How to Make the Perfect Spicy Chorizo and Egg Breakfast Casserole
Mexican · Medium · 50 min · 4 servings
This hearty breakfast casserole combines the bold heat of Mexican chorizo with a rich egg and black bean base that delivers serious protein to fuel your entire morning. It bakes up beautifully in one dish making it ideal for meal prepping several days of breakfasts at once.
Why this recipe works
This Spicy Chorizo and Egg Breakfast Casserole recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 420 calories with 32g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 6 large whole eggs
- 200 grams Mexican chorizo removed from casing
- 1 cup canned black beans drained and rinsed
- 0.5 cup shredded pepper jack cheese
- 0.5 teaspoon smoked paprika
- 2 tablespoons pickled jalapenos sliced
Step by step instructions
Step 1: Cook the Chorizo
Preheat your oven to 375 degrees Fahrenheit. Place a large oven-safe skillet over medium-high heat and add the chorizo, breaking it apart with a wooden spoon as it cooks. Cook for 5 to 6 minutes until fully browned and cooked through. Drain off any excess fat by tilting the pan and spooning it away, leaving just a thin film to grease the pan.
Step 2: Add Beans and Seasoning
Reduce heat to medium and add the black beans and pickled jalapenos to the chorizo in the skillet. Sprinkle in the smoked paprika and stir everything together. Cook for 2 minutes until the beans are warmed through and coated in all the flavorful chorizo drippings.
Step 3: Add Eggs and Cheese
Crack the 6 eggs into a bowl and whisk well with a pinch of salt. Pour the beaten eggs evenly over the chorizo and bean mixture in the skillet. Do not stir. Scatter the shredded pepper jack cheese over the top of the uncooked egg layer.
Step 4: Bake and Rest
Transfer the skillet to the preheated oven and bake uncovered for 20 to 22 minutes until the eggs are fully set in the center and the cheese is melted and beginning to bubble at the edges. Remove from the oven and let the casserole rest for 5 minutes before slicing into wedges and serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- Mexican chorizo → spicy Italian sausage which provides similar fat content and a bold seasoned flavor
- pepper jack cheese → sharp cheddar for a less spicy but equally melty topping
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not draining enough fat from the chorizo which makes the final casserole greasy and heavy
- Skipping the resting period after baking which causes the casserole to fall apart when you try to slice it
Nutrition facts
Per serving: 420 calories, 32g protein, 12g carbs, 28g fat, 4g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →