Chorizo Egg Casserole Recipes

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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

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.

SLOW-COOKER CHORIZO BREAKFAST CASSEROLE



Slow-Cooker Chorizo Breakfast Casserole image

My kids ask for this hearty slow-cook casserole for breakfast and dinner. I've served it with white country gravy or salsa. It's delightful either way. -Cindy Pruitt, Grove, Oklahoma

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 4h25m

Yield 8 servings.

Number Of Ingredients 10

1 pound fresh chorizo or bulk spicy pork sausage
1 medium onion, chopped
1 medium sweet red pepper, chopped
2 jalapeno peppers, seeded and chopped
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1-1/2 cups shredded Mexican cheese blend
12 large eggs
1 cup 2% milk
1/2 teaspoon pepper
Optional: Chopped avocado and tomato

Steps:

  • In a large skillet, cook chorizo, onion, red pepper and jalapenos over medium heat until cooked through and vegetables are tender, 7-8 minutes, breaking chorizo into crumbles; drain. Cool slightly., In a greased 5-qt. slow cooker, layer a third of the potatoes, chorizo mixture and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk and pepper until blended; pour over top., Cook, covered, on low 4-4-1/2 hours or until eggs are set and a thermometer reads 160°. Uncover and let stand 10 minutes before serving. If desired, top with chopped avocado and tomato.

Nutrition Facts : Calories 512 calories, Fat 32g fat (12g saturated fat), Cholesterol 350mg cholesterol, Sodium 964mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.

MEXICAN CHORIZO BREAKFAST CASSEROLE



Mexican Chorizo Breakfast Casserole image

I came up with this recipe when I was looking for a breakfast casserole, but wanted something different than the normal breakfast casseroles.

Provided by ckutac

Categories     Breakfast and Brunch     Eggs

Time 1h5m

Yield 10

Number Of Ingredients 11

3 poblano peppers, halved lengthwise and seeded
cooking spray
6 slices bread
1 pound fresh Mexican chorizo
1 tablespoon vegetable oil
1 medium onion, sliced
8 eggs
2 cups milk
1 tablespoon garlic powder
salt and ground black pepper to taste
1 ½ cups shredded Mexican cheese blend

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line the bottom with bread slices.
  • Cook chorizo over medium-high heat until starting to brown, about 3 minutes. Transfer to a bowl. Heat oil in the same pan. Add onion; cook and stir until tender, about 3 minutes. Peel poblanos and slice flesh. Mix with the onion.
  • Beat eggs and milk together in a large bowl. Season with garlic powder, salt, and pepper.
  • Spread chorizo over the bread slices. Cover with onion-poblano mixture. Pour the beaten eggs on top. Sprinkle cheese blend over the top.
  • Bake in the preheated oven until eggs are set and top is starting to brown, about 30 minutes.

Nutrition Facts : Calories 351.1 calories, Carbohydrate 14.8 g, Cholesterol 210.9 mg, Fat 23.6 g, Fiber 1.5 g, Protein 20 g, SaturatedFat 6.7 g, Sodium 709.6 mg, Sugar 4.4 g

SCRAMBLED EGGS WITH CHORIZO



Scrambled Eggs with Chorizo image

This is an authentic Mexican breakfast. My husband is full Mexican and he taught me this simple and delicious breakfast. This is for two people and I use no more than six eggs for the both of us. You might use less or more, it doesn't matter. Enjoy!

Provided by cupcake_sweetie

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 4

cooking spray
¼ cup Mexican-style chorizo, or more to taste
6 eggs
salt to taste

Steps:

  • Spray a large nonstick skillet with cooking spray; warm over medium-high heat. Add chorizo; cook and stir until browned, about 5 minutes.
  • Whisk eggs and salt together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 1.2 g, Cholesterol 561.1 mg, Fat 16.4 g, Protein 19.7 g, SaturatedFat 5.2 g, Sodium 331.3 mg, Sugar 1.2 g

EGG AND CHORIZO CASSEROLE



Egg and Chorizo Casserole image

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

1 lb bulk chorizo, divided
4 cups white or sourdough bread, cubed (about 1/2 a 1lb loaf)
6 eggs
2 cups milk (whatever you have on hand)
1/2 tsp oregano
1/2 tsp chili powder
3/4 tsp coarse Kosher salt
2 cups shredded colby jack cheese, divided

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



Cheesy Chorizo Egg Casserole image

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

1 French bread baguette (8 oz.), cut into 1-inch cubes (about 5 cups)
1 lb. Mexican chorizo, cooked, drained
3/4 lb. (12 oz.) Queso Blanco VELVEETA, cut into 1/2-inch cubes
1 can (10 oz.) diced tomatoes and green chiles, drained
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
2 cups milk
10 eggs

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

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