Name: Southwest Chorizo Egg Casserole Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Southwest American
Ingredients: 1 lb chorizo; 1 (28 oz) bag frozen potatoes O'Brien (with peppers and onion); 1 (4 oz) can diced green chiles, drained; 10 eggs; 1 1/3 cups milk; 2 1/2 cups Colby Jack cheese, grated; 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; Cilantro or parsley, finely chopped, for serving (optional)

There’s something irresistibly cozy about waking up to a warm, savory breakfast, and this Southwest Chorizo Egg Casserole Recipe delivers just that. The spicy kick of chorizo blends perfectly with creamy eggs and melty cheese, making it a breakfast (or brunch!) game-changer you’ll want to make again and again.

The image shows a white baking pan with a thick, rectangular slice of lasagna removed, revealing the layers inside. The lasagna has multiple layers: golden melted cheese on top with light brown spots from baking, sprinkled with small green herb bits. Below the cheese, there are layers of red tomato sauce mixed with ground meat and creamy cheese, visible in shades of orange and brown. The sides of the pan have baked sauce stains, and there are small bits of sauce and cheese around the empty space where the slice was taken out. The pan is on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Southwest Chorizo Egg Casserole Recipe
Top Tip
How to Serve Southwest Chorizo Egg Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Southwest Chorizo Egg Casserole Recipe

Why You'll Love This Recipe

I first made this casserole on a chilly weekend morning, and from that moment, I knew it was destined to be a staple. It’s comfort food with a little Southwestern sass—perfect for family mornings or when friends come over for brunch.

Bold Southwest flavor: The combination of chorizo, chili powder, and green chiles makes every bite exciting.
Easy meal prep: You can assemble it the night before, making busy mornings stress-free.
Hearty and filling: With potatoes, cheese, and eggs, it sticks to your ribs and keeps you going.
Versatile and customizable: Swap ingredients or add your favorites to make it your own.

A close-up of a square slice of layered casserole being lifted from a white baking dish by a woman's hand holding a spatula. The casserole has three visible layers: a light golden bottom layer with soft chunks, a middle layer of crumbly browned meat, and a top layer of melted, browned cheddar cheese with small green herb pieces sprinkled on top. The white baking dish is set on a blue cloth with a white checkered pattern, and the background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This casserole strikes a perfect balance of textures and flavors. Creamy eggs soak into the potatoes, spicy chorizo adds boldness, and melty cheese brings everything together. Here’s a quick peek at the key players and why they shine.

Flat lay of spicy chorizo sausage pieces, diced green chiles, vibrant frozen potatoes O'Brien with red and green pepper bits, shredded Colby Jack cheese mounds, a cluster of fresh green cilantro leaves, smooth whole eggs, glass of creamy milk, scattered chili powder and dried oregano sprinkles, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Olive oil: Helps brown the chorizo perfectly without sticking, adding subtle richness.
Chorizo: Brings smoky spice and savory depth—make sure to cook it crisp for texture.
Eggs: The base that holds everything together, creating that classic custardy casserole feel.
Milk: Adds creaminess to the eggs, preventing them from drying out.
Chili powder and dried oregano: Simple spices that boost that Southwest vibe without overpowering.
Salt and black pepper: Essential seasoning to brighten all the flavors.
Diced green chiles: A mild heat and a touch of tangy freshness that livens the dish.
Colby Jack cheese: Melts beautifully, providing gooey, buttery richness throughout.
Frozen potatoes O’Brien: These spiced potatoes come with onions and peppers, saving you chopping and adding extra flavor.
Fresh cilantro or parsley: An optional herbaceous garnish to cut through the richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This casserole is like a blank canvas—I've played around with it a lot to suit different moods and diets. Feel free to change up the cheese or add extra veggies to suit your taste buds.

Variation: When I want it a bit milder, I swap the chorizo for spicy breakfast sausage and add diced zucchini for extra color and crunch. It’s just as tasty, promise.
Vegetarian twist: Use a plant-based chorizo or smoky tofu scramble instead, and load up on peppers and onions.
Dairy-free option: Try a dairy-free cheese or leave the cheese out if you’re avoiding dairy—you might add avocado slices on top after baking for creaminess instead.

Step-by-Step: How I Make Southwest Chorizo Egg Casserole Recipe

Step 1: Get the chorizo just right

I start by heating olive oil on medium-high in my skillet—it really helps keep the chorizo from sticking and burning. Once the pan’s hot, I add the chorizo, breaking it up with a spatula as it cooks. I like to let it get slightly crispy, around 7-8 minutes, which adds a lovely texture contrast in the final dish. When it’s done, I scoop it out and set it aside.

