Name: Southwest Chorizo Breakfast Casserole Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Southwestern
Ingredients: 1 tablespoon olive oil; 1 lb chorizo; 10 eggs; 1 1/3 cups milk; 1 teaspoon chili powder; 1/2 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 (4 oz) can diced green chiles, drained; 2 1/2 cups Colby Jack cheese, grated; 1 (28 oz) bag frozen potatoes O'Brien (with peppers and onion); Cilantro or parsley, finely chopped, for serving (optional)

There’s something irresistibly cozy about waking up to a warm, cheesy, and flavorful breakfast bake. This Southwest Chorizo Breakfast Casserole Recipe combines spicy chorizo with melty cheese and hearty potatoes, making it the perfect dish to feed a crowd or treat yourself on a lazy morning.

The image shows a baked lasagna in a white rectangular dish with two handles, placed on a blue checkered cloth over a white marbled surface. The top layer is golden brown with a crispy texture, mixed with spots of darker browns and melted cheese, covered with small chopped green herbs scattered evenly on top. The lasagna has multiple visible layers of meaty sauce, creamy cheese, and pasta sheets under the browned top. 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

This casserole is one of those dishes I find myself coming back to again and again. It’s packed with bold, comforting flavors but comes together with surprisingly little fuss. Plus, it makes mornings feel a little more special without extra effort.

Flavor-packed: The chorizo and green chiles give this casserole a smoky, zesty punch that wakes up your taste buds.
Hands-off cooking: Once the chorizo is browned, it’s just layering and baking, which is a total win for busy mornings.
Feeds a crowd: A 9x13-inch dish means leftovers for days or enough to share with family and friends.
Versatile and customizable: You can swap ingredients based on what you have or make it your own with simple tweaks.

A close-up of a square piece of baked casserole being lifted from a white baking dish. The casserole has three visible layers: the bottom layer is light yellow with a soft texture, the middle layer is a crumbly brown mixture, and the top layer is melted golden-orange cheese sprinkled with small green herb bits. The edges of the cheese are slightly browned and crispy. A woman's hand is holding a metal spatula lifting the piece. The baking dish is set on a blue cloth with white stitching, with a white marbled surface in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this casserole plays an important role, blending textures and flavors for a satisfying dish. When shopping, look for fresh chorizo with good spice and a quality shredded Colby Jack to get that creamy melt.

Flat lay of a small white ceramic bowl with golden olive oil, a pile of fresh chorizo sausage links with a rich reddish-brown hue, ten whole brown eggs with smooth clean shells, a small white ceramic bowl filled with creamy whole milk, a small white ceramic bowl containing bright green diced fresh chilies, a small white ceramic bowl with vibrant orange-red chili powder, a small white ceramic bowl with dried oregano leaves, a small white ceramic bowl of coarse salt crystals, a small white ceramic bowl of cracked black peppercorns, a mound of shredded Colby Jack cheese showing creamy white and pale orange colors, a neat pile of frozen potato cubes mixed with fresh green bell pepper pieces and small onion chunks, and a few sprigs of bright green cilantro placed elegantly, all arranged in perfect symmetry 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 brown the chorizo and adds a subtle fruitiness without overpowering the dish.
Chorizo: The star of the show – spicy, savory, and packed with flavor that infuses the casserole.
Eggs: Bind everything together and create a custard that’s firm but tender once baked.
Milk: Adds creaminess and lightens the egg mixture, keeping it soft and fluffy.
Chili powder: Boosts the Southwest vibe with smoky warmth.
Dried oregano: Adds an earthy note that balances the spice nicely.
Salt & black pepper: Essential seasoning that enhances all other flavors.
Canned diced green chiles: For a mild heat and tangy brightness that wakes up each bite.
Colby Jack cheese: Melts beautifully and brings a buttery, mellow flavor.
Frozen Potatoes O'Brien: Pre-seasoned potatoes with peppers and onions add texture and save prep time.
Cilantro or parsley: A fresh garnish that adds color and a pop of herbal brightness (optional).

📝

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 that this Southwest Chorizo Breakfast Casserole Recipe feels like a base for endless creativity. You can adjust the heat level, switch up the cheese, or even toss in extra veggies for more color and nutrition — whatever makes it your own.

Vegetarian variation: Swap chorizo for spicy plant-based sausage or add black beans and sautéed peppers for a meat-free twist I tried for a brunch crowd—it was a hit!
Cheese swap: Pepper Jack or a sharp cheddar work perfectly if you want more tang or creaminess.
Fresh veggies: Adding chopped bell peppers, tomatoes, or jalapeños brings freshness; just sauté them with the chorizo or toss raw in before baking.
Mild version: Cut back on chili powder or use mild chorizo to keep it friendly for kids or sensitive palates.

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

Step 1: Browning the Chorizo to Build Flavor

First, heat a tablespoon of olive oil over medium-high heat in your skillet—this step is crucial to get the chorizo crispy bits that add texture and a deep flavor punch. Break the chorizo apart with your spatula so it cooks evenly, about 7-8 minutes. Don’t rush this part; be patient so the fat renders out, and you get those caramelized edges that make the casserole extra tasty.

