CHORIZO TACOS RECIPES RECIPES

Name: Chorizo Egg Casserole
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings.
Cuisine: North America, Mexican
Ingredients: 1 pound fresh chorizo; 3 cups frozen cubed hash brown potatoes; 1 medium onion, diced; 3/4 cup chopped sweet red pepper; 2 garlic cloves, minced; 5 large eggs; 1-1/2 cups half-and-half cream; 1 can (4 ounces) chopped green chiles; 2 teaspoons chili powder; 1 cup shredded Monterey Jack or pepper jack cheese; 1 cup shredded cheddar cheese; 3 tablespoons minced fresh cilantro, divided; Sour cream; Hot pepper sauce

CHORIZO EGG CASSEROLE RECIPE: HOW TO MAKE IT

Chorizo Egg Casserole Recipe: How to Make It image

Growing up on chorizo and egg burritos, I decided it was time for a remake. In the morning when I make coffee, I pop this in the oven and an hour later, breakfast is ready! —Relina Shirley, Reno, Nevada

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 01 hours 05 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 pound fresh chorizo
3 cups frozen cubed hash brown potatoes
1 medium onion, diced
3/4 cup chopped sweet red pepper
2 garlic cloves, minced
5 large eggs
1-1/2 cups half-and-half cream
1 can (4 ounces) chopped green chiles
2 teaspoons chili powder
1 cup shredded Monterey Jack or pepper jack cheese
1 cup shredded cheddar cheese
3 tablespoons minced fresh cilantro, divided
Sour cream
Hot pepper sauce

Steps:

In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.

Nutrition Facts : Calories 461 calories, FatContent 34g fat (15g saturated fat), CholesterolContent 215mg cholesterol, SodiumContent 1017mg sodium, CarbohydrateContent 10g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 25g protein.

CHORIZO EGG CASSEROLE RECIPE: HOW TO MAKE IT

Chorizo Egg Casserole Recipe: How to Make It image

Growing up on chorizo and egg burritos, I decided it was time for a remake. In the morning when I make coffee, I pop this in the oven and an hour later, breakfast is ready! —Relina Shirley, Reno, Nevada

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 01 hours 05 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 pound fresh chorizo
3 cups frozen cubed hash brown potatoes
1 medium onion, diced
3/4 cup chopped sweet red pepper
2 garlic cloves, minced
5 large eggs
1-1/2 cups half-and-half cream
1 can (4 ounces) chopped green chiles
2 teaspoons chili powder
1 cup shredded Monterey Jack or pepper jack cheese
1 cup shredded cheddar cheese
3 tablespoons minced fresh cilantro, divided
Sour cream
Hot pepper sauce

Steps:

In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.

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