Chorizo Egg Bake: The Ultimate Breakfast Casserole Recipe
Introduction to Chorizo Egg Bake
Chorizo Egg Bake is a delightful and hearty breakfast casserole that brings together the bold flavors of chorizo, vibrant bell peppers, and creamy eggs. Perfect for family gatherings or meal prep, this dish is not only delicious but also easy to make. With its enticing aroma and colorful presentation, it’s sure to become a favorite at your breakfast table.
A Personal Story Behind My Chorizo Egg Bake Journey
Growing up, our family had a tradition of hosting weekend brunches. One dish that always made an appearance was a spicy egg bake. It was a comforting meal that everyone enjoyed. I began experimenting with different ingredients and found that adding chorizo elevated the flavors to a new level. Now, every time I prepare this dish, it brings back fond memories of those sunny mornings spent with loved ones, sharing good food and laughter.
What Makes This Chorizo Egg Bake Recipe Special?
What sets this Chorizo Egg Bake apart is its incredible flavor profile. The spicy chorizo pairs perfectly with the sweetness of bell peppers and the creaminess of the eggs and cheese. This dish is versatile; it can be customized with your favorite toppings or served alongside a fresh salad for a complete meal. Plus, it’s easy to prepare, making it an ideal choice for busy mornings or leisurely weekends.
The Full Chorizo Egg Bake Recipe
Ingredients
- 1 lb chorizo
- 1 green bell pepper, small diced
- 1 red bell pepper, small diced
- 1/2 red onion, small diced
- 4 oz green chiles
- 12 eggs
- 1 cup milk
- 1/2 cup sour cream
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- 1/2 tsp sea salt
- 1 1/2 cups cheddar cheese, shredded
- 1/4 cup chopped cilantro
Instructions
- In a skillet over medium heat, brown the chorizo. This should take about 5-7 minutes. Make sure to stir occasionally for even cooking. Tip: Use a wooden spoon to break up the chorizo into smaller pieces for a better texture.
- Add the diced green bell pepper, red bell pepper, onion, and green chiles a few minutes before the chorizo is fully cooked. Cook until the chorizo reaches an internal temperature of 160°F, about 3-5 minutes more.
- Once cooked, remove the mixture from heat, drain any excess grease, and blot with a paper towel. Allow it to cool slightly while you prepare the egg mixture.
- In a mixing bowl, whisk together the eggs, milk, sour cream, chili powder, cumin, garlic powder, pepper, and salt until smooth and well combined.
- Add the shredded cheese, chorizo mixture, and diced vegetables to the egg mixture. Stir thoroughly to combine. Tip: Reserve a little cheese for topping if you like a cheesy crust!
- Pour the entire mixture into a greased 9×13 inch pan. Bake in a preheated oven at 350°F for 35-40 minutes, or until the edges are golden brown and the center is cooked through. Tip: Use a toothpick to check the center; it should come out clean.
- Let the egg bake cool for about 10 minutes before slicing. Top with chopped cilantro just before serving to add a fresh touch. Enjoy!
Serving Suggestions and Variations for Chorizo Egg Bake
This Chorizo Egg Bake is delicious as is, but don’t hesitate to get creative! Serve it alongside slices of avocado or a dollop of salsa for added flavor. You can also sprinkle some hot sauce on top for those who enjoy an extra kick. For a lighter option, consider serving it with a side of mixed greens or a fruit salad. Customize your egg bake by adding in your favorite veggies or even different types of cheese. The possibilities are endless!
Frequently Asked Questions About Chorizo Egg Bake
Can I make this recipe ahead of time?
Absolutely! You can prepare the chorizo and vegetable mixture the night before and store it in the refrigerator. Simply combine it with the egg mixture in the morning and bake!
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Can I freeze Chorizo Egg Bake?
Yes, this dish freezes well! Just make sure to cool it completely before wrapping it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Calories per Serving: 380
Servings: 8
Chorizo Egg Bake
Equipment
- 9x13-inch pan For baking the casserole.
Ingredients
Main Ingredients
- 1 lb chorizo
- 1 cup green bell pepper, small diced
- 1 cup red bell pepper, small diced
- 0.5 cup red onion, small diced
- 4 oz green chiles
- 12 count eggs
- 1 cup milk
- 0.5 cup sour cream
- 1 tsp chili powder
- 0.5 tsp cumin
- 0.5 tsp garlic powder
- 0.5 tsp pepper
- 0.5 tsp sea salt
- 1.5 cups cheddar cheese, shredded
- 0.25 cup chopped cilantro
Instructions
- In a skillet over medium heat, brown the chorizo. This should take about 5-7 minutes. Make sure to stir occasionally for even cooking.
- Add the diced green bell pepper, red bell pepper, onion, and green chiles a few minutes before the chorizo is fully cooked. Cook until the chorizo reaches an internal temperature of 160°F, about 3-5 minutes more.
- Once cooked, remove the mixture from heat, drain any excess grease, and blot with a paper towel. Allow it to cool slightly while you prepare the egg mixture.
- In a mixing bowl, whisk together the eggs, milk, sour cream, chili powder, cumin, garlic powder, pepper, and salt until smooth and well combined.
- Add the shredded cheese, chorizo mixture, and diced vegetables to the egg mixture. Stir thoroughly to combine.
- Pour the entire mixture into a greased 9x13 inch pan. Bake in a preheated oven at 350°F for 35-40 minutes, or until the edges are golden brown and the center is cooked through.
- Let the egg bake cool for about 10 minutes before slicing. Top with chopped cilantro just before serving to add a fresh touch.