Tag: savory breakfast

How to Make a Low-Carb Spinach and Sausage Egg Casserole
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I created this low-carb spinach and sausage egg casserole based on our other egg casserole recipes, but I really wanted an easy, cheesy breakfast casserole with crumbled sausage for a hearty, but still healthy, start to your morning.

Best of all, you can make it ahead of time, so it’s the perfect breakfast casserole for Christmas morning or weekend brunch!

Ingredients for Egg and Sausage Casserole
- Breakfast Sausage: Provides savory, meaty flavor and richness. Its fat also helps keep the casserole moist and infuses the eggs and veggies with flavor.
- Eggs: The main binder and base of the casserole. They set as they bake, holding everything together while adding protein and structure.
- Skim Milk: Lightens the egg mixture, making the texture more custardy and less dense. It also helps distribute flavors more evenly throughout the dish.
- Salt and Black Pepper: Basic seasoning to enhance all the other flavors. Salt balances richness, and pepper adds gentle warmth.
- Sharp Cheddar Cheese: Adds bold, tangy flavor and creamy texture. Sharp cheddar stands out against the eggs and sausage, giving the casserole depth.
- Dried Oregano: Brings a warm, earthy, slightly peppery note that complements both the sausage and cheese, adding a layer of herbal flavor.
- Fresh Spinach: Adds color, nutrients, and a fresh contrast to the richness of the meat and cheese. It also brings a bit of moisture and balance.
How to Make Sausage and Egg Casserole
1. Prep: Preheat the oven to 350℉ and grease a 9×13″ casserole dish.
2. Cook the Sausage: Heat a skillet over medium high heat and cook the sausage. Drain the grease and set aside.
3. Combine: Beat the eggs and milk in a large bowl and season with salt and pepper. Add in the sausage, cheese, oregano and spinach and stir to combine.
4. Bake: Pour the egg mixture into the prepared baking dish and bake for about 30-40 minutes.
Are Breakfast Egg Casseroles Healthy?

The short answer is that it depends! It depends on what goes into the egg casserole. This recipe is low carb (2g) and high protein (16g) with a full serving being only about 250 calories. That’s a hearty and satisfying breakfast!

What to Eat with Sausage Egg Casserole

I love to eat egg casserole with a scoop of fresh pico de gallo. It would also be great with some salsa verde or restaurant style salsa.

If you’re a sweet and savory for breakfast type person, then I recommend a batch of bakery blueberry muffins!

Can I Make Sausage Egg Casserole Ahead of Time?

Yes! This is a great make ahead recipe. Follow the instructions exactly as written and then store in the fridge until ready to bake. It can be made up to a day ahead of time. Then bake as instructed.

Storing, Freezing and Reheating

Storing: Leftover casserole should be stored in an airtight container in the refrigerator. It will keep for 4-5 days.

Freezing: Egg casseroles freeze really well. After baking, let it cool completely then wrap in plastic wrap followed by aluminum foil. It will keep in the freezer for up to 3 months.

Reheating: To warm up a single serving, I usually just zap it in the microwave. To reheat a good portion of the casserole, I prefer to use the oven. Stick it in the oven preheated to 350 degrees F and it will take about 15 minutes to heat through.

To reheat a frozen casserole, let it thaw in the fridge overnight and then reheat in the oven as described above.

Easy, hearty, and wholesome—this healthy spinach and sausage egg casserole makes the perfect meal prep or holiday brunch recipe.

Watch How This Spinach Egg and Sausage Casserole is Made…

More Breakfast Recipes:
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Preheat the oven to 350℉ and grease a 9×13″ casserole dish.

Heat a skillet over medium high heat and cook the sausage, crumbling as you cook for about 5-7 minutes. Drain the grease and set aside.

1 lb Breakfast Sausage

Beat the eggs and milk in a large bowl. Season with about 1/2 teaspoon salt and pepper to taste. Stir in the sausage, cheese, oregano and spinach.

11 Eggs, ½ Cup Skim Milk, ½ teaspoon Salt, Black Pepper, 2 Cups Sharp Cheddar Cheese, 1 teaspoon Dried Oregano, 2 Cups Fresh Spinach

Pour into the prepared dish and bake until a knife inserted into the middle comes out clean, about 30-40 minutes.

