Chile Chorizo Hash Brown Breakfast Casserole Recipes

CHORIZO HASH BROWN BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F, if baking right away.
• Grease a 9x13 baking pan.
• In a large skillet, cook the chorizo over medium-high heat, breaking it up into smaller chunks as it cooks.
• Add the red bell pepper, orange bell pepper, and red onion to the chorizo and cook until softened, about 5-7 minutes.
• In a medium bowl, whisk together the eggs, milk, sour cream, salt, and green chiles.
• Add the hash browns and chorizo mixture to the bottom of the prepared pan, and stir a little to combine.
• Top with the cheese.
• Pour the egg mixture evenly over the cheese.
• At this point you can either cover and refrigerate overnight, or bake immediately.
• Bake in the oven for 40-50 minutes, until the cheese is golden brown and the middle is set. If you refrigerate overnight, I recommend taking it out of the refrigerator 30 minutes prior to baking to let it come closer to room temperature.
• Serve topped with cilantro, green onions, and jalapenos! Enjoy!

CHILE CHORIZO HASH BROWN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350° F. Saute onions in a large skillet or non-stick pan over medium heat until fragrant, about 5 minutes.
• Increase heat to medium-high and stir in chorizo. Cook 5 minutes more while breaking up the meat.
• Stir in flour and cook 1-2 minutes more. Reduce heat to medium and slowly stir in milk. Heat, stirring often, until it comes to a low boil and thickens slightly.
• Remove pan from heat and stir in green chilies and 2-cups of cheese until melted. Let sit for a few minutes to cool.
• If not enough room, transfer the mixture to a large bowl, then fold in hash browns. Whisk in eggs until well combined.
• Pour mixture into a greased 9 x 13 glass baking dish. Sprinkle evenly with remaining cheese. Bake for 50-60 minutes, until the casserole has mostly set and the top is golden brown. Let sit 5 minutes before cutting into squares and serving.

HASH BROWN ENCHILADA BREAKFAST CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish or casserole with cooking spray.
• Heat 10-inch heavy-bottomed skillet over medium-high heat. Add chorizo, 1/4 cup of the green bell pepper, 1/4 cup of the red bell pepper and 1/4 cup of the onion. Cook about 10 minutes, stirring frequently and breaking up chorizo with wooden spoon, until chorizo is no longer pink and vegetables are softened.
• Reduce heat to medium-low. Stir in black beans, enchilada sauce, cream cheese and taco seasoning mix until well combined. Cook about 2 minutes or until warmed through. Transfer mixture to baking dish.
• Wipe out skillet, and return to stovetop over medium-low heat. Add olive oil. In large bowl, beat eggs, milk, and salt and pepper with whisk. Pour into skillet and cook 5 to 7 minutes, stirring occasionally, until eggs are a soft scramble. Remove from heat; stir in 1 cup of the shredded cheese. Spread evenly over top of mixture in baking dish.
• In large bowl, mix remaining 1/4 cup green bell pepper, 1/4 cup red bell pepper, 1/4 cup onion, 1 cup shredded cheese and the hash brown potatoes. Spread evenly over eggs in baking dish.
• Bake 30 to 35 minutes or until bubbly and baked through and potatoes on top are golden brown. Sprinkle with chopped fresh cilantro. Serve warm.

GREEN CHILI HASH BROWNS CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Place all ingredients in a large bowl and stir gently to combine thoroughly.
• Pour mixture into a 13x9x2 inch pan.
• Cover and bake for 30 minutes.
• Uncover and bake until top is golden brown, about 45 minutes.
• Serve hot.

CHILES RELLENOS BREAKFAST BAKE

Steps:

• Preheat oven to 350°. In a greased 13x9-in. baking dish, layer half the potatoes; all the chiles, opened flat; all the salsa; half the sausage; and half the cheese. Repeat layers with remaining potatoes, sausage and cheese., Beat eggs and milk; add cumin, salt and pepper. Pour over potato mixture., Bake, uncovered, until eggs are set in center, 35-40 minutes. Let stand 15 minutes. If desired, serve with warm tortillas, sour cream and additional salsa.