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Chorizo & Potato Egg Casserole: A Spicy, Savory Start to Your Day

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Start your day with a flavor explosion! This Chorizo & Potato Egg Casserole is packed with spicy chorizo, savory vegetables, and cheesy goodness.

Ingredients

Scale
  • 1 lb chorizo
  • 1 red bell pepper
  • 1 poblano pepper
  • ½ white onion
  • 1 (4oz) can green chiles
  • 10 eggs
  • 1 ¼ cup milk
  • 1–1 ½ cups shredded cheese
  • 2 ½ cups frozen potatoes
  • ½ tsp salt
  • ½ tsp black pepper
  • Cilantro
  • Avocado
  • Salsa

Instructions

    1. Preheat the Oven and Prepare the Pan (The Preparation Phase):

        • Turn your oven on to 350 degrees Fahrenheit (175 degrees Celsius) and spray a 9×13 inch glass pan with cooking spray. This will prevent the casserole from sticking to the pan.

    1. Cook the Chorizo (The Chorizo Cooking):

        • 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. This will ensure the chorizo is cooked thoroughly and prevent a greasy casserole.

        • Transfer your cooked chorizo to a bowl lined with a paper towel to drain any excess grease and set it aside.

    1. Sauté the Vegetables (The Vegetable Sauté):

        • Add your chopped bell pepper, poblano pepper, and white onion to the same pan and cook until they’re just tender, about 3-4 minutes. Don’t overcook the vegetables; they should still have a slight bite to them.

        • Set the sautéed vegetables aside.

    1. Whisk the Eggs (The Egg Mixture Magic):

        • In a large bowl, whisk your eggs, milk, salt, and pepper together until light and fluffy. Whisking the eggs well will ensure a light and fluffy casserole.

        • Stir in your drained diced green chiles.

    1. Assemble the Casserole (The Layering Logic):

        • Layer your prepared pan with your frozen diced potatoes or hashbrowns, cooked chorizo, sautéed pepper and onion mixture, and shredded cheese. Layer the ingredients evenly to ensure even cooking and distribution of flavors.

        • Pour your egg mixture over the top, making sure it covers most of your ingredients.

        • Sprinkle extra shredded cheese on top, if desired.

    1. Bake (The Baking Bliss):

        • Bake the casserole for 40-45 minutes or until the cheese is melted, the eggs are cooked through, and the casserole is golden brown. Baking time may vary depending on your oven; check for doneness by inserting a knife into the center of the casserole. If it comes out clean, the casserole is done.

    1. Cool and Garnish (The Finishing Flourish):

        • Once done, remove the casserole from the oven and let it cool for a few minutes before cutting and serving. This allows the casserole to set and makes it easier to slice.

        • Sprinkle chopped cilantro over the top for a fresh and vibrant garnish.

        • Serve the Chorizo & Potato Egg Casserole warm with sliced avocado and your favorite chunky salsa.

Notes

  • Cook chorizo well.
  • Don’t overcook vegetables.
  • Check eggs are cooked through.

Find it online: https://marcelarecipes.com/chorizo-potato-egg-casserole-a-spicy-savory-start-to-your-day/