Serving: 1cup, Calories: 254kcal, Carbohydrates: 2g, Protein: 16g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 196mg, Sodium: 526mg, Potassium: 211mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 927IU, Vitamin C: 2mg, Calcium: 180mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet Basil

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December 14, 2025
This 9-Ingredient Casserole Saves Me on Busy Weeknights
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Cheesy Bacon Baked Egg Casserole with peppers for when you’re looking for an easy, healthy breakfast casserole! Made with only 9 ingredients (eggs, peppers, bacon, cheese and spices) it’s a hearty, low-carb, high protein recipe for breakfast and it’s perfect for the days you don’t want to make dinner!

Great for Prepping Ahead!

I love to prep and cook the filling ingredients up to a few days in advance to make this recipe go as quickly as possible. In fact, you can also bake this egg casserole a day in advance as well.

My mom and dad are empty nesters and are often sending me simple recipes that they are loving. Mom knows that as much as she’s tired of making dinner, there are people all over the world tired of deciding, “what’s for dinner”. I love her suggestions and this healthy egg casserole recipe is one of my favorites!

I love that this egg bake is a straightforward breakfast casserole that keeps you full longer thanks to the bacon, eggs, peppers and cheese.

This egg casserole is a perfect meal-prep recipe and it is totally versatile. If this version hits all the right notes for you, make sure you try our cheesy egg casserole with ham and sauteed mushrooms too!

Ingredients for Baked Egg Casserole
- Bacon: Adds salty savory flavor to the dish.
- Bell Peppers: A little crunch and mild flavor to add depth and variety to the dish which helps you feel more satisfied.
- Eggs: A lot of eggs are needed! We prefer to use large eggs.
- Milk: Creates a softer egg.
- Seasonings: Add flavor with minimal effort.
- Sharp Cheddar Cheese: Sharp cheese adds a lot more flavor to the dish compared to a mild variety.
How to Make Baked Egg Casserole
1. Grease a casserole dish so the eggs don’t stick.
2. Cook the bacon until crispy.
3. Sauté the peppers and add the onions and seasonings.
4. Chop the bacon.
5. Beat the eggs and milk.
6. Stir in the remaining bacon, peppers mix and cheese into the egg mixture, reserving a small amount of cheese to sprinkle on top.
7. Pour into the prepared baking dish and add remaining cheese, and bake until a knife inserted into the middle comes out clean, about 30-40 minutes.
Variations for Egg Casserole
- Customize this recipe with your favorite veggies, greens and meat. Here are some ideas:
  
  Sauteed Mushrooms
  
  Spinach
  
  Broccoli
  
  Asparagus
  
  Ham or Sausage
- Omit the bacon to make this recipe vegetarian.
- Use ground sausage, ham or chorizo to mix up flavors.
- Use non-dairy milk and omit the cheese to make this recipe dairy-free.
What to Eat with Egg Casserole

If you’re wondering what to serve with this easy breakfast casserole with bacon, I’ve got the most delicious ideas!

FAQs

Can you Freeze Egg Casserole?

Yes, eggs are freezer-friendly! You can cut into individual servings or freeze the entire casserole. Place in an airtight container and it will keep for up to 2 months.
To reheat: Remove the egg casserole from the freezer and warm in the microwave or oven until heated through.

Can I make this recipe in advance?

Yes, you can mix and keep in the fridge to bake fresh for dinner, or make the entire dish and reheat in the microwave to serve.

What temperature should this egg casserole be heated to?

I suggest heating it to 160 degrees in order to ensure the eggs are fully cooked.

How to store and reheat baked egg casserole

Leftovers should be stored in an airtight container in the refrigerator. It will keep for 4-5 days.
Reheat in the microwave or in the oven until warmed through.

Looking for a quick and nutritious breakfast or a hearty breakfast for dinner option? Try out this delicious baked egg casserole with bacon and peppers for a satisfying and flavorful meal the whole family will love.

Watch How to Make This Baked Egg Casserole…

Try More Savory Breakfast Recipes…
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Preheat the oven to 350℉ and grease a 9×13″ casserole dish.

Heat a skillet over medium high heat and cook the bacon until crispy. Drain the grease and set aside and place the pan back on the burner.

