Chorizo Egg Casserole
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 2 garlic cloves minced
- 1 cup shredded cheddar cheese
- 2 teaspoons chili powder
- sour cream
- 1 medium onion diced
- 5 large eggs
- hot pepper sauce
- 1 can (4 ounces) chopped green chilies
- 3/4 cup chopped sweet red pepper
- 1 pound fresh chorizo
- 3 cups frozen cubed hash brown potatoes
- 1-1/2 cups half-and-half cream
- 1 cup shredded monterey jack or pepper jack cheese
- 3 tablespoons minced fresh cilantro divided
- Carbohydrate 2.50114244775 g
- Cholesterol 334.5201607 mg
- Fat 34.339189062375 g
- Fiber 0.128455626823381 g
- Protein 25.94591358375 g
- Saturated Fat 14.14112750075 g
- Serving Size 1 1 servings. (145g)
- Sodium 908.3294899375 mg
- Sugar 2.37268682092662 g
- Trans Fat 2.532751113875 g
- Calories 426 calories
In a large 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 chilies 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 350degrees. Remove casserole from refrigerator while oven heats. Bake, uncovered, until set and bubbling, about 35-40 minutes. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.