Step 2: Whisk up your egg mixture

Next, I grab a large bowl and whisk together the eggs, milk, chili powder, oregano, salt, and pepper until everything’s smooth and combined. Then I stir in the diced green chiles, which bring that unmistakable Southwest flavor and a nice little bite.

Step 3: Assemble with love

I spritz my 9x13 baking dish with nonstick spray and spread a layer of frozen potatoes O’Brien evenly across the bottom. I like this shortcut because the peppers and onions in the potatoes add extra flavor and color without extra work. Then comes the chorizo layer, followed by half the cheese.

Step 4: Pour, top, and bake

Pour the egg mixture evenly over the layers, making sure it covers everything so you get that perfect custard texture throughout. Then I sprinkle the remaining cheese on top. Pop it in a 350°F oven for 40-45 minutes, until the cheese is melted and golden, and the eggs are fully set. Watching it bubble up and smell amazing is always the best part!

Step 5: Rest and garnish

Once out of the oven, I always let the casserole rest for 5 minutes before slicing. This helps everything firm up, so it cuts cleanly and holds together. A sprinkle of fresh cilantro or parsley at the end adds a fresh pop of color and flavor—totally optional but highly recommended.

Top Tip

After making this casserole many times, I realized these little tricks really make a difference to help you nail it every time.

Don’t overcrowd the pan for chorizo: Give it space to crisp up instead of steam—it adds fantastic texture.
Use full-fat milk: It creates a creamier custard. Skim or plant-based milks work too, but expect a slightly different texture.
Let it rest after baking: Patience here means cleaner slices and better presentation.
Frozen potatoes with peppers and onions save prep time: Using them keeps this recipe approachable and quick on busy mornings.

How to Serve Southwest Chorizo Egg Casserole Recipe

Southwest Chorizo Egg Casserole - Serving Suggestion

Garnishes

I love a sprinkle of fresh cilantro on top when I serve this casserole—it gives a burst of brightness that cuts through all the cheesy richness. Sometimes I add sliced avocado or a dollop of sour cream for an extra creamy finish. If you’re feeling adventurous, a drizzle of hot sauce or pico de gallo on the side amps up the Southwest vibes even more.

Side Dishes

Since the casserole is quite hearty on its own, I usually keep sides simple—fresh fruit or a light green salad to balance the meal. Roasted veggies or a bowl of black beans work well too if you want a slightly more substantial brunch spread.

Creative Ways to Present

For special occasions, I’ve layered this casserole in individual ramekins to create cute personal-sized portions. It’s a fun way to impress guests! Another option is serving it alongside warm tortillas and a variety of salsas, turning it almost into a breakfast taco bar. Trust me, everyone loves customizing their own bites.

Make Ahead and Storage

Storing Leftovers

Leftover casserole keeps beautifully in an airtight container in the fridge for up to 4 days. I usually cover the baking dish with foil or just scoop leftovers into containers so nothing dries out.

Freezing

I’ve frozen this casserole both before and after baking. If freezing before baking, assemble it in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. When ready, bake it straight from frozen, adding about 15 extra minutes to the cooking time. After baking, leftovers freeze well too—just slice into portions and wrap tightly to avoid freezer burn.

Reheating

To reheat, I prefer warming single slices in the oven at 350°F for about 10-15 minutes so the cheese melts back nicely without getting rubbery. The microwave is faster but can make the eggs a bit tough, so if you’re in a hurry, cover the plate with a damp paper towel to keep moisture in.

Frequently Asked Questions:

Can I use fresh potatoes instead of frozen potatoes O’Brien?

Absolutely! You can dice fresh potatoes along with some bell peppers and onions, then sauté them until tender before layering. The frozen variety is just a time saver.

What if I don’t have chorizo?

You can substitute with spicy breakfast sausage, ground turkey with taco seasoning, or even a vegetarian chorizo-style crumble. Just adjust the seasoning to keep those bold flavors.

How do I know when the casserole is done?

The casserole is ready when the eggs are fully set—no liquid jiggle—and the cheese is melted and slightly golden on top. Usually around 40-45 minutes at 350°F. A knife inserted in the center should come out clean.

Can I prepare the casserole the night before?

Definitely! Assemble everything the night before, cover it tightly with plastic wrap or foil, and refrigerate. When you’re ready, bake it as directed, adding a few extra minutes if still cold from the fridge.

Final Thoughts

This Southwest Chorizo Egg Casserole Recipe is pure magic for busy mornings, brunch gatherings, or anytime you need a satisfying, flavorful dish that feels homemade and comforting. I hope you give it a try and make it your own little tradition like I have—it’s one of those recipes that just warms the heart (and belly) every time.