6 oz Bacon

Using the little bit of grease left in the pan after draining, add the peppers over medium heat and saute until tender, about 3 minutes and add the onions. Cook another 2-3 minutes and add the seasoning, stirring to combine. Remove from the heat.

1 Red Bell Pepper, ½ Green Bell Pepper, ¼ Cup Red Onion

Chop the cooled bacon.

Beat the eggs and milk in a large bowl. Stir in the bacon, peppers and onions mixture, seasonings and cheese, reserving a small amount of cheese to sprinkle on top.

11 Eggs, ½ Cup Skim Milk, ½ teaspoon Salt, ¼ teaspoon Black Pepper, ¼ teaspoon Garlic Powder, ¼ teaspoon Onion Powder, 2 Cups Sharp Cheddar Cheese

Pour into the prepared dish and add remaining cheese, and bake until a knife inserted into the middle comes out clean, about 30-40 minutes.

Serving: 1cup, Calories: 202kcal, Carbohydrates: 3g, Protein: 12g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 179mg, Sodium: 376mg, Potassium: 151mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 762IU, Vitamin C: 17mg, Calcium: 172mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet Basil

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November 26, 2025
This Easy Egg Casserole Might Be the Best Thing You Bake This Week
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Tender eggs are baked with savory ham, melty cheese, and earthy sautéed mushrooms for a hearty, make-ahead breakfast that is golden, bubbly, will have everyone wandering into the kitchen asking, “What smells so good?” This is a breakfast egg casserole that everyone loves!

This simple low carb, no bread egg casserole is perfect for breakfast, brunch or dinner! Full of Mushrooms, Ham, and Cheddar Egg Bake has so many great flavors, and it’s great for Weekend Food Prep!

Ingredients for Breakfast Egg Casserole Recipe
- Butter: Provides fat for sautéing, helps mushrooms brown, and adds flavor richness. Olive oil can also be used.
- Baby Bella Mushrooms: Add earthy depth and umami, and sautéing removes excess moisture so the casserole isn’t watery.
- Ham: Adds a salty, savory protein boost and balances the richness of the eggs and cheese.
- Eggs: The base of the casserole, binding everything together while giving it a rich, custardy texture .
- Skim Milk: Lightens the texture of the eggs, keeps them moist, and prevents the casserole from being rubbery.
- Salt and Black Pepper: Enhance and balance flavors so the casserole doesn’t taste flat.
- Cheddar Cheese: Melts into creamy pockets, adds bold cheesy flavor, and helps bind ingredients together.
- Dried Oregano: Brings a subtle herby aroma and Mediterranean flavor to complement ham and mushrooms.
- Fresh Spinach: Adds freshness, nutrients, and a pop of color; balances the richness with a mild, earthy taste.
How to Make Ham and Cheese Breakfast Casserole
1. Prep: Preheat the oven and grease a casserole dish.
2. Sauté: Heat a skillet pan over medium heat and add the butter or oil, then add the mushrooms and cook without stirring until browned. Season with salt and pepper. Set aside.
3. Beat: Beat the eggs and milk in a large bowl with a whisk. Season with about 1/2 teaspoon salt and pepper to taste.
4. Combine: Add in the ham, mushrooms, cheese, oregano and spinach to the egg mixture. Stir to combine.
5. Bake: Pour into the prepared baking dish and bake until a knife inserted into the middle comes out clean.
Tip About Mushrooms

Mushrooms should not be seasoned pre-browning. This draws out excess water and will never create the caramelization that you’re looking for in a sautéed mushroom.

Are Breakfast Casseroles Healthy?

Breakfast casseroles can fall anywhere on the spectrum of healthy to completely unhealthy depending on what kind of breakfast casserole it is. For this version, one serving is 172 calories, 14 grams of protein, 12 grams of fat and just 2 carbohydrates. A hearty and satisfying breakfast!

What to Serve with Breakfast Egg Casserole?

When it comes to just anything eggy, I love to eat it with a good homemade salsa or pico de gallo. Those flavor compliment this breakfast casserole beautifully!

I also love to balance out all the savory with just a little pop of sweetness with some homemade blueberry muffins or a slice of banana bread or coffee cake.

Can I Make Egg Casserole Ahead of Time?

This recipe can be made one day ahead of time by preparing everything as written in the instructions up until baking it. Cover it with plastic wrap and store it unbaked in the refrigerator overnight and then bake in the morning according to the instructions.

