Go Back
+ servings

Chorizo Hash Brown Breakfast Casserole

A delicious and easy breakfast recipe for Chorizo Breakfast Casserole made with hash browns.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American
Keyword: #breakfastcasserole
Servings: 8 servings
Calories: 442kcal
Author: Taylor


  • 1 lb chorizo casing removed, if it comes with casings on
  • 1 red bell pepper stem and seeds removed, diced
  • 1 orange bell pepper stem and seeds removed, diced
  • 1/2 red onion diced
  • 20 ounces refrigerated hash browns
  • 6 large eggs
  • 1 cup milk
  • 1/2 cup sour cream
  • 4 ounces diced green chiles
  • 1/2 tsp salt
  • 2 cups shredded cheddar cheese
  • jalapeno, green onion, and cilantro for topping


  • Preheat the oven to 350 degrees F, if baking right away.
  • Grease a 9x13 baking pan.
  • In a large skillet, cook the chorizo over medium-high heat, breaking it up into smaller chunks as it cooks.
  • Add the red bell pepper, orange bell pepper, and red onion to the chorizo and cook until softened, about 5-7 minutes.
  • In a medium bowl, whisk together the eggs, milk, sour cream, salt, and green chiles.
  • Add the hash browns and chorizo mixture to the bottom of the prepared pan, and stir a little to combine.
  • Top with the cheese.
  • Pour the egg mixture evenly over the cheese.
  • At this point you can either cover and refrigerate overnight, or bake immediately.
  • Bake in the oven for 40-50 minutes, until the cheese is golden brown and the middle is set. If you refrigerate overnight, I recommend taking it out of the refrigerator 30 minutes prior to baking to let it come closer to room temperature.
  • Serve topped with cilantro, green onions, and jalapenos! Enjoy!


Calories: 442kcal | Carbohydrates: 18g | Protein: 23g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 198mg | Sodium: 1144mg | Potassium: 425mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1752IU | Vitamin C: 49mg | Calcium: 286mg | Iron: 3mg