Description

This Chorizo Egg Bake is a hearty and flavorful breakfast casserole perfect for morning meals or brunch gatherings. Featuring spicy chorizo sausage, tender hash browns, sautéed peppers and onions, and a rich mixture of eggs and cream, all topped with melted cheese, this dish offers a satisfying blend of textures and bold flavors. Baking it in the oven creates a bubbly, golden top, making it both comforting and delicious.

Ingredients

Meat

1 pound chorizo sausage

Vegetables

3 cups frozen hash browns (cubed)
1 onion (diced)
¾ cup red pepper (chopped, about 1 small or ½ a large pepper)
2 garlic cloves (minced)

Dairy

6 large eggs
¾ cup half and half cream
2 cups shredded cheese (Cheddar Jack or similar blend)

Spices

2 teaspoons chili powder

Others

Cooking spray (for greasing the pan)

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Instructions

Preheat and prepare: Preheat your oven to 375°F (190°C) and lightly spray an 11x7-inch baking pan with cooking spray to prevent sticking.
Cook chorizo: In a nonstick skillet over medium heat, cook and crumble the chorizo until it's browned and fully cooked, about 5-7 minutes. Remove the cooked chorizo and drain on a paper towel-lined plate to remove excess grease.
Sauté vegetables: In the same skillet, add the diced onions and chopped red peppers. Cook and stir for a few minutes until they begin to soften. Add the frozen cubed hash browns and continue cooking, stirring often, until the vegetables are tender. Stir in minced garlic and cook for an additional minute. Remove from heat and mix in the cooked chorizo. Allow the mixture to cool for at least 10 minutes.
Mix eggs and seasoning: In a separate bowl, whisk together the eggs, half and half cream, and chili powder until well combined.
Assemble layers: Spread half of the chorizo and vegetable mixture evenly in the prepared baking pan. Sprinkle half of the shredded cheese (1 cup) over the mixture, then pour half of the egg mixture evenly on top.
Repeat layers: Add the remaining chorizo mixture over the egg layer, pour the remaining egg mixture on top, and finish by sprinkling the rest of the shredded cheese evenly over everything.
Bake: Place the pan in the preheated oven and bake uncovered for 30-35 minutes, until the casserole is cooked through, bubbly, and the cheese is melted and lightly browned.
Rest and serve: Remove the bake from the oven and let it stand for 10 minutes to set before cutting and serving.

Notes

Allowing the chorizo and vegetable mixture to cool before adding the eggs prevents the eggs from cooking prematurely.
Use a blend of cheeses like Cheddar Jack for best flavor and meltability.
This casserole can be made ahead and refrigerated overnight before baking.
For a spicier version, add more chili powder or diced jalapeños.
Make sure to thaw and drain hash browns to avoid excess moisture in the bake.