You can also make the casserole completely and then freeze it for another day. See section below for freezing and reheating.

Storing and Reheating

To store this easy breakfast casserole, let it cool completely and then place in an airtight container and store it in the fridge. It will keep for 3-4 days. I like to reheat single servings in the microwave, but if you are reheating a big portion of the casserole, use the oven.

This recipe also freezes extremely well. Let it cool completely then wrap it in plastic wrap followed by aluminum foil. It will keep in the freezer for 3-4 months. Let it thaw in the fridge overnight and then reheat in the oven until warmed through, 350 degrees for 10-15 minutes.

Start your day off right with this delicious breakfast egg casserole filled with ham, cheese, and sautéed mushrooms. Perfect for a crowd or as meal prep for the week ahead. We also love this recipe for Christmas morning or Easter breakfast!

More Breakfast Casserole Recipes:

Watch How This Breakfast Egg Casserole is Made…
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Preheat the oven to 350℉ and grease a 9×13″ casserole dish.

Heat a skillet over medium heat and add the butter or oil. Add the mushrooms and cook without stirring until browned, about 3-5 minutes. Stir and cook another 2-3 minutes. Season with salt and pepper. Set aside.

1 Tablespoon Butter, 1 ½ cups Baby Bella Mushrooms, ½ teaspoon Salt, Black Pepper

Beat the eggs and milk in a large bowl. Season with about 1/2 teaspoon salt and pepper to taste. Stir in the ham, mushrooms, cheese, oregano and spinach.

11 Eggs, ½ Cup Skim Milk, ½ teaspoon Salt, Black Pepper, 2 Cups Cheddar Cheese, 1 teaspoon Dried Oregano, 2 Cups Fresh Spinach, 1 ½ cups Ham

Pour into the prepared dish and bake until a knife inserted into the middle comes out clean, about 30-40 minutes.

Serving: 1cup, Calories: 172kcal, Carbohydrates: 2g, Protein: 14g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 178mg, Sodium: 495mg, Potassium: 208mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 866IU, Vitamin C: 1mg, Calcium: 141mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet Basil

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October 27, 2025
The Best Home Fries Recipe – Oh Sweet Basil
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Nothing beats a crispy, crunchy side dish of home fries! They are so comforting and relaxing and everyone loves them! Eat them for breakfast, lunch or dinner!

There’s something so homey about chunks of crispy on the outside and soft in the middle potatoes. I didn’t grow up going to diners, nor do I now, but potatoes were a staple in my home and they always bring feelings of safety and happiness for me. So naturally diner potatoes were something I needed to try!

Ingredients for Home Fries

All you need is 7 simple ingredients to make home fries, and I’m willing to bet you have most (if not all) of them at home already. Here is what you will need:
- Russet Potatoes
- Baking Soda
- Vegetable Oil
- White Onion
- Seasoned Salt
- Ground Black Pepper
- Unsalted Butter
The measurements needed of each ingredient can be found in the recipe card at the of the post.

How to Make Diner Style Home Fries

One of the keys to home fries is that as you cook them, if they start to look dry in the pan, you need to add a little bit more oil and stir coat them and let them keep cooking. Let me walk you through the whole recipe step by step:
- Prep: Start by washing the potatoes and you can peel them if you want. Cut the potatoes into half-inch cubes.
- Boil: This step is optional, but if you want extra crispy potatoes, start by boiling the potatoes. Place the potatoes in a large pot and add enough water to cover the potatoes.
- Cook: Add 1 teaspoon of baking soda. Put a lid on the pot and bring the water to a boil. Once it is boiling, remove the lid and let the potatoes cook until the cubes are easily pierced with a fork.
- Drain: Once the potatoes are fork tender, drain them well and then pat them dry.
- Sauté: While the potatoes are cooking, heat a tablespoon of oil in a large skillet (use a cast iron skillet if desired) and add the onions. Sauté the onions until they are soft and translucent. Remove the skillet to plate and set them aside.
- Cook: Add the rest of the oil to the same skillet over medium-high heat and add the potatoes in a single layer (you may need to do a few batches). Allow the potatoes to cook on each side until golden and crispy. Stir as needed and let the potatoes cook.
  
