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This Egg and Chorizo Casserole might just be the perfect weekend breakfast. It’s got everything you love like spicy chorizo, cheese, eggs, and sourdough bread.
I’ve mentioned before that I love egg and sausage casseroles, but I’ve had trouble finding a good recipe. So I’ve played around with some different recipes and finally came up with this chorizo egg breakfast casserole. It’s been a family favorite for years.
I’m all about keeping breakfasts easy. I’m not awake enough for elaborate meals in the morning, but I love breakfast casseroles. I might love them more than pancakes. If you’re like me, then check out all of my favorite easy breakfast casserole recipes.
How To Make Egg and Chorizo Casserole
I find that throwing this chorizo breakfast casserole together is quick and easy. Precook the chorizo over medium high heat. Place cooked chorizo and bread cubes in a baking dish. Next, combine eggs, cheese, and seasonings and pour the egg mixture over the bread. Bake 30 minutes or until the eggs are set and the cheese is melted.
Top the chorizo egg casserole with sour cream or sliced green onions if desired.
You can also try adding some sauteed onion and garlic with some black beans for a Mexican Chorizo Breakfast Casserole. Wouldn’t that be delicious!!
Egg Casserole with Bread and Sausage
You could easily substitute regular breakfast sausage for the chorizo, if chorizo isn’t your thing. I’ve made it both ways. I love making it this way for because it makes it less spicy and more kid friendly.
Can Egg Casserole Be Made Ahead of Time
This egg and chorizo (or any egg casserole really) can be made the night before. Just cover and let it sit in the fridge overnight. Pull it out and bake it up in the morning. Makes the easiest breakfast ever.
Can Egg Casserole Be Reheated
Absolutely! Very rarely do we eat the entire casserole in one day. Cover it well after it’s cooled and store in the fridge for 3-4 days. Then just reheat the entire covered casserole in the oven (425F for 20 minutes or until warm) or cut a serving and gently heat in the microwave.
Can Egg Casserole Be Frozen
Heck yeah egg casseroles can be frozen. Cover well and store in the freezer for 2-3 months. When you’re ready to eat, thaw and reheat the entire covered casserole in the oven (425F for 20 minutes or until warm) or cut a serving and gently heat in the microwave.
- 1 lb bulk chorizo, divided
- 4 cups white or sourdough bread, cubed (about 1/2 a 1lb loaf)
- 6 eggs
- 2 cups milk (whatever you have on hand)
- 1/2 tsp oregano
- 1/2 tsp chili powder
- 3/4 tsp coarse Kosher salt
- 2 cups shredded colby jack cheese, divided
- Preheat oven to 425F degrees and prepare a 2 quart casserole dish with nonstick cooking spray.
- Cook chorizo over med-high heat in a large pan (remove casings if you have links). Break up with the back of a spoon and cook until no long pink. Drain on paper towels. Add bread cubes and 3/4 of the cooked chorizo to the casserole pan.
- In a large bowl, beat eggs with milk and seasonings. Stir in 1 1/2 cups cheese and pour gently over bread mixture. Sprinkle remaining chorizo and cheese on top.
- Bake 20-25 minutes. Let stand 5 minutes before serving.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 510 Total Fat: 36g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 220mg Sodium: 1306mg Carbohydrates: 16g Fiber: 1g Sugar: 1g Protein: 30g
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Originally published 8/31/11, Updated 5/1/19
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