Name: Southwest Chorizo Breakfast Casserole with Green Chiles and Cheddar Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Southwestern
Ingredients: 1 tablespoon olive oil; 1 pound chorizo; 10 eggs; 1 1/3 cups milk; 1 teaspoon chili powder; 1/2 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 (4 ounce) can diced green chiles, drained; 2 1/2 cups Colby Jack cheese, grated; 1 (28 ounce) bag frozen potatoes O'Brien (with peppers and onion); Cilantro or parsley, finely chopped, for serving

There’s nothing like waking up to a warm, cheesy, and savory breakfast casserole that feels like a hug on a plate. This Southwest Chorizo Breakfast Casserole with Green Chiles and Cheddar Recipe packs in bold, smoky flavors with creamy cheese and a little kick from green chiles that make every bite memorable and satisfying.

A white baking dish with a layered casserole showing three visible layers: the bottom layer is a moist, orange-colored filling, the middle layer looks thick and brown, and the top layer is melted golden-orange cheese with browned spots and sprinkled chopped green herbs. Part of the casserole is taken out, exposing the sides of the layers clearly. The inside dish edges have some orange sauce stains, and the dish sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Southwest Chorizo Breakfast Casserole with Green Chiles and Cheddar Recipe
Top Tip
How to Serve Southwest Chorizo Breakfast Casserole with Green Chiles and Cheddar Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Southwest Chorizo Breakfast Casserole with Green Chiles and Cheddar Recipe

Why You'll Love This Recipe

I’ve made this casserole countless times for weekend breakfasts and brunches, and it never fails to impress. It’s hearty enough to keep everyone satisfied but also easy to throw together on busy mornings when you want something special without fuss.

Bold Southwest Flavors: The chorizo and green chiles bring that distinct smoky and slightly spicy punch that wakes up your taste buds instantly.
One-Dish Wonder: Easy prep and cleanup with all your favorite breakfast elements combined into a single casserole.
Crowd-Pleaser: Perfect for feeding a crowd, whether it’s for brunch guests or a family weekend breakfast.
Customizable: You can easily swap in your favorite cheeses, add veggies, or adjust spices to suit your taste.

A square piece of baked casserole is held up by a spoon, showing three visible layers: the bottom layer is light yellow with chunks that look soft and tender, the middle layer is brown and crumbly, resembling cooked ground meat, and the top layer is a melted golden brown cheese sprinkled with small green herbs. The casserole is in a white baking dish, and the background has a white marbled texture with a blue cloth underneath the dish. A woman's hand is seen holding the spoon. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Southwest Chorizo Breakfast Casserole with Green Chiles and Cheddar Recipe combines familiar breakfast staples with a flavorful southwestern twist. The sausage’s spices marry beautifully with the green chiles’ mild heat and the creamy cheese, making this a balanced and irresistible dish.

Flat lay of spicy chorizo sausage, bright green diced chiles, cracked raw eggs, shredded Colby Jack cheese spilling softly, frozen potato cubes with red and green peppers, a sprinkle of dried oregano, a dusting of chili powder, and fresh cilantro leaves arranged neatly, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Olive Oil: Used to brown the chorizo nicely without sticking, adding a subtle fruity note.
Chorizo: The star of the show! Its spicy, smoky flavor defines this dish’s Southwest vibe.
Eggs: Bind the casserole and give it that fluffy, custard-like texture once baked.
Milk: Makes the egg mixture smooth and tender, keeping the casserole moist.
Chili Powder & Dried Oregano: Enhance the Southwest flavor profile in a balanced, earthy way.
Salt & Black Pepper: Essential for layering flavor and seasoning every bite.
Canned Diced Green Chiles: These add subtle heat and a fresh tang that’s integral to the dish’s character.
Colby Jack Cheese: Melts beautifully for creamy, savory pockets of cheese throughout the casserole.
Frozen Potatoes O’Brien: Convenient mix of potatoes, peppers, and onions that add texture and color — a real time saver!
Cilantro or Parsley: A fresh herb garnish that brightens the rich flavors before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Southwest Chorizo Breakfast Casserole with Green Chiles and Cheddar Recipe my own by adjusting the spice level or swapping in different cheeses. This is your canvas, so have fun tweaking it to what you and your family love most.

Variation: Sometimes I mix in a handful of fresh spinach or diced tomatoes to add freshness and extra nutrition — it complements the smoky chorizo nicely.
Dairy-Free Option: Swap out regular milk for almond milk and use a dairy-free cheese, which still melts well for a tasty alternative.
Milder Version: If you prefer less heat, reduce the chili powder and use mild green chiles or substitute with roasted red peppers.
Make It Meatless: Use plant-based chorizo or extra veggies and beans for a hearty vegetarian take.

Step-by-Step: How I Make Southwest Chorizo Breakfast Casserole with Green Chiles and Cheddar Recipe

Step 1: Prep Your Equipment & Ingredients

Start by preheating your oven to 350°F and greasing a 9x13-inch baking dish with nonstick spray — this helps the casserole slide out easily later. I like to gather and prep everything at my workspace to keep the process smooth, especially if you’re juggling breakfast and coffee on the side!