  NOTE: This is where you may need to add more oil if the potatoes start to look dry as you work through the batches.
- Combine: Once all the potatoes are browned and crispy on all sides, add all the potatoes, onions and butter to the skillet and season with the salt and pepper and toss everything together to combine.
- Serve: Serve the potatoes hot and enjoy!
The complete instructions can be found in the recipe card down below where you can also save or print the recipe.

Tips for the Best Skillet Potatoes

Here are a few tips for making the best skillet potatoes…crispy on the outside and soft inside…
- Cut the potatoes to similar sizes so that they cook evenly as they boil and as they pan fry.
- Parboiling the potatoes before pan frying them ensures that soft interior.
- Sauté the onions separately while the potatoes are boiling. Trying to cook the onions and potatoes together won’t work because the onions will cook faster and burn.
- Give the potatoes plenty of space to cook in the hot oil in the skillet. Don’t overcrowd the pan! Cook the potatoes in batches, and you will add everything back to the skillet to heat everything up right before serving.
Are Home Fries and Fried Potatoes the Same Thing?

Home fries and fried potatoes are different though both are absolute heaven! Home fries are cubed potatoes that are boiled and then fried in a pan on the stove top. Fried potatoes are deep fried like french fries and they aren’t shredded or grated like hash browns are.

Why is Baking Soda Used in Home Fries?

Baking soda may be a surprising ingredient, but it has a important purpose. Adding baking soda to the water when you boil the potatoes makes the water more alkaline. This helps to create a sort of starchy paste on the outside of the potato pieces. When potatoes hit the hot oil. that starchy paste gets crispy while the inside stays fluffy and soft.

Best Potatoes for Home Fries?

We prefer to use russet potatoes for home fries because they are starchy potatoes and cook up soft and fluffy. Another great option is yukon gold potatoes.

What to Eat with Home Fries

Like I mentioned at the beginning of this post, home fries can be eaten as a side dish with any meal. They are typically served with breakfast as a side for anything from fried eggs or scrambled eggs to french toast or buttermilk pancakes. Don’t forget to make a side of bacon too!

I also serve them with dinner all the time. They are great with garlic butter steak, classic meatloaf, or roasted whole chicken. They really are fantastic with anything!

How to Store Home Fries

Home fries should be served hot and fresh for the best flavor and texture. Leftovers should be stored in the refrigerator and they will keep for up to 2 days. The can be reheated on the stove top in a pan over medium-high heat. Reheating them in the microwave, oven or air fryer are also great options.

Breakfast potatoes can also be frozen. Allow them to cool completely and then place them in a ziploc bag or freezer-safe container. They will keep for up to 3 months. Let them thaw to room temperature and then reheat per the methods suggest above.

Enjoy delicious and crispy home fries in the comfort of your own home with this easy step by step guide. No need to go out to a restaurant, make them yourself in no time!

More Potato Side Dishes:
Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Wash the potatoes, peel if desired, and then cut into half-inch cubes. If you want extra crispy potatoes, start by boiling them. 75% of the time I skip this step to save time.

2 Russet Potatoes

Place the potatoes into a large pot and cover with cold water, adding 1 teaspoon of baking soda.

1 teaspoon Baking Soda

Cover and bring the pot to a boil. When boiling, uncover and cook for 1-2 minutes or until cubes are easily pierced with a fork. Drain well in a colander then pat dry.

While the potatoes are cooking, heat 1 tablespoon of the oil in a large skillet. Add the onions, sauteing until just soft and translucent. Remove from the skillet to a plate, set aside.

3 Tablespoons Vegetable Oil, 1/2 Cup White Onion

Add the remaining 2 tablespoons of oil to the same large skillet and heat over medium-high heat. Add the potatoes in a single layer. This might require working in batches and additional oil.

3 Tablespoons Vegetable Oil

Allow the potatoes to brown evenly on each side, crisping up. Stir, and let cook. Sitting still is what allows the browning to happen.

Remove cooked potatoes to a plate while you finish the other batch(es). Add the potatoes, cooked onions and butter, season with salt and pepper back to the skillet and toss to combine and reheat. Serve hot.

