Chorizo Egg Casserole
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
- 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
Reviews
I love a great breakfast casserole and this one rocks! I've made it exactly per recipe and it turned out great. I am making one adjustment now though. I switched out the potato for corn tortillas. I take 8 standard corn tortillas and cut them into 8ths (like a pizza slice) and fry them for 30 secs in a half inch of hot oil so they are firm, but not crunchy and lay them as a bottom layer then a layer of chorizo, layer of cheese, repeat. Turns out great for family gatherings.