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This simple Chorizo Egg Bake is a delicious way to add eggs to your day and feed the entire family! Only 15 minutes to prep, easy to make ahead and perfect for all your favorite toppings. Perfectly seasoned with a touch of spice and so hearty and delicious!
This post is sponsored by the Ohio Poultry Association, all opinions are my own. Thanks for supporting Ohio’s egg farmers!
Eggs are a staple in our house and I’m partnering up with the Ohio Poultry Association to bring you this family favorite recipe!
This simple Chorizo Egg Bake is a simple way to whip up a meal that can feed a crowd and it’s packed with flavor, nutrients and more! Check out this Ham and Cheese Tater Tot Breakfast Casserole as well for a great egg dish to enjoy!
Why You Will Love This Chorizo Egg Bake:
- It’s simple to make. It doesn’t take a lot at all to make this chorizo egg bake. Brown the chorizo, add in the veggies, toss it into egg mixture and bake. An easy way to get the ones you love fed!
- Feeds a crowd. A dozen eggs, chorizo sausage, peppers, and cheese make this egg bake a recipe that will feed the whole family and then some! You can eat leftovers throughout the week if you don’t have a big crowd to feed, or even freeze leftovers.
- You can prepare it ahead of time. Easily fit making this breakfast casserole into your busy schedule and getting everything mixed up and then bake it about 45 minutes before ready to serve.
- A delicious way to get in nutrients and add protein to your day. Eggs pack in all sorts of goodness that your body needs! One large egg contains eight essential nutrients, including six grams of protein, making them a great nutritional value.
Recipe Ingredients:
- chorizo: ground fresh chorizo sausage is what you will need for this recipe. This is also known as “Mexican chorizo” and is found in the meat section of your grocery. You do NOT want the dried, cured sausage for this egg bake.
- bell peppers: red and green, one of each is suggested, but you can use your favorite.
- onion: I generally use red onion for the extra color, but white or yellow onion is great too.
- green chiles: canned diced green chiles. If you prefer more spice, you can use jalapeños, fresh or canned.
- eggs: large eggs are ideal for this recipe
- milk: whole milk, or even half and half are ideal for richness in flavor of this chorizo breakfast casserole. You can use a lower fat milk if preferred, but higher fat content is ideal for the best texture and flavor.
- sour cream: again, full fat is ideal, but opt for lower fat if preferred
- seasoning: a hint of chili powder, cumin, garlic, salt and pepper pair perfectly with the flavors of the chorizo. You can add a touch of smoked paprika as well for a fun twist.
- cheese: freshly shredded for the best texture as pre-shredded is coated with cellulose. Pre-shredded will work in this recipe, however, if you can shred it yourself, all the better! We use mild cheddar, but pick your favorite here as well.
- cilantro: fresh cilantro on top after the oven
- toppings: toppings make it all the more fun and delicious and possibilities are endless. Top with more cheese, sour cream, diced avocado, jalapeño, diced tomatoes, and more.
Step-By-Step Instructions:
- Brown the chorizo over medium heat in a skillet. A few minutes before the chorizo is fully cooked, add in the bell peppers, onion and green chiles. Cook until the chorizo has reached an internal temperature is 160°F.
- Remove mixture from heat and drain grease. Blot extra grease with a paper towel to get as much excess grease off of the meat.
- Allow to cool slightly before adding to egg mixture.
- In a mixing bowl, combine eggs, milk, sour cream and seasoning and whisk very well for about 2 minutes until smooth and all the sour cream is smooth. You can use an electric hand mixer for this part for quick and easy mixing.
- Add in the cheese and chorizo and pepper mixture into the eggs and stir to combine.
- Pour the chorizo egg mixture into a well greased 9×13 inch pan.
- Bake for about 35-40 minutes or until the edges are golden brown and the center of the casserole is cooked through and set. You can check with a toothpick.
- Allow to cool for about 10 minutes and then top with chopped cilantro and any other toppings before serving. Enjoy!
Recipe Notes and Tips:
- Get rid of as much grease as you can from the chorizo after browning. Chorizo can release a decent amount of grease and when it’s mixed into the egg bake, it will all swell over top and make the casserole very greasy. For best results, drain the chorizo mixture well, pat it with a paper towel or even spread it over a paper towel lined baking sheet briefly to allow it to absorb.
- Make this chorizo breakfast casserole 24 hours ahead of the time. You can prepare all of the ingredients and store in an air tight container for one day before baking. Stir up the mixture, transfer to the greased pan and allow the casserole mixture to sit at room temperature for about 15-20 minutes before baking.
- Serve this in tortillas as tacos! A great way to enjoy eggs for dinner is to turn this egg casserole into tacos. Break up the casserole after baking and spoon into warm tortillas and then top with favorite toppings.
