I'm someone who has to eat breakfast every day. I'm starving as soon as I wake up. I don't, however, always want to cook that early in the morning. That's where this Easy Breakfast Casserole with Chorizo comes in handy! It's perfect for brunch on the weekend and heats up great during the work week. It is also light but cheesy and packed full of veggies!
For this dish you'll need eggs, chorizo, onions, garlic, bell peppers (I use mini but full size works fine), poblano chile pepper, grape tomatoes, milk, fresh cilantro, shredded cheese, chili powder, cumin, red pepper flakes, salt and pepper.
What is Chorizo?
A Mexican or Spanish pork that is more spicy than most sausage. It's my favorite!
Preheat oven to 450 and spray a 9x13 casserole dish with nonstick spray. In a large skillet cook chorizo until browned. Add onions and peppers and saute for about 5 minutes.
Add tomato and garlic and saute for a few more minutes. Drain off any excess fat.
Meanwhile add eggs to a large bowl.
Whisk together with milk and spices.
Fix in cheese and cilantro. You can use any Mexican cheese blend, but I like to shred a mixture of cheddar, Monetary Jack and Pepperjack.
Pour sausage mixture into baking dish.
Top with egg mixture and some more cheese. Bake for about 15-20 minutes or until set. You can tell this by carefully jiggling the pan. It should be firm.
Pull out and allow to cool before serving.
I can smell this all over again. mmmm.
I cut this casserole into small squares for serving. Top with hot sauce, taco sauce or even avocado, tomatoes, cilantro... whatever you'd like! You can portion out all the leftover servings or simply cover the baking dish and place it in the fridge. Enjoy!!
You might also enjoy:
Spicy Cheddar Egg Muffins with Roasted Red Peppers & Spinach
- nonstick cooking spray
- 9 oz Chorizo sausage (ground or links with casing removed)
- 1 small onion, diced
- 1 red bell pepper or 3-4 small mini bell peppers, diced
- 1 fresh poblano chile pepper, chopped
- 1 cup grape tomatoes, chopped
- 3-4 cloves of garlic, minced
- 12 eggs
- ½ cup whole milk
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 cup shredded Mexican cheese (or mix of cheddar, Monetary Jack and Peppermint), divided
- 2 tablespoon fresh cilantro, chopped
- hot sauce, taco sauce, avocado, cilantro or tomato to top
- Preheat oven to 450 and spray 9x13 baking dish with nonstick spray.
- Cook chorizo in large skillet over medium heat until almost brown.
- Stir in onion and peppers. Saute for 5 minutes.
- Add tomatoes and garlic and saute a couple more.
- Drain off any excess fat.
- Meanwhile, in a large bowl whisk together eggs, milk and spices.
- Stir in ½ cup cheese and cilantro.
- Pour sausage mix into a baking dish.
- Top with egg mix.
- Top with rest of cheese.
- Bake for 15-20 minutes or until set.
- Cool then slice and serve.
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