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 so cozy and packed with flavor about this Southwest Chorizo Breakfast Casserole Recipe that I just have to share it with you. Imagine waking up to a spicy, cheesy, all-in-one breakfast that fills the kitchen with irresistible aromas — it’s truly a crowd-pleaser that warms your soul and starts your day right.

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

I first made this casserole on a lazy Sunday morning for family brunch, and it instantly became a favorite. The combination of spicy chorizo, melty Colby Jack cheese, and those tender potatoes—oh, it’s just dreamy. You’ll find it super easy to assemble, and it keeps well if you want to prep ahead.

Bold Southwest flavors: Chorizo, green chiles, and chili powder come together for a deliciously spiced breakfast.
One-dish convenience: Mix everything in a single pan and bake, saving you time on busy mornings.
Customizable and forgiving: Easy to tweak with different cheeses, veggies, or spice levels to suit your taste.
Feeds a crowd: Perfect for family gatherings or meal prep, serving six hearty portions without fuss.

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

This Southwest Chorizo Breakfast Casserole Recipe brings together simple, bold ingredients that balance each other perfectly. The spicy chorizo adds punch, the potatoes create comfort and texture, and the eggs bind it all into a satisfying bake. Here’s a quick peek at why each ingredient earns its spot:

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 brown the chorizo nicely and adds a subtle fruity richness.
Chorizo: The star protein here, with smoky and spicy notes that fill the whole dish.
Eggs: Bind everything together while providing protein and fluffiness.
Milk: Adds creaminess and prevents the eggs from drying out in the oven.
Chili powder: Boosts the Southwest character with warm, earthy spice.
Dried oregano: Adds an herbal depth that brightens the flavor profile.
Salt & pepper: Basic seasonings to enhance every ingredient’s natural flavors.
Diced green chiles: Bring smoky heat and a bit of moisture to the casserole.
Colby Jack cheese: Melts beautifully, providing a creamy melt and mild tang.
Frozen potatoes O’Brien: Convenient and flavorful, these potatoes come pre-mixed with peppers and onions for extra texture and taste.
Cilantro or parsley: Optional fresh garnish that adds a pop of color and brightness on top.

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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 my favorite things about this recipe is how easy it is to personalize. Feel free to swap out cheeses, add veggies, or dial up—or down—the heat to fit your mood. That flexibility means you can keep it exciting or stick to classic comforts.

Variation: I sometimes swap the Colby Jack for pepper jack cheese for an extra kick, or add diced jalapeños if I’m feeling spicy. Trust me, it makes a difference!
Vegetarian Option: Replace the chorizo with your favorite plant-based sausage or simply load up on extra veggies like bell peppers, spinach, or mushrooms.
Make it gluten-free: Just double-check that your frozen potatoes O’Brien don’t have any additives containing gluten, and you’re good to go.

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

Step 1: Preheat & Prepare Your Baking Dish

Start by setting your oven to 350°F and greasing a 9x13-inch baking dish with nonstick spray. This step ensures your casserole doesn’t stick and makes for easy clean-up — always something I appreciate on a busy weekend morning.

Step 2: Cook the Chorizo Until Crispy and Delicious

Heat the olive oil over medium-high heat in a skillet. Throw in the chorizo and break it apart with a spatula or wooden spoon while it cooks. You want it to brown nicely and develop some crisp edges—this takes about 7-8 minutes. Once done, turn off the heat and set it aside; the aroma alone will make you ready for the next step.

Step 3: Whisk Together the Egg Mixture

In a mixing bowl or large liquid measuring cup, whisk the eggs, milk, chili powder, oregano, salt, and pepper until everything is smooth and combined. Stir in the drained diced green chiles last; they add a pleasant smoky pop in every bite.

Step 4: Layer Everything in the Dish

Spread the frozen potatoes O’Brien evenly on the bottom of your prepared dish. Top with the cooked chorizo, then sprinkle 1 ½ cups of grated cheese over everything. This layering guarantees a satisfying mix of flavors in every forkful.

