Introduction

This Chorizo Breakfast Casserole is a hearty and flavorful dish perfect for a weekend brunch or special breakfast. Packed with spicy Mexican chorizo, melted cheese, and a zesty chipotle egg mixture, it’s sure to become a family favorite. Top it off with a creamy chipotle hollandaise for a deliciously indulgent meal.

A close-up of a square slice being lifted from a white dish, showing a baked casserole with a browned, bubbly cheese layer on top that has golden-orange and dark crispy spots; beneath the cheese is a creamy layer with small white and orange chunks, possibly potatoes or similar, and at the very bottom a thin crust or base layer peeking out, all held by a metal spatula. In the blurred background, more of the casserole is visible in the white dish, sitting on a white marbled surface, with a sliced avocado and some small bowls partially visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Preheat the oven to 350 degrees F (180 degrees C).

Step 2: Heat oil in a medium skillet over medium-high heat.

Step 3: Add the Mexican chorizo by squeezing it out of its casings. Break it into pieces with a spatula and cook, stirring occasionally, until the liquid evaporates and the chorizo forms dark, crusty edges.

Step 4: Place the frozen shredded hash browns in a greased 9×13 baking dish. Evenly spread the cooked chorizo and shredded Pepper Jack cheese over the potatoes.

Step 5: In a bowl, whisk together 12 eggs, milk, sea salt, 3 teaspoons of chipotle peppers in adobo sauce, and the juice of half the lime until well combined.

Step 6: Pour the egg mixture evenly over the casserole. Use a fork to gently stir and incorporate the eggs into the bottom layer.

Step 7: Bake for 50-60 minutes until the center is set and no longer jiggly.

Step 8: In a blender, combine 3 egg yolks, the juice of the remaining half lime, 1 teaspoon chipotle peppers in adobo sauce, and a pinch of salt. Blend until smooth. If the mixture is too thick, add another egg yolk.

Step 9: Melt butter in a saucepan. With the blender running on low, slowly drizzle the hot butter through the lid opening to create a thickened hollandaise sauce with a consistency like loose mayonnaise. This sauce can be made a day ahead and reheated in 15-second microwave intervals.

Step 10: Serve the warm chipotle hollandaise over slices of the breakfast casserole.

Tips & Variations

Use fresh lime juice for the best bright flavor in both the casserole and hollandaise sauce.

For a milder version, reduce the chipotle peppers or substitute with a milder chili sauce.

You can swap Pepper Jack cheese for cheddar or a Mexican cheese blend if preferred.

The hollandaise sauce can be made in advance to save time on busy mornings.

Adding chopped fresh cilantro to the egg mixture brings extra freshness to the casserole.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes, you can grate fresh potatoes and dry them well before using. However, frozen hash browns save time and provide consistent texture.

How spicy is this casserole?

The chipotle peppers add a smoky medium heat, but you can adjust the amount to suit your spice preference or omit them for a milder casserole.

Dinner

Chorizo Breakfast Casserole Recipe

Introduction

Ingredients

Instructions

Tips & Variations

Storage

How to Serve

FAQs

Can I use fresh potatoes instead of frozen hash browns?

How spicy is this casserole?