Chorizo Hash Brown Breakfast Casserole Recipes

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.

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!

CHORIZO HASH BROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees and grease a 2-quart or 11x7-inch baking dish.
• Cook and crumble chorizo in a nonstick pan. Once it is crumbled, add onion and jalapeno and cook until onion is soft.
• Transfer chorizo mixture to a medium bowl.
• Leave the grease from the chorizo in the pan and add the olive oil to it.
• Heat over medium-high heat and add the Simply Potatoes Hash Browns. Cook just long enough to brown the hash browns some and then transfer them to the prepared baking dish. Season to taste with salt and pepper.
• In a small bowl, whisk together the sour cream and egg. Pour on top of hash browns and use a rubber spatula or wooden spoon to mix into the hash browns.
• Add enchilada sauce to bowl with chorizo mixture and stir to combine. Add chorizo mixture on top of hash browns.
• Sprinkle cheese on top. Cover with aluminum foil and bake for 30 minutes.
• Uncover and bake 10 more minutes.
• Sprinkle fresh cilantro on top if desired.

CHORIZO HASH BROWNS

Steps:

• Using a box grater or shredding blade of a food processor, shred the potatoes. Rinse until the water is clear. Drain. Dump the shredded potatoes onto a clean kitchen towel. Squeeze to remove all excess water. Add the shredded potato into a large mixing bowl along with the flour and eggs. Mix well.
• Cook the chorizo in a large nonstick skillet over medium heat, breaking any lumps, until it begins to crumble and is cooked through. Add the onions and saute until translucent, about 3 minutes. Season with salt and pepper. Add the chorizo-onion mixture to the shredded potatoes. Mix to combine.
• Heat about 1/4 inch of oil in a large, heavy skillet over medium-high heat. When the oil is sizzling hot, place the mixture in separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take 3 to 5 minutes per side. Transfer hash browns to a paper-lined plate and drain. Season with 1/2 teaspoon pepper and serve immediately.

MEXICAN CHORIZO BREAKFAST CASSEROLE

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.

CHORIZO EGG CASSEROLE

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.

SLOW-COOKER CHORIZO BREAKFAST CASSEROLE

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.

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.