Chorizo Hash Brown Breakfast Casserole

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Chorizo Hash Brown Breakfast Casserole

This is a story about my amazing husband. Wait, you thought it was a breakfast recipe? It is, it is. I’ll get to that part.

Anyway, now that we have a preschooler and a newborn, mornings can get a bit hectic. My sweet husband has pretty much taken over breakfast duty so I can feed the baby, get a shower, and sometimes even sneak in a quick workout.

One morning, I told him we had frozen hash browns, chorizo, frozen peppers, and eggs to work with and he got to work. When I took my first bite, I told him it had to go on the blog!

Chorizo Hash Brown Breakfast Casserole

I am all about breakfast casseroles – fairly easy to put together and they make 6 to 8 servings (depending on how hungry you are), so there are pretty much always leftovers.

See, this is about my amazing husband AND breakfast. Isn’t he the greatest? 😀 Without further ado, here is Kevin’s super-yummy recipe for Chorizo Hash Brown Breakfast Casserole.

Chorizo Hash Brown Breakfast Casserole

 

Chorizo Hash Brown Breakfast Casserole

Yield: 6-8 servings

Ingredients

  • 1 lb chorizo
  • 2 cups frozen diced pepper and onion blend (one regular size bag of frozen veggies)
  • 3 cups frozen shredded hash browns
  • 10 eggs, whisked with a dash of salt and pepper

Instructions

  1. Heat a large skillet over medium heat. Add chorizo and cook until fully browned, about 6-8 minutes, stirring often to break up and crumble the meat as it cooks. Use a slotted spoon to transfer chorizo to a 9’’x13’’ (or similar) glass baking dish and spread evenly to cover the bottom of the dish, reserving the fat in the pan to cook the vegetables.
  2. Return skillet to the heat and add peppers, onions, and hash browns. Cook, stirring often, until vegetables are soft, about 6 to 8 minutes. Spread vegetables evenly over chorizo in baking dish.
  3. Pour eggs evenly over top of mixture. You can pick up the dish and gently tilt it around until the eggs are even. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes, until eggs are set and casserole is beginning to brown.
  4. Allow to cool for 5-10 minutes before serving. Refrigerate leftovers in an airtight container for up to one week or store in the freezer for two to three months.
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