Delicious breakfast casserole that I came up with based on traditional Mexican breakfast fare, Chorizo con Huevos, or simply Chorizo with Eggs. This recipe freezes and stores very well. I like to take this to work and heat it up, in the microwave, for an easy breakfast on the fly. Serve with a nice dollop of Crema or Sour Cream...
Provided by Michael Hall
Categories Breakfast Casseroles
Time 1h40m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400 Deg.
- 2. Coat a 9 X 13 pan with non-stick spray. Place frozen potatoes in bottom of pan.
- 3. In a large skillet, over medium heat, brown both sausages until cooked through and crumbly. *Note: Chorizo can be very greasy so be sure to drain well.
- 4. While Sausage is browning dice one medium onion and layer evenly over potatoes.
- 5. Drain sausage mixture and layer evenly over top of potatoes and onion.
- 6. In a large bowl, mix eggs, milk, salt, and pepper, until combined. Pour mixture over rest of ingredients, in pan, and let settle.
- 7. Bake uncovered for 1 hour or until eggs are set. Check with toothpick and when it comes out clean it's done.
- 8. Remove pan, from oven, and mop up any excess grease from top.* Cover mixture with cheese and bake an additional 10 minutes or until cheese is hot and bubbly.
- 9. When done,Let casserole sit for at least 10 minutes,it will be very hot. Cut into 8 servings and top with Crema or Sour Cream, and/or your favorite sauce or salsa. Enjoy!
- 10. *TIP: Use paper towel or slices of bread to mop off excess grease from casserole.
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