This post may contain affiliate links. See my disclosure policy for more details.

This Spicy Chorizo Breakfast Casserole is a flavorful breakfast idea for the whole family!

I love reading all of the recipes you submit each month! Jennifer Myers submitted this breakfast casserole recipe and we had to try it! My husband loves chorizo and I knew this would be a hit! Breakfast casseroles are great because you can whip this up the night before and just warm up in the morning! Plus it’s a great way to get rid of leftovers in the fridge! With Easter coming up, I thought this was the perfect theme for March!

I did take add some green peppers and onions because I needed to use them and they really added to the overall Mexican flavor of the dish! You could easily leave them out or if you’re really ambitious add jalapeños!

The flaky biscuit layer was awesome and took away from the egg-y taste. My husband doesn’t like eggs but he loved this! The chorizo was a fun twist instead of using plain old breakfast sausage. And of course, we couldn’t skimp on the cheese! The Mexican cheese blend shredded cheese was the perfect final touch!

Chorizo Breakfast Casserole

Ingredients

5 eggs + almost 1/4 cup of milk
2 cans of Grands Jr biscuits 5 per can
Johnsonville Chorizo casing removed
Veggies optional
1 cup Mexican blend shredded cheese

Instructions

Preheat oven to 400 degrees.
In a square glass baking dish arrange biscuits in 3 rows. Bake these for 9-10 minutes, until tops start to brown. (Do not overcook because it will dry out the casserole!)
Saute onions and green peppers. (This step is optional)
Brown chorizo in non stick skillet, continuously crumbling the meat with a spatula. (This takes about 6 minutes.) Remove to a paper towel-lined bowl to drain off excess fat.
In medium mixing bowl, combine eggs and milk and whisk together. Add the sauteed veggies into the egg mixture.
Next add chorizo in an even layer over the top of the biscuits. Then pour the egg mixture over the sausage and biscuit layer. Finally, top all with an even layer of Mexican cheese and replace in the oven for another 14 minutes or until cheese is bubbly and melted.
Last (and this depends on your oven), when time is up, I leave casserole in oven and turn off the heat. This allows the eggs to set without burning the cheese topping. It usually amounts to another 5-7 minutes warm rest time.
Serve warm!