Spanish Comfort Food Egg Sausage Casserole
Warm, hearty, and undeniably flavorful, this Spanish Comfort Food Egg Sausage Casserole brings the taste of Spain straight to your table. Featuring smoky Spanish chorizo, tender russet potatoes, and vibrant red bell peppers, this casserole is a symphony of rich textures and bold, aromatic spices like smoked paprika and oregano. Topped with creamy manchego cheese and baked to golden perfection, the dish is the ultimate crowd-pleaser, perfect for breakfast, brunch, or even dinner. Easy to prepare and baked in a single dish, this recipe blends rustic, comforting ingredients with Mediterranean flair. Garnished with fresh parsley and bursting with savory satisfaction, it’s a meal the whole family will love.
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Recipe Information
Ingredients
- 200 g spanish chorizo sausage
- 3 medium russet potatoes
- 6 large eggs
- 1 large red bell pepper
- 1 medium yellow onion
- 3 units garlic cloves
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 120 ml milk
- 100 g shredded manchego cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp parsley
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish with a small amount of olive oil.
Peel and dice the potatoes into small cubes. Bring a pot of salted water to a boil, add the diced potatoes, and simmer for 8-10 minutes until they are just tender. Drain the potatoes and set them aside.
While the potatoes are cooking, slice the Spanish chorizo into thin rounds. Dice the red bell pepper and onion. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chorizo and cook for 3-4 minutes until lightly browned. Remove the chorizo and set aside.
In the same skillet, add the diced onion, red bell pepper, and minced garlic. Sauté for 5-6 minutes until softened and fragrant.
Add the drained potatoes to the skillet with the sautéed vegetables. Sprinkle in the smoked paprika and dried oregano. Cook for 2-3 minutes, stirring gently to combine. Remove the skillet from heat and mix in the cooked chorizo.
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper. Stir in half of the shredded manchego cheese.
Transfer the potato and sausage mixture to the prepared casserole dish, spreading it out evenly. Pour the egg mixture over the top, ensuring it spreads evenly throughout.
Sprinkle the remaining manchego cheese over the top of the casserole.
Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is golden brown.
Let the casserole cool slightly for 5 minutes before garnishing with chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
2689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.4 g | 229% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1336 mg | 445% | |
| Sodium | 6367 mg | 277% | |
| Total Carbohydrate | 151.3 g | 55% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 23.4 g | ||
| Protein | 117.8 g | 236% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 1274 mg | 98% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4816 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
