Name: Southwest Chorizo Breakfast Casserole Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Southwestern
Ingredients: 1 lb chorizo; 10 eggs; 1 1/3 cups milk; 2 1/2 cups Colby Jack cheese, grated; 1 tablespoon olive oil; 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; 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 combination of spicy chorizo, melty cheese, and tender potatoes that just gets me every time. This Southwest Chorizo Breakfast Casserole Recipe feels like a warm hug on a plate — perfect for fueling your morning or weekend brunch with a little kick of southwestern sunshine.

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’ve come back to time and again — it’s straightforward to make but layered with flavors that really pop. Whether you’re hosting brunch or just want an easy-to-reheat breakfast for the week, this recipe hits all the right notes.

Hearty and Flavorful: The spicy chorizo teamed with green chiles and melted Colby Jack cheese creates a crowd-pleasing, savory profile.
One-Dish Convenience: Everything bakes together, making prep, cleanup, and serving stress-free.
Customizable Comfort: You can easily switch up the heat level or add your favorite veggies.
Perfect Make-Ahead: Prepare it the night before to save time on busy mornings.

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

The ingredients in this Southwest Chorizo Breakfast Casserole Recipe come together harmoniously. The spicy sausage and green chiles bring zesty southwestern character, while the frozen potatoes O’Brien add a hearty, slightly sweet vegetable base enhanced by peppers and onions already mixed in. The eggs bind it all with a custardy texture, and the Colby Jack cheese melts beautifully for that gooey finish.

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 cook the chorizo without sticking and adds a mild fruity flavor.
Chorizo: The star protein delivering rich, spicy flavors; I recommend using a good-quality pork chorizo for the best depth of taste.
Eggs: They create a creamy, fluffy base to hold the casserole together.
Milk: Silks the eggs for a soft, tender texture.
Chili Powder: Adds warmth and a little smoky heat, key to that southwestern vibe.
Dried Oregano: Brings subtle herbaceous notes to balance the bold spices.
Salt and Pepper: Basic seasonings that taste-test your eggs' and chorizo’s natural flavors.
Diced Green Chiles: These add mild heat and a tangy brightness; draining them prevents excess moisture.
Colby Jack Cheese: A creamy, mild cheese that melts wonderfully and complements the spicy chorizo.
Frozen Potatoes O’Brien: Pre-seasoned with peppers and onions, these save you chopping time and provide a great texture contrast.
Cilantro or Parsley: Fresh herbs to brighten the finished dish just before serving.

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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

One of the best parts about this Southwest Chorizo Breakfast Casserole Recipe is how easy it is to tweak. I usually stick to the original but love swapping in extra veggies or trying a different cheese for some variety.

Add More Veggies: I sometimes toss in diced bell peppers or fresh spinach for extra nutrition — just make sure to squeeze out excess moisture if you add leafy greens.
Heat Levels: Feel free to dial up the spice by adding a pinch of cayenne or using hotter green chiles; or nix the heat by using mild sausage instead of chorizo.
Dairy Alternatives: I’ve had great luck using half-and-half instead of milk for an ultra-creamy texture, or even unsweetened almond milk for a lighter twist.
Make It Vegetarian: Swap the chorizo for spiced tempeh or a plant-based sausage to keep that savory punch without meat.

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

Step 1: Get That Chorizo Sizzlin'

First up, heat the olive oil in a skillet over medium-high heat. Toss in the chorizo, breaking it up with your spatula or wooden spoon, and cook until it's browned and just starting to get crispy in spots — about 7 to 8 minutes. Browning is key here because those crispy edges add such amazing flavor and texture to the casserole. Once done, remove it from heat and let it hang out while you prep the eggs.

Step 2: Whisk Up Your Southwest Egg Mixture

Next, grab a large bowl or liquid measuring cup and whisk together the eggs, milk, chili powder, oregano, salt, and black pepper until nice and smooth. I always try to incorporate a bit of air here — it makes the eggs fluffier as they bake. Stir in the drained diced green chiles carefully so they don’t add too much moisture but still spread their flavor through the casserole.

Step 3: Layer It Right — Potatoes, Chorizo, and Cheese

Time to assemble! Spray your 9x13-inch baking dish with nonstick spray (or grease with butter). Spread your frozen Potatoes O’Brien evenly across the dish — no need to thaw, just spread ‘em out. Sprinkle the cooked chorizo on top, then sprinkle 1 ½ cups of the cheese over that. This layering helps distribute flavors evenly and ensures gooey pockets of cheese throughout.

