Taste of Home
Chorizo Egg Casserole
TOTAL TIME: Prep: 30 min. Bake: 30 min. + standing
YIELD: 8 servings.
Growing up on chorizo and egg burritos, I decided it was time for a remake. In the morning when I make coffee, I pop this in the oven and an hour later, breakfast is ready! —Relina Shirley, Reno, Nevada
Ingredients
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1 pound fresh chorizo
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3 cups frozen cubed hash brown potatoes
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1 medium onion, diced
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3/4 cup chopped sweet red pepper
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2 garlic cloves, minced
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5 large eggs
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1-1/2 cups half-and-half cream
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1 can (4 ounces) chopped green chiles
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2 teaspoons chili powder
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1 cup shredded Monterey Jack or pepper jack cheese
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1 cup shredded cheddar cheese
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3 tablespoons minced fresh cilantro, divided
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Sour cream
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Hot pepper sauce
Directions
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1.
Preheat oven to 350°. In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes.
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2.
Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro.
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3.
Bake, uncovered, until set, 30-35 minutes. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.
Nutrition Facts
1 cup: 461 calories, 34g fat (15g saturated fat), 215mg cholesterol, 1017mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 25g protein.
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