Chorizo Egg Casserole
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
10-12
ingredients
- 1 lb fresh chorizo sausage
- 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
- 4 ounces chipped green chilies
- 2 teaspoons chili powder
- 1 cup shredded monterey jack cheese or 1 cup monterey jack pepper cheese
- 1 cup shredded cheddar cheese
- 3 tablespoons minced fresh cilantro, divided
- sour cream, to taste
- hot pepper sauce, to taste
directions
- In a large skillet, cook and crumble chorizo over medium-high heat until cooked through, 5 to 7 minutes. Drain on paper towels.
- In same skillet, cook and stir potatoes, onion, and pepper until tender, about 5 to 7 minutes. Add garlic, cook a minute longer. Remove from heat and stir in chorizo. Cool 15 minutes.
- Whisk eggs, cream, green chilies, and chili powder. Layer a greased 11x7 inch baking dish with half of each of the following: chorizo mixture, cheeses, and egg mixture. Sprinkle with tablespoon cilantro. Top with remaining chorizo and eggs. Sprinkle with remaining cheese and a tablespoon cilantro. Refrigerate, covered, overnight (I just made mine right away and didn't refrigerate).
- Preheat oven to 350. Remove casserole from refrigerator while oven heats. Bake, uncovered, until set and bubbling, about 35 to 40 minutes.
- Let stand 10 minutes before serving. Sprinkle with remaining cilantro.
- Serve with sour cream and pepper sauce.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.