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 about the warm, spicy aroma of sausage mingling with melted cheese and eggs that just feels like a big cozy hug on a plate. This Southwest Chorizo Breakfast Casserole Recipe brings the bold flavors of the Southwest right into your kitchen, making it a standout dish for any brunch or weekend breakfast gathering.

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 an instant favorite because it cleverly combines hearty ingredients with bold spices for a satisfying meal that feels like a celebration on your breakfast table. I always find it’s a crowd-pleaser and easy to pull together, even if you’re juggling a busy morning.

Bold, authentic flavor: The chorizo and green chiles add just the right amount of spice and smokiness without overpowering the dish.
Easy one-dish meal: You layer everything right in the baking dish, saving time on cleanup and effort.
Perfect for make-ahead breakfasts: Assemble it the night before, bake in the morning, and serve fresh and hot.
Feeds a crowd effortlessly: A 9x13-inch pan serves about six hungry people, great for family or friends.

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 Southwest Chorizo Breakfast Casserole Recipe plays its own role in delivering the perfect balance of flavor and texture. You’ll want to use good-quality chorizo because it imparts that signature savory kick. Frozen potatoes O’Brien are a fantastic time-saver and add a nice tender, peppery base that holds up well in the bake.

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 crisp up the chorizo for texture and flavor depth.
Chorizo: The star of the show—its spicy, smoky notes are what make this casserole sing.
Eggs: Bind everything together and keep the casserole rich and fluffy.
Milk: Adds creaminess to the egg mixture for a custardy consistency.
Chili powder: Boosts that Southwest vibe with subtle heat and warmth.
Dried oregano: Gives a fragrant herbal lift that complements the spicy sausage.
Salt & black pepper: Essential seasonings that balance the flavors perfectly.
Diced green chiles: Add a tangy, mildly spicy zip that brightens each bite.
Colby Jack cheese: Melts beautifully for gooey, melty pockets of deliciousness.
Frozen potatoes O’Brien: A quick shortcut that adds texture and peppery sweetness from the included onions and peppers.
Cilantro or parsley: Bright, fresh herbs to sprinkle on top for a pop of color and freshness.

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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

This is one of those recipes you can really make your own. I often swap out the green chiles for smoky chipotle peppers if I want a deeper smoky heat, or add extra diced bell peppers for more color and crunch. Feel free to tweak the cheese variety too—Pepper Jack or a sharp Cheddar would be fantastic.

Variation: One weekend, I swapped the chorizo for spicy turkey sausage to lighten it up, and the casserole still packed plenty of flavor without losing its soul.
Vegetarian option: Try replacing chorizo with crumbled, plant-based sausage and add more veggies like zucchini or mushrooms.
Make it gluten-free: This recipe is naturally gluten-free since it uses potatoes and no bread or flour—just double-check your chorizo and spices.
Extra spice: Add a few dashes of hot sauce into the egg mixture for a personalized heat level.

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

Step 1: Crispy chorizo magic

Heat your olive oil in a skillet over medium-high heat and add the chorizo. Use a spatula to break it apart as it cooks. I like to let it get a little crisp on the edges—that’s where the flavor really amps up. This usually takes about 7-8 minutes. Once browned and cooked through, set the pan aside to cool slightly.

Step 2: Whisk up that egg mixture

In a bowl or a large liquid measuring cup, whisk together your eggs, milk, chili powder, oregano, salt, and pepper until combined well. Don’t rush this step—getting a smooth, homogenous mixture makes the difference in how nicely the casserole sets. Stir in the drained green chiles last for little bursts of flavor throughout.

Step 3: Layer it up

Grease your 9x13-inch baking dish with nonstick spray. Spread the frozen potatoes O’Brien evenly on the bottom—no need to thaw them first. Then sprinkle on the cooked chorizo and top with 1 ½ cups of the grated Colby Jack cheese. This layering seals in all those delicious flavors.

Step 4: Pour & bake

Slowly pour your egg and chile mixture over everything and spread it gently to cover the filling. Top with the remaining 1 cup of cheese. Pop this into your preheated 350°F oven and bake for about 40-45 minutes—until the cheese is melted and bubbly and the eggs are set solid, not jiggly.

