Chorizo Potato Egg Bake Recipes

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POTATO AND CHORIZO CASSEROLE



Potato and Chorizo Casserole image

I love the smoky flavor chorizo gives this dish, but I've also made it with Italian sausage and substituted an Italian blend cheese for the Mexican cheese. Or you can use cream of mushroom soup and fresh mushrooms for a vegetarian option. -Ana Beteta, Aberdeen, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

8 ounces fresh chorizo or bulk spicy pork sausage
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cups shredded Mexican cheese blend
1 package (8 ounces) cream cheese, cubed
1 medium onion, chopped
1 small sweet red pepper, chopped
1 small green pepper, chopped
1/2 teaspoon crushed red pepper flakes
3/4 cup panko bread crumbs
Chopped fresh parsley and cilantro

Steps:

  • Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.

Nutrition Facts : Calories 316 calories, Fat 20g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 611mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

MEXICAN CHORIZO AND POTATO CASSEROLE



Mexican Chorizo and Potato Casserole image

Created for my son, who is diabetic and gluten free. Easy to prepare, easy on the budget!

Provided by Cindy Martin

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 19

1 tablespoon olive oil
½ pound lean ground beef
½ pound Mexican chorizo, casing removed and meat crumbled
½ cup chopped onion
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground black pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 cup frozen corn
½ (8 ounce) package cream cheese
1 tablespoon butter
1 (2 pound) package hash brown potatoes
1 cup shredded Cheddar cheese
shredded lettuce
1 cup guacamole

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large skillet over medium-high heat. Cook and stir ground beef, chorizo, and onion until meat is browned and crumbly, 5 to 7 minutes. Season with chili powder, cumin, paprika, salt, coriander, and black pepper. Add black beans, tomatoes, and corn; cook and stir until heated through, about 5 minutes. Transfer mixture to a 2-quart baking dish.
  • Combine cream cheese and butter in a microwave-safe bowl; heat on high until melted, about 1 minute. Stir cream cheese mixture until smooth; spread over meat mixture. Layer hash browns over cream cheese mixture and top with Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and potatoes are lightly brown, 30 to 40 minutes. Serve with shredded lettuce and guacamole.

Nutrition Facts : Calories 526.7 calories, Carbohydrate 40.2 g, Cholesterol 77.5 mg, Fat 37.7 g, Fiber 8.2 g, Protein 24.2 g, SaturatedFat 15.9 g, Sodium 1124.8 mg, Sugar 2.7 g

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.

POTATO, PEPPER & CHORIZO STEW WITH FRIED EGGS



Potato, pepper & chorizo stew with fried eggs image

Budget-friendly, Mexican-style pepper stew topped with an egg - a huevos rancheros for supper time

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

2 tbsp olive oil
1 large onion, sliced
3 peppers (we used a mixed pack of yellow, green and red), cut into chunks
4 garlic cloves, thinly sliced
225g chorizo, cubed
650g potato, cut into chunks
600ml chicken stock
4 eggs
handful flat-leaf parsley, roughly chopped

Steps:

  • Heat half the oil in a pan with a lid and add the onion and peppers. Fry for 10-15 mins until soft, then add the garlic and chorizo and sizzle until the chorizo releases its oils.
  • Add the potatoes and stir for 1 min. Pour over the stock, cover with a lid and simmer for 15 mins, or until the potatoes are tender. Remove the lid and season. Bring to the boil and boil rapidly to reduce until most of the liquid has evaporated.
  • Meanwhile, fry the eggs in the remaining oil. Spoon the stew onto bowls, then place a fried egg on top and serve sprinkled with parsley.

Nutrition Facts : Calories 493 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 1.4 milligram of sodium

MEXICAN BREAKFAST EGG AND CHORIZO CASSEROLE



Mexican Breakfast Egg and Chorizo Casserole image

A tasty Mexican style egg breakfast casserole with spicy chorizo, cheddar and jalapenos! Easy, tasty and satisfying!

Time 50m

Yield 8

Number Of Ingredients 9

12 ounces Mexican style chorizo sausage, casings removed
1 small onion, diced (optional)
1 clove garlic, chopped (optional)
12 eggs
1 cup cottage cheese
1 cup cheddar cheese, shredded
1 jalapeno pepper, sliced or diced
2 green onions, thinly sliced
2 tablespoons cilantro, chopped (optional)

Steps:

  • Cook the sausage and onions in a pan over medium-high heat until cooked, breaking the sausage into pieces as it cooks, before adding the garlic and cooking until fragrant, about a minute.
  • Mix all of the ingredients and pour into a greased 9×13 inch baking pan and bake a preheated 350F/180C oven until the eggs are set and the top is lightly golden brown, about 25-30 minutes.
  • Let cool a bit before slicing and serving!

