Spicy Chorizo, Bacon and Egg Casserole
⚡ KevEats Recipe
Chorizo Breakfast Egg Bake
Savory, smoky, cheesy, and built for better mornings.
This is the kind of breakfast prep that actually keeps you full. You get rich chorizo flavor, plenty of protein, sweet peppers, and a baked texture that slices clean for easy reheating.
317
Calories
19g
Protein
26g
Fat
4g
Carbs
Ingredients
- 1 lb spicy chorizo
- 10 eggs
- 6 slices bacon, cooked and torn
- 1 cup shredded cheddar or Mexican-style cheese blend
- 1 tsp minced garlic
- 2 bell peppers, diced
- 2 tbsp fresh chives, chopped
- 1/4 cup heavy cream, optional
- to taste kosher salt and black pepper
Kev Tip
Cook the peppers before baking.
That keeps the egg bake from tasting watery and gives you sweeter, better-balanced flavor throughout.
Make It Fit Your Macros
Lower fat: use turkey chorizo and skip the bacon.
More volume: add sautéed onions, spinach, or zucchini.
Creamier texture: keep the heavy cream in for a softer, richer bite.
More volume: add sautéed onions, spinach, or zucchini.
Creamier texture: keep the heavy cream in for a softer, richer bite.
Storage / Meal Prep
Store covered in the fridge for up to 4 days. Reheat slices in the microwave for 45–60 seconds or warm in a skillet.
Instructions
- 1Preheat oven to 350°F. Grease a cast iron skillet or 9x13 baking dish.
- 2Cook the chorizo in a skillet over medium heat until browned. Remove and set aside.
- 3In the same skillet, sauté the bell peppers until softened. Add the garlic and cook for 1 more minute.
- 4Spread the peppers in the dish, then add half the chorizo and half the cheese.
- 5Whisk the eggs with the heavy cream, plus a small pinch of salt and black pepper if needed, then pour over the mixture.
- 6Top with the remaining chorizo, bacon, remaining cheese, and chopped chives.
- 7Bake for 20–25 minutes, or until the eggs are set and the top is lightly golden.
- 8Let cool for 5–10 minutes before slicing so it sets up cleanly.
