There’s just something about waking up to a hearty, flavorful breakfast waiting in the oven that warms your soul. This Southwest Chorizo Breakfast Casserole with Green Chiles and Cheese Recipe is one of those dishes that turns an ordinary morning into a celebration of bold, comforting flavors—perfect for holidays, lazy weekends, or any day you want a little spice and a lot of joy.

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 Cheese Recipe
Top Tip
How to Serve Southwest Chorizo Breakfast Casserole with Green Chiles and Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Southwest Chorizo Breakfast Casserole with Green Chiles and Cheese Recipe

Why You'll Love This Recipe

I can’t tell you how many times I’ve relied on this casserole when friends came over for brunch. It hits all the right notes: spicy, cheesy, and satisfying. Plus, it’s so easy to put together, you’ll feel like a kitchen pro every time.

Bold, Authentic Flavors: The chorizo and green chiles give this casserole a signature Southwest kick you won’t forget.
Hands-Off Cooking: Once it’s in the oven, you’re free to relax or prep other dishes without nonstop stirring or babysitting.
Customizable Comfort: You can swap cheeses or veggies, making it your own without losing its soul.
Feeds a Crowd: Perfect for family breakfasts or gatherings, this recipe serves six easily—and leftovers are a bonus.

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

Every ingredient here plays a starring role in making this casserole incredibly tasty. From the spicy chorizo to melty Colby Jack cheese, the components blend in ways that are unexpected yet comforting. Shopping tip: grab good quality chorizo and fresh eggs for the best results.

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: Helps brown the chorizo evenly and adds a mild fruitiness that complements spicy sausage.
Chorizo: Use a fresh Mexican-style chorizo for its robust, smoky flavor and a hint of heat.
Eggs: The binder that brings everything together with a fluffy, tender texture.
Milk: Keeps the eggs creamy and prevents the casserole from drying out.
Chili powder: Adds a mild warmth that enhances the Southwest vibe without overwhelming.
Dried oregano: Brings in a subtle earthy note that complements the chorizo’s spices.
Salt and black pepper: Essential seasonings that balance flavors perfectly.
Diced green chiles: These lend the casserole a fresh, tangy heat that’s signature to the Southwest flavor profile.
Colby Jack cheese: Melts beautifully and has a creamy texture with a hint of tang.
Frozen potatoes O’Brien: Packed with peppers and onions already, they save tons of prep time while adding great flavor and texture.
Cilantro or parsley: For a fresh, herbal finish that really brightens up the dish.

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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 playing with this recipe depending on the season or what’s in my fridge. It’s totally welcoming of tweaks, so feel free to make it yours by swapping in your favorite veggies or cheese.

Variation: Sometimes I switch Colby Jack for sharp cheddar or pepper jack to crank up the cheese flavor or sweetness.
Meat swaps: If you’re not into chorizo, try spicy breakfast sausage or even a meatless option with beans and veggies.
Extra veggies: Adding fresh spinach, diced tomatoes, or jalapeños gives a nice fresh pop and more texture.
Dairy-free option: Use plant-based milk and cheese substitutes to make it allergy-friendly.

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

Step 1: Sizzle the Chorizo to Perfection

Start by heating olive oil over medium-high heat. Toss in the chorizo, breaking it apart with your spatula as it cooks. I love letting it get just a bit crispy—it adds such a great texture and deep flavor. This usually takes about 7-8 minutes. Once done, set it aside and resist the urge to nibble it all up before baking.

Step 2: Whisk Your Southwest Egg Mixture

In a bowl, whisk together your eggs, milk, chili powder, oregano, salt, and pepper until it’s all nicely combined. The seasoning here is key to layering that Southwest flair you’re after. Fold in the drained green chiles last for a touch of bright heat and freshness.

Step 3: Layer Like a Pro

Spread the frozen potatoes evenly in your greased baking dish—don’t worry if they’re frozen; they’ll cook perfectly in the oven. Top those with the cooked chorizo, then sprinkle 1 ½ cups of the cheese over the top. The cheese acts like a tasty barrier between potatoes and eggs, keeping things melty and delicious.

Step 4: Pour, Top, and Bake to Melted Glory

Pour your egg mixture over everything, giving the dish a gentle shake or using a spatula to spread the eggs so they fill the gaps. Sprinkle the remaining cheese on top—because, cheese—and bake at 350°F for 40-45 minutes, until the eggs are set and the cheese is golden and bubbly. When it’s done, let it rest for 5 minutes before slicing to keep those neat edges.

Top Tip

I’ve learned the hard way that the right texture really makes or breaks this casserole. Don’t rush the baking time because a set but tender egg custard is what you want—not rubbery or runny.

Don’t Overcrowd the Pan: Use a 9x13 dish as specified. It gives the casserole room to bake evenly and the edges to crisp up slightly.
Drain Your Chiles: I always drain the green chiles well to avoid sogginess in the final dish.
Let It Rest: The 5-minute rest is crucial for clean slices and maximum flavor fusion.
Use Fresh Eggs: Fresh eggs create that fluffy texture and vibrant color which lifts this dish beautifully.

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

Southwest chorizo casserole - Serving Suggestion

Garnishes

I’m a huge fan of fresh herbs here—cilantro if you like that citrusy punch, or parsley for something a bit milder. A little dollop of sour cream or avocado slices also adds cool creaminess to balance the spice beautifully.

Side Dishes

I love serving this alongside simple fresh fruit like sliced oranges or berries—something vibrant to cut through the richness. A crispy green salad with lime vinaigrette works well for a brunch that feels lighter but still satisfying.

Creative Ways to Present

For special occasions, I’ve baked this in individual ramekins so everyone gets their own personalize-sized casserole—and the presentation looks fancy but is zero effort. You could also gather the casserole on a big platter and top with colorful diced tomatoes, jalapeños, and chopped green onions for a fiesta-ready spread.

Make Ahead and Storage

Storing Leftovers

Leftovers keep wonderfully in the fridge for up to four days. I store them covered tightly in an airtight container or wrapped well with foil. The flavor sometimes even deepens as it rests.

Freezing

I’ve frozen this casserole before when in a rush, and it reheats surprisingly well. Just wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge, then reheat in the oven for best texture.

Reheating

Reheat slices in the microwave for a quick option or in a 350°F oven covered with foil for about 15 minutes to get that crispy top back. Just avoid overheating or it will dry out, so keep an eye on it.

Frequently Asked Questions:

Can I use fresh potatoes instead of frozen Potatoes O’Brien?

Absolutely! You can dice fresh potatoes and sauté them with diced bell peppers and onions before layering. Just make sure they’re cooked through before assembling the casserole to ensure even baking.

Is this recipe very spicy?

The heat level mainly comes from the chorizo and green chiles. If you prefer it milder, look for mild chorizo and use mild canned green chiles, or reduce their amount. The casserole is flavorful but you can easily adjust the spice to your liking.

Can I prepare this casserole the night before?

Yes! You can assemble the casserole in the baking dish, cover it, and refrigerate overnight. When ready, bake as directed, just add a few extra minutes to the baking time since it will be chilled.

What can I serve with this casserole for a complete meal?

This casserole stands well on its own, but pairing it with fresh fruit, a simple green salad, or warm tortillas creates a balanced and satisfying meal, perfect for brunch or casual breakfast gatherings.

Final Thoughts

This Southwest Chorizo Breakfast Casserole with Green Chiles and Cheese Recipe feels like a warm hug from the inside out. It’s more than just breakfast — it’s a flavorful experience that I’m always excited to share with friends and family. Whether you’re making it for a casual weekend or a special brunch, I promise you’ll find yourself coming back to this recipe again and again.