HOW TO MAKE CHORIZO AND EGG BURRITOS RECIPES

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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

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.

IMPOSSIBLY EASY MEXICAN CHORIZO BREAKFAST BAKE (WITH …



Impossibly Easy Mexican Chorizo Breakfast Bake (With … image

This skillet bake is big on flavor without the fuss! Please hungry family and friends with this easy bake filled with chorizo, cheese and black beans.

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 10

1 lb bulk chorizo sausage
1 small yellow onion, diced
2 cloves garlic, finely chopped
1 can (15 oz) Progresso™ black beans, drained, rinsed
2 cups shredded Monterey Jack cheese (8 oz)
3/4 cup Original Bisquick™ mix
1 1/2 cups milk
3 eggs
1 tablespoon chopped fresh cilantro
Sliced fresh avocado, chopped fresh tomato, salsa, hot sauce, lime wedges, if desired

Steps:

  • Heat oven to 400°F. In 10-inch cast-iron skillet, cook chorizo, onion and garlic over medium-high heat, stirring occasionally, until chorizo is no longer pink and onion is tender; drain.
  • Reserve 3/4 cup of the black beans; stir remaining black beans into chorizo mixture in skillet along with 1 cup of the cheese.
  • In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over mixture in skillet. Top with reserved black beans and remaining 1 cup cheese.
  • Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Top with chopped cilantro. Serve with remaining ingredients.
  • Make-Ahead Directions: Make as directed through step 3. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.

Nutrition Facts : Calories 690 , CarbohydrateContent 30 g, CholesterolContent 200 mg, FatContent 4 1/2 , FiberContent 6 g, ProteinContent 38 g, SaturatedFatContent 20 g, ServingSize 1 Serving, SodiumContent 1590 mg, SugarContent 7 g, TransFatContent 1 g

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