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Chorizo Egg Casserole

Name: Chorizo Egg Casserole
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings.
Cuisine: North America, Mexican
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 chiles; 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 review

Test Kitchen Approved

Total Time

Prep: 30 min. + chilling Bake: 35 min. + standing

Makes

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

Chorizo Egg Casserole Recipe photo by Taste of Home

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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 chiles
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 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 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. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. 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.

Chorizo Egg Casserole

Total Time

Makes

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Ingredients

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