This simple Chorizo Egg Bake is an easy, flavorful way to add eggs to your day and feed the whole family. Only 15 minutes to prep, it can be made ahead, reheats well, and is perfect with a variety of toppings. Seasoned with a touch of spice, it’s hearty and satisfying.
This post is sponsored by the Ohio Poultry Association, all opinions are my own. Thanks for supporting Ohio’s egg farmers!
Eggs are a staple in our home, and I’ve partnered with the Ohio Poultry Association to share this family favorite. This Chorizo Egg Bake is a straightforward casserole that serves a crowd and delivers on flavor and nutrition.
Why You Will Love This Chorizo Egg Bake:
- Simple to make. Brown the chorizo, sauté the vegetables, whisk together the eggs and dairy, combine everything, and bake. The steps are quick and approachable.
- Feeds a crowd. Made with a dozen eggs, chorizo, peppers, and cheese, this casserole easily serves a family and makes great leftovers.
- Make-ahead friendly. Assemble up to 24 hours in advance and bake when you’re ready — convenient for busy mornings or entertaining.
- Nutrient-rich and protein-packed. Eggs provide essential nutrients and protein, making this a satisfying start to the day or a hearty dinner option.
Recipe Ingredients:
- chorizo: 1 lb fresh ground chorizo (Mexican-style) — not the dried, cured sausage.
- bell peppers: 1 red and 1 green, diced (or your preferred color).
- onion: 1/2 red onion, finely diced (white or yellow onion also works).
- green chiles: 4 oz canned diced green chiles (or substitute jalapeños for extra heat).
- eggs: 12 large eggs.
- milk: 1 cup whole milk or half-and-half for richness; lower-fat milk may be used.
- sour cream: 1/2 cup (full-fat recommended for best texture).
- seasoning: 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp sea salt, 1/2 tsp pepper. Smoked paprika is optional.
- cheese: 1 1/2 cups shredded cheddar (freshly shredded yields the best texture).
- cilantro: 1/4 cup chopped, for garnish.
- toppings: sour cream, diced avocado, extra cheese, sliced jalapeños, diced tomatoes — optional and customizable.
Step-By-Step Instructions:
- Preheat the oven to 350°F (175°C).
- Brown the chorizo in a skillet over medium heat. A few minutes before it’s done, add the diced bell peppers, onion, and green chiles. Cook until the chorizo reaches 160°F and the vegetables are softened.
- Remove from heat and drain excess grease. Pat the mixture with paper towels or spread briefly on a paper towel-lined tray to absorb extra fat. Let cool slightly.
- In a large bowl, whisk together the eggs, milk, sour cream, and seasonings for about 2 minutes until smooth. An electric hand mixer makes this faster.
- Stir in the shredded cheese and the cooled chorizo-vegetable mixture until evenly combined.
- Pour into a well-greased 9×13-inch baking dish and smooth the top.
- Bake for 35–40 minutes, or until the edges are golden and the center is set. Test with a toothpick — it should come out clean or with minimal moist crumbs.
- Allow the casserole to rest about 10 minutes, then sprinkle with chopped cilantro and add desired toppings. Serve warm.
Recipe Notes and Tips:
- Drain the grease well. Chorizo can release a lot of fat; removing as much as possible before mixing helps prevent a greasy casserole. Pat with paper towels or let it sit briefly on a towel-lined tray.
- Make ahead. Assemble the mixture up to 24 hours in advance and refrigerate in an airtight container. When ready to bake, transfer to the greased pan and let it sit at room temperature 15–20 minutes before cooking.
- Serve as tacos. After baking, crumble portions and serve in warm tortillas with your favorite toppings for a fun dinner twist.
Chorizo Egg Bake Storage Instructions:
Store leftovers in an airtight container in the refrigerator for 3–4 days. The uncooked assembled mixture will keep in the fridge for about 1 day before baking.
To freeze, cool the baked casserole completely, then freeze in a freezer-safe airtight container for up to 3 months. You can freeze individual slices for easy single-serve reheating.
Possible Ingredient Add-Ins:
If you want to vary the recipe, try these options:
- 2–3 cups shredded hash browns layered in the bottom of the pan for a potato base.
- Additional vegetables like chopped spinach or sliced mushrooms.
- Different seasonings such as smoked paprika, crushed red pepper, or chipotle powder.
- Swap cheeses: try Monterey Jack, Colby Jack, a five-cheese blend, or a spicy cheese.
- Replace some milk with heavy cream for an extra-rich custard.
Did You Know?
You can freeze eggs: whisk cracked eggs until blended, pour into a sealed container, and freeze for up to a year. Thaw safely in the refrigerator or under cold running water before using.
For the Love of Eggs! Get more recipes and inspiration at the Ohio Poultry Association.
Other Egg Recipes:
- Pumpkin French Toast Casserole
- Tater Tot Breakfast Casserole
- Puff Pastry Mini Quiches
- Crustless Mushroom Quiche
- Cinnamon Roll Baked French Toast
- Avocado Egg Salad
- Zucchini Egg Muffins
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Chorizo Egg Bake
Ingredients
- 1 lb chorizo
- 1 green bell pepper, small diced
- 1 red bell pepper, small diced
- 1/2 red onion, small diced
- 4 oz green chiles
- 12 eggs
- 1 cup milk
- 1/2 cup sour cream
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup chopped cilantro
Instructions
- Brown the chorizo over medium heat. Add the peppers, onion, and green chiles a few minutes before the chorizo finishes cooking. Cook until chorizo reaches 160°F.
- Drain and blot excess grease, then let the mixture cool slightly.
- Whisk eggs, milk, sour cream, and seasonings until smooth, about 2 minutes.
- Stir in cheese and the chorizo-vegetable mixture. Pour into a greased 9×13 pan and bake at 350°F for 35–40 minutes, until set and golden at the edges.
- Cool 10 minutes, top with cilantro and desired toppings, and serve.
Notes
- Storage: Refrigerate baked casserole in an airtight container for 3–4 days. Freeze cooled slices up to 3 months.
- Reduce grease: Drain and blot chorizo well before mixing to avoid a greasy casserole.
- Make ahead: Assemble and refrigerate up to 24 hours before baking.
- Serve as tacos: Crumble and stuff into warm tortillas with toppings for a quick dinner.
Nutrition
Carbohydrates: 4 g
Protein: 16 g
Fat: 20 g
Nutrition information is an approximation.
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