Chorizo Hash Brown Casserole

 I came up with this because we bought a lot of eggs and breakfast for us is often the hardest meal to cook every morning. This is a very versatile recipe as you can add any protein or vegetable of your choice. ⠀

Chorizo Hash Brown Casserole

Prep Time 10 minutes
Cook Time 45 minutes
Course Breakfast
Cuisine American
Servings 8


  • Cutting board
  • Knife
  • Mixing bowl
  • Measuring spoon
  • Skillet
  • Wooden spoon
  • Can opener
  • Baking dish


  • 12-14 eggs⠀
  • 2 TBSP milk dairy free⠀
  • 2 TBSP oil or melted butter⠀
  • 1 tsp garlic powder⠀
  • 1 tsp cumin powder⠀
  • 1 small onion diced⠀
  • Pinch of salt⠀
  • 1 can whole green chilies or 1 bell pepper chopped⠀
  • ½ bunch kale chopped⠀
  • ½ lbs chorizo⠀
  • 1 lbs pork Italian sausage⠀
  • 1 package frozen hash browns thawed


  • Preheat oven to 450F. ⠀
  • In a bowl mix hash browns with oil and salt. ⠀
  • Press thawed hash browns into the bottom of the and bake for 15 minutes. ⠀
  • In a pan on medium high heat add chorizo and sausage. Once broken up and about halfway cooked add onions, kale and pepper.
  • In a bowl mix eggs, milk, cumin and garlic powder. ⠀
  • Once sausage and veggies are cooked add contents of the skillet to the egg mixture to incorporate then add to the hash brown layer. ⠀
  • Lower oven temperate to 350F and bake for 25 minutes or until there is no jiggle. ⠀
  • Remove and serve while hot. This can yield 8-10 servings. ⠀
  • Leftovers can be saved in the fridge for up to 5 days or frozen.


Leftovers can be saved in the fridge for up to 5 days or frozen.
Keyword breakfast, breakfast casserole, casserole, chorizo, gluten free, grain free, hash brown, kale, whole30

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