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chorizo egg casserole

Chorizo Egg Casserole Is So Spicy Good

  • Author: Sandi Abbott
  • Prep Time: 30
  • Cook Time: 90
  • Total Time: 2 hours
  • Yield: 8
  • Category: Brunch
  • Method: Baking
  • Cuisine: Cuban


This Spanish-style chorizo egg casserole will make you a brunch hero! I’m not kidding, this is absolutely the best egg casserole I’ve ever made. My take on a traditional sausage, egg, and hashbrown casserole uses chorizo, Manchego cheese and paprika. It tastes just like a Spanish Omelet (aka Spanish Tortilla) without all the fuss. 


12 eggs 

1 30 oz bag frozen shredded potatoes 

1 medium white onion, chopped 

1 cup half and half 

1 cup whole milk  

6oz Manchego cheese, shredded 

8 oz ground Spanish chorizo (see note)

1 teaspoon smoked paprika 

½ teaspoon salt 

½ teaspoon black pepper 

chopped parsley for garnish


Prepping: Grease a 9×13 casserole dish and thaw the hashbrowns in a bowl while you get the other ingredients together. Chop the onions. Shred the cheese and set aside two cups.  

Cooking: Heat a sauté pan on medium heat and sauté the chorizo crumbles for 5 minutes over medium heat. Remove from the pan and drain on paper towels. Drain the leftover chorizo drippings from the pan, except for tablespoonLower the heat to low and add the onions to the pan and sauté until softened, about 5 minutes. Remove the onions from the pan and drain on paper towels.  

Eggs: Whisk the 12 eggs in a large bowl. Add the whole milk, half and half, salt, pepper and paprika and mix well. 

Potatoes: Break up any large clumps of potatoes. Add the chorizo, onions and two cups of the shredded Manchego cheese to the potatoes and mix until combinedTransfer the mixture to the greased 9×13 baking pan and pat down until you have an even surface. Ladle the egg mixture evenly over the potatoes. Top with the remaining Manchego cheese. Cover with aluminum foil and refrigerate for at least 2 hours or overnight.  

Bake: Bake in a preheated 350 oven for 1 ½ hours. Remove the foil for the last 10 minutes of baking time. Let the casserole rest for 10 minutesGarnish with parsley and serve.  


Serve with heirloom tomato salad and sourdough bread.  

This recipe calls for Spanish ground chorizo. If you can’t find it ground, buy the links and chop it. Don’t replace with Mexican chorizo as that has a different flavoring. 

You can serve this casserole hot or at room temperature (I even like it cold). You can store in the refrigerator up to a week. I do not recommend freezing leftovers as the texture of the potato can change once frozen. 


  • Serving Size: 8

Keywords: Chorizo egg casserole, Sausage and egg casserole without bread, Tortilla egg casserole, Sausage egg cheese casserole, Sausage egg hashbrown casserole, Sausage egg and hashbrown casserole, Brunch casserole recipe

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