Overnight Chorizo and Egg Bake: A Breakfast Game-Changer

There are certain dishes that, with just one bite, transport you back to a specific moment, a particular feeling. For me, this Overnight Chorizo and Egg Bake is one of those culinary anchors. I first encountered a variation of this on a chilly autumn morning, many years ago, when a dear friend, a fellow food enthusiast with a knack for simplifying the complex, presented it as a brunch centerpiece. The aroma alone, a rich tapestry of spiced sausage and warm eggs, was enough to awaken the senses. What struck me most was its effortless elegance – a dish that tasted like it had simmered for hours, yet was prepared largely the night before, freeing up precious morning time for conversation and laughter. It quickly became a staple in my own kitchen, a testament to the magic of a little forethought and a lot of delicious ingredients.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50 to 60 minutes
• Total Time: At least 8 hours 15 minutes (includes overnight refrigeration) to 9 hours 15 minutes
• Servings: 6
• Yield: 1 (8-inch square) baking dish
• Dietary Type: Contains Dairy, Eggs

Ingredients

This recipe is wonderfully forgiving, allowing for small tweaks, but here are the stars of the show as I learned them:

• 1 lb bulk chorizo sausage (or 1 lb pork sausage if you prefer a milder spice)
• 1 cup original Bisquick baking mix
• 1 cup shredded Monterey Jack pepper cheese (approximately 4 oz)
• 2 cups milk
• 2 teaspoons chopped cilantro (fresh is best, but dried can work in a pinch)
• 1 teaspoon ground mustard
• 6 large eggs, slightly beaten
• Old El Paso Thick ‘n Chunky Salsa, for serving (optional, but highly recommended!)

Equipment Needed

You won’t need a brigade of specialized tools for this recipe. Most of what you’ll need is likely already in your kitchen:

• An 8-inch square (2-quart) glass baking dish
• A medium-sized skillet for cooking the sausage
• A large mixing bowl
• A whisk or fork for beating eggs and mixing ingredients
• A spatula or spoon for stirring and spreading
• Cooking spray or butter for greasing the baking dish
• Aluminum foil for covering the dish during refrigeration

Instructions

The beauty of this bake lies in its two-part process: the effortless overnight assembly and the straightforward morning bake.

1. Begin by preparing your baking dish. Lightly spray your 8-inch square (2-quart) glass baking dish with cooking spray, or grease it with a touch of butter. This will ensure your bake releases cleanly and doesn’t stick.
2. Next, focus on the chorizo. Place the 1 lb of bulk chorizo sausage (or your chosen pork sausage) into your medium-sized skillet. Cook it over medium-high heat for approximately 5 to 7 minutes. Your goal here is to cook it through until it is no longer pink, breaking it up with your spatula as you go. Once cooked, drain off any excess grease thoroughly. This step is crucial for a pleasant texture and to prevent a greasy final product.
3. In your large mixing bowl, combine the cooked chorizo sausage with the remaining ingredients, with the exception of the optional salsa. This means adding in the 1 cup of original Bisquick baking mix, the 1 cup of shredded Monterey Jack pepper cheese, the 2 cups of milk, the 2 teaspoons of chopped cilantro, the 1 teaspoon of ground mustard, and the 6 slightly beaten eggs.
4. Gently stir everything together until it is well combined. The Bisquick will act as a binder, and the milk and eggs will form the creamy custard base.
5. Once everything is mixed, pour the entire mixture into your prepared 8-inch square baking dish. Spread it evenly to ensure consistent cooking.
6. Now comes the “overnight” part. Cover the baking dish tightly with aluminum foil. Place the covered dish in the refrigerator for at least 8 hours, but ideally overnight. You can refrigerate it for up to 24 hours. This crucial resting period allows the flavors to meld beautifully and the Bisquick to hydrate, leading to a tender, evenly cooked bake.
7. When you’re ready to bake, preheat your oven to 350°F (175°C).
8. Remove the foil from the 8-inch square baking dish. Place the dish directly into the preheated oven.
9. Bake uncovered for 50 to 60 minutes. The bake is ready when a knife inserted into the center comes out clean. The top should be beautifully golden brown, and the center should be set, not jiggly.
10. Once baked, carefully remove the Overnight Chorizo and Egg Bake from the oven. Let it rest for a few minutes before slicing and serving.
11. Serve warm, with a dollop of Old El Paso Thick ‘n Chunky Salsa, if desired. This salsa adds a delightful pop of acidity and freshness that perfectly complements the richness of the chorizo and egg.

