Breakfast should be anything but boring, and this Whole30 Southwest Chorizo Breakfast Casserole is here to prove it!
With spicy chorizo, bell peppers, green chiles, and more, this casserole folds in a lot of flavor. It’s Whole30, paleo, gluten free, and can be low carb!
What’s in chorizo breakfast casserole
Kicking off the day with spicy Southwest flavors means lots of veggies, chiles, and spice!
Here’s some of what we’ll add to the casserole:
- Chorizo (My go-to brand is Mulay’s, but you can use whatever brand you like or make your own!)
- Canned green chiles
- Diced bell pepper
- Frozen hashbrowns (this brand has no additives/fillers)
And to top it off?
- Salsa (try to get a chunky, thick salsa — you don’t want anything too watery!)
- Sliced avocado
- Chopped fresh cilantro
- Sliced fresh jalapenos
How long do breakfast casseroles keep in the fridge?
Breakfast casseroles make an amazing meal prep option — you’re cooking a whole tray of food that you can then reheat each morning.
If kept in a sealed container, this chorizo breakfast casserole should be good to go for up to a week in the fridge.
To reheat, just pop a single serving in the microwave for 1 1/2 minutes or put in an oven-safe dish and reheat in the oven.
More gluten free breakfast recipes to kick off your day
- Salmon Cake Eggs Benedict
- Spinach, Sausage, and Mushroom Frittata
- Sausage, Egg, and Hashbrown Breakfast Casserole
- Lemon Poppyseed Waffles with Blueberry Maple Syrup
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
- Oil a 9”x13” rectangular baking dish.
- 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.
- Place the hashbrowns in the baking dish. Add chorizo, green chiles, and bell peppers, stirring briefly.
- In a medium bowl, whisk eggs, coconut milk, scallions, and salt until blended. Pour over potato chorizo mixture.
- Unless preparing immediately, cover with a lid and refrigerate overnight.
- When ready to bake, remove from the refrigerator and let come to room temperature. Preheat the oven to 375 degrees F.
- Bake uncovered for 45 to 55 minutes or until knife inserted near the center comes out clean.
- 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