Step 2: Brown the Chorizo to Release That Flavor

Heat olive oil in a skillet over medium-high heat, then add the chorizo. Break it up with a spatula as it cooks, allowing it to brown and crisp just a bit, about 7-8 minutes. This step builds the backbone of flavor, and trust me, that sizzling smell is gold. When it’s done, set it aside to cool slightly.

Step 3: Whisk Up the Egg Mixture with Green Chiles

In a large bowl or liquid measuring cup, whisk together the eggs, milk, chili powder, oregano, salt, and pepper until everything is fully combined and smooth. Then stir in the drained diced green chiles — they add a nice subtle kick that balances the richness perfectly.

Step 4: Assemble the Casserole

Spread the frozen Potatoes O’Brien evenly across the bottom of your prepared dish. Then layer on the browned chorizo, followed by 1 ½ cups of the grated Colby Jack cheese. Pour the egg and chile mixture over everything, making sure it covers all the ingredients below. Finally, sprinkle the remaining 1 cup of cheese on top to get that lovely golden finish.

Step 5: Bake Until Golden & Set

Bake at 350°F for 40-45 minutes. You’ll know it’s ready when the cheese is melted and bubbly, and the egg is firmly set in the center. I often press lightly in the middle with a fork to check — if it’s springy and not jiggly, it’s done. Let it rest for at least 5 minutes before slicing to help it hold together nicely on your plates.

Top Tip

Through my many attempts making this casserole, I learned a few tricks to get it just right so you can enjoy every bite without any fuss.

Even Layering: Make sure the potatoes are spread in a uniform layer—it helps the eggs cook evenly and prevents sogginess.
Drain the Chiles Well: Excess moisture from the green chiles can make the casserole watery, so give them a good drain or even a quick pat with a paper towel.
Don’t Skip the Resting Time: Letting the casserole rest before serving means it sets up properly and slices cleanly—making your serving job effortless.
Use Sharp Cheese Grater: Freshly grated cheese melts better and distributes evenly compared to pre-shredded options.

How to Serve Southwest Chorizo Breakfast Casserole with Green Chiles and Cheddar Recipe

Southwest chorizo casserole - Serving Suggestion

Garnishes

I always top mine with a sprinkle of fresh cilantro or parsley for that pop of color and bright, herbal freshness to cut through the richness. A dollop of sour cream or some sliced avocado on the side adds an extra creamy dimension I can’t resist.

Side Dishes

This casserole pairs wonderfully with simple sides like fresh fruit salad, crispy bacon, or even a light green salad if you’re keeping brunch balanced. For drinks, a fresh cold-squeezed orange juice or your favorite morning coffee rounds it out perfectly.

Creative Ways to Present

For special occasions, I’ve served this casserole in individual ramekins to make it feel extra special and elegant. You can also layer it in clear glass dishes or trifle bowls to show off those beautiful layers of potato, sausage, and cheese.

Make Ahead and Storage

Storing Leftovers

Leftover casserole keeps beautifully covered in the fridge for up to 3 days. I store it in an airtight container and reheat small portions in the microwave or oven for a quick weekday breakfast or snack.

Freezing

I’ve frozen this casserole several times with great results. Just cover tightly with foil and plastic wrap before freezing. Thaw it overnight in the fridge before reheating to keep the texture perfect and avoid sogginess.

Reheating

Reheat leftovers in a 350°F oven for about 15 minutes or until warmed through. This helps restore some crispness to the top cheese layer. Microwaving works too, but I prefer the oven method to keep the texture intact.

Frequently Asked Questions:

Can I make this Southwest Chorizo Breakfast Casserole with Green Chiles and Cheddar Recipe the night before?

Absolutely! Assemble the casserole the night before, cover it tightly with plastic wrap, and refrigerate overnight. When ready, bake it in the morning as directed. This makes busy mornings so much easier!

What if I don't have frozen Potatoes O'Brien?

No worries! You can substitute with diced fresh potatoes sautéed with bell peppers and onions, or even use hash browns. The goal is getting that flavorful, colorful potato base for the casserole.

How spicy is this casserole?

The spiciness mainly comes from the chorizo and green chiles, which have a mild to medium heat. If you're sensitive to spice, you can reduce the chili powder or use milder green chiles.

Can I prepare this recipe gluten-free?

Yes! This recipe is naturally gluten-free since it uses whole ingredients without any flour or bread. Just double-check that your chorizo and frozen potatoes don't contain any gluten additives.

Final Thoughts

This Southwest Chorizo Breakfast Casserole with Green Chiles and Cheddar Recipe holds a special place in my kitchen and heart. It’s quick to whip up, fills the house with amazing aromas, and is always met with smiles around the table. I hope you give it a try soon — it just might become your new weekend go-to that everyone asks for again and again.