Chorizo Breakfast Casserole


Last weekend marked our first attempt at yard work.  To be fair, Joe did most of the work outside and thanks to him our front and back yards are now looking so much better with mulched beds, pruned bushes and trees and a few pots of pansies for color.  I’m excited to plant more flowers but I’m waiting until the threat of frost dissipates in April.  My Dad was a huge help and we’re lucky to have his years and years of expertise guiding us.   To keep everyone fueled I made this spicy breakfast casserole.

 The casserole will be best if you make it ahead of time and let it sit for a few hours or even better, overnight, in the fridge.  If you wanted to make this more hearty you could add 4-5 cups of bread cubes, whatever kind you like, added on top of the sausage layer.  I left the bread out but it is a great way to make a savory bread pudding of sorts.  Alternately, you could serve this with tortillas so everyone can make their own breakfast burrito.  Either way, this chorizo breakfast casserole simple to put together, delicious and packs in plenty of veggies.


What to buy (serves 8-10):

  • 1 pound spicy chorizo
  • 1 cup yellow onions, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green pepper, diced
  • 1/4 cup green onions, diced
  • 3 cloves garlic, minced
  • 8 large eggs
  • 1 cup milk
  • 1/4 cup hot sauce
  • salt and pepper, to taste
  • 1 cup Mexican style white queso dip (you can make your own or find it pre-made in the refrigerated section of your grocery) 
  • 1 cup cheddar, grated
  • salsa for garnish
  • tortillas

What to do:

  • butter or spray a 9 X 13 inch casserole dish
  • cook sausage over medium-high heat, stirring to break up the meat, until browned
  • add onions, garlic and peppers, and cook, stirring, for 5 minutes
  • in a separate bowl, whisk the eggs and milk with the hot sauce, salt and pepper
  • in another bowl, combine the green onions and cheeses and mix well
  • layer sausage mixture in the casserole dish,then cheese mixture and repeat.
  • pour egg mixture over the sausage and cheese layers
  • cover and refrigerate for at least 3 hours or overnight
  • preheat oven to 375 degrees
  • bake until bubbly and golden brown and the center is set,  about 1 hour
  •  serve with warm tortillas, salsa and extra hot sauce