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Chorizo Breakfast Bubble Bake

Chorizo Breakfast Bubble Bake

Course Breakfast, brunch, Main Course
Cuisine American
Keyword breakfast-casserole-bakes, bubble-up-casseroles, chorizo-breakfast-bubble-bake
Prep Time 20 minutes
Cook Time 1 hour
Chill time 4 hours
Total Time 5 hours 20 minutes
Servings 12 servings
Author Melissa Sperka


  • 1 lb fresh chorizo sausage casings removed
  • 10 frozen yeast rolls thawed but still cold quartered [i.e. Rhodes]
  • 3 green onion thinly sliced
  • 1 small red bell pepper seeded and chopped
  • 2 cup shredded pepper jack cheese divided
  • 1 4 oz can chopped fire roasted green chilies drained
  • 12 large eggs
  • 1 ½ cup light cream or half & half
  • 1 tsp seasoned salt
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp ground mustard
  • ½ tsp ground black pepper


  • Preheat the oven to 350°F and spritz a 13 x 9 inch baking dish with cooking spray. Set aside. Quarter the rolls and arrange in a single layer on the bottom of the prepared baking dish.
  • In a medium size skillet over medium-high heat, cook the chorizo sausage until no pink remains. Drain all but 1 Tbsp of drippings from the pan.
  • Cook the green onion and red bell pepper in the drippings for 3-4 minutes until softened. Season with salt and black pepper to your taste.
  • Sprinkle the cooked chorizo over the quartered rolls and sprinkle with ½ of the shredded cheese.
  • Whisk together the eggs, cream, and seasonings. Add the cooked onion and peppers and drained green chilies.
  • Pour evenly into the dish. Sprinkle the top with the remaining pepper-jack cheese.
  • Cover with plastic wrap and refrigerate for 4 hours or overnight. Bring to room temperature. Bake for 45-50 minutes until golden and puffy and a toothpick inserted into the center comes back with moist crumbs.