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Bold Flavor Meets Easy, Make-Ahead Brunch
This Southwest Breakfast Casserole is a spicy, savory twist on the classic egg bake—packed with chorizo, black beans, roasted bell peppers, onions, and melty cheddar cheese. It’s hearty, colorful, and totally make-ahead friendly. Whether you’re serving brunch to a crowd or prepping breakfast for the week, this Tex-Mex inspired casserole delivers big flavor with minimal effort.
Ingredients
For the Casserole:
- 1 pound fresh chorizo (Mexican style, casings removed)
- 1 tablespoon olive oil (as needed)
- 1/2 yellow onion, diced
- 1 cup roasted red bell peppers (from a jar or homemade), chopped
- 1 cup canned black beans, drained and rinsed
- 8 large eggs
- 3/4 cup milk (whole or 2%)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded pepper jack cheese (optional for heat)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt & pepper to taste
Optional Garnishes:
- Sliced green onions
- Fresh cilantro
- Salsa or hot sauce on the side
Instructions
1. Cook the Chorizo
In a skillet over medium heat, cook the chorizo until browned and cooked through, breaking it into crumbles. Drain excess fat and set aside.
2. Sauté the Veggies
In the same pan, add a touch of olive oil if needed and sauté the diced onions until translucent (about 3–4 minutes). Stir in roasted peppers and cook 1–2 minutes more. Let cool slightly.
3. Assemble the Casserole
Lightly grease a 9×13-inch baking dish. Evenly spread cooked chorizo, sautéed veggies, and black beans in the bottom.
4. Mix the Egg Base
In a mixing bowl, whisk together the eggs, milk, garlic powder, cumin, salt, and pepper. Stir in both cheeses.
5. Pour & Chill
Pour the egg mixture evenly over the filling in the dish. Cover tightly and refrigerate overnight (or at least 6 hours).
6. Bake
Preheat oven to 350°F (175°C). Remove the casserole from the fridge and let sit at room temp for 20 minutes. Bake uncovered for 40–45 minutes, or until set in the center and golden on top. Let rest 5–10 minutes before serving.
Tips & Variations
- Make it mild: Use ground turkey or breakfast sausage instead of chorizo.
- Add veggies: Corn, zucchini, or chopped spinach make great additions.
- Cheese swaps: Monterey Jack or Colby work great too.
Nutrition Overview (Estimated per serving, serves 8–10)
- Calories: 310
- Protein: 21g
- Carbs: 10g
- Fat: 22g
- Fiber: 2g
- Sugar: 2g
Storage & Reheating
- Refrigerator: Keeps well in the fridge for up to 4 days.
- Freezer: Freeze individual portions wrapped in foil or airtight containers.
- Reheat: Warm in a 325°F oven or microwave until hot.
How to Scale It Up
- Doubling the recipe? Use two 9×13-inch pans or a single deep roasting pan. Extend bake time by 5–10 minutes and test the center for doneness.
Final Thoughts
This Southwest Breakfast Casserole with Chorizo & Peppers is bold, hearty, and the perfect crowd-pleasing twist for your brunch table. Loaded with Tex-Mex flavor and easy to prep ahead, it’s a go-to recipe for holidays, meal prep, or whenever you want to start the day with a kick.
Looking for more easy make-ahead breakfast ideas to feed your family or wow your brunch guests? This breakfast casserole recipe is just one of 12 crowd-pleasing make-ahead breakfast casseroles featured in our full roundup.
From cheesy sausage bakes to sweet French toast casseroles, each recipe is designed to be prepped ahead and baked fresh in the morning—perfect for holidays, weekends, or meal prep.
Browse all 12 make-ahead breakfast casseroles here:
https://divahomeinspiration.com/12-make-ahead-breakfast-casseroles-to-feed-a-crowd/
