Make Ahead Hash brown Chorizo Breakfast Casserole
- Prep Time: 25
- Cook Time: 60
- Total Time: 1 hour 25 minutes
- Yield: 6-8 1x
Ingredients
- 20 oz frozen hashbrowns
- 1 lb pork chorizo
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeno, seeds removed, finely diced (use 1/2 if you want it less spicy)
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1/4 tsp smoked paprika
- 1 tsp salt, to taste
- 1/2 tsp pepper, to taste
- 7 eggs
- 2 c whole milk
- 2 1/2 c shredded cheddar or Mexican blend cheese
For serving:
- cilantro
- jalapeños
- salsa
- avocado
Instructions
- Remove hash browns from the freezer and add to a 9 x 14 greased casserole dish; set aside.
- Heat 1 T oil in a large skillet over medium high heat. Add chorizo and cook, breaking up with the back of your spoon, until fully cooked through. I don’t drain the grease unless there is an overwhelming amount because it adds delicious flavor.
- Add onion, garlic, bell peppers, jalapeño, garlic powder, chili powder, cumin, paprika, and season with salt and pepper to taste. Cook another 3-4 minutes, until peppers are soft.
- In a separate bowl, whisk eggs, milk, 1 tsp salt, and 1/2 tsp pepper together until smooth and creamy.
- Spread chorizo mixture evenly on top of hash browns then top with cheese.
- Pour whisked eggs all over the top, and using a fork press down so that it’s in an even layer and everything is coated by the egg mixture.
- Refrigerate overnight. When you are ready to bake, pre-heat oven to 350 degrees and bake for 55-65 minutes, until golden and cooked through.
- Serve with jalapeños, cilantro, salsa, and any other toppings of choice! Enjoy!
