Chorizo and Potato Egg Casserole
Golden roasted potatoes, smoky chorizo, and fluffy eggs baked together into a hearty casserole.It’s bold in flavor, satisfying, and easy to customize for a lighter or Mediterranean-style version.
Prep: 15 minutes
Bake: 40–45 minutes
Total: ~1 hour
Ingredients
300 g (10 oz) chorizo (beef or chicken), sliced or crumbled
2½ cups potatoes, peeled and diced small
1 small onion, finely chopped
1 red bell pepper, diced
8 large eggs
½ cup milk or Greek yogurt
½ cup shredded cheese (cheddar, mozzarella, or Monterey Jack)
2 tbsp olive oil
½ tsp smoked paprika
½ tsp black pepper
Salt to taste
Optional garnish: chopped parsley or spring onions
Instructions
1. Preheat oven
Preheat to 375°F (190°C).
Lightly grease a medium baking dish.
2. Cook potatoes
Heat olive oil in a skillet over medium heat.
Add potatoes and cook 8–10 minutes, stirring until lightly golden and just tender.
3. Add chorizo & veggies
Add chorizo, onion, and bell pepper.
Cook 4–5 minutes until chorizo releases its oils and vegetables soften.
Sprinkle smoked paprika and black pepper.
4. Assemble casserole
Transfer mixture to baking dish and spread evenly.
5. Whisk eggs
In a bowl, whisk eggs with milk/yogurt and a pinch of salt.
Pour over potato-chorizo mixture.
Sprinkle cheese evenly on top.
6. Bake
Bake uncovered 40–45 minutes, until eggs are set and top is lightly golden.
7. Serve
Rest 5 minutes, slice, and garnish with herbs.
Tips & Variations
Healthier option: use chicken chorizo + part-skim cheese
Add spinach or kale for extra nutrients
Swap potatoes for sweet potatoes
Serve with green salad or yogurt on the side
Nutritional Information
Calories: ~360
Protein: 19 g
Carbs: 22 g
Fat: 22 g
Fiber: 3 g
Sodium: ~520 mg