1/2 teaspoon Seasoned Salt, 1/4 teaspoon Ground Black Pepper, 1 Tablespoon Unsalted Butter

Serving: 0.5cupCalories: 118kcalCarbohydrates: 21gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 571mgPotassium: 476mgFiber: 2gSugar: 2gVitamin A: 90IUVitamin C: 8mgCalcium: 20mgIron: 1mg

Author: Sweet Basil

Course: 200+ Easy Side Dish Recipes Every Mom Needs
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Sweet Basil

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September 28, 2024
Easy 3 Ingredient Chorizo Potatoes – Oh Sweet Basil
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We went to Mexico a few year ago and these easy 3 ingredient chorizo potatoes had to be recreated for a savory breakfast or side!

We had the most amazing meals while staying in Mexico. Maybe the location helped a bit, maybe it was the sun, the pool at our side and the absolute peace of having nothing on our schedules to distract us from just loving and being together, but either way these Easy 3 Ingredient Chorizo Potatoes tasted like one of the most simply delicious things ever. We just had to recreate them!

Let me tell you a little bit about what I’m talking about. Cade and I did a speaking tour a few years ago. It was amazing. Have you heard of Time Out for Women before? It really is the most amazing weekend to go and fill up your tank to be a better person.

However, when you’re one of the speakers that comes with an extra load to carry as it means finding sitters to stay with your kids while you fly out of town. Praying and writing to come up with the best talk to give to the women who have sacrificed time, money and efforts to be there. It means staying up late and getting up early, worrying and working through nerves, etc.

It was the best experience of our lives, but by the end of the tour we knew we needed to get away as a family. And get away we did!!

San Jose Del Cabo, Mexico

We are going to be writing an entire post on why we chose the location we chose, where we stayed (Casa Mariposa is already being booked by our family for next year it was seriously that amazing!!!!) and what we did, but for now let me say this, it was everything you’ve always dreamed a vacation would be.

At Casa Mariposa there is a small staff to help you with what you need, the concierge is Carlos and Lupita does all the cooking. I’ll be honest with you, I thought for sure that we wouldn’t use them. Cade and I are so easy going and we love to cook and go out to eat so why would we need anyone?

We were wrong.

Lupita cooked breakfast and lunch for us every day, and it was not only delicious but made for an unforgettable experience. One morning she made us these easy 3 ingredient chorizo potatoes with simple huevos rancheros and I’m pretty sure Cade fell in love.

Easy 3 Ingredient Chorizo Potatoes

So what are Lupita’s papas con chorizo (or chorizo con papas)? Well, to be fair, we forgot to ask her how she made them, but I carefully ate them, savoring every bite and while our chorizo probably isn’t as good as theirs I’m pretty sure hers was the same as this recipe, or only slightly different.

All you need is 3 Ingredients:
1. Yukon Gold Potatoes
2. Minced, Fresh Garlic
3. Chorizo
How to Make Chorizo Potatoes

These potatoes are first pan fried creating a roasted, caramelized flavor on the potatoes, and then spicy chorizo is thrown in along with a little garlic to bring out everything you’d want in a simple Mexican breakfast. Here is a little more detail:
1. Place a large skillet over medium heat, add a drizzle of olive oil and potatoes. Place a lid on the pan. Stir occasionally until the potatoes are roasted and tender.
2. Remove the lid, add more oil if needed, and continue to cook the potatoes. Increase to medium-high heat if needed to get the potatoes browned and crispy.
3. In a separate pan, add the chorizo and garlic and stir occasionally. Use a splatter screen over the pan if you have one.
4. Drain any excess grease from the chorizo, then add the chorizo and garlic and stir together.
5. Season with salt and pepper to taste.
These instructions can also be found in the recipe card down below.

What is the Difference Between Mexican and Spanish Chorizo?
- Mexican Chorizo- Mexican chorizo is a spicy ground meat sausage that is most commonly sold fresh and uncooked. As you cook the chorizo you’ll notice the deep red color like a brick, the meat is ground like ground hamburger and it is very fragrant and flavorful.
- Spanish Chorizo– Spanish chorizo is a dried and cured sausage in casing. It can be usually found with other ready-to-eat cured meat products like salami etc by the deli. These chorizos can be smoked or unsmoked, and may be sweet or spicy depending on what you buy.
What Meat is Chorizo?

Mexican Chorizo is usually made of pork but it can be made in a vegan and beef form as well.

