Chorizo Potato Egg Casserole presents a refined take on a rustic favorite, where spicy chorizo meets creamy eggs and crisped potatoes. The aroma of smoked paprika and sizzling chorizo fills the kitchen, while a golden crust and tender, custardy interior offer a gratifying textural contrast. For a related, sweeter brunch idea, see this sweet potato egg casserole for another elegant variation.
Why Make This Recipe
- Effortless Yet Elegant: One-pan sauté and a simple oven finish yield a composed dish without fuss.
- Minimal Ingredients: Pantry-friendly elements—potatoes, eggs, chorizo, a touch of dairy—create depth.
- Impressive Flavor: Smoky, savory chorizo and a silky egg custard produce layered, long-lasting flavor.
This recipe elevates the ordinary by balancing bold chorizo spice with a delicate egg custard and a crisp potato edge. The contrast between a caramelized top and a silky center gives it a restaurant-quality presence at home.
Ingredients
Base
- 1 lb (450 g) Yukon Gold potatoes, thinly sliced (about 1/8-inch) — evenly sized for uniform cooking.
- 8 oz (225 g) fresh chorizo, casings removed — crumbled.
Aromatic sauce / custard
- 6 large eggs, room temperature — for a smooth custard.
- 1 cup whole milk or ¾ cup cream + ¼ cup milk, at room temperature — adjusts richness.
- 1 small yellow onion, finely diced.
- 2 garlic cloves, minced.
- 1 tsp smoked paprika.
- Salt and freshly ground black pepper, to taste.
Topping & finishing
- 1 cup grated Manchego or sharp cheddar.
- 2 tbsp unsalted butter, room temperature.
- Fresh parsley or chives, finely chopped for garnish.
Precision notes: use room temperature eggs and dairy for a uniform custard; slice potatoes evenly; chop fresh herbs finely.
How to Make Chorizo Potato Egg Casserole
- Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish and set aside.
- Mini-tip: Warm the dish briefly in the oven so the hot interior helps set the custard evenly.
- Par-cook the potatoes: place sliced potatoes in salted boiling water for 5 minutes until just tender; drain and pat dry. Arrange a single layer in the prepared dish, overlapping slightly to create a textured base. You should see a matte, pale-gold surface.
- Sensory cue: the par-cooked potatoes will yield a silky interior once baked.
- Sauté aromatics and chorizo: heat a skillet over medium-high heat. Add chorizo, breaking it up until browned and slightly crisp. Add onion and garlic, sauté 2–3 minutes until translucent and fragrant. Deglaze the pan with a splash of water or white wine to capture all the fond.
- Mini-tip: deglazing lifts browned bits for more complex flavor.
- Layer the filling: scatter the chorizo mixture evenly over the potato layer. Sprinkle half the grated cheese across the top. The color should be rich mahogany where the chorizo has crisped.
- Whisk the custard: in a bowl, whisk eggs, milk or cream, smoked paprika, salt, and pepper until smooth and slightly frothy. Pour the mixture gently over the potatoes and chorizo—tilt the dish slightly to ensure even distribution.
- Sensory cue: the custard will flow into gaps and appear pale yellow and glossy.
- Top and bake: dot the surface with small pats of room-temperature butter and sprinkle with remaining cheese. Bake 30–35 minutes until the top is golden and the center jiggles only slightly—an internal set without curdling.
- Mini-tip: if the top browns too fast, tent loosely with foil.
- Rest and garnish: remove from oven and let rest 10 minutes to finish setting. Garnish with finely chopped parsley or chives before serving.
- Sensory cue: you’ll notice the aroma deepen and the custard become silkier as it rests.
How to Serve Chorizo Potato Egg Casserole
Serve slices on warm plates to preserve texture. For an elevated presentation, use an offset spatula to lift neat portions onto the plate, then drizzle a thin line of herb oil or a small spoonful of crème fraîche alongside. Garnish with microgreens or a scattering of finely diced pickled jalapeño for brightness and contrast.
How to Store Chorizo Potato Egg Casserole
Cool the casserole to room temperature before covering tightly with foil or an airtight lid. Refrigerate for up to 3 days. To retain texture, reheat single portions in a 350°F (175°C) oven until warmed through (10–15 minutes), which helps revive the crisp edges. For microwaving, cover loosely and use short intervals to avoid rubbery eggs; finish briefly under the broiler to re-crisp the top.
Tips to Make Chorizo Potato Egg Casserole
- Even slices: use a mandoline or sharp knife to slice potatoes uniformly for consistent doneness.
- Control moisture: pat potatoes dry after par-boiling to prevent a watery custard.
- Cheese balance: choose a melting cheese with character (Manchego, Gouda, or sharp cheddar) and reserve some for a golden top.
- Resting matters: allow a 10-minute rest so the custard firms and slices hold their shape.
Variation (if any)
Substitute sweet potatoes for an earthy-sweet counterpoint, or swap half the chorizo with roasted poblano peppers for a smoky vegetal note. For a lighter version, use turkey chorizo and whole milk. Present as individual ramelets for an elegant brunch course or press into a tart pan for a refined, sliceable tart.
FAQs:
Can I make this casserole ahead of time?
Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Allow it to come closer to room temperature before baking; add a few extra minutes to the oven time if baking cold.
What type of chorizo should I use?
Use fresh (raw) Mexican chorizo for bold, spiced flavor and a crumbly texture when cooked. If using cured Spanish chorizo, slice thinly and reduce added paprika since it’s already smoked and seasoned.
How do I know the casserole is done?
The edges should be golden and slightly crisp; the center should have a gentle wobble but not be liquid. An inserted knife should come out mostly clean with a moist crumb.
Can I freeze leftovers?
Freeze individual portions wrapped tightly for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven to preserve texture.
Conclusion
This Chorizo Potato Egg Casserole bridges rustic comfort and refined technique: crisped potatoes, spiced chorizo, and a velvety egg custard combine into a composed dish that reads elegant on the table yet remains effortless to prepare. For further inspiration and a closely related take, see Chorizo & Potato Egg Casserole – Kalefornia Kravings. Please share your plating photos or notes in the comments and tag us when you post—how would you make this dish your own?
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Chorizo Potato Egg Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A refined take on a rustic favorite combining spicy chorizo, creamy eggs, and crisped potatoes.
Ingredients
- 1 lb (450 g) Yukon Gold potatoes, thinly sliced
- 8 oz (225 g) fresh chorizo, casings removed
- 6 large eggs, room temperature
- 1 cup whole milk or ¾ cup cream + ¼ cup milk, at room temperature
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup grated Manchego or sharp cheddar
- 2 tbsp unsalted butter, room temperature
- Fresh parsley or chives, finely chopped for garnish
Instructions
- Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish and set aside.
- Par-cook the potatoes in salted boiling water for 5 minutes until just tender, then drain and pat dry.
- Arrange a single layer of potatoes in the baking dish, overlapping slightly.
- In a skillet over medium-high heat, cook chorizo until browned. Add onion and garlic, sauté until translucent.
- Deglaze the pan with a splash of water or white wine.
- Scatter the chorizo mixture over the potatoes and sprinkle half the cheese on top.
- Whisk together eggs, milk or cream, smoked paprika, salt, and pepper. Pour the mixture gently over the potatoes and chorizo.
- Top with small pats of butter and remaining cheese.
- Bake for 30–35 minutes until golden and the center jiggles slightly.
- Let rest for 10 minutes, then garnish with fresh herbs before serving.
Notes
Allowing the casserole to rest before serving helps achieve a silkier texture. Use room temperature ingredients for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 210mg