Chorizo Egg Casserole Recipe

Chorizo Egg Casserole Recipe
Chorizo Egg Casserole Recipe photo by Taste of Home
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Chorizo Egg Casserole Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 35 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 35 min. + standing

Ingredients

  • 1 pound fresh chorizo
  • 3 cups frozen cubed hash brown potatoes
  • 1 medium onion, diced
  • 3/4 cup chopped sweet red pepper
  • 2 garlic cloves, minced
  • 5 large eggs
  • 1-1/2 cups half-and-half cream
  • 1 can (4 ounces) chopped green chilies
  • 2 teaspoons chili powder
  • 1 cup shredded Monterey Jack or pepper jack cheese
  • 1 cup shredded cheddar cheese
  • 3 tablespoons minced fresh cilantro, divided
  • Sour cream
  • Hot pepper sauce

Directions

In a large 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.
Whisk eggs, cream, green chilies 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. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until set and bubbling, about 35-40 minutes. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce. Yield: 8 servings.
Originally published as Chorizo Egg Casserole in Breakfast & Brunch Bookazine 2016, p39

  • 1 pound fresh chorizo
  • 3 cups frozen cubed hash brown potatoes
  • 1 medium onion, diced
  • 3/4 cup chopped sweet red pepper
  • 2 garlic cloves, minced
  • 5 large eggs
  • 1-1/2 cups half-and-half cream
  • 1 can (4 ounces) chopped green chilies
  • 2 teaspoons chili powder
  • 1 cup shredded Monterey Jack or pepper jack cheese
  • 1 cup shredded cheddar cheese
  • 3 tablespoons minced fresh cilantro, divided
  • Sour cream
  • Hot pepper sauce
  1. In a large 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.
  2. Whisk eggs, cream, green chilies 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. Refrigerate, covered, overnight.
  3. Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until set and bubbling, about 35-40 minutes. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce. Yield: 8 servings.
Originally published as Chorizo Egg Casserole in Breakfast & Brunch Bookazine 2016, p39

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