Step 5: Let it rest & serve

The hardest part: waiting! Let the casserole rest for 5 minutes before slicing. This helps it firm up and makes serving easier. Sprinkle with freshly chopped cilantro or parsley for a burst of color and freshness.

Top Tip

From my own trials, nailing the texture of the eggs and potatoes is key to success with this Southwest Chorizo Breakfast Casserole Recipe. These tips have saved me from a soggy or rubbery result time and again.

Don’t over-mix the eggs: Whisk just until blended to avoid tough eggs after baking.
Use frozen potatoes straight from the bag: Thawing adds water and sogginess; place them frozen right in—that extra crispness makes all the difference.
Let it rest before slicing: This step allows the casserole to firm up and slice cleanly rather than fall apart.
Customize your chorizo: I’ve learned the flavors vary by brand, so sample and adjust seasoning accordingly.

How to Serve Southwest Chorizo Breakfast Casserole Recipe

Southwest chorizo casserole - Serving Suggestion

Garnishes

I usually sprinkle fresh cilantro over the casserole just before serving—it adds a lively, herbaceous brightness that balances the rich cheese and spicy sausage. Sometimes I also add a dollop of sour cream or a squeeze of fresh lime for an extra zing that wakes up the whole dish.

Side Dishes

I like pairing this casserole with simple sides like fresh fruit salad to cut through the richness, or a crisp green salad with a light vinaigrette. For a heartier brunch, some warm tortillas or avocado slices on the side are perfect. Coffee or a spicy Bloody Mary pairs beautifully too.

Creative Ways to Present

For holiday brunches or special occasions, I’ve baked the casserole in small individual ramekins for a personal touch—plus it looks stunning garnished with a sprinkle of queso fresco and tiny pickled jalapeño rings. You can also layer it in a clear glass dish to show off those vibrant layers of potatoes, chorizo, and cheese through the sides.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover casserole tightly with foil or plastic wrap and store it in the fridge for up to 3 days. It reheats wonderfully in the oven or microwave, making it a great second-day breakfast or lunch option.

Freezing

Freezing this Southwest Chorizo Breakfast Casserole Recipe works well if you wrap it tightly in foil and then place it in a freezer-safe container. When I’ve done this, I find it keeps nicely for up to 2 months. Just thaw overnight in the fridge before baking.

Reheating

To reheat, I prefer the oven method—cover the casserole with foil and warm at 350°F for 15-20 minutes until heated through. It helps maintain the crispy edges and keeps the eggs fluffy. The microwave works too in a pinch, but the texture isn’t quite as nice.

Frequently Asked Questions:

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

Yes! You can assemble the casserole the night before, keep it covered in the refrigerator, and bake it fresh in the morning. This makes busy mornings so much easier and the flavors actually marry together nicely when it sits overnight.

What’s the best chorizo to use for this recipe?

Mexican fresh chorizo (usually found in the refrigerated section) works best because it cooks up nicely, releasing its spices and fat, which infuse the whole dish. Avoid the cured, Spanish-style chorizo, which is firmer and less spicy.

Can I use fresh potatoes instead of frozen potatoes O’Brien?

You can, but it’s trickier to get the texture right. Frozen potatoes O’Brien save time and maintain crispiness. If using fresh, parboil diced potatoes and sauté with bell peppers and onions before layering to mimic similar texture and flavor.

What should I do if my casserole is watery after baking?

Usually watery casserole means too much moisture has escaped from the potatoes or the eggs were overmixed. To avoid this, use frozen potatoes without thawing, and don’t overbeat the eggs. Letting the casserole rest before slicing also helps the liquid absorb and firm up.

Final Thoughts

This Southwest Chorizo Breakfast Casserole Recipe is one I come back to again and again when I want a breakfast that’s as tasty and hearty as it is fuss-free. It’s the kind of dish you’ll be proud to put on the table and that will have everyone asking for seconds. Trust me, once you’ve made it, it’ll become a regular part of your brunch rotation—and one you’ll happily share with friends and family alike.