Sizzling Chorizo and Egg Casserole
Chorizo is a zesty Spanish pork sausage with tons of flavor. Its bright red color is due to large amounts of paprika. This delicious breakfast dish really captures the essence of spicy chorizo by incorporating onion, red pepper, and jalapeños. You’ll be asked to make this sizzling sensation over and over again!
Serves 12
1 pound (454 g) spicy ground chorizo
1 tablespoon (15 ml) olive oil
1 medium onion, chopped
1 red bell pepper, chopped
2 small jalapeños, seeded and chopped
10 large eggs
1⁄2 teaspoon (10 ml) salt
1⁄2 teaspoon (10 ml) pepper
1⁄2 teaspoon garlic salt
1 tablespoon (15 ml) dried dill
1 teaspoon (5 ml) clarified butter, softened
1 tablespoon (15 ml) fresh parsley, chopped
- Preheat the oven to 350°F (180°C).
- Cook chorizo in a large skillet over medium heat, breaking into chunks until browned, about 10 minutes. Transfer cooked chorizo to a bowl and add olive oil to the same skillet. Turn heat up to medium-high.
- Sauté the onion, bell pepper, and jalapeños for 8 minutes, or until they start to brown.
- In a large mixing bowl, combine eggs, salt, pepper, garlic salt, and dill. Whisk together until all yolks are broken.
- Use softened clarified butter to grease 9" × 13" baking dish.
- Add chorizo to egg mixture and stir, then pour into the baking dish. Bake for 30–40 minutes, or until eggs are set and the top starts to turn golden brown. Garnish with fresh parsley, and slice into 12 pieces.
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Sizzling chorizo and egg casserole is a crowd-feeding bake of spicy browned chorizo, sweet onion, red pepper, and jalapeños suspended in fluffy eggs with dried dill. It bakes up golden and fragrant, slices cleanly, and is just as good cold from the fridge as it is hot from the oven. This is the breakfast casserole that makes brunch feel effortless.
Pro Tips
- Brown the chorizo properly and drain the excess fat before adding the vegetables — otherwise the casserole bakes up greasy.
- Sauté the onion, peppers, and jalapeños until they start to brown; that caramelization gives the bake its savory depth.
- Whisk the eggs thoroughly until all the yolks are fully broken — even whisking is what gives the casserole its uniform, fluffy texture.
- Grease the baking dish well with the clarified butter so the casserole slices cleanly and releases in neat squares.
Frequently Asked Questions
Can I make this casserole ahead?
Yes — it's the ultimate make-ahead brunch dish. Bake it up to 2 days ahead and rewarm covered at 350°F for 20 minutes.
Does it freeze?
Beautifully — freeze baked squares individually and reheat from frozen in the oven. It's ideal for breakfast meal prep.
How spicy is it?
The chorizo and jalapeños give it a real warm kick. Seed the jalapeños and use mild chorizo for a gentler version the kids will eat.
Is this recipe Paleo?
Yes — chorizo, eggs, vegetables, and spices. Choose sugar-free, filler-free chorizo and it's naturally gluten-free and grain-free.
Recipe Card
Ingredients
Method
- Preheat the oven to 350°F.
- Cook chorizo in a large skillet over medium heat, breaking into chunks until browned, about 10 minutes.
- Transfer cooked chorizo to a bowl and add olive oil to the same skillet.
- Turn heat up to medium-high.
- Sauté the onion, bell pepper, and jalapeños for 8 minutes, or until they start to brown.
- In a large mixing bowl, combine eggs, salt, pepper, garlic salt, and dill.
- Whisk together until all yolks are broken.
- Add chorizo to egg mixture and stir, then pour into the baking dish.
- Bake for 30–40 minutes, or until eggs are set and the top starts to turn golden brown.
- Garnish with fresh parsley, and slice into 12 pieces.
