CHORIZO BREAKFAST CASSEROLE
Here's a chorizo and hash brown breakfast casserole - it's a Whole30 breakfast recipe that's filling, savory, and big on flavor.
Provided by Mimi Newman
Categories Breakfast
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Spray or grease a 3-quart baking dish with baking spray.
- De-case your chorizo if you haven't already. We want ground chorizo, not slices of chorizo.
- Cook chorizo in a skillet over medium-high heat until brown, breaking into small pieces with a spoon or spatula, about 5 minutes. Add in the onion and cook to soften the onions.
- Sprinkle arrowroot over sausage, stirring to coat, then add in 1 1/2 cups milk or coconut milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 3-5 minutes. Add plenty of fresh black pepper.
- In a medium bowl, whisk eggs and add remaining milk, salt, and pepper.
- In a baking dish, spread hashbrowns evenly, and sprinkle with a pinch of salt. Top with the onion/chorizo mixture, then egg mixture.
- Bake 45-50 minutes, and serve.
Nutrition Facts : ServingSize 1 cup, Calories 471 kcal, Sugar 4 g, Sodium 709 mg, Fat 30 g, SaturatedFat 11 g, Carbohydrate 24 g, Fiber 1 g, Protein 26 g, Cholesterol 381 mg
CHILE CHORIZO HASH BROWN BREAKFAST CASSEROLE
This Chorizo Hash Brown Breakfast Casserole is loaded with rich flavors and baked into a fluffy, decadent all-in-one breakfast meal.
Provided by Plating Pixels
Categories Breakfast
Time 1h20m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 square, Calories 399 kcal, Carbohydrate 15 g, Protein 23 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 193 mg, Sodium 962 mg, Fiber 1 g, Sugar 4 g
CHORIZO HASH BROWN BREAKFAST CASSEROLE
A delicious and easy breakfast recipe for Chorizo Breakfast Casserole made with hash browns.
Provided by Taylor
Categories Breakfast
Time 1h5m
Number Of Ingredients 12
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!
Nutrition Facts : Calories 442 kcal, Carbohydrate 18 g, Protein 23 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 198 mg, Sodium 1144 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
HASH BROWN ENCHILADA BREAKFAST CASSEROLE
Made with hash browns, eggs and chorizo, this easy enchilada breakfast casserole is bound to become a new family favorite.
Provided by Stephanie Wise
Categories Breakfast
Time 1h
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 610, Carbohydrate 28 g, Cholesterol 280 mg, Fat 2, Fiber 3 g, Protein 30 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 5 g, TransFat 0 g
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