Expert Tips & Tricks

• Sausage Selection is Key: While chorizo is the star here for its smoky, spicy notes, don’t hesitate to experiment. A good quality mild or hot Italian sausage also works wonderfully. If you use a pre-seasoned sausage that’s already quite salty, you might want to reduce the salt in the overall recipe slightly, though this recipe doesn’t call for added salt beyond what’s in the sausage and Bisquick.
• The Power of Bisquick: Using Bisquick instead of cubed bread offers a unique texture. It creates a more integrated, almost quiche-like texture that is incredibly satisfying and less prone to becoming soggy.
• Cheese Variations: Feel free to swap out the Monterey Jack pepper cheese for other good melting cheeses. A sharp cheddar, a pepper jack for extra heat, or even a blend of cheeses would be delicious.
• Herb Swap: While cilantro adds a wonderful fresh, citrusy note that pairs beautifully with chorizo, if it’s not your favorite, a sprinkle of fresh parsley would also be a lovely alternative.
• Oven Quirks: Ovens can be finicky. If you know your oven runs hot, start checking for doneness at the 50-minute mark. Conversely, if it runs cooler, you might need the full 60 minutes or even a few minutes beyond. The knife test is your most reliable guide.

Serving & Storage Suggestions

This Overnight Chorizo and Egg Bake is a fantastic brunch or breakfast centerpiece. It slices beautifully and can be served as is, or alongside some fresh fruit, avocado slices, or even a simple green salad for a lighter meal.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days.

Reheating: To reheat individual portions, I find the microwave works best for speed and convenience, but for a more even and slightly crisper result, you can reheat slices in a toaster oven or a conventional oven set to around 325°F (160°C) until warmed through. Avoid reheating the entire dish in the microwave if you want to maintain the best texture.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving, assuming 6 servings and using bulk chorizo sausage. Please note that these values are approximate and can vary based on the specific brands and types of ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	631.4 kcal
Calories from Fat
Total Fat	45.8 g	70%
Saturated Fat	18.8 g	93%
Cholesterol	281.2 mg	93%
Sodium	1363.1 mg	56%
Total Carbohydrate	19.3 g	6%
Dietary Fiber	0.5 g	1%
Sugars	2.8 g	11%
Protein	33.6 g	67%

(Note: The % Daily Value is based on a 2,000 calorie diet.)

Variations & Substitutions

• Vegetarian Option: For a delicious vegetarian twist, omit the chorizo and replace it with sautéed mushrooms, spinach, and diced bell peppers. You might want to add a pinch of smoked paprika to the vegetable mixture to mimic some of the smokiness of the chorizo.
• Spicy Kick: If you love heat, use hot chorizo and consider adding a finely diced jalapeño pepper to the sausage mixture while it’s cooking.
• Cheesy Blend: Feel free to mix and match cheeses. A combination of sharp cheddar and pepper jack offers both tang and spice.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of sausage besides chorizo?
A: Absolutely! Pork sausage, breakfast sausage, or even Italian sausage can be used. Adjust seasoning as needed, as some sausages are saltier than others.

Q: How do I prevent the egg bake from tasting bland?
A: The chorizo provides a lot of flavor. Ensure you’re using good quality chorizo and don’t skip the ground mustard and cilantro, as they add depth. Seasoning the eggs lightly before beating can also help.

Q: What if I don’t have Bisquick? Can I use something else?
A: The Bisquick is key to the texture of this particular recipe. While you could experiment with other flour blends or even bread cubes, the result will be different. For this specific recipe, it’s best to stick with Bisquick.

Q: Can I make this ahead of time and freeze it?
A: While you can refrigerate it overnight, freezing this egg bake is not recommended. The texture of the eggs and milk can change significantly upon thawing and reheating, often becoming watery or grainy.

Q: Is it okay to leave the bake out longer than 24 hours in the fridge?
A: It’s best to stick to the 8-24 hour window for optimal texture and food safety. Extended refrigeration can affect the binding qualities and overall structure of the bake.

Final Thoughts

The Overnight Chorizo and Egg Bake is more than just a breakfast recipe; it’s an invitation to slow down, savor the preparation, and anticipate a truly rewarding meal. It’s the kind of dish that earns applause at a weekend brunch or makes a busy weekday morning feel a little more special. I encourage you to embrace the simplicity of its overnight assembly and the delicious payoff that awaits. Serve it with a side of your favorite hot sauce and perhaps some warm tortillas, and you’ve got a breakfast that’s as satisfying as it is comforting. Don’t hesitate to share your creations and any variations you discover – happy cooking!