Imported from the web

Chorizo Breakfast Casserole

Name: Chorizo Breakfast Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 75 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 1 lb Chorizo; 20 oz Shredded hash browns (Thawed); 2 tbsp Taco seasoning; 1 cup Salsa; 1 tsp Salt; 0.5 tsp Black pepper; 12 Large eggs; 0.333 cup Milk (The structured ingredient list specifies 1/3 cup.); 2 cup Shredded Mexican cheese blend (Use 1 cup in the egg mixture and the remaining 1 cup as the topping.); Non-stick cooking spray (For coating the 9x13-inch baking dish; amount not specified.)

Recipe by Carrie Barnard

Imported by Jerry Vogel on SeeMeCook

A hearty breakfast casserole made with spicy chorizo, shredded hash browns, seasoned eggs, salsa, and Mexican cheese. It is baked until set, topped with melted cheese, and served warm.

12 servings75 minMexican

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Ingredients

1 lb Chorizo
20 oz Shredded hash browns (Thawed)
2 tbsp Taco seasoning
1 cup Salsa
1 tsp Salt
0.5 tsp Black pepper
12 Large eggs
0.333 cup Milk (The structured ingredient list specifies 1/3 cup.)
2 cup Shredded Mexican cheese blend (Use 1 cup in the egg mixture and the remaining 1 cup as the topping.)
Non-stick cooking spray (For coating the 9x13-inch baking dish; amount not specified.)

Steps

1
Preheat the oven to 350°F (175°C). Spray a 9x13-inch baking dish with non-stick cooking spray.
2
Heat a large skillet over medium-high heat. Add the chorizo and cook it, breaking it apart as it browns, until fully cooked through.
3
In a large mixing bowl, whisk together the eggs, milk, taco seasoning, salt, and black pepper until combined.
4
Add the thawed shredded hash browns and salsa to the egg mixture. Stir until well combined.
5
Add the cooked chorizo to the bowl and stir until it is evenly incorporated.
6
Gently fold 1 cup of the shredded Mexican cheese blend into the mixture.
7
Pour the mixture into the prepared baking dish and spread it evenly.
8
Bake for 35–45 minutes, or until the center is set and no longer jiggly.
9
Sprinkle the remaining 1 cup of shredded Mexican cheese blend evenly over the top of the casserole.
10
Return the casserole to the oven and bake for an additional 5 minutes, or until the cheese is melted.
11
Remove the casserole from the oven and let it rest for 10–15 minutes so the mixture can set before serving.
12
Slice the casserole into 12 servings and serve warm.

Notes

Refrigerate leftovers in an airtight container for 3–4 days. The casserole may be frozen before or after baking; for baked casserole, cool completely, cover with plastic wrap and foil, and freeze for up to 3 months. Thaw completely before baking or reheating. The source also suggests serving with sour cream, fresh cilantro, sliced avocado, fruit salad, black beans, breakfast potatoes, fruit kabobs, or corn salad. Cooking time may vary; the casserole is done when the center is set and the top is golden brown.