Huevos Y Chorizo Cazuelaeggs Chorizo Casserole Food

CHORIZO CON HUEVOS (SPICY MEXICAN SAUSAGE WITH EGGS)

Steps:

• Place chorizo sausage in a skillet over medium-high heat; cook and stir until sausage is browned and cooked through, about 5 minutes.
• Stir eggs into the sausage; cook and stir until eggs are set and scrambled with the chorizo, 3 to 5 minutes.
• Warm corn tortillas on an electric skillet until they are heated through, about 2 minutes.
• Place egg and chorizo into corn tortillas.

HUEVOS Y CHORIZO CAZUELA(EGGS & CHORIZO CASSEROLE)

Steps:

• 1. Preheat oven to 400 Deg.
• 2. Coat a 9 X 13 pan with non-stick spray. Place frozen potatoes in bottom of pan.
• 3. In a large skillet, over medium heat, brown both sausages until cooked through and crumbly. *Note: Chorizo can be very greasy so be sure to drain well.
• 4. While Sausage is browning dice one medium onion and layer evenly over potatoes.
• 5. Drain sausage mixture and layer evenly over top of potatoes and onion.
• 6. In a large bowl, mix eggs, milk, salt, and pepper, until combined. Pour mixture over rest of ingredients, in pan, and let settle.
• 7. Bake uncovered for 1 hour or until eggs are set. Check with toothpick and when it comes out clean it's done.
• 8. Remove pan, from oven, and mop up any excess grease from top.* Cover mixture with cheese and bake an additional 10 minutes or until cheese is hot and bubbly.
• 9. When done,Let casserole sit for at least 10 minutes,it will be very hot. Cut into 8 servings and top with Crema or Sour Cream, and/or your favorite sauce or salsa. Enjoy!
• 10. *TIP: Use paper towel or slices of bread to mop off excess grease from casserole.

HUEVOS CON CHORIZO

Steps:

• For the pico de gallo: Combine the tomatoes, jalapeno, onion, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
• For the eggs: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up the meat into big chunks, until well-browned, about 4 minutes. If the mixture seems dry, add another tablespoon of oil. Add the onion and cook, stirring, until tender (reduce the heat if the onion browns too quickly), about 3 minutes. Turn the heat to medium-low.
• Beat the eggs in a bowl until frothy. Stir the butter into the skillet. When it has just melted, pour the eggs over the chorizo and stir constantly with a wooden spoon or rubber spatula until they are just set. Garnish with the reserved cilantro and serve with the tortillas, avocado and pico de gallo.

HUEVOS RANCHEROS CASSEROLE

Steps:

• Spray 8 inch square baking dish with non-stick cooking spray.
• Place 4 tortillas in bottom of dish, overlapping as necessary, about 1/2 to 1 inch up sides of dish. Cut the last tortilla in half, and then into strips.
• Sprinkle 1/2 cup of the cheese over tortillas in dish. Top with chorizo, chiles and 1/2 cup cheese.
• Arrange tortilla strips over cheese.
• In medium bowl, combine eggs, milk, oregano and red pepper; beat well. Pour over mixture in baking dish.
• Sprinkle with remaining cheese; press lightly into egg mixture.
• Cover with foil and refrigerate 8 hours or overnight.
• Heat oven to 350. Bake covered casserole 30 minutes.
• Uncover, bake an additional 15 to 20 minutes or until knife inserted in center comes out clean.
• Let stand 5 minutes before serving. Serve with salsa.

CHORIZO EGG CASSEROLE

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.

HUEVOS CON CHORIZO Y PAPAS

Steps:

• Preheat oven to 375 degrees.
• Heat oil in a large skillet over medium high heat. Place potatoes, onion and chorizo in a skillet. Cook until chorizo is brown and crumbly and potatoes are not quite cooked through; drain.
• Divide mixture evenly between four ovenproof bowls (5" cast iron skillets work great). Break an egg, being careful not to break yolk, into each bowl on top of mixture. Place bowls on a baking sheet. Bake uncovered, for 18-20 minutes or until eggs reach desired doneness.
• Serve each dish topped with 1 tablespoon pico de gallo, 1 tablespoon crema, 1 tablespoon queso fresco. Garnish with chopped avocado and cilantro.

HUEVOS CHORIZO SCRAMBLE (CHORIZO & EGGS)

Steps:

• Heat chorizo in oil, fry until browned, drain off any excess oil; add onion cook 2-3 min., then add chilies.
• Beat eggs well and cook scrambled style in a medium sized skillet,when almost done, fold in cheese, chorizo mixture & lastly cilantro leaves.
• The meat/egg mixture can be served as is with avacado and salsa on the side or rolled in a flour tortilla, burrito style garnished with avacado & salsa.