Description
A hearty and flavorful Southwest Breakfast Casserole featuring spicy chorizo, melted Colby Jack cheese, and seasoned potatoes baked to perfection, ideal for a satisfying breakfast or brunch.
Ingredients
Scale
Meat
- 1 lb chorizo
Dairy & Eggs
- 10 eggs
- 1 1/3 cups milk
- 2 1/2 cups Colby Jack cheese, grated
Vegetables & Others
- 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 Oven and Prepare Dish: Preheat your oven to 350°F and grease a 9×13-inch baking dish with nonstick spray. Set it aside for later use.
- Cook Chorizo: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add 1 pound of chorizo, breaking it apart with a spatula or wooden spoon as it cooks. Cook until the meat is fully cooked and somewhat crispy, about 7-8 minutes. Remove from heat and set aside.
- Make Egg Mixture: In a bowl or large liquid measuring cup, whisk together 10 eggs, 1 1/3 cups milk, 1 teaspoon chili powder, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined. Stir in the drained 4-ounce can of diced green chiles and set the mixture aside.
- Assemble Casserole: Spread the entire 28-ounce bag of frozen potatoes O’Brien evenly in the greased baking dish. Layer the cooked chorizo evenly over the potatoes, then sprinkle 1 1/2 cups of grated Colby Jack cheese on top.
- Add Egg Mixture and Cheese: Pour the egg mixture evenly over the layered ingredients, ensuring it covers everything. Sprinkle the remaining 1 cup of grated Colby Jack cheese evenly over the top.
- Bake: Bake in the preheated oven for 45 minutes until the cheese has melted and the eggs are fully set.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes. Garnish with finely chopped cilantro or parsley if desired before slicing and serving. Enjoy your Southwest Breakfast Casserole!
Notes
- Use a nonstick spray or grease the baking dish well to prevent sticking.
- For a milder flavor, substitute mild sausage for chorizo.
- If you don’t have frozen potatoes O’Brien, diced potatoes with sautéed peppers and onions can be used instead.
- The casserole can be prepared the night before and baked in the morning for convenience.
- Top with salsa or hot sauce for extra spice and flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