Step 4: Pour, Top, and Bake

Pour your egg mixture over the layers, gently spreading it with a spatula if needed to cover everything. Finally, sprinkle the remaining 1 cup of cheese over the top and pop it into your preheated 350°F oven. Bake for 40 to 45 minutes until the cheese is melted and bubbly and the eggs are set — you can test doneness by gently shaking the dish; a little jiggle in the center is okay but it shouldn’t be runny.

Step 5: Rest and Serve with Fresh Herbs

Once out of the oven, let the casserole rest for about 5 minutes before slicing. This step helps everything settle so your slices don’t fall apart. Right before serving, sprinkle chopped cilantro or parsley on top for a pop of color and freshness that balances the richness perfectly.

Top Tip

I’ve made this casserole dozens of times, and the tips I’m about to share saved me from some kitchen mishaps. Trust me, these little tricks make the difference between a good breakfast and a great one.

Drain the Green Chiles Well: I learned the hard way that too much liquid from canned chiles can make the casserole soggy, so give them a good drain before mixing.
Don’t Thaw the Potatoes: Using frozen Potatoes O’Brien straight from the bag keeps the texture nice and prevents mushy spots.
Let It Rest: Resting the casserole after baking really helps it firm up and makes slicing easier — don’t skip this!
Cooking the Chorizo Crisply: When you brown the chorizo to a slight crisp, you get a wonderful texture contrast that elevates the whole dish.

How to Serve Southwest Chorizo Breakfast Casserole Recipe

Southwest chorizo casserole - Serving Suggestion

Garnishes

I’m all about the simple finish — freshly chopped cilantro is my go-to garnish because it adds a bright, zesty note. Some friends like parsley or even a dollop of sour cream or avocado slices on the side to cool down the spice while adding creaminess.

Side Dishes

Pairing this casserole with a fresh fruit salad or a light green salad helps balance the richness. I also love serving it alongside warm tortillas or crusty bread to scoop up any melty cheese left on the plate.

Creative Ways to Present

For a brunch party, I’ve started assembling individual portions in small ramekins — it looks festive and lets guests pick their favorites. You can also top each serving with a fried egg for extra indulgence or sprinkle some crushed tortilla chips for crunch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. When I dig back in, the casserole still tastes fantastic and reheats nicely—just warm it gently.

Freezing

This recipe freezes really well, which is a lifesaver for busy weeks. I let the casserole cool completely, then wrap it tightly in foil or plastic wrap and freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge.

Reheating

Reheat in a 350°F oven covered with foil until warmed through (about 20 minutes), or microwave individual slices wrapped loosely in a damp paper towel to keep moisture balanced. This way, you get that fresh-baked feel without drying it out.

Frequently Asked Questions:

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

Absolutely! You can prepare the casserole the night before and refrigerate it overnight, then bake it fresh in the morning. This makes busy mornings so much easier and still delivers that freshly baked aroma and flavor.

What can I substitute for the chorizo if I don't eat pork?

You can use turkey or chicken chorizo varieties, which are leaner but still have great flavor. For a vegetarian option, spiced tempeh or plant-based sausage crumbles work well in this recipe. Just season them well to keep that bold southwestern taste.

Can I use fresh potatoes instead of frozen Potatoes O'Brien?

Yes, you can dice fresh potatoes and sauté them with onions and peppers before adding them to the casserole. Just make sure they’re cooked through and slightly crisp to avoid sogginess in the final dish. Using frozen potatoes just saves time and adds consistent seasoning.

How spicy is this casserole, and can I adjust the heat?

The casserole has a moderate spice level because of the chorizo and green chiles, but it's never overwhelming. You can easily adjust the heat by choosing mild or spicy chorizo, adding extra chili powder or cayenne pepper, or switching to mild green chiles for less heat.

Final Thoughts

Every time I serve this Southwest Chorizo Breakfast Casserole Recipe, it feels like gifting my family and friends a little homemade comfort with some southwestern flair. It’s a recipe that’s become a staple in my kitchen for weekend brunches and make-ahead breakfasts alike. Give it a go — I think you’ll love how it wakes up your morning with minimal fuss and maximum flavor.