Description
A flavorful Southwest Breakfast Casserole featuring crispy chorizo, frozen potatoes O'Brien, and melted Colby Jack cheese, all baked together with a seasoned egg mixture for a hearty and satisfying breakfast or brunch option.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 lb chorizo
- 10 eggs
- 1 1/3 cups milk
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (4 oz) can diced green chiles, drained
- 2 1/2 cups Colby Jack cheese, grated
- 1 (28 oz) bag frozen potatoes O'Brien (with peppers and onion)
- Cilantro or parsley, finely chopped, for serving (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F and grease a 9x13-inch baking dish with nonstick spray to prevent sticking. Set aside.
- Cook Chorizo: In a skillet over medium-high heat, heat the olive oil. Add the chorizo and cook it, breaking it apart with a spatula or wooden spoon, until it is cooked through and somewhat crispy, about 7-8 minutes. Remove from heat and set aside.
- Mix Egg Mixture: In a large bowl or liquid measuring cup, whisk together the eggs, milk, chili powder, dried oregano, salt, and black pepper until well combined. Stir in the drained diced green chiles. Set aside.
- Assemble Casserole: Spread the frozen potatoes O'Brien evenly in the prepared baking dish. Layer the cooked chorizo evenly over the potatoes, then sprinkle 1 1/2 cups of the grated Colby Jack cheese on top.
- Add Egg Mixture: Pour the seasoned egg mixture evenly over the layered ingredients in the dish, gently spreading it to ensure full coverage.
- Top with Cheese and Bake: Sprinkle the remaining 1 cup of grated Colby Jack cheese over the top. Bake in the preheated oven for 45 minutes or until the cheese is melted and the eggs are set.
- Rest and Serve: Allow the casserole to rest for 5 minutes after baking to set. Garnish with chopped cilantro or parsley if desired. Slice and serve warm. Enjoy!
Notes
- For a spicier casserole, use spicy chorizo or add extra chili powder.
- Substitute milk with a lactose-free or plant-based alternative for a low lactose option.
- Make sure to thaw the frozen potatoes slightly for more even cooking and easier spreading.
- Leftovers can be refrigerated and reheated; this dish also freezes well for future meals.
- Use a sharp knife to slice the casserole cleanly after it has rested.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 365 mg
