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You know how some mornings just need a little something bold to wake you up?
That’s this casserole.
It’s not fussy, it’s not fancy, but my goodness — it’s flavorful. Between the smoky chorizo, the melty Colby Jack, and that little zing from the green chiles, this Southwest Breakfast Casserole is the kind of dish that gets people coming back for seconds (or thirds, if we’re being honest).
I first threw it together on a whim before a Saturday garage sale — had a fridge full of eggs and not much else. By the time I pulled it out of the oven, my husband had already set up the card table, and the kids were circling like hawks. Nobody even noticed the “everything’s a dollar” sign I hung on the mailbox. They were too busy devouring this casserole.
Why You’ll Love This Breakfast Casserole
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Feeds a crowd – One pan, six happy bellies (and it scales up easy).
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Make-ahead friendly – Mix it the night before and just bake it off in the morning.
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Flavor-packed – Chorizo, green chiles, chili powder… it’s not shy.
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One-dish meal – Protein, veggies, and potatoes? Done and done.
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Easy cleanup – Which is key when you’re still half asleep.
Ingredients (Plus a Few Notes)
Here’s everything you’ll need — and yes, you probably have most of it already:
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1 tablespoon olive oil – Just to get the chorizo going.
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1 lb chorizo – I use pork chorizo, but beef or soy chorizo works just fine. Look for the kind with a little kick!
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10 eggs – Yep, ten. It’s a casserole, not a dainty quiche.
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1⅓ cups milk – Whole milk if you’ve got it, but 2% works too.
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1 teaspoon chili powder – Adds smoky warmth without being hot.
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½ teaspoon dried oregano – That little herbal note that rounds things out.
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1 teaspoon salt + ½ teaspoon black pepper – Always taste at the end, especially if your chorizo is on the salty side.
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1 (4 oz) can diced green chiles, drained – Mild or hot, your choice. Don’t skip ’em.
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2½ cups Colby Jack cheese, grated – Melty, mild, and slightly sweet. Cheddar or Pepper Jack are great swaps too.
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1 (28 oz) bag frozen potatoes O’Brien – These are the ones with the bell peppers and onions already in the mix. Total time-saver.
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Chopped cilantro or parsley (optional) – For a little fresh finish, if you’re feelin’ fancy.
Let’s Get Cooking
This is a “get-it-in-the-oven-before-the-coffee-finishes-brewing” kind of recipe. Super simple, big payoff.
1. Preheat & Prep
Set your oven to 350°F and lightly grease a 9×13-inch baking dish. A little nonstick spray works fine here.
2. Cook the Chorizo
In a skillet over medium-high heat, warm up the olive oil. Toss in the chorizo and cook it down — breaking it up as it browns — for 7 to 8 minutes, until it’s cooked through and just a little crispy on the edges. Set it aside off the heat.
And yes, your kitchen’s about to smell amazing.
3. Mix the Eggs
In a large mixing bowl (or a big glass measuring cup, if you’re like me and don’t want to wash extra dishes), whisk together:
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Eggs
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Milk
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Chili powder
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Oregano
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Salt & pepper
Once that’s smooth, stir in the drained green chiles. That little pop of heat makes all the difference.
4. Build the Casserole
In your greased baking dish, layer it up like this:
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Frozen potatoes first — spread them into an even layer. No thawing needed.
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Cooked chorizo goes on next — just scatter it evenly.
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Then sprinkle on about 1½ cups of the cheese.
Now pour your egg mixture gently over the top. Use a spatula or the back of a spoon to help it reach all the nooks and crannies — you want everything covered.
Finally, sprinkle the remaining 1 cup of cheese right on top.
5. Bake and Rest
Pop it in the oven and bake for 40 to 45 minutes, until the cheese is bubbly and the eggs are set. The center should jiggle just slightly, but not look wet.
Let it rest for about 5 minutes before cutting — that gives it time to firm up, and no one burns their tongue on molten chorizo.
Sprinkle with chopped cilantro or parsley if you’re using it. Serve hot, warm, or even room temp.
Flavor Variations (If You Like to Tinker)
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No chorizo? Use cooked breakfast sausage or crumbled bacon.
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Add veggies – Sautéed spinach, mushrooms, or chopped tomatoes would be great.
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Spicy version – Add a dash of hot sauce to the egg mix or swap in Pepper Jack cheese.
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Tex-Mex twist – Serve with a side of salsa or guacamole.
Leftovers? You Bet.
This casserole keeps beautifully. Store leftovers in the fridge for up to 4 days. Reheat slices in the microwave or oven — it doesn’t dry out, and the flavors get even better the next day.
It also freezes well. Just wrap individual slices in foil and freeze. Perfect for grab-and-go breakfasts.
From My Table to Yours
This Southwest Breakfast Casserole is one of those go-to recipes I reach for when I want something hearty, crowd-pleasing, and easy to pull off before I’ve finished my first cup of coffee.
If you try it, I’d love to know! Leave a comment, share a photo, or tag me if you post it — it makes my day every time one of y’all brings these recipes to life in your own kitchen.
Southwest Breakfast Casserole
Ingredients
- 1 tablespoon olive oil
- 1 lb chorizo
- 10 eggs
- 1 1/3 cups milk
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can diced green chiles, drained (4 oz)
- 2 1/2 cups Colby Jack cheese, grated
- 1 bag frozen potatoes O’Brien (28 oz, with peppers and onion)
- Cilantro or parsley, finely chopped, for serving (optional)
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick spray. Set aside.
- In a skillet over medium-high heat, heat olive oil and cook chorizo, breaking it apart, until fully cooked and slightly crispy, about 7–8 minutes. Remove from heat.
- In a large bowl, whisk together eggs, milk, chili powder, oregano, salt, and black pepper. Stir in drained green chiles and set aside.
- Spread frozen potatoes evenly in prepared baking dish. Top with cooked chorizo and 1 1/2 cups of the cheese.
- Pour egg mixture over top, spreading evenly to cover all ingredients.
- Top with remaining 1 cup of cheese and bake uncovered for 40–45 minutes or until eggs are fully set and cheese is melted.
- Let casserole rest for 5 minutes before slicing. Garnish with chopped parsley or cilantro, if using, and serve.
Notes