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

There's something irresistible about a warm, cheesy breakfast that wakes up your senses and fills the kitchen with mouthwatering aromas. This Southwest Chorizo Breakfast Casserole Recipe does just that—packed with bold flavors and satisfying textures, it’s the perfect dish to make your mornings memorable.

The image shows a white rectangular baking dish with two handles, filled with a golden brown layered baked dish. The top layer is melted cheese that has dark golden spots indicating it is well cooked. Small green herb pieces, likely parsley, are sprinkled evenly on top. The dish sits on a blue cloth with a white grid pattern, all placed on a white marbled surface. The texture of the cheese on the top looks slightly crispy and bubbly, suggesting a rich and savory meal 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 Breakfast Casserole Recipe
Top Tip
How to Serve Southwest Chorizo Breakfast Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Southwest Chorizo Breakfast Casserole Recipe

Why You'll Love This Recipe

I’ve made this casserole more times than I can count because it’s so easy to pull together and packs a flavor punch without any fuss. This recipe has become my go-to when I want a hearty breakfast that feeds a crowd or keeps us happy for several meals.

Bold Flavor Combo: The spicy chorizo with mild green chiles and melty Colby Jack cheese creates a vibrant southwestern twist that’s out of this world.
One Dish Wonder: Everything cooks together in one baking dish, making cleanup a breeze without sacrificing anything in taste or texture.
Make-Ahead Friendly: You can prep it the night before and bake it fresh in the morning, perfect for busy weekends or brunch parties.
Customizable: You can switch up the cheese, swap veggies, or tone down the heat to suit your family’s tastes easily.

A close-up view of a square slice of baked casserole being held above a white baking dish by a woman's hand. The casserole slice shows three clear layers: the bottom layer is light beige and chunky with potato-like texture, the middle layer is dark brown and crumbly resembling cooked ground meat, and the top layer is melted golden-yellow cheese with some browned spots and small green herb bits sprinkled on top. The casserole and white baking dish are set on a blue cloth with a white grid pattern, and the background is a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This casserole uses a straightforward lineup that balances spicy, creamy, and crispy elements perfectly. Each ingredient plays a crucial role, so here’s why I always stick to these choices and what to look for at the store.

Flat lay of a small white ceramic bowl of golden olive oil, a pile of fresh raw chorizo sausage links with a reddish hue, ten brown eggs with smooth clean shells, a small white bowl filled with creamy milk, a small white bowl of vibrant red chili powder, a small white bowl of dried oregano leaves, a small white bowl of coarse salt crystals, a small white bowl of ground black pepper, a small white bowl of diced fresh green chiles, a mound of shredded Colby Jack cheese with white and orange hues, a neat pile of frozen diced potatoes mixed with red and green peppers and chopped onions, and a few fresh sprigs of cilantro with bright green leaves all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Helps crisp up the chorizo and adds a subtle richness without overpowering the dish.
Chorizo: The star protein with a smoky, spicy punch—look for quality fresh chorizo for the best flavor.
Eggs: They create a fluffy, custardy base that holds all the ingredients together.
Milk: Adds creaminess to the egg mixture and keeps the casserole moist.
Chili powder: Brings warmth and a touch of smokiness—essential for that southwest flair.
Dried oregano: Adds an herbal note that complements the chili powder nicely.
Salt: Balances and enhances all the flavors.
Black pepper: A little kick of heat that pairs beautifully with the chorizo.
Diced green chiles: Adds tangy, mild heat and a classic Tex-Mex vibe—don’t drain too aggressively, you want some moisture.
Colby Jack cheese: Melts smoothly and brings a nice balance of sharpness and creaminess.
Frozen potatoes O'Brien: This combo of potatoes with peppers and onions is an effortless way to add texture and flavor without chopping fresh veggies.
Cilantro or parsley: Fresh herbs to finish and brighten the dish—totally optional but I highly recommend them.

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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

I love tweaking this casserole to fit whatever mood we’re in or whatever’s in the fridge. The beauty lies in its flexibility—feel free to make it your own and experiment!

Variation: One time, I swapped out the Colby Jack for spicy pepper jack cheese, and the heat level got a delicious boost that my spice-loving friends adored.
Dietary swap: For a lighter version, try turkey chorizo or a plant-based sausage alternative, and swap milk for unsweetened almond milk to keep it dairy-friendly.
Extra veggies: Feel free to add sautéed mushrooms, zucchini, or fresh bell peppers for more color and nutrition.

