Chorizo and Potato Egg Casserole
July 18th, 2019 
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What a wonderful way to start your morning when you can just roll out of bed and pop a prepped egg dish in the oven, without any fuss. Yup, that’s right you can prep this recipe and leave it, unbaked in the fridge overnight. Perfect for that weekend brunch or if the kids are having a sleepover. I like to use fresh chorizo for this recipe but you can use any kind of sausage. You prefer sweet Italian? No problem, sweet Italian it is, and you can even add some cheese if you want. Please note, for those of you who have dairy allergies or are just try to avoid, you can use unsweetened oat milk or almond milk. So cheers to an easy and smooth weekend breakfast/brunch!
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Chorizo and Potato Egg Casserole
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6-8 servings
15 minutes
40-45 minutes
- Cooking Spray or Vegetable Oil
- ¾ pound fresh chorizo sausage, casing removed
- 1 large yellow potato, about 1 ¾ cups, peeled, quartered lengthwise and sliced ¼ inch thick
- 1 medium onion, chopped
- 10 large organic pasture raised
- 1 ¼ cup half and half, or unsweetened oat milk or almond milk*
- 4 scallions sliced, about ¼ cup
- 2 tablespoons chopped parsley
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- * if making the dish dairy-free
- Place rack in the middle of the oven and preheat the oven to 375° degrees. Spray a 9 x 13 inch baking dish with cooking spray or grease lightly with vegetable oil.
- Place a large skillet on medium high heat and add chorizo. Be sure to break up the sausage using a wooden spoon, stir occasionally. When the sausage is almost cooked, about 5-6 minutes, add the sliced potatoes. Continue to cook for about 5 minutes, stirring often until the potatoes are almost cooked through. Add the onions and cook for about a minute until they become translucent, Place the sausage mixture into the greased baking dish.
- In a large bowl whisk together the eggs and half and half, or unsweetened non-dairy milk if you’re making a dairy-free version. Stir in the scallions, parsley, salt and black pepper. Pour the egg mixture into the baking dish and bake for 30-35 minutes, until the center is just cooked through and a toothpick comes out clean. If you chose to use a non-dairy milk instead go half and half, it will take 40-45 minutes to bake. Let it cool for 10 minutes before slicing.
- Make ahead and bake the next day. If you are prepping this dish ahead of time, to bake later, be sure to let the sausage and potato mixture cool for about 5 minutes before adding the egg mixture. Wrap the dish tight with plastic wrap and store in the refrigerator overnight.
- Can’t find chorizo, try using any other sausage.
- Make it cheesy; add pepper jack cheese, cheddar or your favorite cheese.
- Sautéed spinach makes for a great addition to this dish, just be sure to squeeze out excess water/liquid.
