Spanish Egg Casserole Food

SPANISH EGG CASSEROLE

Spanish Egg Casserole image

I got this recipes from my girlfriends Mom when we was in High School ( just a few years ago). They had just moved here from Spain.I fix it to take to the beach and when we have company.

Provided by Audra LeNormand @sslady77575

Number Of Ingredients 11

Ingredients

12 medium eggs
3-4 large potatoes sliced
1 medium onion chopped
1/2 medium bell pepper chopped
1/2 cup(s) cilantro, fresh chopped
1/2 pound(s) bacon chopped
1 cup(s) cheddar cheese
2 medium jalapeno peppers de-seeded & chopped
1/2 cup(s) half and half
- salt and pepper to taste
1 bottle(s) pam spray

Steps:

Preheat oven to 375 degrees.Spray 9X13 pan with Pam.
Peel potatoes and layer in pan.
Break eggs into bowl,mix with half & half. Add onion,bell pepper, cilantro and jalapenos.Pour over potatoes.
Put bacon all over the top.Cook for and hour. Put cheese on just before it finishes.Serve with Biscuits and salsa.

CHORIZO EGG CASSEROLE

Chorizo Egg Casserole image

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

Categories Breakfast Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 pound fresh chorizo
3 cups frozen cubed hash brown potatoes
1 medium onion, diced
3/4 cup chopped sweet red pepper
2 garlic cloves, minced
5 large eggs
1-1/2 cups half-and-half cream
1 can (4 ounces) chopped green chiles
2 teaspoons chili powder
1 cup shredded Monterey Jack or pepper jack cheese
1 cup shredded cheddar cheese
3 tablespoons minced fresh cilantro, divided
Sour cream
Hot pepper sauce

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.

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