Mexican chorizo is a highly seasoned fatty sausage. Most versions are bright or dark red in color due to the seasonings. There is also green chorizo, which gets its color from chiles and cilantro.

Can Chorizo Be Eaten Raw?

No. Oh, please don’t eat Mexican Chorizo raw as it is literally raw meat and that will make you sick.

If you buy a dry cured chorizo sausage that meat has been smoked or cured so you can slice and eat it. A good rule of thumb is if it’s hard like a smoked salami, slice and eat. If it is loose like ground beef, cook that sucker.

When is Mexican Chorizo Done?

Oh, isn’t that so hard when you first start cooking Chorizo?! Mexican Chorizo is a little hard to be able to determine if the meat has been cooked through and is done, ready to be eaten and enjoyed. This is because of all of the fat from the sausage and spices that heavily color the meat.

It takes about 4-5 minutes to cook raw, Mexican Chorizo. Watch for the meat to appear more dry and hold together in bits. You may want to drain some of the fats before adding chorizo to other ingredients.

Is Chorizo Healthy?

I so badly want to tell you that pork chorizo is healthy and good for you, but the truth is, chorizo is a fatty sausage, therefore making it high in fat. Try to limit the amount of chorizo you eat and add in lots of healthy options to your plate to help you maintain a balanced diet.

Can Chorizo Cause Heartburn?

Because spicy foods and fatty foods can irritate the lining of the esophagus, chorizo can cause heartburn. It all depends though, you could get a Mexican Chorizo that isn’t as spicy or fatty and may not suffer. However, another brand or chorizo may cause you irritation.

How Long Will Chorizo Last in the Fridge?

You can check the expiration date on most chorizo packages, but in case you don’t see one:
- Chorizo generally lasts for up to 2 weeks in the refrigerator.
- Remember to keep it away from other meats and veggies as it is a raw meat product.
Can Chorizo be Frozen?

We freeze chorizo all the time as we generally only use a portion of the meat. To do this, place unused chorizo in a ziploc bag and press out all of the air. Freeze for up to 6 weeks before using it.

Where to Buy Chorizo

Mexican chorizo is most commonly found in the butcher or meat department. In our local grocery stores they are in two places.
1. The first being the regular meat department usually at one end or the other.
2. The second, a specialty Mexican cooler that has salsas, Mexican cheeses, tortillas and chorizo.
If you can’t find it you can always track down a local Mexican market in town. Those are sure to have great products.

What to Eat with Chorizo and Potatoes

I’m going to include a list of breakfast ideas down below, so this is a list of main dish ideas for eating these potatoes as a side dish for dinner:

Go on a culinary trip to Mexico with this easy chorizo and potatoes recipe. All you need is 3 simple ingredients and about 35 minutes. You’re going to love this recipe!

More Savory Breakfast Recipes to Try:
Servings: 6 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Description

We just got back from Mexico a few weeks ago and these Easy 3 Ingredient Chorizo Potatoes had to be recreated asap for a savory breakfast or side!

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In a skillet over medium heat, add a drizzle of olive oil and the potatoes. Place a lid on the pan.

2.5 Pounds Potatoes

Cook, stirring occasionally until the potatoes are roasted and tender, about 10-15 minutes.

Remove the lid, adding a little more oil if needed and continue to cook the potatoes, increasing the heat to medium high if needed until browned, crispy sides show.

Meanwhile, in another pan, add the chorizo and garlic over medium heat. Place a splatter screen over the pan as it can be very messy. Cook, stirring occasionally for about 6 minutes.

3 Ounces Chorizo, 1 Clove Garlic

Using a mesh strainer, strain any excess liquid from the chorizo.

Add the chorizo mixture to the potatoes and cook, stirring as needed until everything is evenly coated.

Sprinkle with a little salt and pepper to taste and serve immediately.

Salt and Pepper

Serving: 1gCalories: 41kcalCarbohydrates: 0.2gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.002gCholesterol: 9mgSodium: 0.2mgPotassium: 2mgFiber: 0.01gSugar: 0.01gVitamin A: 51IUVitamin C: 0.2mgCalcium: 1mgIron: 0.3mg

Author: Sweet Basil

Course: Over 200 Favorite Easy Breakfast Recipes
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May 9, 2024