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Chorizo Breakfast Casserole

Southwest Chorizo Breakfast Casserole

  • Author: Chelsea Joy
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: Southwest
  • Diet: Gluten Free


With spicy chorizo, bell peppers, green chiles, and more, this Whole30 Southwest Chorizo Breakfast Casserole is anything but boring. Be sure to check the label of the frozen hashbrowns - many contain additives!


  • 16 ounces chorizo (this is my brand of choice)
  • 1 tablespoon extra virgin olive oil
  • 2 cups frozen hashbrowns, thawed
  • 2 cans chopped green chiles
  • 2 bell peppers, seeded and chopped
  • 12 large eggs
  • 1/4 cup coconut milk or non-dairy milk of choice
  • 1/2 cup chopped scallions
  • 1/2 teaspoon sea salt
  • 1 jalapeno, thinly sliced
  • 1 avocado, pitted and thinly sliced
  • 3 tablespoons minced fresh cilantro
  • 1 cup chunky salsa


  1. Oil a 9”x13” rectangular baking dish.
  2. Heat olive oil in a cast iron skillet. Add chorizo and cook, breaking up with a spatula, for 5-8 minutes until almost cooked through.
  3. Place the hashbrowns in the baking dish. Add chorizo, green chiles, and bell peppers, stirring briefly.
  4. In a medium bowl, whisk eggs, coconut milk, scallions, and salt until blended. Pour over potato chorizo mixture.
  5. Unless preparing immediately, cover with a lid and refrigerate overnight.
  6. When ready to bake, remove from the refrigerator and let come to room temperature. Preheat the oven to 375 degrees F.
  7. Bake uncovered for 45 to 55 minutes or until knife inserted near the center comes out clean.
  8. Remove from the oven and top with jalapeno slices, avocado slices, cilantro, and salsa. Cut into 10 squares and serve.

Keywords: paleo, gluten free, Whole30, breakfast casserole