Chorizo Egg Casserole | Secretsfrommyapron

READY IN: 1hr 10mins

INGREDIENTS

1lb fresh chorizo sausage

3cupsfrozen cubed hash brown potatoes

1mediumonion, diced

³⁄₄ cup chopped sweet red pepper

2garlic cloves, minced

5largeeggs

1 ¹⁄₂ cupshalf-and-half

4ounces chipped green chilies

2teaspoonschili powder

1cup shredded monterey jack cheese or 1 cupmonterey jack pepper cheese

1cupshredded cheddar cheese

3tablespoons minced fresh cilantro, divided

sour cream, to taste

hot pepper sauce, to taste

NUTRITION INFO

Serving Size: 1 (189) g

Servings Per Recipe:10

Calories: 444

Calories from Fat 284 g 64 %

Total Fat 31.6 g 48 %

Saturated Fat 14.6 g 72 %

Cholesterol 168.3 mg 56 %

Sodium 767 mg 31 %

Total Carbohydrate17.2 g 5 %

Dietary Fiber 1.7 g 6 %

Sugars 1.8 g 7 %

Protein 22.6 g 45 %

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 11×7 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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