Sandra This Paula Deen Brunch Casserole Recipe is a hearty and cheesy recipe, which is made with spicy chorizo and frozen hash browns. It’s the perfect make-ahead breakfast for a crowd, ready in about 55 minutes.
Paula Deen Brunch Casserole Recipe Ingredients
- 1 pound frozen hashbrowns
- 1 tablespoon olive oil
- 1 pound fresh chorizo
- 1 yellow onion, chopped
- 12 eggs
- 3 cups grated cheddar cheese, divided
- 1 1/2 cups sour cream, divided
- 1 cup whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1 cup chopped green onions
- 1 avocado, sliced
- 1/2 cup pickled jalapeños (optional)
How To Make Paula Deen Brunch Casserole
- Prep the oven and pan: Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish and spread the frozen hash browns in an even layer across the bottom.
- Cook the chorizo and onion: Heat the olive oil in a large skillet over medium heat. Add the chorizo and onion, breaking the meat apart with a spoon, and cook for 8-10 minutes until the chorizo is browned. Set aside.
- Mix the egg base: In a large bowl, whisk together the eggs, 2 cups of the Cheddar cheese, 1 cup of the sour cream, milk, salt, and pepper. Stir in the cooked chorizo and onion mixture.
- Assemble the casserole: Pour the egg and chorizo mixture evenly over the hash browns in the baking dish. Dollop the remaining 1/2 cup of sour cream over the top, then sprinkle with the remaining 1 cup of cheese.
- Bake until set: Bake for 35 to 45 minutes, until the casserole is golden brown and the center is just set (it shouldn’t be liquidy).
- Garnish and serve: Let the casserole rest for a few minutes. Sprinkle with green onions, sliced avocado, and pickled jalapeños (if using). Cut into squares and serve immediately.
Recipe Tips
- How do I prevent a soggy bottom crust? Using frozen hash browns directly from the freezer is key. They create a barrier that helps prevent the egg mixture from making the bottom soggy as it bakes.
- Can I use a different kind of sausage? Absolutely. If you can’t find fresh chorizo, you can use regular breakfast sausage. For a similar flavor, you can add a pinch of smoked paprika and cayenne pepper to the sausage as it cooks.
- How do I know when the casserole is done? The casserole is ready when the edges are puffed and golden and the center is “just set.” This means that when you gently shake the pan, the center shouldn’t jiggle like a liquid. A knife inserted into the center should come out clean.
- Can I make this ahead of time? Yes, this is a great make-ahead dish. You can fully assemble the casserole (without the final garnishes), cover it, and refrigerate it overnight. You may need to add 10-15 minutes to the baking time if it’s going into the oven cold.
What To Serve With Brunch Casserole
This hearty casserole is a complete meal, but it’s wonderful as part of a larger brunch spread with:
- A fresh fruit salad
- A simple green salad with a light vinaigrette
- Warm tortillas or toast
- Coffee, tea, and orange juice
How To Store Brunch Casserole
Refrigerate: Store leftover casserole tightly covered in the refrigerator for up to 4 days. Reheat: Reheat individual portions in the microwave or place the casserole dish back in a 350°F (175°C) oven for 15-20 minutes until heated through.
Brunch Casserole Nutrition Facts
- Calories: 550 kcal
- Carbohydrates: 20g
- Protein: 30g
- Fat: 38g
- Saturated Fat: 18g
- Sodium: 1100mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
The spice level will depend on the type of chorizo you use (hot or mild). The pickled jalapeños also add heat. For a milder version, use mild chorizo and omit the jalapeños.
Yes. You would need to par-boil or pan-fry about 4 cups of diced potatoes until they are just tender before layering them in the bottom of the dish.
To make it vegetarian, you can omit the chorizo and substitute it with a plant-based sausage crumble or a mixture of sautéed vegetables like bell peppers, mushrooms, and spinach.
Try More Recipes:
- Paula Deen Pineapple Casserole Recipe
- Paula Deen Green Bean Casserole Recipe
- Paula Deen Breakfast Casserole Recipe
Paula Deen Brunch Casserole Recipe
Description
A savory and satisfying breakfast casserole with a hash brown crust, spicy chorizo, and a rich, cheesy egg custard.
Ingredients
Instructions
- Preheat oven to 400°F (200°C). Spread frozen hash browns in the bottom of a greased 9×13-inch dish.
- In a skillet, cook the chorizo and onion until the meat is browned; set aside.
- In a large bowl, whisk the eggs, 2 cups of cheese, 1 cup of sour cream, milk, salt, and pepper. Stir in the cooked chorizo mixture.
- Pour the egg mixture over the hash browns.
- Dollop with the remaining 1/2 cup of sour cream and sprinkle with the remaining 1 cup of cheese.
- Bake for 35-45 minutes until the center is just set.
- Top with green onions, avocado, and jalapeños before serving.
Notes
- Using frozen hash browns helps create a sturdy, non-soggy base for the casserole.
- The casserole is done when a knife inserted into the center comes out clean.
- This can be assembled the night before and baked in the morning for an easy brunch.
- Use mild or hot chorizo depending on your preference for spice.