Step 5: Pour Egg Mixture and Add Remaining Cheese

Pour the egg mixture evenly over all the ingredients, gently spreading it to cover everything well. Finish by sprinkling the remaining 1 cup of cheese on top—this melts into a golden, gooey layer as it bakes.

Step 6: Bake and Rest Before Serving

Bake in the preheated oven for 40-45 minutes. Look for a beautifully melted cheese topping and set eggs (no jiggle when gently shaken). Let the casserole rest for about 5 minutes before you cut into it—that little wait makes slicing neater and helps the flavors settle.

Top Tip

From my experience making this Southwest Chorizo Breakfast Casserole Recipe, a few little tricks can turn your bake from good to unforgettable. Here’s what I’ve learned to help you nail it every time.

Don’t skip browning the chorizo: Those crispy bits give a smoky depth that’s essential for the flavor profile.
Use frozen potatoes O’Brien: It saves time and adds peppers and onions already mixed in, boosting flavor without extra prep.
Let it rest before cutting: Waiting 5 minutes after baking helps the casserole set and makes for clean slices.
Adjust spice to your liking: I usually add extra chili powder or a dash of hot sauce if I want bolder heat.

How to Serve Southwest Chorizo Breakfast Casserole Recipe

Southwest chorizo casserole - Serving Suggestion

Garnishes

I love topping this casserole with freshly chopped cilantro because it adds a fresh, herbal brightness against the rich cheese and spicy chorizo. If cilantro isn’t your thing, parsley works beautifully too. For extra flair, a dollop of sour cream or a splash of salsa on top brightens up each bite.

Side Dishes

This casserole stands strong on its own but also pairs wonderfully with a simple green salad or fresh fruit salad to balance the richness. I often set out some warm tortillas or crusty bread to round out the meal and soak up those leftover cheesy juices.

Creative Ways to Present

For special occasions like birthdays or brunch gatherings, I’ve served this layered in individual ramekins for a fancy touch. Sprinkle a little extra cheese on top and broil for 2-3 minutes to get a bubbly, golden crust that wows your guests. Adding avocado slices and a drizzle of chipotle crema can also elevate this simple breakfast dish.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge—this casserole keeps well for up to 3 days. When you reheat, it still tastes great, although the texture of the potatoes softens slightly, which I actually enjoy as it becomes even more comforting.

Freezing

If I want to prep ahead for a busy week, I assemble the casserole but don’t bake it yet. I cover it tightly with foil and freeze for up to a month. When ready, I bake it a bit longer than usual (about 60 minutes at 350°F) straight from frozen, and it turns out almost as fresh!

Reheating

For reheating, I prefer warming slices in a 350°F oven for about 15-20 minutes covered with foil to keep moisture in. This method keeps the cheese melty without drying everything out, much better than the microwave in my opinion.

Frequently Asked Questions:

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

Absolutely! You can assemble the casserole the night before and keep it in the fridge, then bake it fresh in the morning. Or freeze it unbaked and thaw before baking.

What can I substitute for chorizo?

If you need a substitute, spicy breakfast sausage or a plant-based sausage works well. Keep the seasoning by adding extra chili powder or smoked paprika to mimic the chorizo flavor.

Is this recipe gluten-free?

Yes, this casserole is naturally gluten-free if you double-check that your frozen potatoes O’Brien and seasonings don’t contain gluten additives or cross-contamination.

Can I add other vegetables to the casserole?

Definitely! Bell peppers, onions, mushrooms, and spinach are great additions. Just sauté them lightly first to prevent excess moisture in the bake.

Final Thoughts

This Southwest Chorizo Breakfast Casserole Recipe has become my go-to for weekends when I want something that feels special but doesn’t require babysitting in the kitchen. It’s filled with bold flavors, layers of texture, and it’s forgiving enough to suit your style. I genuinely think you’ll enjoy how effortless and delicious it is—give it a try and let those warm, spicy smells fill your home!