Chorizo and Potato Breakfast Casserole

Breakfast is my THING and adding chorizo to it, just get out– too good. I love variety and want it to be filling so I always have a carb and protein. I usually prefer to use ground sausage in breakfast casserole, but I had leftover chorizo from a dip I made and so that’s how this recipe came to life.

This dish also stored REALLY well and I ate it throughout the work week. Do you ever have those mornings where you feel so drained and can’t get your brain working? That’s me during the holidays since I stay up later than normal doing all the holiday “stuff” in the evenings. If you know me, you know my bedtime is like 9pm, sharp.

Chorizo has great spices and flavors to it already so I didn’t need to add many extras to this dish aside from the main ingredients. I used my FAVORITE meal prepping bowls for this as well and you’ll see those pictured below.

Chorizo and Potato Breakfast Casserole

recipes with rachel breakfast casserole

Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40-50 minutes

Ingredients

  • 4-5 yukon potatoes, peeled and diced up
  • half a tube of chorizo
  • 8 eggs, whisked
  • 3 cups shredded cheddar cheese
  • salt and pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder

Recipe

  • Preheat your oven to 350 degrees.
  • Bring a pot of water to boil and add the potatoes in to cook until tender.
  • While those are boiling, heat up a skillet to medium heat and cook the chorizo until slightly brown-don’t overcook it.
  • Add the eggs, salt, pepper, garlic powder and onion powder to the chorizo and stir until it’s all combined. Cook until the eggs are completely scrambled.
  • Drain the potatoes and add them into the chorizo and egg mixture along with 2 cups (leave 1 cup to the side) of cheese. Stir, stir, stir until it’s all nicely combined.
  • Spray a 9×13 casserole dish with cooking spray and spoon the chorizo and potato mixture into the dish. Smooth it out on top and sprinkle the remaining 1 cup of cheese on top. Bake until the cheese is bubbling, about 15-20 minutes.
  • Serve immediately or cut it up into squares and put it into meal prepping bowls as shown below. Store in the fridge until you’re ready to serve.
  • TIP: Add a touch of hot sauce on top for an extra kick. You can also sub potatoes for hash browns.

XO, Rachel

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