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.
EGG AND CHORIZO CASSEROLE
This Egg and Chorizo Casserole might just be the perfect weekend breakfast. It's got everything you love like spicy chorizo, cheese, eggs, and sourdough bread.
Provided by Wendy O'Neal
Categories breakfasts
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 425F degrees and prepare a 2 quart casserole dish with nonstick cooking spray.
- Cook chorizo over med-high heat in a large pan (remove casings if you have links). Break up with the back of a spoon and cook until no long pink. Drain on paper towels. Add bread cubes and 3/4 of the cooked chorizo to the casserole pan.
- In a large bowl, beat eggs with milk and seasonings. Stir in 1 1/2 cups cheese and pour gently over bread mixture. Sprinkle remaining chorizo and cheese on top.
- Bake 20-25 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 510 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 220 milligrams cholesterol, Fat 36 grams fat, Fiber 1 grams fiber, Protein 30 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 1306 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
CHEESY CHORIZO EGG CASSEROLE
Try our Cheesy Chorizo Egg Casserole recipe for a family night dinner. With 12 servings, there's plenty Cheesy Chorizo Egg Casserole to go around!
Provided by My Food and Family
Categories Dairy
Time 13h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Layer half each of the bread cubes, chorizo, VELVEETA and tomatoes in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
- Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec. or until softened; whisk until creamy. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended. Whisk in eggs. Pour over ingredients in baking dish; cover with foil. Refrigerate overnight.
- Heat oven to 350ºF. Bake casserole (covered) 50 min. or until knife inserted in center comes out clean, uncovering for the last 20 min.
Nutrition Facts : Calories 360, Fat 24 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 210 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 0.5488 g, Sugar 0 g, Protein 18 g
CHEESY EGG CASSEROLE
This dish is perfect for potlucks because it looks so pretty on the table and, best of all, it can be made ahead of time. Although I don't live in the country, my family and I love the country flavor of this hearty egg and cheese casserole. -Dawn Reeve, Salt Lake City, Utah
Provided by Taste of Home
Time 50m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Toss Monterey Jack cheese with flour; place in a greased 13x9-in. baking dish. Top with cheddar cheese; sprinkle with bacon. Beat eggs and milk; pour over all. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. , Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 382 calories, Fat 30g fat (17g saturated fat), Cholesterol 235mg cholesterol, Sodium 592mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein.
CHEESY EGG CASSEROLE
I make this for family brunches. Make it the night before and just bake it in the morning. Serve with coffeecake and fresh fruit. I've always received compliments when I serve this.
Provided by Margo59
Categories Breakfast
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 6
Steps:
- Toss Monterey Jack cheese with flour; place in bottom of greased 13 x 9-inch pan.
- Top with Cheddar cheese.
- Place chopped Canadian Bacon evenly over cheeses.
- Beat eggs and milk in bowl and pour over the bacon.
- Cover and chill overnight in refrigerator.
- Remove from frig for 30 minutes before baking.
- Bake, uncovered at 325 degrees for 40-45 minutes or until a knife inserted near center comes out clean.
- Let stand for 5 minutes before cutting.
- (Time does not reflect refrigeration time).
Nutrition Facts : Calories 326.7, Fat 24.2, SaturatedFat 13.6, Cholesterol 249.5, Sodium 601.1, Carbohydrate 2.5, Sugar 0.5, Protein 23.9
CHORIZO EGG CASSEROLE
I made this with almond milk instead of half and half, and it did not disappoint. The smell is enough to make you hungry when you're not. Recipe courtesy of Taste of Home.
Provided by AmyZoe
Categories Breakfast
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, cook and crumble chorizo over medium-high heat until cooked through, 5 to 7 minutes. Drain on paper towels.
- In same skillet, cook and stir potatoes, onion, and pepper until tender, about 5 to 7 minutes. Add garlic, cook a minute longer. Remove from heat and stir in chorizo. Cool 15 minutes.
- Whisk eggs, cream, green chilies, and chili powder. Layer a greased 11x7 inch baking dish with half of each of the following: chorizo mixture, cheeses, and egg mixture. Sprinkle with tablespoon cilantro. Top with remaining chorizo and eggs. Sprinkle with remaining cheese and a tablespoon cilantro. Refrigerate, covered, overnight (I just made mine right away and didn't refrigerate).
- Preheat oven to 350. Remove casserole from refrigerator while oven heats. Bake, uncovered, until set and bubbling, about 35 to 40 minutes.
- Let stand 10 minutes before serving. Sprinkle with remaining cilantro.
- Serve with sour cream and pepper sauce.
Nutrition Facts : Calories 444, Fat 31.6, SaturatedFat 14.6, Cholesterol 168.3, Sodium 767, Carbohydrate 17.2, Fiber 1.7, Sugar 1.8, Protein 22.6
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
IMPOSSIBLY EASY MEXICAN CHORIZO BREAKFAST BAKE (WITH MAKE-AHEAD DIRECTIONS)
This skillet bake is big on flavor without the fuss! Please hungry family and friends with this easy bake filled with chorizo, cheese and black beans.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. In 10-inch cast-iron skillet, cook chorizo, onion and garlic over medium-high heat, stirring occasionally, until chorizo is no longer pink and onion is tender; drain.
- Reserve 3/4 cup of the black beans; stir remaining black beans into chorizo mixture in skillet along with 1 cup of the cheese.
- In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over mixture in skillet. Top with reserved black beans and remaining 1 cup cheese.
- Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Top with chopped cilantro. Serve with remaining ingredients.
- Make-Ahead Directions: Make as directed through step 3. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.
Nutrition Facts : Calories 690, Carbohydrate 30 g, Cholesterol 200 mg, Fat 4 1/2, Fiber 6 g, Protein 38 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 1590 mg, Sugar 7 g, TransFat 1 g
CHEESY CHORIZO CASSEROLE
This is a yummy all-in-one dish that is my personal concoction! It is very customizable; feel free to add or subsitute to your taste. Corn or flour tortillas - both yummy. Leave out the refried beans if you don't like 'em - no problemo! Add diced tomatoes and pickled jalapenos - mmmmm. Any kind of cheese you like - shredded,...
Provided by Heidi Cardenas
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Heat a teaspoon of oil in a large fry pan. Dice the onion and toss it in the pan. Add the chorizo, breaking it up into small chunks. Turn the heat to low and let the sausage cook for about 10 minutes.
- 2. While the chorizo is cooking, dice the potatoes and preheat the oven to 425 degrees. Add a tablespoon of oil to a large casserole pan and toss the potatoes in, adding a good coating of salt and pepper. Put the diced potatoes in the oven to roast for 25 minutes.
- 3. When both the chorizo and potatoes are done, add the eggs to the pan with the chorizo, scramble them with the sausage and cook until done. Add the chorizo and scrambled eggs to the potatoes in the casserole pan. Add dollops of refried beans to the mixture, tear up the tortillas and throw them in there, and toss in the shredded cheese. Mix everything around a bit with a fork so it's all evenly distributed and pop the whole thing back in the oven for another 15 minutes until golden brown.
- 4. Serve as is or add toppings such as shredded lettuce, diced tomatoes and sour cream, or warmed green enchilada sauce.
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