Description
A flavorful Southwest Breakfast Casserole featuring spicy chorizo, eggs, melted Colby Jack cheese, diced green chiles, and a hearty base of frozen potatoes O'Brien. Perfect for a satisfying brunch or breakfast gathering, this baked dish combines savory seasonings and a creamy egg mixture for a delicious start to your day.
Ingredients
Scale
Protein and Dairy
- 1 lb chorizo
- 10 eggs
- 1 1/3 cups milk
- 2 1/2 cups Colby Jack cheese, grated
Vegetables and Seasonings
- 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)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F and grease a 9x13-inch baking dish with nonstick spray. Set aside.
- Cook Chorizo: Heat the 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 to 8 minutes. Remove from heat and set aside.
- Mix Egg Mixture: In a bowl or large liquid measuring cup, whisk together the eggs, milk, chili powder, dried oregano, salt, and black pepper until well combined. Stir in the drained diced green chiles. Set aside.
- Assemble Casserole: Spread the frozen potatoes O’Brien evenly in the prepared baking dish. Layer the cooked chorizo over the potatoes, then sprinkle 1 1/2 cups of grated Colby Jack cheese evenly over the top.
- Add Egg Mixture and Remaining Cheese: Pour the egg mixture evenly over the layered ingredients, making sure the egg covers everything below. Then, sprinkle the remaining 1 cup of Colby Jack cheese on top.
- Bake: Place the casserole in the preheated oven and bake for 40 to 45 minutes until the cheese is melted and bubbly and the eggs are fully set.
- Rest and Serve: Let the casserole rest for 5 minutes to set before slicing. Garnish with chopped parsley or cilantro if desired. Serve warm and enjoy!
Notes
- This casserole is ideal for a weekend brunch or holiday breakfast.
- You can substitute mild sausage if you prefer less spicy flavor than chorizo.
- If fresh green chiles are unavailable, use canned diced green chiles as directed or substitute with mild diced jalapeños.
- To make the casserole ahead of time, assemble the ingredients the night before, cover, and refrigerate. Bake the next morning, adding a few extra minutes to baking time if baking cold.
- Use gluten-free frozen potatoes O'Brien to adapt this recipe for a gluten-free diet.
- Leftovers refrigerate well and reheat in the oven or microwave.
Nutrition
- Serving Size: 1 slice (1/6th of casserole)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 340 mg
