Name: Southwest Chorizo Breakfast Casserole Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Southwestern
Ingredients: 10 eggs; 1 1/3 cups milk; 2 1/2 cups Colby Jack cheese, grated; 1 lb chorizo; 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); 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper

There’s something wonderfully comforting about a warm breakfast casserole that fills the kitchen with spicy aroma and cozy vibes. This Southwest Chorizo Breakfast Casserole Recipe is exactly that — a flavorful, crowd-pleasing dish that brings together bold chorizo, melty cheese, and seasoned potatoes in one hearty bake.

The image shows a white rectangular baking dish with two handles, filled with a golden brown layered baked dish. The top layer is melted cheese that has dark golden spots indicating it is well cooked. Small green herb pieces, likely parsley, are sprinkled evenly on top. The dish sits on a blue cloth with a white grid pattern, all placed on a white marbled surface. The texture of the cheese on the top looks slightly crispy and bubbly, suggesting a rich and savory meal photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Southwest Chorizo Breakfast Casserole Recipe
Top Tip
How to Serve Southwest Chorizo Breakfast Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Southwest Chorizo Breakfast Casserole Recipe

Why You'll Love This Recipe

I first made this casserole on a sleepy Sunday morning when I wanted something easy yet impressive to serve friends. The combination of smoky chorizo and cheesy potatoes won everyone over instantly, and I knew I’d make it again and again.

Bold flavors: Spiced chorizo and green chiles deliver that perfect southwestern kick every time.
One-dish convenience: Easy prep and cleanup make it ideal for busy mornings or brunch gatherings.
Customizable: Add your favorite toppings or swap cheeses to suit what you have on hand.
Feeds a crowd: This recipe serves about six, making it brilliant for family meals or entertaining.

A close-up view of a square slice of baked casserole being held above a white baking dish by a woman's hand. The casserole slice shows three clear layers: the bottom layer is light beige and chunky with potato-like texture, the middle layer is dark brown and crumbly resembling cooked ground meat, and the top layer is melted golden-yellow cheese with some browned spots and small green herb bits sprinkled on top. The casserole and white baking dish are set on a blue cloth with a white grid pattern, and the background is a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a starring role in this dish. The chorizo delivers spice and depth, while the frozen potatoes O’Brien add both texture and a little sweetness from the peppers and onions. Combining eggs and milk creates a custardy base to hold everything together, and the cheese melts to gooey perfection on top.

Flat lay of a small white ceramic bowl of golden olive oil, a pile of fresh raw chorizo sausage links with a reddish hue, ten brown eggs with smooth clean shells, a small white bowl filled with creamy milk, a small white bowl of vibrant red chili powder, a small white bowl of dried oregano leaves, a small white bowl of coarse salt crystals, a small white bowl of ground black pepper, a small white bowl of diced fresh green chiles, a mound of shredded Colby Jack cheese with white and orange hues, a neat pile of frozen diced potatoes mixed with red and green peppers and chopped onions, and a few fresh sprigs of cilantro with bright green leaves all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Helps cook the chorizo nicely without sticking and adds a subtle richness.
Chorizo: The heart of the casserole—the spiced sausage brings smoky heat and crumbles up beautifully.
Eggs: They form the fluffy, rich base that binds all the ingredients together.
Milk: Adds creaminess and helps create that lovely custard texture in the bake.
Chili powder: Enhances the southwest flavor without overpowering the other ingredients.
Dried oregano: Offers a subtle herbal note that balances the spices.
Salt & Black Pepper: Season to taste and bring out the dish’s flavors.
Diced green chiles: Adds just the right amount of tangy heat packed into a little can.
Colby Jack cheese: Melts smoothly and provides a mellow, creamy finish.
Frozen Potatoes O’Brien: Convenient and flavorful mix of potatoes, peppers, and onions that saves prep time.
Cilantro or parsley: Fresh garnishes that brighten the dish and add a pop of color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this casserole to suit the occasion and what I have in the fridge. Feel free to swap out chorizo for spicy turkey sausage or add extra veggies like spinach or corn for more color and nutrition.

Variation: One weekend, I added diced jalapeños for an extra kick, and it was a hit with my spice-loving crew.
Vegetarian option: Try substituting chorizo with plant-based sausage or smoked tofu to keep the robust flavor without the meat.
Dairy-free: Use your favorite dairy-free milk and cheese alternatives to accommodate dietary needs.
Make it gluten-free: This casserole is naturally gluten-free, but double-check your frozen potatoes to be certain.

Step-by-Step: How I Make Southwest Chorizo Breakfast Casserole Recipe

Step 1: Get ready and preheat your oven

Start by heating your oven to 350°F and greasing your 9x13-inch baking dish well. This keeps the casserole from sticking when it’s time to serve. I like to use a nonstick spray here – it saves me some scrubbing later!

