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Chorizo Egg Casserole

January 17, 2011

Not too many weekends go by without an overnight visitor.  We always have guests and I absolutely love it.  Part of what I love is making breakfast for everyone.  There’s something about gathering around the table and sharing last night’s stories or the current day’s plans.

An egg casserole is great because you can make it the night before and keep in the fridge overnight.  One of my favorites is this chorizo egg casserole.  It wasn’t til recently that I started cooking with chorizo – it’s so flavorful so don’t be afraid to try it out.  In fact, this recipe really doesn’t need any additional seasonings (I don’t add any salt…but I do add some extra crushed red pepper, black pepper & garlic but that’s just my preference).  I usually use pork chorizo but beef would be tasty, too.

Regarding the bread, sourdough would be my preference.  I don’t always have that so whole wheat or multigrain are an easy substitute (you really can’t tell the difference – just make sure the bread is not light or too thin).  Some people believe the bread needs to be cubed…not necessary in my opinion; I usually don’t do that.  I also do not remove the ends.

A few other recipe notes: the amount and type of cheese can be adjusted to your taste preferences (or what’s on-hand).  Cover the casserole with foil for the first 35 min of baking.  Sometimes it will bubble up towards the end of baking.  If it does, simply cut some slits with a knife. (Cooking time will vary based on your oven & bread thickness – test the center before removing from oven.)

Like most of my egg casseroles, I serve this one with salsa.  I also sprinkle with some fresh parsley for that little bit of green & eye appeal.


10 oz chorizo sausage
1 red pepper, chopped
1 onion, chopped
1 or 2 cloves garlic, chopped (optional)
5 slices bread (enough for 1 layer in pan)
9 eggs
2 cups skim milk
salt, pepper, crushed red pepper and parsley, to taste
sharp cheddar cheese, to taste (about 1 1/2 cups)
Salsa, to taste


  • Grease 9×13 baking dish with non-stick cooking spray.  Place a single layer of bread along bottom of pan; set aside.
  • In a medium skillet, cook chorizo sausage.  After a couple minutes, add red pepper & onion and cook until meat & veggies are cooked through (about 7 min).  Spread chorizo, onion & red pepper mixture on top of bread.
  • Meanwhile, whisk eggs & milk in a separate bowl.  Pour on top of chorizo/bread.  Season to taste & sprinkle with cheese.
  • Cover & refrigerate overnight.
  • Cover with foil & cook in preheated 350 degree oven for 45 – 50 min.  (Remove foil when 10 min is remaining)
  • Serve with salsa.

Printer-friendly recipe here Chorizo Egg Casserole


17 Comments leave one →
  1. Matt permalink
    January 22, 2011 10:21 am

    Truly the best breakfast I have ever had at home or and any restaurant. There is only one other breakfast that beats it and that was was one I had 4years ago. Delicious!

  2. Krissi permalink
    January 28, 2011 12:26 pm

    I agree!! This is the best egg casserole out there! I can’t wait to try this recipe soon!

  3. Maggie permalink
    February 7, 2011 10:34 am

    I want to eat this right now. Looks so good. I need to come back to KC for another breakfast.

  4. Jessica permalink
    February 11, 2011 12:54 pm

    Do you come up with all your own recipes? They look great!

    • February 12, 2011 11:19 pm

      Thank you! I struggle to follow others’ recipes exactly, so there’s usually a little customizing to make it my own:)

  5. Jerri Reynolds permalink
    May 14, 2011 9:45 am

    I have some day-old jalapeno and cheese bread I made and needed this kind of recipe. Perfect! I’m expecting that it will be even better than yours because of the bread. Thank you!

  6. Lin B permalink
    March 31, 2012 12:45 pm

    This sounds terrific. Will be making this for Palm Sunday brunch. Expect it will be delicious
    great ingredients. I’ll let you know how it turns out….Thanks

  7. June 22, 2012 8:55 pm

    I love chorizo and this looks fabulous-I will try it for sure!

  8. Jaime permalink
    August 20, 2014 12:33 pm

    How many people does this serve ?
    Sorry I’m terrible at figuring that kind of stuff out.

    • August 26, 2014 10:56 pm

      Hi! 6-8 servings (depending on the size and what else you’re serving with it!)

  9. August 29, 2014 5:19 pm

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  10. Courtney permalink
    December 11, 2014 1:05 pm

    does this dish have to sit overnight or can I assemble and bake right away? looking for a chorizo and egg dinner option.

    • December 11, 2014 1:51 pm

      I have not baked it immediately, but I believe you can! The wait helps the bread soak up the egg, but I think a :30 or less time would work just fine!


  1. Pork Sausage Egg Casserole « Enjoy Life, It's Delicious
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