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–+ servings

Chorizo Breakfast Casserole

Chorizo adds heat and umami to this chorizo breakfast casserole, that is super easy to make. Cooking the bell pepper in the rendered fat helps add depth of flavor to the veggies, keeping every element nicely seasoned.
Print Recipe
Prep Time 20 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 12 servings
Course: Brunch
Cuisine: Mexican
Calories: 668
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • Cooking spray
  • 1 lb. fresh Mexican chorizo, casings removed
  • 1 medium-size 8 oz. orange bell pepper, finely chopped (about 1 cup
  • 1 medium-size 5 oz. poblano chile, finely chopped (about 3/4 cup
  • 8 large eggs
  • 2 cups half-and-half
  • 2 tsp. garlic salt
  • 1 tsp. onion powder
  • 1 tsp. black pepper
  • 1/2 tsp. chili powder
  • 4 oz. mild Cheddar cheese, shredded about 1 cup
  • 4 oz. quesadilla cheese or pepper Jack cheese, shredded about 1 cup
  • 5 cups refrigerated shredded hash browns from 1 [20-oz.] pkg. [1] [2] [3]
  • 2 medium 8 oz. avocados, halved lengthwise and thinly sliced
  • 1/4 cup thinly sliced scallions

Method
 

  1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 13- x 9-inch baking dish with cooking spray.
  2. Heat a large skillet over medium-high. Add chorizo, and cook, stirring to break up meat into small pieces, until browned, about 8 minutes. Transfer to a paper towel-lined plate. Do not wipe skillet clean.
  3. Add bell pepper and poblano to drippings in skillet; cook over medium, stirring occasionally, until softened, about 5 minutes. Remove skillet from heat.
  4. Whisk together eggs, half-and-half, garlic salt, onion powder, black pepper, and chili powder in a large bowl until fully combined. Stir in sausage, bell pepper and poblano, and cheeses until well combined.
  5. Spread hashbrowns in an even layer in prepared baking dish. Pour egg mixture over hashbrowns, pressing to fully submerge hash browns.
  6. Bake in preheated oven until eggs are set in center and top is golden brown, 40 to 45 minutes. Let stand for 10 minutes. Top evenly with avocado slices. Sprinkle evenly with scallions. Recipe developed by Amanda Stanfield

Nutrition

Calories: 668kcalCarbohydrates: 36gProtein: 23gFat: 50gSaturated Fat: 16gCholesterol: 189mgSodium: 1463mgFiber: 6gSugar: 3g

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