Chorizo and Egg Breakfast Casserole

  • Servings: 6
  • Prep: 15
  • Cook Time: 25

This impressive Chorizo and Egg Breakfast Casserole makes the perfect hearty weekend breakfast or brunch.


12 oz.No Yolks® Extra Broad
2 Tbspolive oil
1 lbchorizo sausage, casing removed
2garlic cloves, minced
1 jarstrained, puréed tomatoes (passata)
1/2 tspsalt, divided
1/2 tsppepper, divided
2 cupscheddar cheese, shredded and divided
1/4 cupgreen onions, thinly slice


  1. Preheat oven to 400˚F. Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid.
  2. Meanwhile, heat oil in large skillet set over medium heat; cook chorizo and garlic for 5 to 8 minutes or until slightly browned. Stir in tomatoes; bring to boil. Season with half of the salt and pepper. Cook for 5 to 8 minutes or until chorizo is cooked through.
  3. Toss together sauce, pasta, reserved cooking liquid and 1 cup Cheddar cheese until well coated and cheese starts to melt.
  4. Transfer to greased 13- x 9-inch baking dish. Sprinkle with remaining cheese. Using back of spoon, create 6 wells in casserole. Crack egg into each well. Sprinkle with remaining salt and pepper.
  5. Bake for 8 to 10 minutes or until cheese is melted, and egg whites are set but yolks are still slightly runny, or until cooked as desired.
  6. Sprinkle with green onions before serving.


  • As a variation, substitute Italian sausages for chorizo, mozzarella for cheddar cheese and garnish with basil.