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
Watch How to Make Chorizo Egg Casserole
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
- 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.
- 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.
- Bake, uncovered, until set, 30-35 minutes. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.
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