Chorizo Breakfast Casserole Recipe

Name: Chorizo Breakfast Casserole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 2 tablespoons olive oil; 1 1 large onion; 2 2 cups chopped mushrooms; 2 2 red potatoes; 2 2 spicy chorizo sausage links; 2 2 bell peppers; 2 2 cups chopped kale; Sea salt and black pepper; 2 2 cups cherry tomatoes; 10 10 large eggs; 1 1 teaspoon EACH: sweet paprika and fresh thyme; 1 ½ 1 ½ cups grated sharp cheddar cheese; ½ ½ cup grated Parmesan cheese

User Reviews

4.9

135 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
6 servings
Calories
459 kcal
Course
Breakfast
Cuisine
North American

Chorizo Breakfast Casserole Recipe

Iris Warren

Report

Start your day the right way with this hearty chorizo breakfast casserole. Loaded with delicious veggies cooked alongside flavorful chorizo, it's seasoned perfectly and then topped off with melted cheese. It can be prepared a day in advance for an effortless morning when you've got guests to impress or just want to savor a hassle-free (and delicious) morning!

Share:

I Made This!

101 people made this

Print

27 people printed this

Save this

81 people saved this

Ingredients

Servings

2 2 tablespoons olive oil
1 1 large onion chopped
2 2 cups chopped mushrooms
2 2 red potatoes chopped small
2 2 spicy chorizo sausage links chopped - about 10 ounces
2 2 bell peppers chopped
2 2 cups chopped kale packed
Sea salt and black pepper to taste
2 2 cups cherry tomatoes
10 10 large eggs
1 1 teaspoon EACH: sweet paprika and fresh thyme
1 ½ 1 ½ cups grated sharp cheddar cheese
½ ½ cup grated Parmesan cheese

Add to Shopping List

Instructions

Heat the olive oil over medium-high heat in your largest frying pan. Add the onion and mushrooms to the pan and saute until the mushrooms begin to brown. Add the chorizo and potatoes to the pan and let them cook, stirring often, until the potatoes are soft, about 10 minutes. Add the bell peppers and cook for 2 more minutes. Turn off the heat and mix in the kale then season generously with sea salt and black pepper. Pour the veggies into a 9x11 inch casserole dish then stir through the cherry tomatoes.
In a large bowl, whisk the eggs with the paprika and thyme then stir in both the cheeses. Pour the eggs over the veggies in the casserole dish and mix till everything is well combined.
Either cover the casserole dish and keep it in your fridge for up to 24 hours or bake it right away.
Preheat your oven to 400 degrees Fahrenheit and bake for 35-40 minutes, or until the eggs are cooked through. Note: because of all the veggies, the casserole will look a bit wet even when cooked. The best way to test if it is done is to insert a toothpick into the middle as you do with a cake. If it comes out clean, it's ready to come out of the oven.

Nutrition Information

Show Details

Serving 1 serving = ⅙ of the recipe Calories 459kcal (23%) Carbohydrates 22g (7%) Protein 28g (56%) Fat 29g (45%) Saturated Fat 13g (65%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 369mg (123%) Sodium 1301mg (54%) Potassium 930mg (27%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 4849IU (97%) Vitamin C 102mg (113%) Calcium 409mg (41%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 459 kcal

% Daily Value*

Serving	1 serving = ⅙ of the recipe
Calories	459kcal	23%
Carbohydrates	22g	7%
Protein	28g	56%
Fat	29g	45%
Saturated Fat	13g	65%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	10g	50%
Trans Fat	1g	50%
Cholesterol	369mg	123%
Sodium	1301mg	54%
Potassium	930mg	20%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	4849IU	97%
Vitamin C	102mg	113%
Calcium	409mg	41%
Iron	4mg	22%