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

Step 1: Crisp and cook the chorizo

I start by heating olive oil in a skillet over medium-high heat. Once it’s shimmering, in goes the chorizo. I break it up with a wooden spoon and cook it until it’s browned and just a little crispy—about 7 to 8 minutes. That crispy edge adds so much texture and flavor, and I make sure not to overcrowd the pan to get that perfect sear. Then, I set it aside while I prep the other ingredients.

Step 2: Whisk the egg mixture

Next, I whisk together eggs, milk, chili powder, oregano, salt, and pepper until nice and smooth. Then, I stir in the diced green chiles. This mixture is where the casserole gets its fluffy, custardy base – so make sure everything’s well combined but don’t overwhip, or it might get a little tough when baked.

Step 3: Layer the casserole

I spread the frozen potatoes evenly in a greased 9x13 inch dish, then top them with the cooked chorizo. On top of that, I sprinkle 1 ½ cups of the cheese—this helps create pockets of gooey melted cheese inside the casserole that everyone will love.

Step 4: Pour the egg mixture and bake

Once my layers are set, I gently pour the egg mixture all over the casserole, making sure it spreads evenly without disturbing the layers too much. Then I add the remaining 1 cup of cheese on top and slide it into the preheated oven at 350°F. It bakes for about 40-45 minutes until the egg is completely set and the cheese is beautifully melted and bubbly. I find letting it rest for 5 minutes before slicing really helps it hold together when you serve.

Top Tip

Through years of making this recipe, I’ve picked up a few key tips that have helped me nail the perfect texture and flavor every time.

Use quality chorizo: The flavor of the chorizo can make or break the dish, so I always buy from a trusted butcher or brand to keep that smoky kick strong.
Don’t thaw the potatoes: I use the frozen potatoes O'Brien straight from the freezer to the dish to retain their texture and prevent them from getting soggy.
Even layering: I make sure each ingredient layer is evenly spread so every bite has a good balance of chorizo, potatoes, and cheese.
Rest before slicing: I always let the casserole sit 5 minutes after baking; it helps firm up, so the slices hold perfectly without falling apart.

How to Serve Southwest Chorizo Breakfast Casserole Recipe

Southwest chorizo casserole - Serving Suggestion

Garnishes

I’m partial to a sprinkle of fresh cilantro for brightness or flat-leaf parsley if you prefer something milder. A dollop of sour cream or a spoonful of chunky salsa on the side adds a fresh, creamy contrast that everyone appreciates.

Side Dishes

To round out the meal, I often serve this casserole with fresh fruit salad and buttery toasted tortillas or crusty bread. A simple side of avocado slices also brings creaminess and a nutritional boost.

Creative Ways to Present

For special brunches, I’ve served this dish in smaller individual ramekins so guests feel like they’re getting something tailored just for them. You can also top slices with a fried egg for extra indulgence—trust me, it’s amazing.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into an airtight container in the fridge, and they keep wonderfully for up to 3 days. It reheats beautifully without drying out, which makes it a practical breakfast for busy mornings.

Freezing

I’ve frozen portions of this casserole wrapped tightly in foil and plastic wrap, and it reheats well. Just thaw overnight in the fridge before reheating to keep the texture as close to fresh as possible.

Reheating

To reheat, I cover the casserole or portion with foil and warm it at 325°F for about 15-20 minutes until heated through. For single servings, the microwave is fine—just be careful not to overcook or it could get rubbery.

Frequently Asked Questions:

Can I make this Southwest Chorizo Breakfast Casserole Recipe ahead of time?

Absolutely! You can assemble the casserole the night before, keep it covered in the fridge, and bake it fresh in the morning. Just add a few extra minutes to baking time if it’s cold from the fridge.

Can I substitute the frozen potatoes O’Brien?

Yes! If you don’t have frozen potatoes O'Brien on hand, you can use diced fresh potatoes sautéed with peppers and onions, but be sure they’re cooked through and seasoned beforehand to match the flavor profile.

Is there a way to reduce the heat if I’m sensitive to spice?

Definitely! You can use mild or sweet chorizo instead of spicy, skip or reduce the chili powder, and omit the green chiles or switch to a milder variety. Adding a dollop of sour cream can also help mellow out heat when serving.

Can I freeze the entire casserole?

Yes, this casserole freezes well either as a whole or in portions. Just cover tightly with foil and plastic wrap, freeze, and thaw overnight before reheating. This makes it a fantastic recipe for meal prep or busy mornings.

Final Thoughts

This Southwest Chorizo Breakfast Casserole Recipe is truly a comfort food gem in my kitchen. Every time I make it, it brings an instant cozy vibe and smiles all around the table. It’s simple enough for weeknights but special enough for weekend brunches—you really can’t go wrong. Trust me, once you try it, this casserole will become a favorite in your recipe rotation too!