Overnight Chorizo And Egg Bake Recipes
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.
OVERNIGHT CHORIZO AND EGG BAKE
Looking for a recipe using Original Bisquick® mix? Then check out this slow cooked egg and sausage bake - the perfect breakfast for your overnight house guests!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 9h25m
Yield 6
Number Of Ingredients 8
Steps:
- Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
- In large bowl, mix sausage and remaining ingredients except salsa. Pour into baking dish. Cover; refrigerate at least 8 hours but no longer than 24 hours.
- Heat oven to 350°F. Bake uncovered 50 to 60 minutes or until knife inserted in center comes out clean. Serve with salsa.
Nutrition Facts : Calories 510, Carbohydrate 17 g, Cholesterol 300 mg, Fat 3, Fiber 0 g, Protein 29 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 7 g, TransFat 1/2 g
OVERNIGHT CHORIZO AND EGG BAKE
A really good and easy receipe. It uses bisquick mix instead of the cubed bread found in most egg bakes. I've switched out the chorizo for sausage or ham, and used parsley instead of the cilantro before. Delicious!
Provided by jeano51_11744701
Categories Breakfast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Spray 8-inch square (2 quart) glass baking dish with cooking spray. Cook sausage over medium high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
- In large bowl, mix sausage and remaining ingredients except salsa. Pour into baking dish. Cover; refrigerate at least 8 hours but no longer than 24 hours.
- AHeat over to 350°F Bake uncovered 50 to 60 minutes or until knife inserted in center comes out clean. Serve with salsa.
- Makes 6 servings.
Nutrition Facts : Calories 631.4, Fat 45.8, SaturatedFat 18.8, Cholesterol 281.2, Sodium 1363.1, Carbohydrate 19.3, Fiber 0.5, Sugar 2.8, Protein 33.6
OVERNIGHT EGG CASSEROLE
This is my go-to breakfast dish when hosting overnight guests for the holidays. Because you prepare it the night before, all you have to do is pop it in the oven in the morning. -LaVonne Propst, Sweet Home, Oregon
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 526 calories, Fat 38g fat (18g saturated fat), Cholesterol 194mg cholesterol, Sodium 1134mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 1g fiber), Protein 25g protein.
MEXICAN CHORIZO BREAKFAST CASSEROLE
I came up with this recipe when I was looking for a breakfast casserole, but wanted something different than the normal breakfast casseroles.
Provided by ckutac
Categories Breakfast and Brunch Eggs
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line the bottom with bread slices.
- Cook chorizo over medium-high heat until starting to brown, about 3 minutes. Transfer to a bowl. Heat oil in the same pan. Add onion; cook and stir until tender, about 3 minutes. Peel poblanos and slice flesh. Mix with the onion.
- Beat eggs and milk together in a large bowl. Season with garlic powder, salt, and pepper.
- Spread chorizo over the bread slices. Cover with onion-poblano mixture. Pour the beaten eggs on top. Sprinkle cheese blend over the top.
- Bake in the preheated oven until eggs are set and top is starting to brown, about 30 minutes.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 14.8 g, Cholesterol 210.9 mg, Fat 23.6 g, Fiber 1.5 g, Protein 20 g, SaturatedFat 6.7 g, Sodium 709.6 mg, Sugar 4.4 g
CHORIZO EGG CASSEROLE
I made this with almond milk instead of half and half, and it did not disappoint. The smell is enough to make you hungry when you're not. Recipe courtesy of Taste of Home.
Provided by AmyZoe
Categories Breakfast
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, cook and crumble chorizo over medium-high heat until cooked through, 5 to 7 minutes. Drain on paper towels.
- In same skillet, cook and stir potatoes, onion, and pepper until tender, about 5 to 7 minutes. Add garlic, cook a minute longer. Remove from heat and stir in chorizo. Cool 15 minutes.
- Whisk eggs, cream, green chilies, and chili powder. Layer a greased 11x7 inch baking dish with half of each of the following: chorizo mixture, cheeses, and egg mixture. Sprinkle with tablespoon cilantro. Top with remaining chorizo and eggs. Sprinkle with remaining cheese and a tablespoon cilantro. Refrigerate, covered, overnight (I just made mine right away and didn't refrigerate).
- Preheat oven to 350. Remove casserole from refrigerator while oven heats. Bake, uncovered, until set and bubbling, about 35 to 40 minutes.
- Let stand 10 minutes before serving. Sprinkle with remaining cilantro.
- Serve with sour cream and pepper sauce.
Nutrition Facts : Calories 444, Fat 31.6, SaturatedFat 14.6, Cholesterol 168.3, Sodium 767, Carbohydrate 17.2, Fiber 1.7, Sugar 1.8, Protein 22.6
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