This simple and delicious chorizo breakfast casserole is perfect for breakfast, lunch, or dinner!
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This casserole is a staple in our house. Because it only uses a few ingredients that I usually have on hand, I can throw this recipe together at the last minute. You’ll love it because it’s super easy to make, but the chorizo gives it a different flavor so it scratches the “I don’t want to eat chicken or ground beef again” itch (am I the only one that gets that?).
Ingredients
This recipe only uses a few ingredients, plus a few basic spices! You’ll need chorizo, either beef or pork. Note that if you’re trying to avoid seed oils, there are some brands of chorizo that include seed oils. If you can’t find a pre-seasoned chorizo that is seed-oil-free, you can generally get a chorizo spice mix so you can season your own beef or pork to make chorizo.
You’ll also need frozen potatoes–shredded or cubed will work; cheese–I like to use a raw sharp cheddar; spinach–you can use fresh and just cut it up, but I prefer to freeze it first because that way you can crush it up into small little pieces in the bag before you add it into the recipe; eggs–I don’t have chickens so I try to buy high-quality pasture raised eggs like Happy Eggs; milk (to make the eggs fluffier); salt, pepper, and parsley.
Instructions
This casserole is very basic and super easy, yet so yummy! Start by turning on your oven to preheat to 400. Then spread your frozen potatoes into your casserole dish, sprinkle salt and pepper over the top, then put the potatoes in the oven (it’s fine if your oven is still preheating) to start cooking while you get the rest of the ingredients together.
Next, in a large skillet, brown the chorizo. Something I do that is so easy and adds so much nutritional benefit to my family is include a scoop of powdered organ meats over any meat I’m cooking. The meat doesn’t taste any different but this provides my whole family–even my toddler–with the incredible benefit of eating organ meats without having to actually taste them or take a pill (which she obviously cannot yet do). A great option is from Pluck, and you can find it here. Pluck also has some seasonings that contain organ meats–another great option!
While the chorizo is browning, in a separate bowl, crack the eggs, then add the remaining ingredients–cheese, milk, spinach, salt, pepper, and parsley. Whisk everything together until the eggs are scrambled.
Once the chorizo is cooked, remove the potatoes from the oven. Carefully spoon the chorizo to create a thin layer over the potatoes. Then, evenly pour the egg mixture over the top of the chorizo.
Place the casserole back into the oven for an additional 20-30 or until the top is lightly brown and the eggs are no longer jiggly.
Serve and enjoy!
Love,
this mama
The Best Chorizo Breakfast Casserole
Ingredients
- 1 lb chorizo
- 10 eggs
- 1 cup cheese
- 1 cup frozen spinach
- 15 oz frozen hashbrowns
- ½ cup milk
- 1 tbsp parsley
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 400°.
- Cover the bottom of a 9×13 baking dish with the hashbrowns, sprinkle salt and pepper over the top to taste.15 oz frozen hashbrowns
- Put hashbrowns in the over to begin baking while you prep the other ingredients (it's ok if the oven isn't finished preheating).
- In a large skillet, brown the chorizo over medium heat until it's cooked.1 lb chorizo
- While the chorizo is cooking, crack the eggs into a large bowl, and then add the remaining ingredients and whisk together until everything is well combined.10 eggs, 1 cup cheese, 1 cup frozen spinach, ½ cup milk, 1 tbsp parsley, ½ tsp salt, ½ tsp pepper
- Once the chorizo is cooked, remove the potatoes from the oven, and carefully spread the chorizo out in a thin layer over the potatoes.
- Evenly pour the egg mixture over the chorizo and potatoes.
- Place the baking dish back in the oven, and cook until the top is lightly brown, and the eggs are no longer jiggly (20-30 minutes).
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