CHORIZO HASH BROWN BREAKFAST CASSEROLE RECIPES
HASH BROWN ENCHILADA BREAKFAST CASSEROLE RECIPE ...
Made with hash browns, eggs and chorizo, this easy enchilada breakfast casserole is bound to become a new family favorite.
Provided by Stephanie Wise
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish or casserole with cooking spray.
- Heat 10-inch heavy-bottomed skillet over medium-high heat. Add chorizo, 1/4 cup of the green bell pepper, 1/4 cup of the red bell pepper and 1/4 cup of the onion. Cook about 10 minutes, stirring frequently and breaking up chorizo with wooden spoon, until chorizo is no longer pink and vegetables are softened.
- Reduce heat to medium-low. Stir in black beans, enchilada sauce, cream cheese and taco seasoning mix until well combined. Cook about 2 minutes or until warmed through. Transfer mixture to baking dish.
- Wipe out skillet, and return to stovetop over medium-low heat. Add olive oil. In large bowl, beat eggs, milk, and salt and pepper with whisk. Pour into skillet and cook 5 to 7 minutes, stirring occasionally, until eggs are a soft scramble. Remove from heat; stir in 1 cup of the shredded cheese. Spread evenly over top of mixture in baking dish.
- In large bowl, mix remaining 1/4 cup green bell pepper, 1/4 cup red bell pepper, 1/4 cup onion, 1 cup shredded cheese and the hash brown potatoes. Spread evenly over eggs in baking dish.
- Bake 30 to 35 minutes or until bubbly and baked through and potatoes on top are golden brown. Sprinkle with chopped fresh cilantro. Serve warm.
Nutrition Facts : Calories 610 , CarbohydrateContent 28 g, CholesterolContent 280 mg, FatContent 2 , FiberContent 3 g, ProteinContent 30 g, SaturatedFatContent 18 g, ServingSize 1 Serving, SodiumContent 1360 mg, SugarContent 5 g, TransFatContent 0 g
MEXICAN CHORIZO AND POTATO CASSEROLE RECIPE | ALLRECIPES
Created for my son, who is diabetic and gluten free. Easy to prepare, easy on the budget!
Provided by Cindy Martin
Categories World Cuisine Latin American Mexican
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Cook and stir ground beef, chorizo, and onion until meat is browned and crumbly, 5 to 7 minutes. Season with chili powder, cumin, paprika, salt, coriander, and black pepper. Add black beans, tomatoes, and corn; cook and stir until heated through, about 5 minutes. Transfer mixture to a 2-quart baking dish.
- Combine cream cheese and butter in a microwave-safe bowl; heat on high until melted, about 1 minute. Stir cream cheese mixture until smooth; spread over meat mixture. Layer hash browns over cream cheese mixture and top with Cheddar cheese.
- Bake in the preheated oven until cheese is melted and potatoes are lightly brown, 30 to 40 minutes. Serve with shredded lettuce and guacamole.
Nutrition Facts : Calories 526.7 calories, CarbohydrateContent 40.2 g, CholesterolContent 77.5 mg, FatContent 37.7 g, FiberContent 8.2 g, ProteinContent 24.2 g, SaturatedFatContent 15.9 g, SodiumContent 1124.8 mg, SugarContent 2.7 g
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