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Chorizo Breakfast Casserole


  • 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


  1. Preheat oven to 400 degrees.
  2. 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!)
  3. Saute onions and green peppers. (This step is optional)
  4. 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.
  5. In medium mixing bowl, combine eggs and milk and whisk together. Add the sauteed veggies into the egg mixture.
  6. 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.
  7. 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.
  8. Serve warm!

Recipe Notes

Original recipe by Jennifer Myers