This **Chorizo & Potato Egg Casserole** is a hearty, flavorful dish that’s perfect for breakfast, brunch, or even dinner. Packed with spicy chorizo, tender potatoes, and a creamy egg mixture, this casserole is easy to make and sure to satisfy. Top it with fresh cilantro, avocado, and salsa for a delicious finish!
—
**Ingredients:**
– 1 lb. chorizo (or soyrizo for a vegetarian option)
– 1 red bell pepper, chopped
– 1 poblano pepper, chopped
– ½ white onion, chopped
– 1 (4 oz.) can diced green chiles, drained (mild or hot)
– 10 eggs
– 1¼ cups milk
– 1-1½ cups shredded cheese (plus more for topping)
– 2½ cups frozen diced potatoes (or frozen hashbrowns)
– ½ tsp salt
– ½ tsp black pepper
– Chopped cilantro, for garnish
– Avocado, for serving
– Chunky salsa, for serving
—
**Instructions:**
**1. Prepare the Veggies and Chorizo:**
– Preheat the oven to 375°F (190°C).
– In a large skillet, cook the chorizo over medium heat, breaking it up with a spoon as it cooks. Simmer for 5-7 minutes, or until the chorizo is fully cooked and browned. (If using soyrizo, sauté until browned and cooked through.)
– Add the chopped poblano pepper, red bell pepper, and white onion to the skillet with the chorizo. Cook for 4-5 minutes, or until the vegetables are tender.
– Stir in the drained diced green chiles and cook for an additional 2 minutes. Remove from heat and set aside.
**2. Prepare the Egg Mixture:**
– In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
– Stir in the shredded cheese (reserving a small amount for topping later).
– Add the frozen diced potatoes or hashbrowns and mix until evenly distributed.
**3. Assemble the Casserole:**
– Grease a 9×13-inch baking dish with butter or nonstick spray.
– Spread the chorizo and vegetable mixture evenly across the bottom of the prepared baking dish.
– Pour the egg and potato mixture over the chorizo and veggies.
– Sprinkle the remaining shredded cheese on top.
**4. Bake the Casserole:**
– Bake in the preheated oven for 35-40 minutes, or until the casserole is set and the top is bubbly and golden brown.
– A knife or toothpick inserted into the center should come out clean when the casserole is fully cooked.
**5. Serve:**
– Let the casserole cool slightly before cutting into squares.
– Garnish with chopped cilantro and serve with avocado slices and chunky salsa on the side.
—
**Tips and Variations:**
– **Make It Vegetarian:** Use soyrizo instead of chorizo for a meat-free version.
– **Add More Veggies:** Include spinach, mushrooms, or zucchini for extra nutrition.
– **Spice It Up:** Use hot green chiles or add a pinch of cayenne pepper for extra heat.
– **Make Ahead:** Assemble the casserole the night before, cover, and refrigerate. Bake in the morning for an easy breakfast.
—
**Nutritional Information (Per Serving – Approximate):**
– Calories: 350-400
– Protein: 20-25g
– Fat: 20-25g
– Carbohydrates: 15-20g
– Fiber: 2-3g
– Sugar: 3-4g
– Sodium: 600-700mg
—
Enjoy this **Chorizo & Potato Egg Casserole** as a flavorful and satisfying meal that’s perfect for any time of day! 🥘🍳✨