Chorizo Breakfast Casserole

This Chorizo Breakfast Casserole is packed with flavor, thanks to spicy chorizo and a blend of cheeses, eggs, and veggies. It’s an easy-to-make, hearty dish that’s perfect for feeding a crowd, whether for breakfast, brunch, or even a casual dinner.

Ingredients

• • • Cooking spray

    • 1 lb fresh Mexican chorizo, casings removed

    • 1 orange bell pepper, finely chopped

    • 1 poblano chile, finely chopped

    • 8 large eggs

    • 2 cups half and half

    • 2 teaspoons garlic salt

    • 1 teaspoon onion powder

    • 1 teaspoon freshly ground black pepper

    • 1/2 teaspoon chili powder

    • 1 cup shredded mild Cheddar cheese

    • 1 cup shredded pepper Jack cheese (or quesadilla cheese)

    • 5 cups refrigerated shredded hash browns

    • 2 avocados, halved lengthwise and thinly sliced

    • 1/4 cup thinly sliced scallions

Directions

1. Preheat the oven.
   Start by gathering all your ingredients. Preheat your oven to 350°F (175°C) and lightly coat a 13×9-inch baking dish with cooking spray.

2. Cook the chorizo.
   Heat a large skillet over medium-high heat. Add the chorizo, breaking it up into small pieces as it cooks. Let it cook until browned, about 8 minutes. Once done, transfer the chorizo to a plate lined with paper towels to drain off excess fat, but leave the drippings in the skillet for extra flavor.

3. Cook the veggies.
   In the same skillet, add the finely chopped orange bell pepper and poblano chile to the chorizo drippings. Cook over medium heat, stirring occasionally, until the veggies are softened, about 5 minutes. Remove from heat and set aside.

4. Mix the egg mixture.
   In a large bowl, whisk together the eggs, half-and-half, garlic salt, onion powder, black pepper, and chili powder until fully combined. Stir in the cooked chorizo, bell pepper, poblano, and both types of cheese. Mix everything until well incorporated.

5. Assemble the casserole.
   Spread the shredded hash browns evenly across the bottom of your prepared baking dish. Pour the egg and chorizo mixture over the hash browns, pressing gently to ensure the hash browns are fully submerged in the egg mixture.

6. Bake.
   Place the casserole in your preheated oven and bake for 40 to 45 minutes, or until the eggs are set in the center and the top is golden brown. Once baked, let the casserole stand for 10 minutes to firm up.

7. Top and serve.
   Just before serving, top the casserole with thinly sliced avocado and sprinkle with scallions for a fresh pop of flavor and color. Cut into squares and serve warm.

Nutrition (per serving):

• • • Calories     : 668

    • Fat              : 50g

    • Carbs         : 36g

    • Protein       : 23g

This Chorizo Breakfast Casserole is rich, filling, and bursting with flavors of spicy chorizo, creamy cheese, and savory veggies. It’s great for making ahead of time or for enjoying leftovers the next day!

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