Description
This Southwest Breakfast Casserole is a hearty and flavorful dish featuring spicy chorizo, tender frozen potatoes O'Brien, melty Colby Jack cheese, and a savory egg mixture seasoned with chili powder and oregano. Perfect for a satisfying brunch or breakfast that serves six with ease.
Ingredients
Scale
Meat and Vegetables
- 1 lb chorizo
- 1 (28 oz) bag frozen potatoes O'Brien (with peppers and onion)
- 1 (4 oz) can diced green chiles, drained
Dairy and Eggs
- 10 eggs
- 1 1/3 cups milk
- 2 1/2 cups Colby Jack cheese, grated
Seasonings and Others
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cilantro or parsley, finely chopped, for serving (optional)
Instructions
- Preheat and Prepare Dish. Preheat the oven to 350°F and grease a 9x13-inch baking dish with nonstick spray. Set aside to get ready for layering the casserole.
- Cook Chorizo. Heat 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's cooked through and slightly crispy, about 7-8 minutes. Remove from heat and set aside.
- Mix Egg Mixture. In a bowl or large liquid measuring cup, whisk together eggs, milk, chili powder, dried oregano, salt, and black pepper until smooth and well combined. Stir in the drained diced green chiles and set aside.
- Layer Ingredients. Spread the frozen potatoes O'Brien evenly in the prepared baking dish. Sprinkle the cooked chorizo evenly over the potatoes. Then, sprinkle 1 1/2 cups of the grated Colby Jack cheese over the chorizo layer.
- Pour Egg Mixture. Carefully pour the egg mixture over the layered ingredients, spreading it evenly so that it covers the potatoes, chorizo, and cheese.
- Add Remaining Cheese and Bake. Top everything with the remaining 1 cup of shredded Colby Jack cheese. Place the baking dish in the oven and bake for 45 minutes, or until the cheese is melted and the egg is set and firm to the touch.
- Rest and Serve. Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped cilantro or parsley if desired, slice, and serve warm to enjoy the hearty flavors.
Notes
- For spicier flavor, add diced jalapeños or increase chili powder amount.
- Use mild or spicy chorizo depending on preferred heat level.
- Allow casserole to cool slightly before slicing to maintain shape.
- Frozen potatoes can be substituted with freshly diced potatoes sautéed slightly for softer texture.
- For a lower-fat version, use reduced-fat cheese and milk.
- This casserole can be made the night before and baked in the morning for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 320 mg
