Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Try this recipe for a spicy, flavorful alternative to the typical sausage and egg breakfast casserole. It is gluten free, too!


Recipe Summary

1 hr
8 hrs 30 mins
9 hrs 45 mins
15 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Grease a 9x13-inch baking dish and set aside.

  • Heat a skillet over medium-high heat and add oil, onion, and bell pepper. Cook until onion is soft and translucent, about 5 minutes. Remove from heat.

  • Heat a second skillet over medium-high heat and cook chorizo until browned on the outside, about 5 minutes. Continue cooking, chopping chorizo with a spatula, until it becomes loose like ground meat, about 5 minutes more. Drain and discard grease. Set aside.

  • Whisk eggs, milk, mustard, salt, and pepper together in a large bowl. Stir in 1 1/2 cups Cheddar cheese, cooked onion mixture, chorizo, and hash brown potatoes. Pour mixture into the prepared baking dish, cover with aluminum foil, and refrigerate overnight.

  • Remove casserole from the refrigerator 30 minutes ahead of time. Preheat the oven to 350 degrees F (175 degrees C).

  • Bake covered casserole in the preheated oven for 30 minutes. Uncover and sprinkle remaining 1/2 cup Cheddar cheese on top. Return to the oven and bake until a fork inserted in the middle comes out clean, about 30 minutes more.

Cook's Note:

For a spicier option, add some diced jalapenos, chiles, purple onion, or diced red pepper. Use gluten-free Bisquick(R) (3/4 cup) in place of the hash browns. Likewise, you can substitute almond milk or another non-dairy option for regular milk.

Nutrition Facts

351 calories; protein 19.8g; carbohydrates 11.2g; fat 27.2g; cholesterol 165.4mg; sodium 667.5mg. Full Nutrition