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Chorizo Breakfast Casserole Recipe
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6 servings
Calories: 459 kcal
Course:
Breakfast
Cuisine:
North American
Ingredients
- 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
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.
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Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.