chili powder: Boosts that southwest vibe without overpowering.
Dried oregano: Adds a subtle earthy note that rounds out the spices.
Salt & black pepper: Essential for seasoning and balance.
Diced green chiles: Provide a tangy warmth and festive color.
Colby Jack cheese: Melts beautifully and offers a mild, buttery flavor.
Frozen Potatoes O'Brien: A total time saver with peppers and onions already mixed in.
Cilantro or parsley: Fresh herbs brighten the finished dish and add a pop of color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love switching things up depending on what’s in my fridge or who I’m serving. This Southwest Chorizo Breakfast Casserole Recipe is super flexible — you can dial up or down the heat, add more veggies, or swap cheeses to suit your mood.

Variation: For a milder option, I sometimes swap the chorizo for sweet Italian sausage and use mild green chiles instead. It’s still delicious but a bit gentler if you’re serving little ones.
Vegetarian twist: Try replacing chorizo with seasoned sautéed mushrooms and smoked paprika for a rich umami flavor that keeps that smoky depth.
Extra veggies: Adding black beans or corn gives great texture and makes this casserole even heartier — bonus points for colorful layers!
Cheese swaps: Pepper Jack brings a sharper bite, while cheddar adds a traditional twist — both work beautifully here.

Step-by-Step: How I Make Southwest Chorizo Breakfast Casserole Recipe

Step 1: Crisp Up That Chorizo

Start by preheating your oven to 350°F and greasing a 9x13-inch dish with nonstick spray. Then, heat olive oil in a skillet over medium-high and add the chorizo. Break it up with a spatula and cook until it’s cooked through and slightly crispy, about 7-8 minutes. I like to cook it just until those crisp edges develop because that adds amazing texture to the casserole. Once done, set it aside so it can cool a bit.

Step 2: Whisk Together the Egg Mixture

In a large bowl or measuring cup, whisk the eggs, milk, chili powder, oregano, salt, and black pepper until smooth and combined. Then stir in the diced green chiles; they add a lovely kick and that nice southwest feel to the bake.

Step 3: Layer Your Casserole

Spread the frozen Potatoes O'Brien evenly on the bottom of your prepared baking dish — no need to thaw! Next, sprinkle the cooked chorizo over the potatoes, then scatter 1 ½ cups of grated Colby Jack cheese on top. Pour your egg mixture evenly over everything, making sure it seeps into all the nooks. Finish by topping with the remaining cup of cheese. This layering locks in all the flavors while melting into gooey goodness as it bakes.

Step 4: Bake and Rest

Pop the casserole in the oven for 40-45 minutes until the cheese is bubbling and golden, and the egg is fully set — you’ll know it’s ready when a knife inserted near the center comes out clean. Let it rest for at least five minutes before slicing; this little patience pays off because it helps everything settle so your slices hold together perfectly without falling apart.

Top Tip

From my many attempts making this Southwest Chorizo Breakfast Casserole Recipe, these tricks consistently help everything come together beautifully and keep clean-up easy — I’m sharing them so you can avoid the little hiccups I’ve learned the hard way!

Don’t Overcrowd the Skillet: When cooking chorizo, give it space in the pan. Crowding makes it steam rather than crisp, and I find crispy bits really add a nice texture contrast in the casserole.
Use Frozen Potatoes Straight: No thawing necessary. It actually helps layer moisture better and prevents your casserole from getting soggy — I always keep frozen Potatoes O'Brien in my freezer just for this recipe.
Cheese on Top Matters: Don’t skip that final sprinkle of cheese! It browns beautifully, giving the casserole a golden crust with extra gooey flavor.
Rest Before Slicing: I can’t stress this enough — resting makes clean, hold-together slices instead of a floppy scramble on your plate.

How to Serve Southwest Chorizo Breakfast Casserole Recipe

Southwest Chorizo Breakfast - Serving Suggestion

Garnishes

I’m a big fan of fresh cilantro sprinkled on top right before serving to add vibrant color and a refreshing herbal note. If cilantro isn’t your jam, parsley works just as well! A dollop of crema or sour cream adds a cooling touch that’s especially nice if you love a bit of heat in the casserole.

Side Dishes

This casserole is pretty hearty on its own, but I like pairing it with fresh fruit salad or sliced avocado for a bit of balance. A side of warm, buttery tortillas or a simple green salad dressed with lime vinaigrette also rounds out the meal nicely.

Creative Ways to Present

For a brunch party, I arrange individual portions in small ramekins topped with extra cheese and broil briefly for an irresistible bubbly crust. Another fun idea: serve it buffet-style with toppings like diced tomatoes, jalapeño slices, and hot sauce so everyone can tailor their slice just how they like it.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover casserole tightly with foil or plastic wrap and keep it in the fridge for up to 3 days. It reheats beautifully, making it an easy breakfast or brunch option later in the week.

Freezing

This casserole freezes well, too! I recommend slicing it into portions before freezing so you can quickly grab and reheat just what you need. Wrap each piece tightly in plastic wrap and place in an airtight container or freezer bag. It will keep for up to 2 months.

Reheating

For leftover or thawed casserole, I reheat in a preheated 350°F oven for about 15-20 minutes or until warmed through. Cover loosely with foil to prevent the cheese from over-browning. Microwaving works in a pinch but can make the casserole a bit rubbery.

Frequently Asked Questions:

Can I make this casserole the night before?

Absolutely! You can assemble the casserole fully the night before, cover it tightly with foil, and refrigerate. Then simply bake it fresh in the morning — you might need to add a few extra minutes to the baking time since it will be cold from the fridge.

What’s the best chorizo to use?

I prefer authentic Mexican-style fresh chorizo for its bold, smoky flavors and crumbly texture when cooked. However, if you can’t find it, a Spanish chorizo or even spicy breakfast sausage can work as a substitute, though the flavor profile will shift slightly.

Can I use fresh potatoes instead of frozen Potatoes O’Brien?

You can, but it requires a bit more prep. You’ll want to dice fresh potatoes and par-cook them by boiling or sautéing until just tender to ensure they cook fully in the casserole. Using frozen Potatoes O’Brien is definitely a time saver and delivers consistent results.

How do I know when the casserole is fully cooked?

You want the eggs to be set and no longer jiggly in the center. Insert a knife or toothpick into the middle of the casserole; if it comes out clean, it’s done. The cheese on top should also be melted and starting to turn golden brown.

Final Thoughts

This Southwest Chorizo Breakfast Casserole Recipe holds a special place in my brunch rotation because it’s deceptively easy but makes you feel like you’ve really done something special for your family or guests. The layers of spice, cheese, and tender potatoes come together in a way that’s so comforting but exciting at the same time. Trust me, once you make this, it’ll be one of those favorites you keep coming back to — perfect for lazy mornings, celebrations, or whenever you need a kitchen warm hug.