Chorizo Egg Bake Storage Instructions:
After baking this egg casserole, store it in an air tight container in the refrigerator for 3-4 days. Pre-baked, the egg mixture is good for about 1 day.
To freeze the chorizo egg bake, allow the baked casserole to cool completely and freeze in a freezer safe, air tight container for up to 3 months. You can slice and freeze individual pieces and then pull out single servings as desired.
Possible Ingredient Add-Ins:
This recipe is perfect as is, but if you want to play around, try adding some of these ingredients:
- shredded potatoes: you can add 2-3 cups shredded hash brown potatoes at the bottom of your greased pan and then pour the egg mixture over top.
- add other veggies: chopped spinach or mushrooms are great to add
- vary the seasoning: add smoked paprika, crushed red pepper, chipotle pepper
- use a different cheese: use a 5 cheese blend, colby jack, Monterey, a spicy habanero cheese and more!
- add heavy cream: replace some of the milk with heavy cream for a richer flavor.
Did You Know?
You can freeze eggs! If you can’t use eggs before they expire, you can freeze them for up to a year. Just crack eggs into a bowl, whisk until blended, place in a sealed container, then freeze. When you’re ready to use them, safely thaw them in the refrigerator or under cold, running water.
For the Love of Eggs! Get more recipes and inspiration at Ohio Poultry Association!
Other Egg Recipes:
- Pumpkin French Toast Casserole
- Tater Tot Breakfast Casserole
- Puff Pastry Mini Quiches
- Crustless Mushroom Quiche
- Cinnamon Roll Baked French Toast
- Avocado Egg Salad
- Zucchini Egg Muffins
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Chorizo Egg Bake
This simple Chorizo Egg Bake is a delicious way to add eggs to your day and feed the entire family! Only 15 minutes to prep, easy to make ahead and perfect for all your favorite toppings. Perfectly seasoned with a touch of spice and so hearty and delicious!
Ingredients
- 1 lb chorizo
- 1 green bell pepper, small diced
- 1 red bell pepper, small diced
- 1/2 red onion, small diced
- 4 oz green chiles
- 12 eggs
- 1 c milk
- 1/2 c sour cream
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- ½ tsp pepper
- ½ tsp sea salt
- 1 1/2 c cheddar cheese, shredded
- 1/4 c chopped cilantro
Instructions
- Brown the chorizo over medium heat in a skillet. A few minutes before the chorizo is fully cooked, add in the bell peppers, onion and green chiles. Cook until the chorizo has reached an internal temperature is 160°F.
- Remove mixture from heat and drain grease. Blot extra grease with a paper towel to get as much excess grease off of the meat. Set aside and allow to cool slightly.
- In a mixing bowl, combine eggs, milk, sour cream and seasoning and whisk very well for about 2 minutes until smooth. You can use an electric hand mixer for this part for quick and easy mixing.
- Add in the cheese and chorizo and pepper mixture into the eggs and stir to combine. Pour the chorizo egg mixture into a well greased 9×13 inch pan. Bake preheated oven at 350°F for about 35-40 minutes or until the edges are golden brown and the center of the casserole is cooked through and set.
- Allow to cool for about 10 minutes and then top with chopped cilantro and any other toppings before serving. Enjoy!
Notes
- Storage Instructions: After baking this egg casserole, store it in an air tight container in the refrigerator for 3-4 days. Pre-baked, the egg mixture is good for about 1 day.To freeze the chorizo egg bake, allow the baked casserole to cool completely and freeze in a freezer safe, air tight container for up to 3 months. You can slice and freeze individual pieces and then pull out single servings as desired.
- Get rid of as much grease as you can from the chorizo after browning. Chorizo can release a decent amount of grease and when it’s mixed into the egg bake, it will all swell over top and make the casserole very greasy. For best results, drain the chorizo mixture well, pat it with a paper towel or even spread it over a paper towel lined baking sheet briefly to allow it to absorb.
- Make this chorizo breakfast casserole 24 hours ahead of the time. You can prepare all of the ingredients and store in an air tight container for one day before baking. Stir up the mixture, transfer to the greased pan and allow the casserole mixture to sit at room temperature for about 15-20 minutes before baking.
- Serve this in tortillas as tacos! A great way to enjoy eggs for dinner is to turn this egg casserole into tacos. Break up the casserole after baking and spoon into warm tortillas and then top with favorite toppings.
Nutrition
Calories: 270kcal, Carbohydrates: 4g, Protein: 16g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 210mg, Sodium: 298mg, Potassium: 166mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1005IU, Vitamin C: 22mg, Calcium: 164mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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A BIG hit for Thanksgiving brunch.
Made this recipie exactly as written. And had to bake an additional 20 minutes as the middle didnt set with the listed time. But otherwise a great addition to the table.
Great to know, Peggy! My oven can run a bit hot so that may be the reason for a shorter cook time. I usually make this once every month or so and will look into the time again!