This easy Chorizo Egg Bake is made with hash browns, flavorful chorizo, eggs, and pepper jack cheese. It is a delicious savory breakfast egg casserole that can be prepped in advance!
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Key Ingredients
- Chorizo: The chorizo gives it the perfect level of spice and flavor. If you prefer breakfast sausage, you could certainly substitute it. I purchase ground chorizo.
- Eggs: I always use pasture-raised eggs.
- Hash browns: Pre-shredded bagged hash browns work great for this!
- Pepper jack cheese: I love the kick that pepper jack cheese has! You can substitute it for jack cheese for a milder flavor.
- Milk: Whole milk works great for breakfast bakes and tends to result in the fluffiest eggs. 2% or non-fat milk will also work.
Make ahead tips
This breakfast chorizo egg bake is perfect for the holidays or for serving company. You can make it the day before and wait to bake it. Keep it covered in the refrigerator overnight, and then just pop it in the oven the next morning.
Serving suggestions
This breakfast casserole is delicious topped with fresh diced tomatoes! You can also top it with some sour cream to help balance the spiciness.
This egg bake is a delicious and hearty breakfast. If you'd like to serve it with something else, I'd recommend a light side, such as fresh fruit.
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Expert tips
- Be patient with cooking the hash browns! Taking the time to make them crispy and browned will add tons of flavor.
- Whisk the egg and milk mixture well. You want the egg whites and yolks to be completely combined, otherwise you will get streaks of egg whites cooked throughout.
- Rest for a few minutes before slicing (if you can help yourself) to let the breakfast casserole set.
More savory breakfast dishes you'll love
Equipment
- 9x13 baking dish (Emile Henry is one of my favorites)
- Whisk
- Large skillet
- Mixing bowl
- Large spoon
If you make this chorizo egg bake, please let me know what you think in the comments below! And, as always, I would absolutely love to see that you made it on Instagram by tagging me at @ccs_table.
📖 Recipe
Chorizo Egg Bake
Ingredients
- ¼ cup avocado oil or other mild oil
- 20 oz shredded hash browns
- 1 lb chorizo removed from casing
- ¼ cup finely sliced green onion white and light green part only
- ½ cup shredded cheddar cheese
- 10 large eggs
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon Kosher salt
- 1 ½ cups shredded pepper jack cheese
- 1 tomato diced
- sour cream for topping, optional
Instructions
- Preheat the oven to 375 °F. Spray a 9x13 baking dish with cooking spray.
- Heat the oil in a large pan over medium-high heat. Add hash browns, distributing them evenly in the pan, and sprinkle with a pinch of salt. Cook for 15-20 minutes, or until golden brown, flipping every 3-5 minutes. Remove the hash browns from the pan and add to the baking dish in an even layer.
- Add the chorizo to the skillet and stir frequently while crumbling up. Cook for 5 minutes, or until cooked through. Remove them from the skillet and drain on paper towels to remove the excess grease. Add the chorizo in an even layer on top of the hashbrowns. Top with an even layer of green onions and cheddar cheese.
- Meanwhile, in a large mixing bowl, whisk together eggs, milk, garlic powder, pepper, and salt. Pour the mixture evenly over the hash browns and chorizo mixture. Top with an even layer of shredded pepper jack cheese.
- Bake for 25-30 minutes, or until cheese begins to turn golden and the egg is solidified. Rest for 5 minutes. Top with diced tomatoes and serve hot with sour cream on the side, if desired.
Notes
- To make ahead, complete all steps up until baking. Cover, refrigerate, and bake half an hour before serving.
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