Chorizo and Potato Mexican Breakfast Casserole

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Chorizo and Potato Mexican Breakfast Casserole recipe is the perfect way to start your day with a burst of flavor and spice. Made with delicious chorizo, hearty potatoes, and traditional Mexican seasonings, this casserole is a crowd-pleaser. It's a simple yet satisfying dish that can be prepared in advance and baked in the morning for a hassle-free breakfast. Serve it with fresh salsa, avocado, and a dollop of sour cream for a complete and satisfying meal.

Keywords: Chorizo, Potato, Mexican, Breakfast, Casserole.

Chorizo and potato mexican breakfast casserole recipe details

Chorizo and potato mexican breakfast casserole recipe, recipe Rating: 4.9
Number of votes:132

Spicy, meaty breakfast is the best kind of breakfast. Serve it up when you’ve got a big day ahead, or when you think you’ll need to recoup from a big night before.
Ready in: 9 hours 15 mins

Ingredients

Serves: 12

• 1 pound uncooked chorizo
• 9 eggs
• 2 1/2 cups milk
• 1 tablespoon ground mustard
• 1 teaspoon cayenne pepper
• 1 (28 ounce) package frozen O’Brien potatoes (potatoes and bell peppers)
• 2 cups shredded Monterey Jack cheese
• 1 (1 pound) jar black bean and corn salsa

Preparation method

Prep: 15 mins | Cook: 1 hour | Extra time: 8 hours, chilling

1. Coat a 13×9-inch baking dish with nonstick cooking spray.
2. Cook the chorizo in a skillet over medium heat until no longer pink, breaking it up into small pieces as it cooks. Drain on paper towels.
3. In a mixing bowl, beat the eggs into the milk. Season with dry mustard and cayenne pepper, then add potatoes, cheese, salsa, and chorizo. Pour into prepared baking dish.
4. Cover the baking dish with plastic wrap or aluminum foil and refrigerate for 8 hours or overnight. Then, preheat oven to 350 degrees F and remove from refrigerator to let stand for 30 minutes.
5. Bake for 1 hour, until set completely.