Chorizo Hash Brown Breakfast Casserole

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Chorizo Hash Brown Breakfast Casserole

This is a story about my amazing husband. Wait, you thought it was a breakfast recipe? It is, it is. I’ll get to that part.

Anyway, now that we have a preschooler and a newborn, mornings can get a bit hectic. My sweet husband has pretty much taken over breakfast duty so I can feed the baby, get a shower, and sometimes even sneak in a quick workout.

One morning, I told him we had frozen hash browns, chorizo, frozen peppers, and eggs to work with and he got to work. When I took my first bite, I told him it had to go on the blog!

Chorizo Hash Brown Breakfast Casserole

I am all about breakfast casseroles – fairly easy to put together and they make 6 to 8 servings (depending on how hungry you are), so there are pretty much always leftovers.

See, this is about my amazing husband AND breakfast. Isn’t he the greatest? 😀 Without further ado, here is Kevin’s super-yummy recipe for Chorizo Hash Brown Breakfast Casserole.

Chorizo Hash Brown Breakfast Casserole


Chorizo Hash Brown Breakfast Casserole

Yield: 6-8 servings


  • 1lb chorizo
  • 2 cups frozen pepper and onion blend
  • 3 cups frozen shredded hash browns
  • 10 eggs, beaten with salt and pepper


  1. Heat oven to 375ºF.
  2. Heat a large skillet over medium heat. Add chorizo and cook until it begins to brown, 5 to 7 minutes, stirring often to break up the meat.
  3. Add peppers, onions and hash browns and continue to cook until meat is fully browned and vegetables are soft, about 6 to 8 minutes, stirring often.
  4. Transfer chorizo and vegetable mixture to a large glass baking dish (9''x13'' or similar). Pour eggs evenly over top of mixture and use a fork to gently stir in eggs.
  5. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10 to 15 minutes, until eggs are set. Cut into 6 or 8 slices.
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