READY IN: 1hr 10mins

INGREDIENTS

  • 1lb fresh chorizo sausage
  • 3cupsfrozen cubed hash brown potatoes
  • 1mediumonion, diced
  • 34 cup chopped sweet red pepper
  • 2garlic cloves, minced
  • 5largeeggs
  • 1 12 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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