Chorizo Egg Bake
A delicious and hearty breakfast casserole featuring spicy chorizo, vibrant bell peppers, and creamy eggs.
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.
Notes
Feel free to customize this casserole with your favorite toppings like avocado, salsa, or hot sauce.