Nutrition Facts : Nutrition Facts Calories 372, Fat 28g (Saturated 11g, Trans 0.1g), Cholesterol 296mg, Sodium 810mg, Carbs 2g (Fiber 0.1g, Sugars 1g), Protein 24g Nutrition by

CHORIZO, POTATOES AND EGGS



Chorizo, Potatoes and Eggs image

A nice breakfast or brunch dish. Serve with warm tortillas, and green chiles on the side, if desired.

Provided by Wiley

Categories     Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 3

4 -6 medium potatoes, peeled, chopped into cubes (parboil or frozen to save time)
8 ounces chorizo sausage (add or subtract to taste)
6 eggs (scrambled in a bowl)

Steps:

  • Cook your chopped potatoes in a 12" frying pan.
  • Saute chorizo in a sauce pan by it's self, while the potatoes finish cooking.
  • Pour cooked chorizo sauce into your cooked potatoes (pour off excess oils to taste).
  • Mix the chorizo completely into your cooked potatoes.
  • Pour your eggs into your mixed potatoes and chorizo and stir or you can fold and make an omelet.
  • Cook until done and server immediately, as scrambled eggs, a burrito or an omelet.
  • If your crowd is really big eaters, add spainsh rice and refiried beans -- I make this even on camping trips, you should see the people in the campgrounds looking around when they smell this in the morning, put out some Menudo with onions, clantro and you have a very tasty meal no matter where you are, enjoy.

WHOLE30 CHORIZO EGG BAKE: PALEO, DAIRY-FREE, GLUTEN-FREE



Whole30 Chorizo Egg Bake: Paleo, Dairy-Free, Gluten-Free image

This Whole30 chorizo egg bake is a really simple yet delicious breakfast casserole that is paleo, gluten-free and dairy-free. It can easily be made low carb, and is freezer friendly, too! It doesn't take long to prepare, and is a healthy and easy way to spice up your breakfast routine or meal prep. Packed with vegetables like peppers and hash browns, this is a filling meal that you'll look forward to!

Provided by Bailey

Categories     Breakfast

Time 1h10m

Number Of Ingredients 11

1 lb. ground chorizo (homemade Whole30 Chorizo recipe)
12 eggs
1 jalapeño pepper, seeds removed and diced
1 green pepper, seeds and stem removed and diced
1 red pepper, seeds and stem removed and diced
1/2 white onion, diced
2 cups frozen hash browns
1/2 cup almond milk
1 tsp salt
1/2 tsp pepper
Spray oil

Steps:

  • Brown the chorizo, drain and set aside
  • While the chorizo is browning, preheat the oven to 350 degrees F. and chop the vegetables
  • Spray a large casserole baking dish with a light coat of cooking oil and layer the bottom of the dish with the hash browns
  • Crack the eggs into a mixing bowl and whisk to beat the eggs. Add the diced peppers, onion, almond milk, salt and pepper to the beaten eggs and stir again to combine. Next, mix in the ground chorizo
  • Pour the egg mixture into the casserole dish over the hash browns and bake for 50 minutes, or until there is no more liquid egg seen in the middle of the egg bake
  • Serve with sliced avocado, green onion, salsa or guacamole

Nutrition Facts : Calories 247, Fat 16 g, Carbohydrate 8.8 g, Protein 16 g

BAKED EGGS WITH CHORIZO AND POTATOES



BAKED EGGS WITH CHORIZO AND POTATOES image

Categories     Egg     Breakfast

Number Of Ingredients 7

2 pounds medium Yukon Gold potatoes
1 1/2 pounds fresh chorizo, casings removed (see Note)
1 large onion, finely chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
8 large eggs
Toast and hot sauce, for serving

Steps:

  • Directions Preheat the oven to 375°. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook over moderate heat until tender, about 25 minutes; drain and let cool. Peel the potatoes and cut them into 3/4-inch pieces. Meanwhile, heat a 12-inch cast-iron skillet. Add the chorizo, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned, about 8 minutes. Add the onion and cook, stirring, until softened, about 5 minutes. Scrape the chorizo mixture into a bowl and wipe out the skillet. Heat the oil in the skillet. Add the potatoes, season with salt and pepper and cook over moderate heat, turning occasionally, until golden and crispy, about 6 minutes. Stir in the chorizo mixture. Remove the skillet from the heat. Using a ladle, make 8 indentations in the potato-chorizo mixture about 1 inch apart; crack an egg into each one. Bake the skillet in the middle of the oven for about 12 minutes, or until the egg whites are just set but the yolks are still runny. Serve at once with toast and hot sauce.

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In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.
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