Step 2: Cook the chorizo until crisp and fragrant

Warm the olive oil in a skillet over medium-high heat, and add the chorizo, breaking it apart with your spatula. Cook for about 7-8 minutes until it’s browned and crisp in spots. This step is key because it develops that intense, smoky flavor that I adore. When done, set it aside to cool slightly.

Step 3: Mix the egg custard

Whisk together the eggs, milk, chili powder, oregano, salt, and pepper. The spices here punch up the flavor just right. Stir in the drained diced green chiles last—this helps distribute their delicious heat evenly.

Step 4: Layer ingredients in the dish

Spread the frozen potatoes O’Brien in an even layer in your prepared baking dish. Next, evenly scatter the cooked chorizo over the top. Sprinkle 1½ cups of the grated Colby Jack cheese on next—it melts beautifully within the layers.

Step 5: Add egg mixture and finish with cheese

Pour the egg mixture slowly over the layered ingredients, making sure to cover everything evenly. Top with the remaining 1 cup of cheese—it creates a bubbly, golden crust as it bakes.

Step 6: Bake until set and cheese melts

Bake for 40-45 minutes until the cheese is melted and golden, and the eggs are fully set. I usually check by gently shaking the pan—there shouldn’t be any jiggle in the center. Let it rest a few minutes before slicing to help everything hold together nicely.

Top Tip

From experience, taking a little extra time to cook the chorizo well and draining the green chiles really amps up the flavor and prevents sogginess. Also, letting the casserole rest before serving keeps the slices intact.

Cook chorizo thoroughly: Crispy edges add texture and deepen the savory flavor.
Drain green chiles well: Excess liquid can make the casserole watery and affect set time.
Rest before slicing: Giving the casserole 5 minutes to cool slightly helps it firm up and prevents breaking apart when served.
Use frozen potatoes: They save prep time and work wonderfully with the sausage and cheese layers.

How to Serve Southwest Chorizo Breakfast Casserole Recipe

Southwest chorizo casserole - Serving Suggestion

Garnishes

I love sprinkling fresh cilantro or parsley over the top just before serving—it adds a lovely fresh contrast to the rich casserole. A dollop of sour cream or some sliced avocado on the side also brightens every bite.

Side Dishes

Pair it with simple sides like fresh fruit salad or crispy breakfast bacon. A fresh green salad or sliced tomatoes work beautifully for brunch, balancing out the hearty casserole.

Creative Ways to Present

For holiday brunches, I’ve baked this casserole in mini muffin tins for cute individual portions. It’s fun and perfect for guests to grab and go. Another time, I layered it in a cast-iron skillet for a rustic presentation that got rave reviews.

Make Ahead and Storage

Storing Leftovers

After it cools completely, I cover leftovers tightly with foil or store in an airtight container and keep it in the fridge. It stays delicious for 3-4 days and reheats well for quick breakfasts during the week.

Freezing

I’ve frozen this casserole successfully by prepping and baking it first, then cooling and wrapping it well. When ready, thaw overnight in the fridge and reheat gently in the oven to preserve texture and flavor.

Reheating

The best way to reheat is in a 325°F oven covered with foil so it warms evenly without drying out. Microwave works in a pinch but I find the oven keeps the cheese creamy and the eggs fluffy.

Frequently Asked Questions:

Can I use a different type of sausage in the Southwest Chorizo Breakfast Casserole Recipe?

Absolutely! While chorizo gives this dish its signature flavor, you can swap in spicy Italian sausage, breakfast sausage, or even a plant-based sausage for different tastes or dietary preferences.

Is this casserole suitable for meal prepping?

Yes! This casserole reheats beautifully and can be made ahead for a busy week. Store leftovers in the fridge and reheat portions as needed for a quick, hearty start to the day.

Can I make the Southwest Chorizo Breakfast Casserole Recipe dairy-free?

Definitely. Use plant-based milk like almond or oat milk and a dairy-free cheese substitute to keep the creamy texture and cheesy flavor while keeping it dairy-free.

What’s the best way to prevent the casserole from becoming soggy?

Make sure to drain the canned green chiles well and cook the chorizo until some of the fat renders out and it crisps up a bit. These steps reduce excess moisture that can make the casserole soggy. Baking until the eggs are fully set also helps.

Final Thoughts

This Southwest Chorizo Breakfast Casserole Recipe is one of those dishes that feels like a hug on a plate — bold, comforting, and satisfying. I hope you make it soon and share it with loved ones because every time I do, it brings a little bit of sunshine and spice to the table. It’s the kind of recipe that becomes a go-to on weekends and special mornings alike, and I’m confident you’ll love it as much as I do!