Here’s a chorizo breakfast casserole recipe – it’s a protein-forward breakfast recipe that’s filling, savory, and big on flavor. With hash browns, spicy chorizo, onions, and eggs all baked into one dish, this is one of my favorite make-ahead breakfast recipes! The secret is the frozen hashbrowns — it makes this hashbrown and chorizo breakfast bake come together so quickly.
the inspiration behind this chorizo breakfast bake
In general, I hate meal planning. I really dislike being forced to eat the same thing every day – by day 4, I’m so over it, and really more likely to go crazy and spend money I don’t need to spend on a meal out because I resent what I made. I’m super mature like that… sabotaging my own meal prepping. I do like to make ahead breakfasts though, and in order for me to not bore myself – it has to be actually delicious and keep its flavors big as the days go on.
how to make a hashbrown and chorizo breakfast bake
this recipe is super intuitive and easy to make. If you are using frozen hashbrowns, you don’t even have to defrost them. Just line a baking dish with the frozen hashbrowns while you sautee up the chorizo. If you want to make this keto, just skip the hashbrowns and go straight to sauteeing the onions, then arrowroot power, then milk, to make the creamy chorizo sauce. Simultaneously, beat a dozen eggs. pour the chorizo/onion mixture over the hashbrowns, then pour the eggs all over. bake in the oven, then you got it.
This hashbrown and chorizo breakfast bake hits the mark – it stays flavorful for days, and is something I actually look forward to eating. It’s the best kind of meal prep – a breakfast meal prep that is delicious and flavorful. You can even eat this for dinner!
Chorizo Breakfast Casserole
- 1 lb chorizo de-cased – not links
- 2 tablespoons arrowroot powder
- 1.5 cups milk or coconut milk
- salt and pepper
- 1 lb shredded hash brown potatoes – from a frozen bag!
- 1 small onion sliced into rounds
- 12 eggs
- nonstick spray
- Preheat oven to 350°F. Spray or grease a 3-quart baking dish with baking spray.
- De-case your chorizo if you haven’t already. We want ground chorizo, not slices of chorizo.
- Cook chorizo in a skillet over medium-high heat until brown, breaking into small pieces with a spoon or spatula, about 5 minutes. Add in the onion and cook to soften the onions.
- Sprinkle arrowroot over sausage, stirring to coat, then add in 1 1/2 cups milk or coconut milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 3-5 minutes. Add plenty of fresh black pepper.
- In a medium bowl, whisk eggs and add remaining milk, salt, and pepper.
- In a baking dish, spread hashbrowns evenly, and sprinkle with a pinch of salt. Top with the onion/chorizo mixture, then egg mixture.
- Bake 45-50 minutes, and serve.