Description
A hearty and flavorful Southwest Breakfast Casserole featuring spicy chorizo, tender potatoes O'Brien, melty Colby Jack cheese, and a seasoned egg custard, perfect for a weekend brunch or cozy breakfast gathering.
Ingredients
Scale
Main 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)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F and grease a 9x13-inch baking dish with nonstick spray to prevent sticking. Set aside while you prepare the ingredients.
- Cook Chorizo: Heat the olive oil in a skillet over medium-high heat. Add the chorizo and cook, breaking it apart with a spatula or wooden spoon, until it is cooked through and somewhat crispy, about 7-8 minutes. Remove from heat and set aside.
- Make Egg Mixture: In a large bowl or measuring cup, whisk together the eggs, milk, chili powder, dried oregano, salt, and black pepper until fully combined. Then stir in the drained diced green chiles. Set this egg mixture aside.
- Layer Ingredients: Spread the frozen potatoes O'Brien evenly in the prepared baking dish. Next, evenly distribute the cooked chorizo over the potatoes. Sprinkle 1 1/2 cups of the grated Colby Jack cheese on top of the chorizo layer.
- Add Egg Mixture: Pour the prepared egg mixture over the layers in the baking dish, spreading it gently if needed to cover all the ingredients beneath evenly.
- Top with Cheese and Bake: Sprinkle the remaining 1 cup of Colby Jack cheese evenly over the top. Place the dish in the oven and bake until the cheese is melted and bubbly and the eggs are set, about 45 minutes.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes to set before slicing. Garnish with finely chopped cilantro or parsley if desired. Serve warm and enjoy your flavorful Southwest Breakfast Casserole!
Notes
- Use fresh or fully thawed potatoes if you prefer a less watery casserole.
- Substitute chorizo with spicy Italian sausage or turkey sausage for a different flavor.
- For a milder version, reduce or omit the diced green chiles and chili powder.
- Make the casserole ahead and refrigerate overnight; bake in the morning for a convenient brunch.
- Leftovers can be refrigerated for up to 3 days and warmed in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 320 mg
