CHORIZO EGG CASSEROLE
Growing up on chorizo and egg burritos, I decided it was time for a remake. In the morning when I make coffee, I pop this in the oven and an hour later, breakfast is ready! -Relina Shirley, Reno, Nevada
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.
Nutrition Facts : Calories 461 calories, Fat 34g fat (15g saturated fat), Cholesterol 215mg cholesterol, Sodium 1017mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
BREAKFAST TACOS WITH CHORIZO, EGG AND POTATO
Steps:
- For the pico de gallo: Mix together the tomatoes, lime juice, cilantro, garlic, avocados and onions in a medium bowl. Sprinkle with salt and black pepper. Cover and chill.
- For the tacos: Heat the oil in a large skillet over medium-high heat. Saute the chorizo until cooked through, breaking up with back of wooden spoon, about 5 minutes. Transfer the chorizo to a paper-towel-lined-plate. Add the potatoes and cook, covered, stirring occasionally until soft, 6 to 8 minutes. Sprinkle with salt and pepper. Transfer to a paper-towel-lined-plate. Whisk the eggs and sprinkle with salt and pepper in a medium bowl. Add the eggs to the same skillet and cook over medium heat, stirring until the eggs are softly set, 1 to 2 minutes. Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs. Toast the tortillas in a small skillet over medium-high heat, topping each tortilla evenly with the cheese, until the cheese melts and the tortillas begin to crisp on the bottom, about 1 minute. Transfer to a platter. Put 1/2 cup of the egg and chorizo mixture in each tortilla and top with 1 tablespoon of the pico de gallo. Reserve any leftover pico de gallo for another use. Fold each tortilla in half and serve with the sour cream and hot sauce.
CHORIZO BREAKFAST TACOS WITH POTATO HASH AND EGGS
Chorizo breakfast tacos with potato hash and eggs are ridiculously flavorful, quick, and easy. The perfect meal any time of day!
Provided by Culinary Envy
Categories Breakfast and Brunch Potatoes
Time 18m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a nonstick skillet over medium-high heat until shimmering. Add potatoes, onion, garlic powder, and onion powder to one side of the skillet and season with salt and pepper. Add chorizo sausage on the other side of the skillet and saute, breaking up with the back of a spoon, until browned, about 5 minutes. Turn over the potatoes after a couple of minutes so they get brown on both sides.
- Combine eggs, milk, 1 tablespoon cilantro, salt, and pepper in a bowl. Reduce heat and pour egg mixture into the skillet. Stir eggs until they are very softly set, about 3 minutes. Remove from heat.
- Spread out warmed tortillas and divide potato, chorizo, and egg mixture among them. Sprinkle with remaining 2 tablespoons cilantro. Top with Cheddar cheese and salsa.
Nutrition Facts : Calories 420.8 calories, Carbohydrate 27.9 g, Cholesterol 196.4 mg, Fat 26.1 g, Fiber 3.8 g, Protein 19.6 g, SaturatedFat 9.4 g, Sodium 679.5 mg, Sugar 2.5 g
CHORIZO, POTATOES AND EGGS
A nice breakfast or brunch dish. Serve with warm tortillas, and green chiles on the side, if desired.
Provided by Wiley
Categories Breakfast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Cook your chopped potatoes in a 12" frying pan.
- Saute chorizo in a sauce pan by it's self, while the potatoes finish cooking.
- Pour cooked chorizo sauce into your cooked potatoes (pour off excess oils to taste).
- Mix the chorizo completely into your cooked potatoes.
- Pour your eggs into your mixed potatoes and chorizo and stir or you can fold and make an omelet.
- Cook until done and server immediately, as scrambled eggs, a burrito or an omelet.
- If your crowd is really big eaters, add spainsh rice and refiried beans -- I make this even on camping trips, you should see the people in the campgrounds looking around when they smell this in the morning, put out some Menudo with onions, clantro and you have a very tasty meal no matter where you are, enjoy.
SAUTEED POTATOES WITH CHORIZO
Provided by Marcela Valladolid
Categories side-dish
Time 35m
Yield 4 to 6 servings (or about 3 cups)
Number Of Ingredients 5
Steps:
- Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.
POTATO, PEPPER & CHORIZO STEW WITH FRIED EGGS
Budget-friendly, Mexican-style pepper stew topped with an egg - a huevos rancheros for supper time
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat half the oil in a pan with a lid and add the onion and peppers. Fry for 10-15 mins until soft, then add the garlic and chorizo and sizzle until the chorizo releases its oils.
- Add the potatoes and stir for 1 min. Pour over the stock, cover with a lid and simmer for 15 mins, or until the potatoes are tender. Remove the lid and season. Bring to the boil and boil rapidly to reduce until most of the liquid has evaporated.
- Meanwhile, fry the eggs in the remaining oil. Spoon the stew onto bowls, then place a fried egg on top and serve sprinkled with parsley.
Nutrition Facts : Calories 493 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 1.4 milligram of sodium
BUTTER BEAN, CHORIZO & SPINACH BAKED EGGS
This budget-friendly, midweek meal is simple, satisfying and made in one pan. Less washing up, more flavour!
Provided by Katie Marshall
Categories Main course, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Heat the oil in a medium frying pan (ovenproof if you have one) over a medium heat. Add the onion and cook for 3 mins until starting to soften.
- Add the garlic, chilli flakes and chorizo, and fry for another 2 mins before adding the butter beans and a generous pinch of salt. Stir to combine, then cook for 2 mins more. Add the spinach and a splash of water and stir until wilted. Remove from the heat.
- If your pan isn't ovenproof, tip the mixture into a medium casserole dish. Make four dips in the mixture with the back of a tablespoon and crack the eggs into each hole. Sprinkle with salt and freshly ground pepper (and extra chilli, if you like), then bake for 5-6 mins until the egg whites are set and the yolk is still runny. Serve with a scattering of chopped coriander, if you like.
Nutrition Facts : Calories 504 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 2.3 milligram of sodium
SPANISH EGGS WITH CHORIZO & PEPPERS
You'll need only five ingredients for this brunch-friendly one-pan recipe- let paprika from the sausage infuse the onion and new potatoes
Provided by Good Food team
Categories Breakfast, Brunch, Main course
Time 40m
Number Of Ingredients 5
Steps:
- Steam the potatoes for 15-20 mins or until cooked.
- Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate.
- Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season.
- Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.
Nutrition Facts : Calories 415 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
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