Mexican Chorizo Egg Casserole

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 35 minutes, including a 10-minute rest

Quick Ingredients

• Nonstick cooking spray
• 1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
• 2 medium poblano peppers, seeded and diced
• 1 large red bell pepper, seeded and diced
• 1 medium yellow onion, diced
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt, divided
• 3/4 teaspoon ground black pepper, divided
• 12 ounces fresh Mexican chorizo, casings removed
• 2 garlic cloves, minced
• 12 large eggs
• 1 cup whole milk
• 1/2 teaspoon ground cumin
• 2 cups shredded pepper Jack cheese, divided
• 1 cup thick red salsa, divided
• 1/2 cup chopped fresh cilantro, divided

Do This

• 1. Heat the oven to 425°F. Grease a 9-by-13-inch baking dish.
• 2. Toss the potatoes, peppers, and onion with olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 minutes.
• 3. Brown the chorizo for 8 minutes, add the garlic, and cook for 1 minute. Drain excess fat.
• 4. Reduce the oven to 375°F. Whisk the eggs with milk, cumin, the remaining salt and pepper, and 1/4 cup cilantro.
• 5. Layer the roasted vegetables, chorizo, 1 cup cheese, and 1/2 cup salsa in the prepared baking dish. Pour the eggs over everything.
• 6. Top with the remaining cheese and bake at 375°F for 35 minutes.
• 7. Rest for 10 minutes, then garnish with the remaining cilantro and serve with the remaining salsa.

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Why You’ll Love This Recipe

• Spicy chorizo, roasted peppers, creamy eggs, and melted pepper Jack create bold flavor in every bite.
• Roasted potatoes make the casserole hearty enough to serve as a complete brunch centerpiece.
• Most of the components can be prepared ahead, making it ideal for holidays and relaxed weekend gatherings.
• It slices neatly into generous portions and is easy to customize for different spice preferences.

Grocery List

• Produce: 1 1/2 pounds Yukon Gold potatoes, 2 medium poblano peppers, 1 large red bell pepper, 1 medium yellow onion, 2 garlic cloves, and 1 bunch fresh cilantro
• Meat: 12 ounces fresh Mexican chorizo
• Dairy: 12 large eggs, 1 cup whole milk, and 8 ounces pepper Jack cheese
• Pantry: Olive oil, kosher salt, ground black pepper, ground cumin, nonstick cooking spray, and at least 1 cup thick red salsa

Full Ingredients

For the Roasted Potatoes and Peppers

• Nonstick cooking spray, for the baking dish
• 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
• 2 medium poblano peppers, seeded and cut into 1/2-inch pieces
• 1 large red bell pepper, seeded and cut into 1/2-inch pieces
• 1 medium yellow onion, cut into 1/2-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

For the Chorizo Filling

• 12 ounces fresh Mexican chorizo, casings removed if necessary
• 2 garlic cloves, minced

For the Egg Mixture

• 12 large eggs
• 1 cup whole milk
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh cilantro

For Assembly and Serving

• 2 cups shredded pepper Jack cheese, divided
• 1/2 cup thick red salsa, for layering in the casserole
• 1/2 cup thick red salsa, for serving
• 1/4 cup chopped fresh cilantro, for garnish

Step-by-Step Instructions

Step 1: Prepare the oven and pans

Position a rack in the center of the oven and preheat it to 425°F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Line an 18-by-13-inch rimmed sheet pan with parchment paper or lightly coat it with additional cooking spray.

Step 2: Roast the potatoes, peppers, and onion

Place the cubed Yukon Gold potatoes, poblano peppers, red bell pepper, and onion on the prepared sheet pan. Drizzle with 2 tablespoons olive oil, then sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss until the vegetables are evenly coated and spread them into a single layer.

Roast at 425°F for 25 minutes. Stir and turn the vegetables after 15 minutes, then continue roasting for 10 minutes. The potatoes should be just tender when pierced with a fork, while the peppers and onions should have lightly browned edges. They will finish cooking in the casserole.

