Southwest Breakfast Casserole
Chorizo, eggs, green chiles, potatoes, and Colby Jack bake together in a hearty Southwest breakfast casserole for an easy crowd-friendly meal.
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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
Feel free to swap chorizo for breakfast sausage or spicy turkey sausage for a lighter version.
Nutrition
Serving: 1servingsCalories: 760kcalCarbohydrates: 23.7gProtein: 39.3gFat: 53gSaturated Fat: 21.3gTrans Fat: 0.5gCholesterol: 388mgSodium: 1205mgFiber: 2.3gSugar: 3g