Description
Chorizo & Potato Egg Casserole
This chorizo & potato egg casserole is an exciting twist on traditional breakfast bakes! Loaded with spicy Mexican chorizo, sautéed veggies, and plenty of cheese, it’s the perfect way to spice up your brunch table. Serve it with fresh avocado and chunky salsa for a flavor-packed dish that’s sure to be a crowd-pleaser! Whether for a family brunch or special occasions like Easter, this casserole is always a winner.
1 lb. chorizo
1 red bell pepper, chopped
1 poblano pepper, chopped
½ white onion, chopped
1 (4oz) can diced green chiles
10 eggs
1¼ cup milk
1½ cups shredded cheese
2½ cups frozen diced potatoes
½ tsp salt
½ tsp black pepper
Cilantro, for garnish
Avocado & chunky salsa, for serving
Directions:
1. Preheat oven to 350°F; grease a 9×13 pan.
2. Cook chorizo; sauté veggies.
3. Whisk eggs, milk, salt, pepper; stir in chiles.
4. Layer potatoes, chorizo, veggies, cheese in the pan; add egg mixture.
5. Bake 40-45 mins; garnish, slice, and serve!
Prep Time: 20 mins
Kcal: 310 per serving
