CHORIZO EGG CASSEROLE
Growing up on chorizo and egg burritos, I decided it was time for a remake. In the morning when I make coffee, I pop this in the oven and an hour later, breakfast is ready! -Relina Shirley, Reno, Nevada
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.
Nutrition Facts : Calories 461 calories, Fat 34g fat (15g saturated fat), Cholesterol 215mg cholesterol, Sodium 1017mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
CHORIZO SAUSAGE EGG BAKE CASSEROLE RECIPE - (4.3/5)
Provided by HotDishHomemaker
Number Of Ingredients 9
Steps:
- 1. Preheat your oven to375 degrees. Now we need to prepare the Spaghetti Squash before baking it. I decided to include directions on how to do this since some of you have not made Spaghetti Squash before. It is very simple. Slice the Squash in half lengthwise and in the center you will see seeds and some slimy strands, just like the inside of a pumpkin. You need to scoop that out with a spoon 2. Now just put the Spaghetti Squash on a baking tray and cook for about 35-40 minutes. The Squash should be fork tender. 3. When it is done remove it from the oven and allow it to cool. 4. While waiting for the Squash to cool lets cook the Onions and Sausage. Remove the Sausage from the casing and crumble it into a large frying pan. Add the diced Onions into the same pan. 5. Cook until the Sausage is browned and the Onions are tender. 6. Drain off any excess grease and allow the Onions and Sausage to cool. 7. Back to our Spaghetti Squash! It should be cool enough to handle now so grab a fork and merely drag it across the inner surface and you will see it comes out of the skin looking like spaghetti or shredded potatoes as you see here. 8. Continue until you have removed all the flesh from the shell. You should get about 4-5 cups. 9. Spray a 9 x 13 baking dish with non stick cooking spray. Add the Spaghetti Squash into the pan in an even layer. 10. Next we are going to add the Sausage and Onion to the pan in an even layer on top of the Spaghetti Squash. 11. Now add the Green Chiles and Black Olives over the Sausage in an even layer. 12. It is Salsa time! Spread the Salsa evenly in the pan using a spatula. 13. Now sprinkle 1 & 1/2 Cups of the Cheese evenly on top of the Salsa 14. In a medium size bowl, whisk together the Eggs and Heavy Cream. 15. Pour the Egg mixture evenly over the Cheese layer in the pan. 16. Now top the Egg layer with the remaining Cheese (1 & 1/2 Cups). 17. Now cover the pan and refrigerate for 6-8 hours. 18. After the Egg Bake Casserole has chilled for 6-8 hours, preheat your oven to 350 degrees. Bake the Egg Bake Casserole for 50-60 minutes uncovered. 19. You will know when the Egg Bake Casserole is done when it is bubbly the Cheese is all melted and slightly browned on the edges. 20. Let the Egg Bake Casserole cool for 3-4 minutes before cutting into it. Just like lasagna, you don't want all your fillings to fall out when you cut it. Serve this with a side of Sour Cream and a little hot sauce if you are so bold! By the way if you are on a low carb diet....this fits right in! Recipe by: Hot Dish Homemaker
MEXICAN CHORIZO AND POTATO CASSEROLE
Created for my son, who is diabetic and gluten free. Easy to prepare, easy on the budget!
Provided by Cindy Martin
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Cook and stir ground beef, chorizo, and onion until meat is browned and crumbly, 5 to 7 minutes. Season with chili powder, cumin, paprika, salt, coriander, and black pepper. Add black beans, tomatoes, and corn; cook and stir until heated through, about 5 minutes. Transfer mixture to a 2-quart baking dish.
- Combine cream cheese and butter in a microwave-safe bowl; heat on high until melted, about 1 minute. Stir cream cheese mixture until smooth; spread over meat mixture. Layer hash browns over cream cheese mixture and top with Cheddar cheese.
- Bake in the preheated oven until cheese is melted and potatoes are lightly brown, 30 to 40 minutes. Serve with shredded lettuce and guacamole.
Nutrition Facts : Calories 526.7 calories, Carbohydrate 40.2 g, Cholesterol 77.5 mg, Fat 37.7 g, Fiber 8.2 g, Protein 24.2 g, SaturatedFat 15.9 g, Sodium 1124.8 mg, Sugar 2.7 g
POTATO AND CHORIZO CASSEROLE
I love the smoky flavor chorizo gives this dish, but I've also made it with Italian sausage and substituted an Italian blend cheese for the Mexican cheese. Or you can use cream of mushroom soup and fresh mushrooms for a vegetarian option. -Ana Beteta, Aberdeen, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.
Nutrition Facts : Calories 316 calories, Fat 20g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 611mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
CHEESY CHORIZO EGG CASSEROLE
Try our Cheesy Chorizo Egg Casserole recipe for a family night dinner. With 12 servings, there's plenty Cheesy Chorizo Egg Casserole to go around!
Provided by My Food and Family
Categories Dairy
Time 13h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Layer half each of the bread cubes, chorizo, VELVEETA and tomatoes in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
- Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec. or until softened; whisk until creamy. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended. Whisk in eggs. Pour over ingredients in baking dish; cover with foil. Refrigerate overnight.
- Heat oven to 350ºF. Bake casserole (covered) 50 min. or until knife inserted in center comes out clean, uncovering for the last 20 min.
Nutrition Facts : Calories 360, Fat 24 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 210 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 0.5488 g, Sugar 0 g, Protein 18 g
SAUSAGE, EGG AND KALE CASSEROLE
Finding a brunch dish that feeds a crowd can be a challenge, but this large-scale frittata does just that by layering sausage, kale and fontina with cream-thickened eggs. Use any fresh sausage you like (chorizo, merguez, or hot pork sausage work well), and swap in mild Swiss chard or peppery mustard greens in place of the kale. You can prepare this dish the night before serving by cooking through Step 5 and layering the sausage, vegetables and cheese in the baking dish. Let it warm up slightly at room temperature before adding the eggs, then bake as directed. Baking times will vary depending on how cold or warm the dish is, as well as its depth and ingredients, so keep an eye on the eggs; they should be just set in the center.
Provided by Susan Spungen
Categories breakfast, brunch, dinner, easy, lunch, weeknight, casseroles, main course
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees. Generously butter a large 2 1/2-quart baking dish.
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium. Add sausage and cook, stirring to break it up, until lightly browned, 6 to 8 minutes. Transfer to the baking dish, spreading it in an even layer.
- Add 2 teaspoons oil to the skillet and increase heat to medium-high. Add red onion, salt it lightly and cook, stirring frequently, until it starts to take on color, about 8 minutes. Reduce heat to medium-low and continue cooking until softened, 3 to 4 minutes. Transfer to the baking dish and arrange evenly on top of the sausage.
- Add the remaining 2 teaspoons oil to the skillet and heat over medium. Add kale, season it lightly with salt and pepper, cover and cook, occasionally tossing with tongs until wilted, 2 to 3 minutes. Transfer to the baking dish and arrange evenly on top of the onions. Top with the grape tomatoes and fontina.
- Whisk together the eggs and cream in a large bowl and season generously with salt and pepper. (If making ahead of time, wrap the baking dish and egg mixture separately and refrigerate until needed.)
- Pour the egg mixture over the ingredients in the baking dish, and sprinkle with Parmesan. Bake until the eggs are just set in the middle, 25 to 30 minutes. (Increase the baking time by about 15 minutes if the components were refrigerated ahead of time.).
- Broil until the top is lightly browned, 2 to 3 minutes. Sprinkle with Aleppo, if using.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 9 grams, Sodium 330 milligrams, Sugar 3 grams, TransFat 0 grams
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