Chorizo & Potato Egg Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb. chorizo (or soyrizo)
02 -
1 red bell pepper, chopped
03 -
1 poblano pepper, chopped*
04 -
½ a white onion, chopped
05 -
1 (4oz.) can diced green chiles, drained (mild or hot)
06 -
10 eggs
07 -
1¼ cup milk
08 -
1-1½ cups shredded cheese (plus more for the top)
09 -
2½ cups frozen diced potatoes (or frozen hashbrowns)
10 -
½ tsp salt
11 -
½ tsp black pepper
→ For Serving
12 -
Chopped cilantro, for garnish
13 -
Avocado, for serving
14 -
Chunky salsa, for serving
# Instructions:
01 -
Turn your oven on to 350 degrees and spray a 9x13 glass pan with cooking spray.
02 -
Heat a nonstick pan over medium-high heat and add your chorizo once it's hot. Use a spatula to break up the chorizo and cook for 5-7 minutes or until there's little to no liquid left in the pan. Then transfer your chorizo to a bowl lined with a paper towel and set it aside.
03 -
Add your bell pepper, poblano pepper and white onion to the same pan and cook until they're just tender (about 3-4 minutes). Then set them aside once done.
04 -
Whisk your eggs, milk, salt and pepper together in a bowl until light and fluffy. Then stir in your green chiles.
05 -
Layer your prepared pan with your frozen diced potatoes, chorizo, pepper and onion mixture and shredded cheese. Then pour your egg mixture over the top making sure it covers most of your ingredients. Sprinkle extra cheese on top (if desired).
06 -
Bake for 40-45 minutes (or until the cheese is melted and the egg is cooked through).
07 -
Once done, let your casserole cool for a few minutes. Then sprinkle chopped cilantro over the top, cut it and serve with sliced avocado and your favorite salsa.
# Notes:
01 -
Green bell pepper can be used instead of your poblano pepper.
02 -
This casserole can be prepared the night before and baked in the morning - just add 5-10 minutes to the baking time.
03 -
Any type of shredded cheese works well - Mexican blend, cheddar, pepper jack, or Monterey Jack are all good options.
04 -
For a spicier version, use hot chorizo and hot green chiles.