Hash Brown Enchilada Breakfast Casserole with Chorizo
A hearty breakfast casserole that combines Mexican flavors with comfort food appeal. Layers of spiced chorizo with bell peppers and black beans are topped with creamy scrambled eggs and crispy hash brown potatoes, all bound together with melted cheese and enchilada sauce. Perfect for feeding a crowd at brunch gatherings or holiday mornings when you want something satisfying that can be prepared ahead. The combination of textures from crispy potatoes, fluffy eggs, and savory meat creates a complete meal in one dish.
Ingredients
- 1 lb chorizo sausage
- ½ cup green bell pepper, chopped
- ½ cup red bell pepper, chopped
- ½ cup yellow or white onion, chopped
- ½ cup black beans, canned, drained, rinsed
- 1 can (10 oz) Old El Paso Mild Red Enchilada Saucesalsa1:1different flavor
use thick salsa
- 4 oz cream cheese, softened
- 1 packet (1 oz) Old El Paso Original Taco Seasoning Mix
- 2 teaspoons olive oil
- 8 eggs
- 3 tablespoons milk
- salt and pepper, to taste
- 2 cups Mexican cheese blend, shredded (8 oz)
- 1 bag (1 lb) frozen shredded hash brown potatoes, thawed
- fresh cilantro, chopped(optional)
Instructions
- 1
Heat oven to 350°F and spray 13x9-inch baking dish with cooking spray
- 2
Cook chorizo with 1/4 cup each of green bell pepper, red bell pepper, and onion in skillet over medium-high heat for about 10 minutes, breaking up chorizo until no longer pink
- 3
Reduce heat to medium-low and stir in black beans, enchilada sauce, cream cheese and taco seasoning until combined, cook 2 minutes until warmed through
- 4
Transfer mixture to prepared baking dish
- 5
Wipe skillet clean and heat olive oil over medium-low heat
- 6
Beat eggs with milk, salt and pepper, pour into skillet and scramble for 5 to 7 minutes until soft
- 7
Remove eggs from heat and stir in 1 cup shredded cheese, spread over chorizo mixture
- 8
Mix remaining bell peppers, onion, 1 cup cheese and hash brown potatoes, spread over eggs
- 9
Bake 30 to 35 minutes until bubbly and potatoes are golden brown
- 10
Sprinkle with cilantro and serve warm
Tips
Thaw hash browns completely and pat dry with paper towels to prevent excess moisture in the casserole
Let the casserole rest for 5-10 minutes after baking to help layers set before cutting into squares
Use a heavy-bottomed skillet for even cooking when browning the chorizo and scrambling eggs
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Assemble up to 24 hours ahead, cover and refrigerate, add 10 minutes to bake time
Cut into squares and serve warm directly from baking dish
Common Mistakes
Drain hash browns thoroughly to avoid watery casserole
Don't overcook scrambled eggs since they continue cooking in oven
Let casserole rest before cutting to prevent layers from sliding apart
Substitutions
grate and squeeze dry
FAQ
Can I make this casserole the night before?
Yes, assemble completely and refrigerate overnight. Add 10 extra minutes to the baking time and cover with foil if top browns too quickly.
What if I don't have chorizo sausage?
Substitute with spicy breakfast sausage, Italian sausage, or ground beef seasoned with cumin, paprika, and chili powder for similar flavor.
How long will leftovers keep in the refrigerator?
Store covered leftovers in the refrigerator for up to 3 days. Reheat individual portions in microwave or warm in 300°F oven.