Step 2: Whisking the Custard

While the chorizo cools down, whisk together eggs, milk, chili powder, oregano, salt, and pepper in a large bowl. Toss in the drained diced green chiles and give it one last gentle stir. This mixture is what sets the casserole’s tender, flavorful base, so make sure everything is thoroughly combined but don’t over-whisk to keep it light.

Step 3: Layer It Up

Spray your baking dish with nonstick spray, then spread your frozen Potatoes O'Brien evenly as the bottom layer. The peppers and onions inside these potatoes mean you’re packing extra flavor without extra chopping, which I adore. Next, sprinkle the cooked chorizo over the potatoes, then cover with about 1 ½ cups of grated cheese—this helps hold everything together as it bakes.

Step 4: Pour, Top, and Bake

Pour your egg mixture slowly over the layered ingredients, making sure it spreads and seeps through gaps (I sometimes jiggle the pan gently to help the mix settle). Finish with the rest of the cheese on top to get that irresistible golden crust once baked. Pop it in the oven at 350°F for 40-45 minutes. You're looking for a set custard and bubbly melted cheese.

Step 5: Rest, Garnish, and Serve

Give it 5 minutes to rest before slicing—even if you’re tempted, waiting makes the slices firm up and less likely to fall apart. I love sprinkling chopped cilantro or parsley on top for a fresh burst of color and flavor. Then dig in and enjoy the comforting Southwest goodness!

Top Tip

Over the years, making this casserole taught me some handy tricks that make the difference between "pretty good" and "wow, this is amazing" every time you bake it.

Don’t thaw the potatoes: I learned that layering frozen potatoes straight from the bag helps keep the casserole from getting watery and mushy—it bakes up perfectly crispy on the edges.
Let it rest: I used to slice right out of the oven and ended up with a messy casserole. Waiting just 5 minutes helps everything set up for clean slices.
Cook chorizo thoroughly: Taking the time to brown the chorizo means you get those little crispy bits scattered throughout, which add so much texture and flavor.
Use quality cheese: It’s tempting to save money, but good Colby Jack makes a soft, creamy melt that complements spicy chorizo beautifully.

How to Serve Southwest Chorizo Breakfast Casserole Recipe

Southwest chorizo casserole - Serving Suggestion

Garnishes

I like to finish this casserole with a sprinkle of fresh cilantro for color and brightness. Sour cream or a drizzle of hot sauce on the side also adds a nice creamy or spicy kick if you want to ramp up the flavor even more.

Side Dishes

Serve alongside fresh fruit, like mango or pineapple, for a sweet contrast. I also enjoy a simple green salad or some warm tortillas to scoop up every last bite.

Creative Ways to Present

For brunch gatherings, I set the casserole out with small bowls of toppings—diced avocado, chopped green onions, jalapeño slices, and salsa—so everyone can customize their plate. It feels festive and lets people make it their own.

Make Ahead and Storage

Storing Leftovers

I store leftover casserole in an airtight container in the fridge for up to 4 days. Reheating works best in the oven or toaster oven to keep the edges crisp—you'll lose a bit of that freshly-baked texture in the microwave, but it'll still be delicious.

Freezing

I've frozen this casserole with great success. After baking and cooling completely, I cut it into portions and freeze in single layers on a parchment-lined tray, then transfer to a freezer bag. It thaws overnight in the fridge before reheating.

Reheating

To reheat, I pop leftover pieces in a 350°F oven for 15-20 minutes or until heated through. A few minutes under the broiler at the end revives the top cheese crust wonderfully—just watch closely to avoid burning!

Frequently Asked Questions:

Can I make the Southwest Chorizo Breakfast Casserole Recipe ahead of time?

Absolutely! You can assemble the casserole the night before, cover it tightly, and refrigerate overnight. In the morning, bake it as directed, adding a few extra minutes to ensure it’s cooked through.

What can I substitute if I don’t have frozen Potatoes O’Brien?

You can use diced hash browns or even home-fried potatoes with chopped bell peppers and onions to mimic those flavors. Just be sure the potatoes are cooked through and not soggy before assembling.

Is this casserole spicy?

The casserole has mild to moderate heat depending on the chorizo and chiles used. If you prefer less spice, opt for mild chorizo and reduce or omit chili powder. You can always add hot sauce on the side for those who want more kick.

Can I use different cheese for the casserole?

Definitely! Cheeses like Pepper Jack, sharp cheddar, or Monterey Jack work well and provide different flavor profiles. I recommend using cheese that melts nicely for the best texture.

Final Thoughts

This Southwest Chorizo Breakfast Casserole Recipe is one of my absolute favorites because it’s bold, satisfying, and effortless to put together on a weekend morning. Whether you’re feeding family, friends, or just treating yourself, it hits all the right notes of spicy, cheesy, and comforting. I hope it finds a happy place in your recipe rotation like it has in mine—give it a try and see why it’s quickly become a go-to!