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Chorizo Egg Casserole

December 5, 2010

One of the things I love about Reno is the basque influence – there are chorizo dishes seemingly everywhere!  Growing up on chorizo and egg burritos, I decided it was time for a remake.  After some searching, I found Emeril’s Mexican Breakfast Casserole that was close to what I wanted, but I love the combo of chorizo and potatoes, so after some changes, I created this Chorizo Egg Casserole that is perfect to make ahead and bake for guests or to bake and freeze for later.

  • 1 -4 ounce can diced chilis, drained
  • 1 – 19.5 ounce package chorizo, removed from the casing
  • 3 cups Yukon Gold potatoes, cubed
  • 3/4 cup yellow onions, diced
  • 1/2 bellpepper, chopped
  • 2 teaspoons minced garlic
  • 2 teaspoons Mexican chili powder
  • 5 large eggs
  • 1 1/2 cups half-and-half
  • 3/4 cup Monterey or pepper jack cheese, grated
  • 3/4 cup sharp cheddar, grated
  • 1/8 cup cilantro, plus more for garnish
  • sour cream for garnish
  • hot sauce for garnish

In a large skillet, cook the chorizo and potatoes over medium-high heat until the chorizo is cooked and the potatoes are firm but fork tender, 8-10 minutes.  Add onions and bell pepper, cook for 4 minutes.  Add garlic and cook for 1 minute.  Remove from heat and strain to drain the excess grease.

In a bowl, whisk the eggs, half-and-half and chili powder.  Stir in the chilis.

Spray a 2.2 Quart glass casserole dish with pan spray.  Spoon in half of the chorizo and potato mixture, spreading out to cover the bottom of the casserole dish.  Sprinkle half of the cheeses and cilantro then pour over 2/3 of the eggs.  Layer remaining chorizo and potatoes, remaining eggs, then remainder of cheese and cilantro.  Cover and refrigerate until ready to bake and serve.

Bake at 350 degrees for an hour until the eggs are set and a knife inserted comes out clean.  Let rest for 10 minutes before serving.  Serve with fresh cilantro, sour cream and hot sauce.

PREP: 10 minutes   COOK: 15 minutes + 1 hour   SERVINGS: 8

If you like chorizo, this is a must try!  I am going to serve this for breakfast next time I have overnight guests…I’ll prepare the day ahead and refrigerate.  In the morning when I make coffee, I’ll pop this in the oven and an hour later, breakfast will be ready!  Yum!

LEVEL: Easy   TIME: 1 hour 25 minutes   GRADE: A

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