Chorizo Breakfast Casserole
This Chorizo Breakfast Casserole is hearty, delicious and easy to make. Adding in the chorizo is a hint of spice in every bite.
Servings: 12
Cost: $16.18 Recipe,$1.35 per Serving
Ingredients
- 1 pound Chorizo
- 20 ounces Shredded Hash Browns thawed
- 2 Tablespoons Taco Seasoning
- 1 cup Salsa
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 12 Large Eggs
- ⅓ cup Milk
- 2 cups Shredded Mexican Cheese Blend
Instructions
- Preheat the oven to 350°F and spray a 9x13-inch baking dish with non-stick cooking spray.
- In a large skillet over medium-high heat, cook 1 pound chorizo, breaking it apart as it browns, until fully cooked through.
- In a large mixing bowl, whisk together 12 large eggs, ? cup milk, 2 tablespoons taco seasoning, 1 teaspoon salt, and ½ teaspoon black pepper.
- Stir 20 ounces thawed shredded hash browns and 1 cup salsa into the egg mixture until well combined.
- Add the cooked chorizo to the bowl and stir until evenly incorporated.
- Gently fold in 1 cup shredded Mexican cheese blend.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 35–45 minutes, or until the center is set and no longer jiggly.
- Sprinkle the remaining 1 cup shredded Mexican cheese blend evenly over the top of the casserole.
- Return the casserole to the oven and bake for an additional 5 minutes, or until the cheese is melted.
- Remove the casserole from the oven and let it rest for 10–15 minutes before serving.
- Slice into 12 servings and serve warm.
Notes
Refrigerate the leftovers in an airtight container for up to 3-4 days.
Nutrition
Calories: 274kcal | Carbohydrates: 11g | Protein: 18g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 200mg | Sodium: 590mg | Potassium: 280mg | Fiber: 1g | Sugar: 1g | Vitamin A: 637IU | Vitamin C: 4mg | Calcium: 259mg | Iron: 2mg
