Looking for a breakfast that's both delicious and easy to make? Look no further than this chorizo breakfast casserole! Packed with the bold flavors of chorizo, bell peppers, poblano peppers, and cheese, this dish is sure to satisfy your cravings. The best part? It's surprisingly simple to put together, making it perfect for busy mornings or weekend brunches.
The secret to this casserole's amazing taste lies in cooking the bell peppers in the rendered chorizo fat. This simple step infuses the vegetables with a rich, savory depth of flavor that elevates the entire dish. Every element is perfectly seasoned, creating a symphony of tastes that will leave you wanting more.
Ingredients You'll Need:
- 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
Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 13- x 9-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Add chorizo and cook, stirring to break up the meat into small pieces, until browned, about 8 minutes. Transfer to a paper towel-lined plate. Do not wipe the skillet clean.
- Add bell pepper and poblano to the drippings in the skillet. Cook over medium heat, stirring occasionally, until softened, about 5 minutes. Remove the skillet from heat.
- Whisk together eggs, half-and-half, garlic salt, onion powder, black pepper, and chili powder in a large bowl until fully combined. Stir in sausage, bell pepper, poblano, and cheeses until well combined.
- Spread hash browns in an even layer in the prepared baking dish. Pour the egg mixture over the hash browns, pressing to fully submerge them.
- Bake in the preheated oven until the eggs are set in the center and the top is golden brown, 40 to 45 minutes. Let stand for 10 minutes. Top evenly with avocado slices. Sprinkle evenly with scallions.
Tips for a Perfect Chorizo Breakfast Casserole:
- Don't skip the cooking spray: It prevents the casserole from sticking to the baking dish.
- Use fresh chorizo: It adds a richer flavor than pre-cooked chorizo.
- Cook the chorizo thoroughly: Ensure the meat is fully cooked before combining it with the other ingredients.
- Don't overcook the peppers: They should be softened but still retain their vibrant color and crunch.
- Let the casserole cool for 10 minutes before serving: This allows the eggs to set properly and makes it easier to cut into slices.
Nutrition Information:
Serving size: 1/12 of the recipe
Calories: 668
Total Fat: 50g
Saturated Fat: 16g
Cholesterol: 189mg
Sodium: 1463mg
Total Carbohydrate: 36g
Dietary Fiber: 6g
Total Sugars: 3g
Protein: 23g
Looking for More Breakfast Inspiration?
Check out these other delicious breakfast recipes:
- Breakfast Burrito Bowl
- Fluffy Pancakes
- French Toast Casserole
Enjoy this hearty and flavorful chorizo breakfast casserole, and let us know what you think in the comments below!
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