Sometimes when you create a new recipe, just throwing things together in a way, you surprise yourself with the end results. This overnight breakfast casserole is a recipe that does not disappoint. It’s loaded with chorizo, sweet potatoes, mushrooms, peppers, onions, and cheese of course. Every bite is packed with flavor. Since it can be prepared the night before, it’s great for Easter brunch or as a breakfast for house guests.
Overnight breakfast casseroles make life just a little bit easier for the cook. You can dice the mushrooms, peppers, and onions the night before. Everything is assembled in the baking dish and then refrigerated overnight. In the the morning, all you have to do is bake it and serve. I’ve enjoyed a few such casseroles when my siblings and I travel to Wisconsin and stay with my parents. Feeding eight hungry adults is no small feat, and this is just the dish.
This breakfast casserole cuts back on the amount of dairy and potatoes found in most overnight preparations, instead focusing on meat and vegetables for a healthier option. Chorizo is the star ingredient in this breakfast casserole, lending flavor and spice. Sometimes the Mexican sausage is nowhere to be found in the grocery store though; in that case I would substitute Italian sausage. Browning the meat is the only hands-on cooking requirement for this recipe, and the meat can easily be omitted to make the dish vegetarian-friendly. It’s important to let the meat drain on a paper towel-lined plate before adding it into the casserole mix. Don’t skip that step!
Although the chorizo packs the most punch, the veggies really make up the bulk of this egg bake. Mushrooms, peppers, and onions all add color and texture. Sweet potato hashbrowns bind the egg bake together, and can usually be found in the freezer section of the grocery store. Another option is to julienne sweet potatoes, which is simple to do in a food processor—here’s a video if you’ve never tried it. The sweet potatoes and the chorizo provide balance to one another.
Mix the veggies and the chorizo together, along with handful of cheese, to place into the baking dish first. Then whisk together almost a dozen eggs with milk, salt, pepper, and (secret ingredient) dry mustard powder, if you have it. Pour the egg mixture over the veggies and stir slightly to incorporate the eggs into every corner. Cover the whole dish tightly with aluminum foil and set in your refrigerator, all set to go!
In the morning, top the breakfast casserole with another handful of cheese (if you’d like) before baking. Now go ahead and sip on a mimosa, work on the crossword, or color with your nephews, because you sure don’t have any cooking to worry about.
If you want to try out this casserole but don’t have a crowd of people coming over in the morning, I have great news. It freezes really well too. To freeze, I cut the casserole into individual portions, wrap each in plastic wrap, and place in a Ziploc before storing in the freezer. I can heat up as much as I want in the microwave, and then enjoy the leftovers – which are actually great in a tortilla. It’s the casserole that keeps on giving. Try it!
- 1/2 lb. chorizo, casings removed
- 2 cups sweet potato hashbrowns
- 1 cup diced white mushrooms
- 1 cup diced green pepper
- 1/2 large onion, diced
- 2-3 green onions, chopped
- 1 cup shredded extra sharp cheddar cheese, divided
- 10 eggs
- 1 cup low-fat milk
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1/2 tsp dry mustard
- Spray a 9x13-inch baking dish with cooking spray. Set aside.
- Place the chorizo in a skillet and cook over medium heat until browned, using a spoon to crumble into small pieces. Remove to a paper towel-lined plate. Let drain for 5 minutes.
- Place the sweet potato hashbrowns, mushrooms, peppers, onions, green onions, chorizo, and half the cheese into a large bowl and stir to combine. Transfer to the baking dish in an even layer.
- Using the same bowl, whisk together the eggs, milk, salt, pepper, and dry mustard. Pour over the veggie mixture and slightly stir to incorporate. Cover tightly with aluminum foil and place in the refrigerator overnight.
- Take the baking dish out of the oven and let rest at room temperature while the oven heats. Preheat the oven to 350 degrees F. Add the rest of the shredded cheese (about 1/2 cup) on top of the casserole. Bake for 40-50 minutes, until a knife inserted in to the center comes out clean. Serve immediately.