Step 3: Brown the chorizo

While the vegetables roast, place a large skillet over medium heat. Add the Mexican chorizo and cook for 8 minutes, breaking it into small crumbles with a wooden spoon. The chorizo should be browned with no visible raw spots. Add the minced garlic and cook for 1 minute, stirring continuously. Remove the skillet from the heat and carefully spoon off or drain any large amount of rendered fat.

Step 4: Mix the egg custard

Reduce the oven temperature to 375°F. Crack the eggs into a large mixing bowl. Add the whole milk, ground cumin, remaining 1/2 teaspoon kosher salt, remaining 1/4 teaspoon black pepper, and 1/4 cup chopped cilantro. Whisk for about 1 minute, until the yolks and whites are completely combined and the mixture looks lightly frothy.

Step 5: Build the casserole

Transfer the roasted potatoes, peppers, and onion to the greased baking dish and spread them into an even layer. Scatter the cooked chorizo evenly over the vegetables, followed by 1 cup of shredded pepper Jack cheese. Spoon 1/2 cup thick salsa over the filling in small dollops so the salsa is distributed throughout without making one area overly wet.

Slowly pour the egg mixture over the casserole, moving around the dish so it settles evenly between the potatoes and chorizo. Gently press down any pieces sticking up above the egg mixture. Sprinkle the remaining 1 cup pepper Jack cheese over the top.

Step 6: Bake until set

Bake the casserole uncovered at 375°F for 35 minutes. It is ready when the cheese is melted and lightly golden, the edges are puffed, and the center no longer looks wet or liquid. An instant-read thermometer inserted into the center should register at least 160°F. If the cheese becomes deeply browned before the center is set, loosely cover the dish with aluminum foil for the final 10 minutes.

Step 7: Rest, garnish, and serve

Remove the casserole from the oven and let it rest for 10 minutes. This allows the eggs to finish setting and makes the casserole easier to slice. Sprinkle the remaining 1/4 cup chopped cilantro over the top. Cut into 8 generous squares and serve warm with the remaining 1/2 cup salsa spooned over or offered at the table.

Pro Tips

• Keep the potato pieces small: Uniform 1/2-inch cubes roast quickly and help the casserole slice cleanly.
• Drain the chorizo when needed: Mexican chorizo varies in fat content. Removing excess rendered fat prevents a greasy casserole while preserving plenty of flavor.
• Choose thick salsa: A thick, chunky salsa adds flavor without releasing too much liquid into the egg mixture. Drain watery salsa before measuring it.
• Shred the cheese from a block: Freshly shredded pepper Jack melts more smoothly than packaged pre-shredded cheese.
• Do not skip the rest: Allowing the casserole to stand for 10 minutes helps the layers hold together when cut.

Variations

• Milder casserole: Use 12 ounces mild Mexican chorizo, replace the poblano peppers with 2 additional bell peppers, and substitute Monterey Jack for the pepper Jack.
• Vegetarian version: Replace the Mexican chorizo with 12 ounces refrigerated soy chorizo. Cook it according to its package directions before assembling the casserole.
• Sweet potato variation: Replace the Yukon Gold potatoes with 1 1/2 pounds peeled sweet potatoes cut into 1/2-inch cubes. Roast them for 25 minutes as directed for a lightly sweet contrast to the spicy chorizo.

Storage & Make-Ahead

To prepare ahead, roast the vegetables and cook the chorizo up to 1 day in advance. Cool both completely, store them in separate covered containers in the refrigerator, and assemble the casserole when ready to bake. You can also assemble the entire unbaked casserole, cover it tightly, and refrigerate it for up to 12 hours. Let the refrigerated casserole stand at room temperature for 20 minutes, then bake at 375°F for 40 minutes, checking that the center reaches 160°F.

Refrigerate leftover baked casserole in an airtight container for up to 4 days. Reheat individual portions in the microwave for 60 to 90 seconds, or cover a larger portion and warm it in a 350°F oven for 20 minutes. For longer storage, wrap individual cooled portions tightly and freeze them for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Calories: 555 kcal | Carbs: 24g | Protein: 28g | Fat: 39g | Saturated Fat: 15g | Fiber: 3g | Sugar: 5g | Sodium: 1390mg | Cholesterol: 365mg