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Recipe by:

Sara Crocker

Chorizo, Potato, and Egg Casserole

A hearty dish perfect for gatherings, combining spicy chorizo, tender potatoes, and fluffy eggs for a crowd-pleasing meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 6 servings
Course: Breakfast, Brunch, Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 lb. fresh Mexican chorizo, removed from casings
  • 1 lb. Yukon Gold potatoes, diced
  • 1 medium onion, diced
  • 6 large eggs
  • 1 cup shredded cheddar cheese for melty goodness
  • ½ cup whole milk
  • 1 tsp. cumin
  • 1 tsp. paprika
  • salt and pepper, to taste
  • fresh cilantro (for garnish, optional)

Equipment

  • Large skillet 10-inch cast-iron recommended
  • Baking dish
  • Mixing bowl
  • Whisk

Method
 

  1. In a large, heavy-bottomed skillet, cook the chorizo over medium heat for about 5-7 minutes until browned.
  2. Add diced onion and potatoes, sauté until potatoes are tender (10-12 minutes).
  3. Whisk eggs, milk, cumin, paprika, salt, and pepper together in a bowl.
  4. Pour egg mixture over chorizo and potatoes in the skillet, sprinkle cheese on top, then bake in a preheated oven at 375°F (190°C) for 25-30 minutes.

Notes

This casserole can be made ahead and stored in the refrigerator for up to 3 days, reheat in the oven.