Description
A hearty Southwest Breakfast Casserole featuring spicy chorizo, flavorful potatoes O'Brien, melty Colby Jack cheese, and a seasoned egg mixture, perfect for a delicious and filling breakfast or brunch.
Ingredients
Scale
Protein and Dairy
- 10 eggs
- 1 1/3 cups milk
- 2 1/2 cups Colby Jack cheese, grated
Meat
- 1 tablespoon olive oil
- 1 lb chorizo
Vegetables and Others
- 1 (28 oz) bag frozen potatoes O'Brien (with peppers and onion)
- 1 (4 oz) can diced green chiles, drained
- Cilantro or parsley, finely chopped, for serving (optional)
Spices and Seasonings
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and grease a 9x13-inch baking dish with nonstick spray to prevent sticking. Set this aside while you prepare the other ingredients.
- Cook Chorizo: In a skillet over medium-high heat, warm 1 tablespoon of olive oil. Add the chorizo, breaking it apart with a spatula or wooden spoon, and cook until it is fully cooked and somewhat crispy, about 7-8 minutes. Remove from heat and set aside.
- Mix Egg Mixture: In a bowl or large liquid measuring cup, whisk together the 10 eggs, 1 1/3 cups milk, chili powder, oregano, salt, and black pepper until well combined. Then add the diced green chiles and whisk to incorporate. Set this mixture aside.
- Assemble Casserole: Spread the frozen potatoes O'Brien evenly in the prepared baking dish. Layer the cooked chorizo evenly over the potatoes, then sprinkle 1 1/2 cups of grated Colby Jack cheese on top.
- Add Egg Mixture: Pour the egg mixture over the layered ingredients, spreading it gently to make sure it coats everything evenly.
- Top with Cheese and Bake: Sprinkle the remaining 1 cup of Colby Jack cheese over the top. Bake in the preheated oven for 45 minutes, or until the cheese is melted and bubbly and the eggs are fully set.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes. Garnish with finely chopped cilantro or parsley if desired, slice, and serve warm. Enjoy!
Notes
- For a spicier kick, add extra diced green chiles or jalapeños to the egg mixture.
- Use fresh diced potatoes if you prefer, but be sure to par-cook them to ensure even baking.
- Replace Colby Jack cheese with a Mexican cheese blend for a more traditional flavor.
- Make sure to let the casserole rest before slicing to ensure clean portions and better texture.
- This casserole can be made a day ahead and reheated gently in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 310 mg
